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Cracker Barrel is a beloved Southern restaurant chain known for its homestyle cooking, and one of its standout dishes is the fried chicken.
Crispy on the outside, tender and juicy on the inside, Cracker Barrel’s fried chicken has earned its place as a favorite comfort food.
Whether you’re dining in at a cozy Cracker Barrel restaurant or making it at home, this fried chicken recipe brings the heart and soul of Southern cooking straight to your kitchen.
The key to this fried chicken’s irresistible flavor lies in the seasoning and the crispy, golden-brown coating.
While Cracker Barrel has perfected the art of fried chicken, you can now recreate that same delicious experience at home.
In this recipe, we’ll guide you through each step, from marinating the chicken to getting that perfect crunch, so you can enjoy an iconic Southern meal anytime.
Ingredients You’ll Need for Cracker Barrel Fried Chicken
To achieve the same crispy and flavorful fried chicken that Cracker Barrel is known for, you’ll need a few essential ingredients.
Don’t worry—most of these are common pantry items, and they come together to create the perfect blend of savory flavors.
Chicken (Bone-In, Skin-On Pieces)
The star of the show! For the best fried chicken, you’ll want to use bone-in, skin-on chicken pieces.
This allows the chicken to stay juicy and tender while the skin crisps up beautifully during frying.
You can opt for thighs, drumsticks, or a mix of both, depending on your preference.
Buttermilk
Buttermilk is a key ingredient in marinating the chicken. It helps tenderize the meat while adding a slight tanginess that balances out the richness of the fried coating.
Soaking the chicken in buttermilk also ensures the seasoning sticks and enhances the overall flavor.
Flour
Flour forms the foundation of the crispy coating.
When combined with the seasonings, it creates a deliciously crunchy crust.
Use all-purpose flour for the best results, ensuring the chicken gets that perfect golden texture.
Seasonings
The right combination of seasonings is essential for achieving the perfect balance of flavors.
You’ll need salt and black pepper for a base, but garlic powder, onion powder, and paprika bring out the depth of flavor in the crust.
For an extra kick, a pinch of cayenne pepper can add just the right amount of heat.
Vegetable or Peanut Oil
Frying the chicken requires a neutral oil with a high smoke point.
Vegetable oil is a great option, but peanut oil works just as well for frying.
Both oils can handle the heat needed for frying without burning, allowing the chicken to cook evenly and develop that crispy exterior.
Optional: Hot Sauce
If you love a bit of heat, you can add a few dashes of hot sauce to your buttermilk marinade.
This isn’t necessary, but it can add a spicy kick to the fried chicken, similar to the flavor profile at
How to Make Cracker Barrel Fried Chicken: Step-by-Step Instructions
Making Cracker Barrel fried chicken at home is simpler than it seems.
By following these clear steps, you can recreate that crispy, golden, and juicy fried chicken right in your kitchen.
Step 1: Prepare the Chicken for Frying
Start by preparing your chicken pieces. Begin by rinsing the chicken under cold water and patting it dry with paper towels.
This ensures the coating sticks better.
Next, marinate the chicken in a bowl with buttermilk.
Add a pinch of salt, pepper, and any additional spices like hot sauce if you prefer a little kick.
The buttermilk tenderizes the meat and helps the seasoning soak deep into the chicken.
Ideally, let the chicken marinate for at least 1 to 2 hours, but for the best flavor, marinate it overnight in the fridge.
This allows the flavors to really meld and results in a more tender, flavorful piece of chicken.
Step 2: Dredge the Chicken
Once your chicken has marinated, it’s time to dredge it in the flour mixture.
In a large bowl, mix together the all-purpose flour with salt, pepper, garlic powder, onion powder, and paprika. For extra crunch, you can even add a bit of cornstarch to the flour mix.
Take each piece of chicken out of the buttermilk and coat it generously in the flour mixture.
Be sure to press the flour mixture onto the chicken so it sticks.
A good coating is key to achieving that crispy texture. After coating, shake off any excess flour—this will help prevent clumping and ensure a light, even crust.
Step 3: Fry the Chicken
To fry the chicken, heat a deep skillet or a large pot over medium-high heat.
Add enough vegetable oil (or peanut oil) to cover the chicken halfway.
You want the oil to reach about 350°F to 375°F (175°C to 190°C) for the perfect crisp.
Carefully place the chicken pieces into the hot oil, being careful not to overcrowd the pan.
Overcrowding can cause the temperature of the oil to drop, which results in greasy chicken.
Fry the chicken in batches if necessary.
Cook the chicken for about 12 to 15 minutes, turning occasionally to ensure an even golden-brown crust.
The internal temperature of the chicken should reach 165°F (74°C) to ensure it’s fully cooked.
For bone-in chicken pieces like thighs or drumsticks, you’ll need a little longer cooking time than for smaller pieces like breasts.
Step 4: Drain and Rest the Chicken
Once the chicken is golden brown and crispy, use tongs to remove it from the oil and place it on a plate lined with paper towels.
This helps absorb excess oil and keeps the chicken crispy.
Let the chicken rest for a few minutes before serving.
Resting allows the juices to redistribute inside the meat, ensuring the chicken stays moist and tender.
Tips for Perfect Cracker Barrel Fried Chicken Every Time
Making fried chicken can be tricky, but with the right tips, you can guarantee your chicken will come out crispy, tender, and full of flavor every time.
Maintain the Right Oil Temperature
One of the most crucial aspects of frying chicken is maintaining the right oil temperature.
If the oil is too hot, the outside will burn before the inside cooks.
If the oil is too cool, the chicken will absorb excess oil and become greasy.
Keep the oil temperature between 350°F and 375°F. You can use a deep-frying thermometer to check the temperature regularly.
Don’t Skip the Buttermilk Marinade
The buttermilk marinade not only adds flavor but also helps tenderize the chicken.
For the juiciest fried chicken, don’t rush this step.
A longer marinade time will yield better results, especially if you can leave the chicken to soak overnight.
If you’re in a rush, 1-2 hours of marination will still give you good results, but the longer, the better.
Use Bone-In, Skin-On Chicken
For the most flavorful and juicy fried chicken, always opt for bone-in, skin-on pieces.
The skin crisps up beautifully, while the bones help the chicken retain moisture, resulting in a tender and juicy bite.
Boneless, skinless chicken can work in a pinch, but it won’t have the same flavor or texture as the traditional style.
Don’t Overcrowd the Pan
When frying, avoid adding too many pieces of chicken at once.
Overcrowding lowers the oil temperature, leading to soggy, greasy chicken.
Fry the chicken in batches if needed, and be patient. Your crispy results will be worth the wait.
Rest the Chicken After Frying
Letting your fried chicken rest on a paper towel-lined plate for a few minutes after frying helps to preserve its crispy coating and lets the juices settle inside.
Don’t cut into the chicken immediately, as this can cause the juices to escape and make it less moist.
By following these tips and steps, you’ll have the perfect Cracker Barrel-style fried chicken each time.
The key is in the details—maintaining the oil temperature, seasoning generously, and giving the chicken time to rest.
What to Serve with Cracker Barrel Fried Chicken
Cracker Barrel’s fried chicken is a complete meal on its own, but pairing it with traditional Southern sides can elevate the experience and make for a comforting, hearty feast.
Here are some classic sides that perfectly complement your fried chicken:
Classic Southern Side Dishes
- Mashed Potatoes
Smooth, creamy mashed potatoes are a staple when serving fried chicken.
Whether topped with rich, homemade gravy or served plain, they offer the perfect balance to the crispy chicken.
The creaminess of the potatoes contrasts beautifully with the crunch of the fried chicken. - Macaroni and Cheese
No Southern meal is complete without a cheesy side of macaroni and cheese.
This indulgent dish, with its creamy cheese sauce and tender pasta, adds a rich and comforting element to your meal, making it a perfect pairing with fried chicken. - Green Beans
To lighten up the plate a little, serve some sautéed or steamed green beans.
The freshness of the green beans adds a nice contrast to the rich and heavy flavors of the fried chicken and mashed potatoes.
For extra flavor, cook the green beans with bacon or onion for a bit of smoky depth. - Cornbread
Soft, fluffy cornbread is a quintessential Southern side that pairs wonderfully with fried chicken.
The slight sweetness of cornbread complements the savory chicken, and it’s great for sopping up any gravy or sauce left on your plate. - Coleslaw
A tangy, crunchy coleslaw provides a refreshing contrast to the fried chicken.
The coolness of the slaw helps balance out the richness of the chicken and other sides, creating a well-rounded meal.
Whether it’s creamy or vinegary, coleslaw is a must-have Southern side. - Biscuits
Fluffy, buttery biscuits are another classic accompaniment.
Serve them with a pat of butter or a drizzle of honey, and they’ll add a comforting, slightly sweet element to the meal, making it all the more satisfying.
Perfect Dips and Sauces for Fried Chicken
- Gravy
A rich, homemade gravy made from the drippings of the chicken (or a simple chicken gravy) is always a hit.
Pour it over mashed potatoes or directly on the fried chicken for extra flavor. - Honey
If you like a little sweetness with your fried chicken, drizzle some honey over the top.
This adds a delightful sweet contrast to the savory, salty chicken and is a popular Southern touch. - Hot Sauce
For those who enjoy a little heat, a dash of hot sauce can add a spicy kick to your fried chicken.
A tangy, vinegar-based hot sauce pairs perfectly with the crispy coating. - Ranch Dressing
While not necessarily a Southern classic, ranch dressing is a popular accompaniment for fried chicken.
Its creamy, herby flavor adds richness and balances out the spiciness of the chicken if you’ve added hot sauce or seasoned it heavily.
By pairing your Cracker Barrel fried chicken with these sides and sauces, you create a meal that’s both satisfying and full of comforting flavors.
Common Mistakes to Avoid When Making Fried Chicken
Fried chicken may seem simple, but there are a few key pitfalls to avoid if you want to achieve that perfect, crispy, juicy result.
Here are some common mistakes people make when frying chicken, and how to avoid them.
1. Overcrowding the Pan
One of the biggest mistakes when making fried chicken is overcrowding the frying pan or pot.
It might seem tempting to fry a large batch all at once, but doing so causes the temperature of the oil to drop significantly, resulting in greasy, soggy chicken.
Always fry the chicken in batches to maintain the oil temperature and ensure each piece gets a crispy, golden coating.
2. Not Letting the Oil Heat Properly
Frying chicken in oil that’s not hot enough leads to greasy chicken with a soggy coating.
On the other hand, oil that’s too hot can cause the outside to burn before the inside is fully cooked.
Aim for an oil temperature of 350°F to 375°F (175°C to 190°C).
A thermometer is your best friend here—use one to keep the oil at the correct temperature and avoid temperature fluctuations.
3. Skipping the Buttermilk Marinade
The buttermilk marinade is essential for tender, juicy fried chicken.
It not only helps the seasoning stick but also breaks down the chicken’s fibers, making it more tender.
Skipping the marination step can lead to dry, flavorless chicken.
For the best results, marinate the chicken for several hours, or even overnight, to allow the flavors to penetrate deeply.
4. Not Seasoning the Flour Properly
The flour coating is just as important as the seasoning of the chicken itself.
If the flour isn’t seasoned well enough, the crust can taste bland, no matter how flavorful the chicken itself is.
Make sure to season the flour with salt, pepper, garlic powder, paprika, and any other spices you enjoy.
This step helps build a flavorful, crispy crust that complements the chicken.
5. Frying Chicken Straight From the Refrigerator
Frying cold chicken straight from the fridge can lead to uneven cooking, with the outside getting too dark before the inside cooks through.
For more consistent results, allow the marinated chicken to come to room temperature before frying.
This ensures that the chicken cooks evenly and more quickly.
6. Not Letting the Chicken Rest
Once your fried chicken is done, don’t skip the resting step.
Placing the chicken directly on a plate or paper towel-lined tray allows it to rest and cool slightly, ensuring that the juices redistribute and the crust remains crispy.
If you cut into the chicken too soon, the juices will run out, resulting in a drier piece of chicken.
7. Using the Wrong Type of Oil
Choosing the right oil is critical for frying chicken. Oils like olive oil or butter have low smoke points, which can result in burnt, unpleasant-tasting chicken.
Stick with oils that have a high smoke point, such as vegetable oil, canola oil, or peanut oil, to ensure the chicken fries at the right temperature without burning.
By avoiding these common mistakes and paying attention to the details, you can consistently make delicious, crispy, and juicy fried chicken every time.
Conclusion
Cracker Barrel’s fried chicken is a true Southern classic that brings comfort and flavor to any meal.
With its crispy golden exterior and tender, juicy interior, this recipe is sure to satisfy even the most discerning fried chicken lover.
Whether you’re making it for a family dinner, a special occasion, or just because, following the right steps and tips ensures that you get the perfect fried chicken every time.
The combination of the buttermilk marinade, well-seasoned coating, and proper frying technique creates a crispy, flavorful dish that rivals the iconic Cracker Barrel version.
Don’t forget to pair your fried chicken with some classic Southern sides like mashed potatoes, macaroni and cheese, and cornbread to complete the meal.
And with the helpful tips provided, you can confidently avoid common mistakes and troubleshoot any issues to achieve the best fried chicken results.
Now, it’s time to enjoy your homemade Cracker Barrel fried chicken and share the joy with loved ones. Happy cooking!
Frequently Asked Questions
1. Can I make Cracker Barrel fried chicken with boneless, skinless chicken?
While boneless, skinless chicken can be used, bone-in, skin-on pieces are preferred for the best flavor and juiciness.
The skin crisps up nicely, and the bones help keep the chicken moist during frying.
If you use boneless chicken, expect a slightly different texture, but it will still be delicious.
2. Can I skip the buttermilk marinade?
While you can skip the marinade, it’s not recommended.
The buttermilk helps tenderize the chicken, adds flavor, and helps the flour coating adhere better.
If you’re in a rush, you can marinate the chicken for a shorter time, but overnight marination is best for optimal flavor and tenderness.
3. What oil should I use for frying chicken?
Peanut oil, vegetable oil, or canola oil are the best choices for frying chicken.
These oils have high smoke points, which help you achieve the crispy exterior without burning the chicken.
Avoid using olive oil or butter, as they can burn at higher temperatures.
4. How do I store leftover fried chicken?
To store leftover fried chicken, place it in an airtight container and refrigerate for up to 3 days.
To keep the crust crispy, store the chicken on a wire rack to allow air circulation.
When reheating, use an oven or air fryer to retain its crispy texture.
5. Can I freeze fried chicken?
Yes, you can freeze fried chicken! After frying and letting it cool, wrap the chicken in plastic wrap or aluminum foil, then place it in a freezer-safe bag or container. It can be stored for up to 3 months.
To reheat, bake it in the oven at 375°F (190°C) until heated through and crispy again.
Cracker Barrel Fried Chicken
Equipment
- 1 large bowl – for marinating chicken
- 1 large mixing bowl – for coating the chicken in flour and seasonings
- 1 deep skillet or Dutch oven – for frying the chicken
- 1 deep-frying thermometer – to monitor oil temperature
- Tongs – to handle the chicken while frying
- Paper towels (for draining excess oil)
- Wire rack – for resting the fried chicken and keeping it crispy
Ingredients
- 4 bone-in skin-on chicken pieces (thighs, drumsticks, or breasts)
- 2 cups buttermilk
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper optional, for added heat
- 2 cups all-purpose flour
- 1 teaspoon salt for the flour mixture
- ½ teaspoon black pepper for the flour mixture
- 1 teaspoon garlic powder for the flour mixture
- Vegetable oil or peanut oil for frying, enough to cover the chicken halfway
Instructions
Marinate the Chicken:
- In a large bowl, add the chicken pieces and pour the buttermilk over them. Season the chicken with 1 teaspoon of salt, ½ teaspoon of black pepper, garlic powder, onion powder, paprika, and cayenne pepper (if using). Mix everything together until the chicken is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight for maximum flavor and tenderness.
Prepare the Flour Mixture:
- In a separate large mixing bowl, combine the flour, 1 teaspoon salt, ½ teaspoon black pepper, garlic powder, and paprika. Stir the mixture until all the spices are evenly distributed.
Dredge the Chicken:
- Once the chicken has marinated, remove each piece from the buttermilk, letting any excess liquid drip off. Dredge each chicken piece in the seasoned flour mixture, pressing down slightly to ensure the flour adheres well to the chicken. Shake off any excess flour.
Heat the Oil:
- In a large skillet or Dutch oven, heat about 2 inches of vegetable oil or peanut oil over medium-high heat. Use a deep-frying thermometer to monitor the oil temperature, aiming for 350°F (175°C).
Fry the Chicken:
- Carefully place the coated chicken pieces into the hot oil, working in batches if necessary. Fry the chicken for about 12-15 minutes, turning occasionally, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C). Adjust the heat as needed to maintain a steady temperature.
Drain and Rest the Chicken:
- Once the chicken is cooked, remove it from the oil and place it on a plate lined with paper towels to drain any excess oil. For extra crispiness, rest the chicken on a wire rack.
Serve:
- Serve your homemade Cracker Barrel fried chicken with classic Southern sides like mashed potatoes, macaroni and cheese, or cornbread. Enjoy!
Notes
- Oil Temperature: Maintaining the right oil temperature is key to achieving a crispy, golden crust. Use a thermometer to keep the oil at 350°F (175°C). If the oil is too cool, the chicken will absorb too much oil and become greasy; too hot, and it will burn on the outside before cooking through.
- Marinating Time: Marinating the chicken in buttermilk for at least an hour allows the chicken to become tender and flavorful. If possible, marinate the chicken overnight for the best results.
- Resting the Chicken: Let the fried chicken rest for a few minutes after frying to allow the juices to redistribute, ensuring a moist interior.
- Leftovers: If you have leftover chicken, store it in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer to preserve the crispiness.
- Adjusting Heat: If you prefer a spicier chicken, increase the cayenne pepper in the seasoning or drizzle some hot sauce on top of the fried chicken before serving.
