Cracker Barrel Fried Chicken
Cracker Barrel Fried Chicken is the epitome of Southern comfort food. The crispy, golden-brown crust encases tender and juicy chicken that has been marinated in a flavorful buttermilk brine. This homemade version of the iconic dish features a seasoned flour coating that delivers a satisfying crunch with every bite. Perfectly crispy on the outside and juicy on the inside, this fried chicken recipe will remind you of the classic Cracker Barrel experience, and it pairs beautifully with traditional Southern sides like mashed potatoes, macaroni and cheese, and cornbread.Nutrition Facts (Per Serving)Calories: 380–420 kcal, Protein: 25–28g, Total Fat: 22–25g, Saturated Fat: 4.5g, Trans Fat: 0g, Cholesterol: 110–130mg, Sodium: 620–750mg, Carbohydrates: 18–22g, Dietary Fiber: 1g, Sugars: 1–2g, Iron: 8–10% DV, Calcium: 6–8% DV, Vitamin A: 6% DV, Vitamin C: 0–2% DVEstimated based on one serving (assuming 4 servings per batch)
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.