This Cracker Barrel Southern Fried Chicken recipe is inspired by one of our favorite southern restaurants. Our copycat version is made with tender, boneless chicken pieces that are moist and juicy on the inside and fried to golden brown perfection.
Smother it in my Bacon Grease Gravy!
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Cracker Barrel is a popular American restaurant chain known for its Southern-inspired cuisine. One of its most famous dishes is their Southern Fried Chicken, which is crispy on the outside, juicy on the inside, and has the perfect blend of spices.
If you're a fan of easy chicken recipes like us, then this recipe is for you. There's nothing fancy here, just simple ingredients made in the best way, just like Grandma used to make.
So, the next time you're in the mood for a homestyle meal, bring the taste of this Cracker Barrel southern fried chicken to your home kitchen! The whole family will drop what they're doing and come running to the table.
Why you'll love it
- Copycat recipe inspired by southern cooking restaurant Cracker Barrel
- Family friendly- kids and adults will love it
- Easy and straightforward steps make it easy enough for weeknight cooking
Ingredients
Scroll the the bottom for precise amounts and printable card.
Boneless skinless chicken breasts - This fried chicken is made with breasts cut into 3-4 inch pieces. You can use chicken tenders instead if you prefer. If your pieces are not evenly sized then I do recommend pounding the meat first (see FAQ section below).
Buttermilk - full fat or low fat
All-purpose flour - use gluten free, if needed
Peanut oil for frying - vegetable oil and corn oil can also be used.
Water
Salt and black pepper
Chili powder
Garlic powder
Onion powder
Dried thyme
Dried oregano
Cayenne pepper - optional, if you want a touch of spice
Tools and equipment
How to make Cracker Barrel southern Fried Chicken
STEP ONE: Line a large baking sheet with parchment paper or a paper towel. Place a wire rack on top.
STEP TWO: Cut chicken pieces into 3 to 4 inch strips. If using tenders or cutlets, leave them as is. Sprinkle with salt and pepper.
STEP THREE: Mix the dry ingredients (flour, salt, pepper, chili powder, garlic powder, onion powder, dried thyme, and dried oregano) in a shallow bowl or pie plate. Set aside.
STEP FOUR: In another bowl, mix the buttermilk and the water.
STEP FIVE: Roll pieces of chicken in the seasoned flour and shake off the excess. Be sure all sides have been coated. Set aside on prepared baking sheet while you work.
STEP SIX: Next, dip the chicken strips in the buttermilk mixture until they are completely covered. Then, dip in the flour mixture again.
STEP SEVEN: Lay the floured chicken strip on the wire rack and leave for 10-15 minutes. This will help the four stick to the chicken and not fall off during frying.
STEP EIGHT: To make the fried chicken, pour about 3 inches of oil into the pan and heat to 350 degrees F, or medium-high heat. If using a deep fryer, follow instructions for your particular appliance.
STEP NINE: Using kitchen tongs, carefully place the chicken in the hot oil. Cook, turning, until the color of the coating is light brown, about 6-7 minutes. Flip chicken over and continue cooking until golden brown and internal temperature reaches 165 degrees F, about 5 to 6 more minutes.
STEP TEN: Place the fried chicken pieces on the wire rack to drain excess oil.
Serve hot.
Kitchen tips
Don't forget to salt (and pepper, if desired) raw chicken before coating with four.
Make a custom blend of your favorite seasonings to make your own version of this Cracker Barrel southern fried chicken.
Don't start making the fried chicken until oil is heated to 350 degrees F, otherwise it will be soggy and undercooked.
Don't add too many pieces to the pan all at once, as the temperature of the oil will drop too much and the coating may also be damaged.
Be sure to cook chicken to an internal temperature of 165 degrees F.
Reduce temperature if you notice the coating burning or browning too quickly.
Cooking time may vary and will depend on the size and thickness of your pieces. Bone-in chicken can be used but cooking time will increase.
FAQ
If your chicken pieces are very uneven in size and thickness, then it is recommended to pound them into evenly sized pieces for best results. Place chicken pieces in a ziploc bag or between a sheet of wax paper and use a meat pounder or rolling pin and pound until even in size and shape.
Buttermilk! The acidic nature of buttermilk works as a meat tenderizer without making it tough or chewy. If you have extra time, marinate the chicken in buttermilk for up to 8 hours.
If you don't have buttermilk, you can make your own by combining 2 cups of milk with 2 tablespoons of vinegar or lemon juice. Let the mixture sit for 5-10 minutes until it thickens and curdles.
The best oils for frying should have a neutral taste so it doesn't interfere with the taste of the food. It should also have a high smoke point, which means that it can be heated high enough to fry the food without burning. I recommend peanut oil, corn oil, avocado oil, and vegetable oil.
This homestyle cooking empire started in 1969 in Lebanon, TN. The popular restaurant has grown all over the United States and in 2023 has a total of 661 stores in 45 states.
Yes, as long as it has been stored properly in the refrigerator and hasn't spend more than two hours in the "danger zone". The USDA considers the temperatures 40 degrees F to 140 degrees F dangerous because that's when bacteria grows the fastest.
How to store and reheat fried chicken
Once cooled, promptly store leftovers within 2 hours. Use air tight containers or wrap well with plastic wrap and foil.
To reheat, let fried chicken come to room temperature for 20 or 30 minutes on baking sheet that's been lined with a rack.
Bake in a preheated 400 degree F oven for about 10-12 minutes or until heated through.
Favorite country sides
Try one of these delicious sides and condiments with your Cracker Barrel southern fried chicken for a hearty homestyle meal that is finger licking good!
📖 Recipe
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Cracker Barrel Southern Fried Chicken
Ingredients
- 1½ lbs boneless skinless chicken breasts cut into 3-4 inch pieces
- Salt and pepper to season chicken
- 1 cup all-purpose flour
- ½ teaspoon salt
- ⅓ teaspoon black pepper
- ⅓ teaspoon chili powder
- ⅓ teaspoon garlic powder
- ⅓ teaspoon onion powder
- ⅓ teaspoon dried thyme
- ⅓ teaspoon dried oregano
- ½ cup buttermilk
- ¼ cup water
- oil for frying
Instructions
- Line a large baking sheet with parchment paper or a paper towel. Place a wire rack on top.
- Cut chicken pieces into 3 to 4 inch strips. If using chicken tenders or chicken cutlets, leave them as is. Sprinkle with salt and pepper.
- Mix the dry ingredients (flour, salt, pepper, chili powder, garlic powder, onion powder, dried thyme, and dried oregano) in a shallow bowl or pie plate. Set aside.
- In another bowl, mix the buttermilk and the water.
- Roll pieces of chicken in the seasoned flour and shake off the excess. Be sure all sides have been coated. Set aside on prepared baking sheet while you work.
- Next, dip the chicken strips in the buttermilk mixture until they are completely covered. Then, dip in the flour mixture again.
- Lay the floured chicken strip on the wire rack and leave for 10-15 minutes. This will help the four stick to the chicken and not fall off during frying.
- Pour about 3 inches of oil into the pan and heat to 350 degrees F, or medium-high heat. If using a deep fryer, follow instructions for your particular appliance.
- Using kitchen tongs, carefully place the chicken in the hot oil. Cook, turning, until the color of the coating is light brown, about 6-7 minutes. Flip chicken over and continue cooking until golden brown and internal temperature reaches 165 degrees F, about 5 to 6 more minutes.
- Place the fried chicken pieces on the wire rack to drain excess oil.
- Serve hot.
Notes
- Don't forget to salt (and pepper, if desired) raw chicken before coating with four.
- Make a custom blend of your favorite seasonings.
- Don't start cooking chicken until oil is heated to 350 degrees F, otherwise your chicken will be soggy and undercooked.
- Don't add too many chicken pieces to the pan all at once, as the temperature of the oil will drop too much and the coating may also be damaged.
- Be sure to cook chicken to an internal temperature of 165 degrees F.
- Reduce temperature if you notice the coating burning or browning too quickly.
- Cooking time may vary and will depend on the size and thickness of your pieces. Bone-in chicken can be used but cooking time will increase.
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