Cracker Barrel Southern Fried Chicken

This Cracker Barrel Southern Fried Chicken is crispy, juicy, and full of flavor! Made with a seasoned flour coating and buttermilk, it’s just like the restaurant version. Perfect for a family meal!

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Ingredients Needed:

• oil for frying
• 3 cups all-purpose flour
• 3 teaspoons salt
• 3 teaspoons ground black pepper
• 3 cups buttermilk
• 3/4 cups water
• 1 whole chicken cut up

How To Make Southern Fried Chicken?

1. Heat the oil: Pour 3 to 4 inches of oil into a deep fryer or large pot. Heat to 175°C.
2. Prepare the seasoned flour: In a bowl, mix flour, salt, and black pepper until well combined.
3. Make the buttermilk mixture: In another bowl, whisk together buttermilk and water.
4. Season the chicken: Pat the chicken pieces dry with paper towels and lightly season with salt and pepper.
5. Bread the chicken: Dip each piece in the seasoned flour, shake off excess, then dip into the buttermilk mixture, and coat again in seasoned flour for a crispy crust.
6. Let the coating set: Place the breaded chicken on a wire rack over a baking sheet and let it sit for 5 minutes to help the coating stick.
7. Fry the chicken: Fry breasts and thighs for 15-18 minutes, and wings and legs for 12-13 minutes, cooking in batches to avoid overcrowding.
8. Drain and serve: Place the fried chicken on a clean wire rack over a baking sheet to drain excess oil. Serve hot!

Recipe Tips:

• Use the right oil temperature: Keep the oil at 350°F 175°C for the crispiest chicken. If the oil is too hot, the outside burns before the inside cooks. If it’s too low, the chicken gets greasy and soggy.
• Double coat for extra crunch: Dip the chicken in flour, and buttermilk, then flour again to create a thick, crispy crust. Let it rest for 5 minutes before frying so the breading sticks better.
• Don’t rush frying: Cook chicken in small batches so the oil stays hot. Overcrowding makes the temperature drop, leading to soggy, unevenly cooked chicken.
• Check for doneness: Use a meat thermometer to make sure the chicken is fully cooked. The internal temperature should be 75°C for safe eating.
• Let the chicken rest before serving: Place the fried chicken on a wire rack, not paper towels. This keeps the crust crispy and prevents it from getting soggy.

How To Store & Reheat Leftovers?

• Refrigerate: Let the fried chicken cool, then store it in a sealed container in the fridge for up to 4 days.
• Freeze: Wrap the cooled chicken in plastic wrap and put it in a freezer bag. Freeze for up to 3 months.
• Reheat: Set the air fryer to 190°C. Place the chicken in a single layer and heat for 5-7 minutes, flipping halfway for even crispiness.

Nutrition Facts:

• Calories: 433 kcal
• Total Fat: 18g
• Saturated Fat: 6g
• Cholesterol: 81mg
• Sodium: 1035mg
• Potassium: 362mg
• Total Carbohydrate: 41g
• Dietary Fiber: 1g
• Sugars: 5g
• Protein: 26g

Try More Cracker Barrel Recipes:

• Cracker Barrel Cucumber Tomato and Onion Salad
• Cracker Barrel Hamburger Steak
• Cracker Barrel Broccoli Cheese Casserole