Chicken Fried Chicken Breast – Easy Cracker Barrel Copycat

This homemade chicken fried chicken recipe is a crispy, juicy take on Cracker Barrel’s classic — pan-fried golden and topped with creamy peppered gravy. It’s simple, fast, and makes for a bold comfort meal that works on stressful nights, last-minute dinners, or when you just want something with a little crunch therapy.

Jump to Recipe

Quick Summary

• Prep time: 15 mins
• Cook time: 20 mins
• Flavor: Crispy, savory, peppery gravy
• Great for: Comfort dinners, emotional resets, weeknight wins

Why I Like This Recipe

It’s loud food — frying, sizzling, crunching. Good when I need a little chaos in the kitchen, but still want to eat something warm that sticks with me. Plus, gravy. Always gravy.

Ingredients

For the Chicken:

• 4 boneless skinless chicken breasts
• 2 cups all-purpose flour
• 2 tsp salt
• 2 tsp black pepper
• 1 cup buttermilk
• ½ cup water
• Neutral oil (like vegetable or peanut) for frying

For the Gravy:

• 2 tbsp bacon grease
• 2 tbsp all-purpose flour
• 1 cup whole milk or heavy cream
• ½ tsp salt
• ½–1 tsp black pepper

How To Make Chicken Fried Chicken Breast

1. Make the Gravy: Melt bacon grease in a pan, add flour, stir until golden and toasty. Slowly whisk in milk. Add salt and lots of cracked pepper. Let it thicken. Keep warm.
2. Prep the Chicken: Pound each breast to about ½ inch thick. Season both sides.
3. Set Up Breading Station: Mix flour, salt, pepper in one bowl. In another, whisk buttermilk and water. Dip chicken in flour → buttermilk → flour again. Let sit 5–10 mins.
4. Fry the Chicken: Heat oil in a skillet to 350°F. Fry each piece 7–8 mins, flipping halfway. Drain on a wire rack so they stay crispy.
5. Serve: Ladle gravy over the top. Goes great with mashed potatoes or biscuits.

Tips for Success

• Rest breaded chicken before frying — it keeps the coating tight.
• Use a thermometer if you can. 350°F is the sweet spot.
• Use a wire rack, not paper towels — you want crunch, not steam.
• Gravy too thick? Add a splash of milk, warm gently, and stir.

Storage and Reheating

• Fridge: Store chicken and gravy separately, up to 3 days.
• Freezer: Wrap chicken tight. Freeze up to 2 months. Gravy can be frozen too — just whisk it back to life on the stove.
• Reheat: Air fryer for the chicken (300°F), stove or microwave for the gravy. Then reassemble with love.

Frequently Asked Questions

• Can I use chicken thighs?
  Yep. They’ll be juicier. Just flatten them a bit before frying.
• What if I don’t have bacon grease?
  Butter works in a pinch, but that smoky flavor won’t be the same.
• How do I know when the chicken’s done?
  Internal temp should hit 165°F. If the crust is golden and it sizzles less, it’s probably close.
• Can I use a boxed gravy mix instead?
  Sure. I won’t judge. Just add cracked pepper and maybe a spoon of bacon fat to level it up.
• Does this make a lot of gravy?
  Just enough for 4 servings. If you’re a gravy person (same), double it.

Common Mistakes and How to Dodge Them

• Skipping the resting time after breading: Gives the coating time to stick. Without it, it slides off in the oil.
• Not seasoning the flour: Your crust needs flavor. Don’t be shy with the salt + pepper.
• Overcrowding the pan: Drops the oil temp. Makes it soggy. Fry in batches.
• Flipping too early: Let the crust form. Flip once — golden and ready.
• Pouring cold gravy on hot chicken: Just… don’t. Heat it up. Let the vibes match.

Nutrition Facts (Per Serving)

• Calories: 310 kcal
• Total Fat: 18g
• Saturated Fat: 6g
• Cholesterol: 85mg
• Sodium: 720mg
• Potassium: 380mg
• Total Carbohydrate: 14g
• Dietary Fiber: 1g
• Sugars: 1g
• Protein: 24g

You Might Also Like:

• Grilled Chicken Salad  – Easy Cracker Barrel Copycat
• Chicken n’ Rice  – Easy Cracker Barrel Copycat
• Baked Chicken and Dressing – Easy Cracker Barrel Copycat
• Chicken Pot Pie – Easy Cracker Barrel Copycat