Cracker Barrel Chicken Fried Chicken Breast

This Cracker Barrel Chicken Fried Chicken is crispy, juicy, and full of flavor! Coated in a crunchy crust and served with creamy sawmill gravy, it’s a comforting Southern meal that’s easy to make at home. Perfect for a family dinner!

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Ingredients Needed:

Sawmill Gravy:

• 2 tablespoons bacon grease
• 2 tablespoons all-purpose flour
• 1 cup whole milk or heavy cream
• 1/2 teaspoon salt
• 1/2 to 1 teaspoon freshly ground black pepper

Chicken Fried Chicken:

• Oil for frying
• 2 cups all-purpose flour
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 1 cup buttermilk
• 1/2 cup water
• 4 boneless skinless chicken breasts

How To Make Chicken Fried Chicken Breast?

1. Make the gravy: Melt bacon grease in a skillet over medium heat. Stir in flour and cook for 1 minute until it smells slightly nutty. Slowly whisk in milk or cream and cook until the gravy thickens. Season with salt and black pepper, then set aside.
2. Heat the oil: Fill a large pot or deep fryer with 3 to 4 inches of oil and heat to 175°C.
3. Mix the coating: In a bowl, whisk together flour, salt, and black pepper. In another bowl, mix buttermilk and water.
4. Flatten the chicken: If needed, pound the chicken breasts between wax paper until even in thickness. Pat dry with a paper towel.
5. Coat the chicken: Season the chicken with salt and pepper. Dip each piece in the flour mixture, then in the buttermilk, then back in the flour mixture for a thick, crispy coating.
6. Fry the chicken: Carefully place the chicken into the hot oil and fry for 7 to 8 minutes, turning halfway, until golden brown and crispy. Drain on a wire rack.
7. Serve and enjoy: Place the chicken on a plate and pour sawmill gravy over the top. Serve with mashed potatoes or biscuits for a complete meal!

Recipe Tips:

• Use the right oil for frying: Choose a neutral oil with a high smoke point like vegetable oil or peanut oil. This helps the chicken fry evenly and stay crispy without burning.
• Double coat for extra crunch: Dipping the chicken in flour, then buttermilk, then flour again creates a thick, crispy coating that sticks well and doesn’t fall off while frying.
• Pound chicken to an even thickness: If your chicken breasts are too thick, pound them to about ½ inch thick. This makes sure they cook evenly without drying out.
• Let the coated chicken rest before frying: After breading, let the chicken sit for 5-10 minutes. This helps the coating stick better, so it doesn’t fall off in the oil.
• Check the oil temperature often: Keep the oil at 350°F. If the oil is too hot, the outside will burn before the inside cooks. If it’s too cool, the chicken will be greasy instead of crispy. Use a thermometer for best results!

How To Store & Reheat Leftovers?

• Refrigerate: Let the Chicken Fried Chicken cool completely. Then, put it in an airtight container and keep it in the fridge for up to 3 days. Store the gravy separately to keep the chicken crispy.
• Freeze: After cooling, wrap the chicken in plastic wrap and put it in a freezer bag. Freeze for up to 2 months.
• Reheat: Preheat the air fryer to 175°C. Place the chicken in the basket and heat for 5-7 minutes, flipping halfway, until hot and crispy.

Nutrition Facts:

• Calories: 310 kcal
• Total Fat: 13g
• Saturated Fat: 5g
• Cholesterol: 88mg
• Sodium: 1054mg
• Potassium: 561mg
• Total Carbohydrate: 19g
• Dietary Fiber: 1g
• Sugars: 4g
• Protein: 29g