Cracker Barrel Chicken Fried Chicken Breast Recipe

Cracker Barrel Chicken Fried Chicken Breast Recipe is a classic American comfort dish featuring tender poultry in a thick, craggy crust. These golden fillets are served with a rich, peppery white gravy made from savoury bacon drippings and full-fat milk.

If you do nothing else, let the breaded chicken rest on a rack for ten minutes before it hits the pan. The first time I made this, I rushed the frying and half the coating stayed in the oil instead of on the meat. Giving the flour time to hydrate ensures that crispy shell actually sticks to the chicken.

The gravy is doing more work than you’d think, providing the essential salt and fat to balance the lean breast meat. I found that using a heavy cast iron skillet keeps the oil temperature steady so the outside doesn’t burn before the middle is done. This recipe is a staple in my house when we want something soul-warming and substantial.

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Cracker Barrel Chicken Fried Chicken Breast Recipe Ingredients

For the Chicken

• 4 boneless skinless chicken breasts
• 250g (9oz) plain flour
• 2 tsp salt
• 2 tsp black pepper
• 250ml (9fl oz) buttermilk
• 125ml (4fl oz) water
• 500ml (18fl oz) neutral oil for frying

For the Gravy

• 30g (1oz) bacon grease or butter
• 30g (1oz) plain flour
• 250ml (9fl oz) full-fat milk
• ½ tsp salt
• 1 tsp black pepper

How To Make Cracker Barrel Chicken Fried Chicken Breast Recipe

1. Make the gravy base: Heat the bacon grease in a small saucepan over medium heat and whisk in 30g (1oz) of plain flour. Cook the mixture for 2 minutes until it smells like toasted biscuits and turns a pale golden colour.
2. Finish the gravy: Pour in the milk slowly whilst whisking constantly to ensure there are no lumps. Let the sauce simmer for 3 minutes until it’s thick enough to coat the back of a spoon, then stir in the salt and pepper and set aside.
3. Prep the chicken: Place the breasts between sheets of clingfilm and pound them with a mallet until they are 1.5cm (½ inch) thick. Season both sides of the meat with salt and pepper so the flavour is built into the base.
4. Set up breading station: Mix the 250g (9oz) of flour with the salt and pepper in one shallow dish and whisk the buttermilk and water together in another. Use wide bowls to make the dredging process easier and cleaner.
5. Dredge: Coat the chicken in flour, dip it into the buttermilk, and then press it back into the flour firmly. Make sure every bit of the surface is covered in dry flour to create those signature craggy bits.
6. Rest: Place the coated chicken on a wire rack for 10 minutes. This prevents the breading from falling off when it touches the hot oil.
7. Fry the chicken: Heat 1cm (½ inch) of oil in a large skillet to 180°C (350°F/Gas Mark 4) and carefully lay the chicken into the pan. Fry for 4 minutes per side until the crust is deep brown and the internal temperature reaches 75°C (165°F).
8. Serve: Lift the chicken onto a wire rack for 1 minute to drain any excess oil. Pour the warm gravy over the hot fillets and serve immediately while the coating is at its loudest crunch.

Recipe Tips

• Check your oil temperature. If the oil is below 180°C (350°F/Gas Mark 4), the breading will absorb the fat and become greasy rather than crisp. Use a kitchen thermometer to stay in the right range throughout the frying process.
• Pound the meat evenly. Make sure the chicken is a uniform thickness from end to end so the thinner bits don’t dry out. If the breast is too thick, the outside will burn before the centre is safe to eat.
• Keep the gravy warm. White gravy thickens as it cools, so keep it on the lowest hob setting or in a covered jug. If it gets too stiff to pour, whisk in a tablespoon of warm milk to loosen it back up.
• Use a wire rack. Never drain fried chicken on kitchen roll or a flat plate because the steam will make the bottom soggy. Air needs to circulate around the entire piece to keep the crust shattered-glass crisp.
• Make the gravy ahead. You can prepare the gravy up to two days in advance and store it in the fridge. Reheat it slowly in a pan with a splash of milk to restore that silky texture.

What To Serve With Chicken Fried Chicken Breast

This dish is best served with creamy mashed potatoes and buttered green beans to cut through the richness. You could also add a side of sweetcorn or a fluffy biscuit to soak up any leftover gravy on the plate.

How To Store Chicken Fried Chicken Breast

• Fridge: Wrap the cooled chicken tightly in foil or place it in an airtight container for up to three days. Keep the gravy in a separate jar to prevent the breading from turning into a paste.
• Reheat: The best method is to use an oven at 180°C (350°F/Gas Mark 4) for 10 minutes until the coating crisps up again. Avoid the microwave as it makes the crust chewy and the meat tough.
• Freeze: Freeze the fried fillets in a single layer on a tray before transferring them to a freezer bag for up to two months. Defrost them overnight in the fridge before reheating in a hot oven.

Cracker Barrel Chicken Fried Chicken Breast Recipe Nutrition Facts

• Calories: 580
• Protein: 42g
• Fat: 32g
• Carbohydrates: 38g
• Sugar: 4g
• Sodium: 980mg.

Estimated. May vary based on ingredients and cooking methods.

FAQs

Try More Recipes:

• Cracker Barrel Hashbrown Casserole Recipe
• Cracker Barrel Bisquick Buttermilk Biscuits Recipe
• Cracker Barrel Southern Green Beans