Cracker Barrel Chicken Fried Chicken With Gravy Recipe

This Cracker Barrel Chicken Fried Chicken With Gravy Recipe is a golden, crispy masterpiece—the exact meal I crave when I need serious Southern comfort that sticks to your ribs. A perfect combo of tender, buttermilk-soaked chicken, a shattered-glass crust, and a river of peppery sawmill gravy, it is a Sunday supper classic that feels like a warm welcome home. Ideally the chicken breasts should be pounded to an even thickness before breading to ensure they fry quickly and retain their juicy tenderness without burning the coating.

Jump to Recipe

Cracker Barrel Chicken Fried Chicken With Gravy Recipe Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts
• 2 cups buttermilk
• 2 large eggs
• 2 cups all-purpose flour
• 1 tbsp salt
• 1 tbsp black pepper
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic powder
• Vegetable oil, for frying

For the Sawmill Gravy:

• 1/4 cup reserved frying oil (or bacon grease)
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 tsp freshly ground black pepper (coarse grind is best)
• Salt to taste

How To Make Cracker Barrel Chicken Fried Chicken With Gravy Recipe

1. Prepare the Chicken: Place the chicken breasts between two sheets of plastic wrap. Use a meat mallet or a heavy rolling pin to pound them until they are about 1/2-inch thick. This tenderizes the meat and ensures even cooking.
2. Set Up the Dredge: In a wide, shallow bowl, whisk together the buttermilk and eggs. In a separate bowl, whisk together the flour, salt, black pepper, paprika, cayenne, and garlic powder.
3. Double Dip: Take a piece of chicken and dip it into the flour mixture, shaking off the excess. Dip it fully into the buttermilk mixture, then press it back into the flour mixture. Ensure the chicken is heavily coated and craggy. Place on a wire rack to rest for 10 minutes (this helps the breading stick).
4. Fry the Chicken: Heat about 1 inch of vegetable oil in a large cast-iron skillet or heavy-bottomed pan to 350 degrees F (175 degrees C). Fry the chicken breasts for 3 to 4 minutes per side until they are a deep golden brown and the internal temperature reaches 165 degrees F (74 degrees C). Remove and drain on a wire rack or paper towels.
5. Make the Roux: Carefully drain the oil from the skillet, keeping about 1/4 cup of the oil and the crispy browned bits (drippings) in the pan. Turn the heat to medium-low. Whisk in the 1/4 cup of flour and cook for 2 minutes until it smells nutty and looks like wet sand.
6. Build the Gravy: Slowly pour in the milk while whisking constantly to prevent lumps. Increase the heat to medium and bring to a gentle simmer.
7. Simmer and Season: Let the gravy cook for 3 to 5 minutes until it thickens enough to coat the back of a spoon. Stir in the generous amount of coarse black pepper and salt to taste.
8. Serve: Plate the fried chicken and ladle a generous amount of hot sawmill gravy directly over the top.

Recipe Tips

• Oil Temperature: Keeping the oil at a steady 350 degrees F is crucial. If it is too cool, the breading will absorb the grease and become soggy; if it is too hot, the crust will burn before the chicken is cooked.
• The “Sawmill” Secret: The term “sawmill gravy” refers to the coarse black pepper and the bits of breading left in the pan. Do not wipe the skillet clean before making the gravy; those brown bits are pure flavor.
• Resting the Breading: Letting the breaded chicken sit on a rack for 10 minutes before frying allows the gluten in the flour to hydrate with the buttermilk, creating a shell that won’t fall off in the fryer.
• Warm Milk: If you can, warm the milk slightly before adding it to the roux. This helps it incorporate faster and smoother than fridge-cold milk.

What To Serve With Cracker Barrel Chicken Fried Chicken With Gravy

Chicken fried chicken accompaniments are indulgent, starch-heavy additions frequently served to soak up every drop of the savory white gravy. Ideally the mashed potatoes should be whipped with plenty of butter and milk to create a fluffy, cloud-like bed for the crispy chicken.

• Creamy mashed potatoes (skin-on or peeled)
• Slow-cooked green beans with ham
• Buttered sweet corn or fried apples
• Cracker Barrel Chicken And Dumplings (for a feast)

How To Store Cracker Barrel Chicken Fried Chicken With Gravy

• Refrigerate: Store the chicken and gravy in separate airtight containers for up to 3 days. Storing them together will turn the breading into mush.
• Reheat: Reheat the chicken in an air fryer at 375 degrees F for 5 minutes or in the oven at 400 degrees F for 10 minutes. Warm the gravy on the stove, adding a splash of milk if it has gelled.
• Freeze: You can freeze the fried chicken for up to 2 months. Reheat directly from frozen in the oven. The milk-based gravy does not freeze well and should be made fresh.

Cracker Barrel Chicken Fried Chicken With Gravy Nutrition Facts

• Calories: 750 kcal (per serving with gravy)
• Carbohydrates: 45g
• Protein: 42g
• Fat: 48g
• Fiber: 2g
• Sugar: 4g

Nutrition information is estimated per serving based on 4 servings.

FAQs