This Cracker Barrel Chicken Seasoning is a savory and versatile spice blend, which combines aromatic dried herbs and pungent garlic and onion powders. It’s the secret to restaurant-quality chicken at home, ready in about 5 minutes.
Jump to RecipeCracker Barrel Chicken Seasoning Ingredients
- 2 tbsp kosher salt (use less if using table salt)
- 2 tbsp freshly ground black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried parsley flakes
- 1 tsp dried thyme
- 1 tsp dried rosemary, crushed
- 1 tsp paprika (sweet or smoked)
- ½ tsp celery salt
- ¼ tsp cayenne pepper (optional, for a subtle background heat)
How To Make Cracker Barrel Chicken Seasoning
- Measure ingredients: In a small bowl or jar, measure out the kosher salt, black pepper, garlic powder, onion powder, dried parsley, thyme, crushed rosemary, paprika, celery salt, and cayenne pepper.
- Crush herbs: If the dried rosemary needles are large, crush them between your fingers or grind them briefly in a mortar and pestle before adding. This helps release their oils and prevents sharp textures in the finished dish.
- Mix thoroughly: Whisk the spices together until they are evenly distributed. Ensure there are no clumps of garlic or onion powder.
- Store: Transfer the seasoning blend into an airtight spice jar or container. Label it with the date.
Recipe Tips
- Usage: Use about 1 tablespoon of seasoning per pound of chicken.
- Application: For grilled or roasted chicken, rub the meat with a little olive oil or melted butter first, then sprinkle the seasoning generously over all sides. Press it into the meat.
- Versatility: This blend isn’t just for chicken. It works beautifully on pork chops, roasted potatoes, or even sprinkled over popcorn.
- Salt control: The celery salt adds a specific savory note essential to the “country” flavor profile. If you are sensitive to sodium, you can reduce the kosher salt to 1 tablespoon, but keep the celery salt.
What To Serve With Cracker Barrel Chicken Seasoning
Use this seasoning to prepare:
- Grilled Chicken Tenders: The classic menu item.
- Sunday Homestyle Chicken: Add 2 tablespoons to the flour dredge.
- Roasted Vegetables: Toss carrots and potatoes in oil and this spice blend.
- Chicken Soup: Stir a teaspoon into broth for instant depth.
How To Store Cracker Barrel Chicken Seasoning
- Pantry: Store in a cool, dry, dark place (like a spice cabinet) for up to 6 months. After that, the potency of the dried herbs will fade.
Cracker Barrel Chicken Seasoning Nutrition Facts
- Calories: 5kcal
- Protein: 0g
- Carbohydrates: 1g
- Fat: 0g
- Saturates: 0g
- Sugar: 0g
- Salt: 1.2g
Nutrition information is estimated per teaspoon.
FAQs
Yes, all the individual spices listed are naturally gluten-free. Just check your celery salt to ensure no anti-caking agents containing wheat are used
No, this is a dry rub recipe intended for storage. Fresh garlic contains moisture and will cause the salt to clump and the mixture to spoil. Stick to garlic powder.
Yes! Mix 2 tablespoons of this seasoning with ½ cup olive oil and ¼ cup lemon juice to create a wet marinade for chicken.
Cracker Barrel Chicken Seasoning Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy1
servings5
minutes5
kcalA savory, all-purpose dry rub featuring garlic, onion, and dried herbs that replicates the signature flavor of Cracker Barrel’s poultry dishes.
Ingredients
2 tbsp kosher salt
2 tbsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp dried parsley
1 tsp thyme
1 tsp rosemary
1 tsp paprika
½ tsp celery salt
Directions
- Measure all spices into a small bowl.
- Crush rosemary slightly to release oils.
- Whisk until uniform.
- Store in an airtight jar.
- Use 1 tbsp per pound of meat.
Notes
- Crushing the dried rosemary is essential because whole dried needles can remain tough even after cooking, whereas crushed rosemary blends seamlessly into the crust.
- The addition of celery salt is the “secret ingredient” that gives this rub a distinct savory, diner-style flavor that salt and pepper alone cannot achieve.
- This blend creates a great crust on grilled meats; for best results, apply it at least 30 minutes before cooking to allow the salt to draw moisture to the surface and dissolve the spices.
