Cracker Barrel Cornbread Crusted Chicken Recipe

Cracker Barrel Cornbread Crusted Chicken Recipe is a Southern-style American dinner featuring bone-in poultry. This oven-baked main uses a buttermilk and ranch marinade to keep the meat juicy under a sweet, spiced cornbread coating.

If you do nothing else, let the chicken sit in that buttermilk for at least four hours. The first time I made this, I only gave it twenty minutes and the meat wasn’t nearly as tender as it should have been. The acid in the buttermilk breaks down the proteins so the chicken stays succulent even in a hot oven.

The cornbread mix is doing more work than you’d think here. Without that grainy texture, you lose the signature crunch that makes this dish famous. I’ve tried this with regular breadcrumbs and it just isn’t the same, so stick to the cornmeal-based mix for that authentic grit.

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Cracker Barrel Cornbread Crusted Chicken Recipe Ingredients

The Buttermilk Marinade

• 1 whole chicken, about 1.5kg (3lb 5oz), cut into 8 pieces
• 500ml (18fl oz) buttermilk
• 60g (2oz) ranch dressing mix (two 30g sachets)

The Cornbread Crust

• 185g (6.5oz) cornbread and muffin mix
• 1 tsp paprika
• 1 tsp black pepper
• 1/2 tsp seasoned salt
• 1/8 tsp cayenne pepper
• Sunflower oil spray

How To Make Cracker Barrel Cornbread Crusted Chicken Recipe

1. Marinate the chicken: Place the chicken pieces, buttermilk, and ranch dressing mix into a large bowl or zip-top bag. Turn the pieces to coat them fully and leave in the fridge for at least 1 hour or overnight.
2. Prepare the oven: Heat your oven to 200°C (400°F/Gas Mark 6) and spray a large baking tray with oil. Make sure the tray is big enough to fit the chicken without the pieces touching.
3. Mix the coating: Stir the cornbread mix, paprika, black pepper, seasoned salt, and cayenne pepper together in a wide, shallow dish. Use a fork to break up any large lumps in the dry mix.
4. Coat the pieces: Lift a piece of chicken from the marinade and let the excess liquid drip off. Press the chicken firmly into the cornbread mixture until it’s completely covered in a thick layer of crumbs.
5. Arrange on the tray: Lay the chicken on the prepared tray with the skin-side facing up. Leave a clear gap of at least 2cm (1 inch) between each piece so the air can circulate.
6. Add the fat: Spray the top of each breaded piece lightly with the oil. Do not skip this step because the dry mix needs this fat to turn golden and crisp up properly.
7. Bake the chicken: Roast for 35 to 45 minutes until the crust is deep brown and the juices run clear when you pierce the thickest part with a knife. Check that the internal temperature reaches 75°C (165°F).
8. Rest the meat: Remove the tray from the oven and let the chicken sit for 5 minutes. Leave it on the tray so the crust stays attached to the meat while the juices settle.

Recipe Tips

Space the pieces. Never let the chicken pieces touch each other on the baking tray. If they’re cramped, the moisture escaping from the meat will steam the coating and make it soggy.

Use bone-in cuts. Skin-on, bone-in thighs and drumsticks stay much moister than boneless breasts. If you use breasts, check them 10 minutes early to make sure they don’t dry out.

Spray thoroughly. Give the breaded chicken a very even misting of oil before it goes in the oven. This layer of oil is what creates the “fried” texture without the need for a deep fat fryer.

Keep it cold. Take the chicken straight from the fridge to the breading station. Cold meat helps the coating stick better and prevents the buttermilk from running off too quickly.

Prep the mix. If your cornbread mix has very large chunks, pulse it in a food processor for a few seconds. A finer, more uniform grain will stick to the chicken more effectively.

Make ahead. You can leave the chicken in the buttermilk marinade for up to 24 hours. The longer it sits, the more flavour the ranch seasoning will drive into the meat.

What To Serve With Cornbread Crusted Chicken

This crunchy chicken goes best with classic Southern sides like creamy mashed potatoes and buttered green beans. You can also add a side of coleslaw or some steamed corn on the cob to round out the meal.

For a true Cracker Barrel experience, serve it with a pot of mac and cheese or some turnip greens. A drizzle of honey or a side of gravy also works well with the sweet and salty crust.

How To Store Cornbread Crusted Chicken

Fridge

Keep leftovers in an airtight container for up to three days. Make sure the chicken has cooled completely before sealing the lid to prevent the crust from becoming soft.

Reheat

Place the chicken on a wire rack over a baking tray and heat at 180°C (350°F/Gas Mark 4) for 10-15 minutes. You can use a microwave for 2 minutes, but the crust will lose all of its crunch.

Freeze

Wrap individual pieces tightly in foil and freeze for up to two months. Thaw them completely in the fridge overnight before reheating in a hot oven to restore the crisp texture.

Cracker Barrel Cornbread Crusted Chicken Recipe Nutrition Facts

• Calories: 540kcal
• Protein: 38g
• Fat: 28g
• Carbohydrates: 34g
• Sugar: 8g
• Sodium: 980mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Try More Recipes:

• Cracker Barrel Chicken BLT Salad Recipe
• Cracker Barrel Country Sausage Patties Recipe
• Buttermilk Biscuit French Toast Bake Recipe