Cracker Barrel fried chicken is bone-in pieces brined in buttermilk for at least 2 hours, double dredged in seasoned flour with an egg wash between coats, then deep fried at 350F. That makes this Cracker Barrel fried chicken recipe a proper Sunday project that feeds 8 from one batch.
The egg goes into the leftover buttermilk brine after the chicken comes out, and that is the step that separates this from a basic double dredge. Straight buttermilk is thin and gives you one layer of flour. Adding a beaten egg thickens the second dip so it grabs more flour on the recoat, which is where the thick crust comes from.
This version uses bone-in chicken, not boneless breasts, and the cook times reflect that. Breasts take 15 to 20 minutes, thighs and drumsticks 12 to 18. The pieces are different sizes going into the same oil, so a thermometer in the thickest part of each piece is the only way to know when each one is done.
Cracker Barrel Fried Chicken
Course: DinnerCuisine: American, SouthernDifficulty: Easy8
servings10
minutes45
minutes553
kcalBone-in chicken pieces soaked in seasoned buttermilk for at least 2 hours, coated in paprika-seasoned flour, dipped in buttermilk thickened with egg, floured again, then fried at 350F until golden. Classic Southern fried chicken for a crowd.
Ingredients
3 cups buttermilk
1/2 cup water
3 teaspoons kosher salt, divided
3 teaspoons black pepper, divided
8 bone-in chicken pieces (thighs, wings, breasts and drumsticks)
3 cups all-purpose flour
1 teaspoon paprika
1 egg, lightly beaten
Vegetable or canola oil for frying, about 8 cups
Directions
- Brine the chicken:Whisk the buttermilk, water, 1 teaspoon salt and 1 teaspoon pepper together. Pour over the chicken in a large bowl, cover, and refrigerate for at least 2 hours or overnight.
- Season the flour:In a separate bowl, whisk together the flour, remaining 2 teaspoons salt, remaining 2 teaspoons pepper and paprika.
- First dredge:Lift each piece from the brine, coat it in the seasoned flour and shake off the excess. Set on a wire rack. Do not discard the buttermilk.
- Second dip and dredge:Beat the egg into the leftover buttermilk. Dip each floured piece back into the egg buttermilk, then coat in the flour a second time. Return to the rack and rest for 10 minutes.
- Fry in batches:Heat about 4 inches of oil in a Dutch oven or deep fryer to 350F. Fry breasts for 15 to 20 minutes and thighs, legs and wings for 12 to 18 minutes, turning occasionally, until golden and 165F at the thickest part. Drain on a wire rack.
FAQs
How long should you brine the chicken in buttermilk?
Two hours is the minimum, and overnight is better. The acid in the buttermilk breaks down the surface of the meat, which tenderises it and gives the flour something to grip. Shorter than two hours and you still get flavour but not the same texture difference.
Why add the egg to the used buttermilk instead of fresh?
The brine picked up salt, pepper and chicken juices during the soak, so it carries more flavour than a fresh cup of buttermilk. The egg thickens the liquid so the second dip grabs a heavier coat of flour, which builds the thick crust. Fresh buttermilk alone is too thin to do the same job.
Why does the oil temperature matter so much?
Too hot and the outside burns before the bone-in centre cooks through, which takes 12 to 20 minutes depending on the piece. Too cool and the coating absorbs oil instead of sealing, so you end up with greasy, soggy chicken. Keep it between 325 and 350F, and check with a clip-on thermometer since the temperature drops every time new chicken goes in.
Can you use boneless chicken instead?
Yes, but it becomes a different dish with different timings. Boneless breasts fry in 7 to 8 minutes at the same oil temperature, and the brine time can be cut to 30 minutes. Bone-in pieces give you more flavour and stay juicier during a long fry because the bone conducts heat slowly.
How do you store and reheat leftovers?
Keep fried chicken in an airtight container in the fridge for 2 to 3 days. Reheat uncovered in a 350F oven for 10 to 12 minutes, which crisps the coating back up. The microwave gets the inside hot but turns the crust soft, so avoid it if the crunch matters to you.
