Cracker Barrel Homestyle Chicken Recipe

This Cracker Barrel Homestyle Chicken recipe is a crispy and juicy dish, which calls for boneless chicken breasts and a tangy buttermilk marinade. It’s the classic Sunday special, ready in about 45 minutes.

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Cracker Barrel Homestyle Chicken Ingredients

For the Chicken & Marinade

• 4 large boneless, skinless chicken breasts
• 1 ½ cups buttermilk
• 1 large egg
• 1 tsp salt
• ½ tsp black pepper

For the Breading

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp paprika
• ¼ tsp cayenne pepper (optional, for a tiny kick)
• Vegetable oil or peanut oil (for frying)

How To Make Cracker Barrel Homestyle Chicken

1. Prep the chicken: Place the chicken breasts between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound them to an even thickness of about ½ to ¾ inch. If the breasts are very large, cut them in half horizontally to make cutlets.
2. Make the marinade: In a large bowl, whisk together the buttermilk, egg, salt, and pepper. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour (or up to 4 hours) to tenderize.
3. Mix the breading: In a wide, shallow dish (like a pie plate), whisk together the flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
4. Heat the oil: Fill a large cast-iron skillet or Dutch oven with about 1 inch of vegetable oil. Heat over medium-high heat until the oil reaches 350°F (175°C).
5. Dredge the chicken: Remove a piece of chicken from the buttermilk, letting the excess drip off briefly. Press it firmly into the seasoned flour mixture to coat one side, then flip and coat the other. Shake off any loose flour.
6. Fry the chicken: Carefully place the breaded chicken into the hot oil (do not overcrowd the pan; cook in batches if necessary). Fry for 4–5 minutes on the first side until deep golden brown.
7. Flip and finish: Flip the chicken carefully. Fry for another 3–5 minutes on the other side. The chicken is done when the coating is crispy and the internal temperature reaches 165°F (74°C).
8. Drain and serve: Remove the chicken to a wire rack set over a baking sheet (paper towels can make the bottom soggy). Let it rest for 5 minutes before serving.

Recipe Tips

• Pounding is essential: Because breasts are uneven, the thin end will dry out before the thick end is cooked if you don’t pound them flat. This also tenderizes the meat, mimicking the “Homestyle” texture.
• Oil temperature: Maintain the oil at 350°F. If it drops too low, the chicken will be greasy. If it’s too high, the breading will burn before the meat is cooked.
• Resting the breading: After dredging the chicken in flour, let it sit on a wire rack for 5 minutes before frying. This helps the coating adhere to the meat so it doesn’t fall off in the oil.
• Double dip: For an extra-thick crust (extra crispy style), dip the chicken in flour, back into the buttermilk, and then into the flour again before frying.

What To Serve With Cracker Barrel Homestyle Chicken

This dish demands classic Southern sides.

• Sawmill Gravy: Make a white pepper gravy from the pan drippings.
• Mashed Potatoes: The perfect creamy pairing.
• Buttermilk Biscuits: Essential for the full experience.
• Green Beans: Cooked soft with bacon.
• Macaroni and Cheese: A restaurant favorite.

How To Store Cracker Barrel Homestyle Chicken

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: Freeze cooked chicken in freezer bags for up to 3 months.
• Reheat: To keep the crust crispy, reheat in an air fryer at 375°F for 5 minutes or in the oven at 400°F for 10–15 minutes. Microwaving will make it soggy.

Cracker Barrel Homestyle Chicken Nutrition Facts

• Calories: 520kcal
• Protein: 35g
• Carbohydrates: 28g
• Fat: 26g
• Saturates: 4g
• Sugar: 2g
• Salt: 1.4g

Nutrition information is estimated per serving (based on 4 servings).

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