Cracker Barrel Smoky Southern Grilled Chicken Recipe

Cracker Barrel Smoky Southern Grilled Chicken Recipe is an American dinner staple made with chicken breasts, smoked paprika, and seasoned salt. These thin cutlets get a quick sear in vegetable oil to keep them juicy whilst developing a dark, charred crust.

If you do nothing else, pound the meat to an even thickness. That’s the difference between a dry, chewy dinner and a tender cutlet that cooks in minutes. I found that skipping the plastic wrap makes a huge mess, so keep it covered whilst you work.

The smoked paprika is doing more work than you’d think. Without it, the chicken lacks that deep, campfire aroma that makes this dish famous. I usually serve this on a busy Tuesday because it goes from the fridge to the table in under twenty minutes.

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Cracker Barrel Smoky Southern Grilled Chicken Recipe Ingredients

• 450g (1lb) chicken breast, boneless and skinless
• 1 ½ tsp seasoned salt
• 1 tsp smoked paprika
• 30ml (2 tbsp) vegetable oil

How To Make Cracker Barrel Smoky Southern Grilled Chicken Recipe

1. Prepare the cutlets: Slice the chicken breasts in half horizontally and place them between two sheets of clingfilm. Use a meat mallet or a heavy pan to gently bash the meat until every piece is a uniform 1.5cm (½ inch) thick.
2. Season the meat: Mix the seasoned salt and smoked paprika in a small bowl and rub the blend into both sides of each cutlet. Let the chicken sit on the counter for 10 minutes to allow the spices to stick to the surface.
3. Heat the pan: Pour 15ml (1 tbsp) of vegetable oil into a large heavy-based frying pan or grill pan set over a medium-high heat. Wait until the oil is shimmery and just starting to haze before adding the meat.
4. Sear the chicken: Place the cutlets in the pan and cook for 5-6 minutes without moving them. Flip the pieces over and cook for another 5-6 minutes until the internal temperature hits 75°C (165°F).
5. Work in batches: Cook the remaining chicken using the rest of the oil if your pan is too small to fit everything at once. Make sure there is space between the pieces so they fry properly rather than boiling in their own juices.
6. Rest the meat: Transfer the cooked chicken to a warm plate and leave it alone for 5 minutes. Do not skip this step because it stops the moisture from leaking out when you cut into the meat.

Recipe Tips

• Check the internal temperature. Use a digital meat thermometer to ensure the chicken hits 75°C (165°F). Our reference guide shows that chicken breasts need at least 15-20 minutes in an oven, but these thin cutlets finish much faster on a hot hob.
• Choose the right oil. Stick to vegetable or sunflower oil because they have a high smoke point. Do not use butter or extra virgin olive oil as they will burn and turn bitter before the chicken is charred.
• Avoid over-crowding the pan. If the chicken pieces are touching, the temperature of the pan drops and the meat will steam. Work in two batches to keep the heat high enough for a proper crust.
• Keep the leftovers. You can store these cutlets in an airtight container for up to three days. They are great for slicing into a cold salad or a wrap the next day.
• Prepare ahead of time. You can bash and season the chicken up to four hours before you plan to cook. Keep it covered in the fridge and let it sit at room temperature for 15 minutes before it hits the pan.

What To Serve With Smoky Southern Grilled Chicken

This chicken is robust enough to pair with heavy sides like mac and cheese or buttery mashed potatoes. I often serve it alongside a crisp green salad or some steamed green beans to balance the smoky spices.

For a proper Southern feel, try adding some cornbread or a scoop of creamy coleslaw. A squeeze of fresh lemon over the hot chicken also helps to brighten the flavours just before serving.

How To Store Smoky Southern Grilled Chicken

• Fridge: Place the cooled chicken in a sealed container and keep it in the fridge for up to 3 days. Ensure the meat has cooled completely before closing the lid to prevent condensation from making the coating soggy.
• Reheat: The best method is to warm the chicken in a dry pan over a medium heat until hot throughout. You can use a microwave for 60-90 seconds, but the texture will become slightly rubbery and the crust will lose its bite.
• Freeze: Wrap individual cutlets tightly in clingfilm and place them in a freezer bag for up to 2 months. Thaw them overnight in the fridge before reheating to ensure the middle doesn’t stay frozen whilst the outside burns.

Cracker Barrel Smoky Southern Grilled Chicken Recipe Nutrition Facts

• Calories: 195
• Protein: 24g
• Fat: 9g
• Carbohydrates: 1g
• Sugar:0g
• Sodium: 480mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Try More Recipes:

• Cracker Barrel Broccoli Cheddar Chicken Recipe
• Cracker Barrel Southern Fried Chicken Recipe