Cracker Barrel Southern Fried Chicken Recipe

This Cracker Barrel Southern Fried Chicken recipe is a golden and crunchy classic, which uses bone-in chicken pieces and a sweet honey drizzle. It’s a true Southern feast, ready in about 45 minutes.

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Cracker Barrel Southern Fried Chicken Ingredients

For the Chicken

• 1 whole chicken (approx. 3-4 lbs), cut into 8 pieces (2 breasts, 2 thighs, 2 legs, 2 wings)
• Vegetable oil or peanut oil (for deep frying)
• Honey (for serving)

For the Wet Mix

• 2 cups buttermilk
• 2 large eggs
• 1 tbsp hot sauce (like Tabasco or Frank’s)

For the Dry Mix

• 3 cups all-purpose flour
• 2 tsp salt
• 2 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• ½ tsp cayenne pepper
• ½ tsp baking powder

How To Make Cracker Barrel Southern Fried Chicken

1. Prep the chicken: Pat the chicken pieces completely dry with paper towels. (If you have time, salt them and let them sit in the fridge for a few hours dry-brining for best results).
2. Heat the oil: Fill a large Dutch oven or deep fryer with at least 3 inches of oil. Heat the oil to 350°F (175°C). Use a thermometer to monitor the temperature.
3. Make the wet mix: In a large bowl, whisk together the buttermilk, eggs, and hot sauce.
4. Make the dry mix: In a large shallow dish or brown paper bag, combine the flour, salt, black pepper, garlic powder, onion powder, paprika, cayenne, and baking powder.
5. Dredge step 1: Working with one piece at a time, dredge the chicken in the flour mixture. Shake off excess.
6. Dredge step 2: Dip the flour-coated chicken into the buttermilk mixture, ensuring it is fully submerged.
7. Dredge step 3: Place the chicken back into the flour mixture. Press the flour firmly onto the chicken to create a thick, craggy coating. Shake off any loose flour.
8. Fry: Carefully lower the chicken pieces into the hot oil. Do not overcrowd the pot (fry about 3–4 pieces at a time). Fry for 12–15 minutes, turning occasionally, until the crust is deep golden brown and the internal temperature reaches 165°F (74°C). (Note: Breasts may take slightly less time than thighs).
9. Drain and rest: Remove the chicken to a wire rack set over a baking sheet. Let it drain and cool for 5–10 minutes.
10. Serve: Drizzle generously with honey (the Cracker Barrel signature touch) right before serving.

Recipe Tips

• Bone-in timing: Bone-in chicken takes significantly longer to cook than boneless. Keep the oil at a steady 325°F–350°F. If it’s too hot, the outside will burn before the bone is cooked.
• Don’t touch: Once you drop the chicken in the oil, don’t touch it for at least 2 minutes. This allows the crust to set. If you move it too early, the breading will flake off.
• Honey is key: The menu item is often described as having a “sweet honey glaze.” Drizzling honey over the hot, salty fried chicken creates that specific savory-sweet flavor profile.
• Dark meat vs. White meat: Cook white meat (breasts/wings) separately from dark meat (legs/thighs) if possible, as they have different cooking times.

What To Serve With Cracker Barrel Southern Fried Chicken

This is the centerpiece of a heavy meal.

• Macaroni and Cheese: The classic side.
• Hashbrown Casserole: Cheesy potato goodness.
• Fried Okra: Doubles down on the crunch.
• Turnip Greens: Braised greens cut the grease.

How To Store Cracker Barrel Southern Fried Chicken

• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze: Wrap cooled chicken in foil and freeze for up to 3 months.
• Reheat: Reheat on a wire rack in a 375°F oven for 15–20 minutes. This restores the crunch better than any other method.

Cracker Barrel Southern Fried Chicken Nutrition Facts

• Calories: 680kcal
• Protein: 45g
• Carbohydrates: 35g
• Fat: 40g
• Saturates: 8g
• Sugar: 8g (with honey)
• Salt: 1.8g

Nutrition information is estimated per piece (e.g., 1 breast or 2 legs).

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