Cracker Barrel Southern Fried Chicken Recipe

Cracker Barrel Southern Fried Chicken Recipe is a classic American soul food staple featuring a signature buttermilk coating. This crispy main course uses bone-in chicken pieces seasoned with plenty of black pepper and salt for a deep, savoury crunch.

If you do nothing else, pat the chicken pieces until they’re bone-y dry before you start. That’s the difference between a crust that stays on and one that slips off in the pan like a wet blanket. The first time I made this, I rushed the breading and ended up with a soggy mess. Now I always give the flour a good press into the meat so every nook and cranny is covered.

This recipe from Cracker Barrel is the one I keep going back to because the buttermilk and water mix creates a lighter, crispier finish than using eggs. The double-dip method is the only way to get that craggy, textured skin that catches all the seasoning. It’s the ultimate Sunday lunch when you want something that feels like a proper treat.

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Cracker Barrel Southern Fried Chicken Recipe Ingredients

• 1 whole chicken, cut into 8 pieces
• 400g (14oz) plain flour
• 3 tsp salt
• 3 tsp black pepper
• 700ml (1.25 pints) buttermilk
• 175ml (6fl oz) water
• 2 litres (3.5 pints) peanut or vegetable oil for frying

How To Make Cracker Barrel Southern Fried Chicken Recipe

1. Heat the oil: Fill a large, heavy pot or Dutch oven with about 4 inches of oil and bring it to 175°C (350°F). Use a probe thermometer to check the temperature stays steady before you add any meat.
2. Prepare the coating: Whisk the plain flour, salt, and black pepper together in a wide, shallow bowl. In a second bowl, stir the buttermilk and water together until they’re combined into a thin liquid.
3. Dry the chicken: Use plenty of kitchen roll to dab every piece of chicken until the skin is completely dry. Moisture on the surface of the meat will turn to steam in the fryer and blow the breading right off.
4. Bread the pieces: Toss a piece of chicken in the flour, dip it into the buttermilk, then put it back into the flour for a second coating. Use your palms to firmly press the flour onto the chicken so it forms a thick, uneven layer.
5. Rest the coating: Lay the coated chicken on a wire rack and leave it alone for 5 minutes. This helps the flour stick to the buttermilk and prevents the crust from falling apart when it hits the hot oil.
6. Fry the chicken: Lower the thighs and breasts into the oil first and fry for 15-18 minutes, then add the wings and legs for the final 12 minutes. Check the internal temperature reaches 75°C (165°F) and the juices run clear when pierced with a knife.
7. Drain and serve: Lift the chicken out with tongs and set it on a clean wire rack placed over a baking tray. Do not use kitchen roll to drain the pieces or the steam will make the bottom of the chicken soggy.

Recipe Tips

• Use a thermometer. If the oil drops below 160°C (320°F) after adding the chicken, the crust will absorb too much fat and become greasy.
• Avoid overcrowding the pot. Fry the chicken in two batches if your pot isn’t huge so the pieces have room to move and the oil temperature stays high.
• Keep the pieces warm. Put the first batch of fried chicken on a rack in a low oven at 100°C (210°F/Gas Mark 1/4) while you finish the rest.
• Prepare the chicken early. You can cut the chicken into pieces the night before and keep them covered in the fridge to save time on the day.
• Choose the right oil. Stick to oils with a high smoke point like peanut or rapeseed to avoid a burnt flavour.
• Check the seasoning. Season the flour generously because a lot of the salt and pepper stays in the bowl rather than on the bird.

What To Serve With Southern Fried Chicken

This chicken goes best with creamy mashed potatoes and a thick gravy. Add some buttered corn on the cob or a cold, crunchy coleslaw to cut through the richness of the fried coating.

Freshly baked biscuits or a slice of cornbread are the traditional choices for mopping up any leftover juices. For a bit of heat, serve a bottle of vinegar-based hot sauce on the table for people to shake over their own plate.f

How To Store Southern Fried Chicken

• Fridge:Keep leftovers in an airtight container for up to three days. Make sure the chicken has cooled down completely before you put the lid on to prevent it from getting slimy.
• Reheat:The best way to get the crunch back is in the oven at 190°C (375°F/Gas Mark 5) for 10-15 minutes. An air fryer also works brilliantly at the same temperature for about 5 minutes.
• Freeze:Wrap individual pieces tightly in clingfilm and freeze for up to two months. Thaw them completely in the fridge overnight before reheating in a hot oven to crisp up the skin.

Cracker Barrel Southern Fried Chicken Recipe Nutrition Facts

• Calories: 845
• Protein: 42g
• Fat: 52g
• Carbohydrates: 51g
• Sugar: 6g
• Sodium: 1,850mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Try More Recipes:

• Cracker Barrel Country Fried Pork Chops Recipe
• Cracker Barrel Mashed Potatoes Recipe
• Cracker Barrel Banana Pudding Recipe