Cracker Barrel Sunday Homestyle Chicken Recipe

This Cracker Barrel Sunday Homestyle Chicken recipe is a golden and extra-crispy dish, which calls for succulent boneless chicken breasts and a double-dipped buttermilk coating. It’s a hearty Southern tradition, ready in about 45 minutes.

Jump to Recipe

Cracker Barrel Sunday Homestyle Chicken Ingredients

For the Chicken

• 4 large boneless, skinless chicken breasts
• Vegetable oil or peanut oil (for deep frying)

For the Marinade (Wet Mix)

• 1 ½ cups buttermilk (full fat is best)
• 1 large egg
• 1 tsp salt
• ½ tsp black pepper

For the Breading (Dry Mix)

• 2 ½ cups all-purpose flour
• 1 tbsp salt
• 1 tbsp black pepper (coarse ground is authentic)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• ¼ tsp cayenne pepper (optional)
• ½ tsp baking powder (for extra lift and crunch)

How To Make Cracker Barrel Sunday Homestyle Chicken

1. Pound the chicken: Place the chicken breasts between sheets of plastic wrap. Pound them gently with a meat mallet until they are an even thickness (approx. ½ to ¾ inch). This ensures they cook evenly without drying out.
2. Prepare the wet mix: In a large bowl, whisk together the buttermilk, egg, salt, and pepper. Submerge the pounded chicken breasts in this mixture. Cover and refrigerate for at least 1 hour (or up to 4 hours) to tenderize the meat.
3. Prepare the dry mix: In a large shallow dish or pie plate, whisk together the flour, salt, black pepper, garlic powder, onion powder, paprika, cayenne, and baking powder.
4. Heat the oil: Fill a large Dutch oven or cast-iron skillet with about 2 inches of oil. Heat the oil to 350°F (175°C). Use a thermometer to maintain this temperature.
5. The Double Dip Method:
   • Remove a chicken breast from the buttermilk, letting excess drip off.
   • Dredge it in the flour mixture, pressing firmly to coat.
   • Dip it back into the buttermilk briefly.
   • Dredge it in the flour mixture a second time. This creates the signature thick “Sunday” crust. Shake off loose flour.
6. Fry the chicken: Carefully place the chicken into the hot oil (fry in batches of 2 to avoid dropping the oil temperature). Fry for 5–7 minutes per side, turning once, until the crust is deep golden brown and the chicken reaches an internal temperature of 165°F (74°C).
7. Drain and rest: Remove the chicken from the oil and place it on a wire rack set over a baking sheet. Let it rest for 5 minutes before serving to allow the juices to settle and the crust to set.

Recipe Tips

• The Double Dip: The difference between standard fried chicken and “Sunday Homestyle” is the thickness of the breading. Dipping flour-milk-flour builds a substantial, crunchy layer.
• Baking powder secret: Adding a little baking powder to the flour aerates the crust, making it shatteringly crisp rather than dense and heavy.
• Oil management: Between batches, let the oil return to 350°F. If the oil is too cool, the thick breading will absorb it like a sponge and become greasy.
• Keep warm: If cooking a large batch, keep the fried pieces warm on a rack in a 200°F oven while you finish the rest.

What To Serve With Cracker Barrel Sunday Homestyle Chicken

This dish is the anchor of a massive Southern plate.

• Macaroni and Cheese: A creamy contrast to the crunch.
• Dumplings: Often served on the side at the restaurant.
• Fried Apples: A sweet, spiced fruit side.
• Turnip Greens: Braised greens add earthy flavor.
• Sawmill Gravy: White pepper gravy is traditionally ladled over the chicken.

How To Store Cracker Barrel Sunday Homestyle Chicken

• Refrigerate: Store in an airtight container for up to 3 days.
• Reheat: To revive the double crust, reheat in an air fryer at 375°F for 5–6 minutes, or on a rack in a 400°F oven for 15 minutes.
• Freeze: Freeze cooked chicken in freezer bags for up to 3 months.

Cracker Barrel Sunday Homestyle Chicken Nutrition Facts

• Calories: 680kcal
• Protein: 42g
• Carbohydrates: 45g
• Fat: 36g
• Saturates: 6g
• Sugar: 2g
• Salt: 2.1g

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

FAQs