Cracker Barrel Sunday Homestyle Chicken Recipe

Cracker Barrel Sunday Homestyle Chicken Recipe is a Southern American classic featuring boneless chicken breasts soaked in buttermilk and dredged in seasoned flour. These deep-fried fillets use a double-coating method to achieve a thick, crunchy crust and juicy centre.

If you do nothing else, pat the chicken completely dry before you start the breading process. I learned the hard way that moisture trapped under the coating makes the skin slide right off the meat as soon as you take a bite. That’s the difference between a crust that shatters and one that’s a soggy mess.

The buttermilk is doing more work than you’d think. Without it, the flour won’t hydrate properly into those little craggy bits that get extra crispy in the hot oil. I love making this on a quiet afternoon when I want something that feels like a proper hug on a plate.

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Cracker Barrel Sunday Homestyle Chicken Recipe Ingredients

For the Chicken

• 4 chicken breasts, boneless and skinless
• 1 cup (250ml) buttermilk
• 125ml (4fl oz) water
• Vegetable oil for frying

For the Coating

• 250g (9oz) plain flour
• 2 tsp salt
• 2 tsp black pepper

How To Make Cracker Barrel Sunday Homestyle Chicken Recipe

1. Heat the oil: Pour 8cm (3 inches) of oil into a deep, heavy-bottomed pan and heat to 180°C (350°F/Gas Mark 4). Check the temperature with a kitchen thermometer to make sure the oil is hot enough to crisp the coating without burning it.
2. Mix the coating: Stir the plain flour, salt, and black pepper together in a shallow dish until the seasoning is spread evenly. Whisk the buttermilk and water together in a separate bowl until the liquid is smooth and thin.
3. Flatten the chicken: Place the chicken breasts between two sheets of clingfilm and bash them with a rolling pin until they are about 1.5cm (1/2 inch) thick. Make sure they are an even thickness so they cook at the same rate in the pan.
4. Season and dry: Press kitchen roll onto the chicken surfaces to remove every bit of surface moisture. This step is essential because the flour won’t stick to wet meat, which causes the breading to fall off during frying.
5. Coat the chicken: Dip the chicken into the flour first, then the buttermilk, then back into the flour, pressing the meat down firmly. Shake off the excess flour after the final dip so the oil stays clean and the crust doesn’t become doughy.
6. Fry the chicken: Lower the chicken into the oil and fry for 20-25 minutes, turning them over halfway through. Watch for a deep golden colour and check that the internal temperature has reached 75°C (167°F) before taking them out.
7. Drain and rest: Place the fried chicken onto a wire rack set over a tray for 5 minutes. Use a rack instead of kitchen roll to let air circulate around the crust, which stops the bottom from becoming soft.

Recipe Tips

• Maintain the oil heat. If you drop too many pieces of chicken in at once, the oil temperature crashes and the breading absorbs grease instead of crisping. Fry in batches if your pan is small.
• Double-dredge for texture. Pressing the chicken into the flour a second time after the buttermilk dip creates those distinct ridges and crannies found in the restaurant version.
• Use a wire rack. Resting the meat on a rack rather than a flat plate prevents steam from being trapped underneath the chicken. This ensures the underside stays as crunchy as the top.
• Prepare the chicken early. You can flatten and dry the chicken breasts a few hours ahead of time and keep them in the fridge. Cold meat actually helps the coating stay attached when it hits the hot fat.
• Keep leftovers crisp. If you have chicken left over, store it in an airtight container in the fridge for up to two days. Reheat it in a hot oven or an air fryer to bring back the original crunch.

What To Serve With Sunday Homestyle Chicken

This chicken goes best with creamy mashed potatoes and a thick white gravy. You can also add some buttered corn on the cob or a fresh green salad to cut through the richness.

For a true Southern spread, serve it alongside some warm biscuits and a side of steamed green beans. A dash of hot sauce or a squeeze of lemon over the top adds a bright finish to the plate.

How To Store Sunday Homestyle Chicken

• Fridge: Place the cooled chicken in a container and seal the lid tightly. It stays fresh for up to three days. Make sure the chicken is completely cold before sealing to prevent condensation from making the crust soggy.
• Reheat: The best way to reheat this is in the oven at 180°C (350°F/Gas Mark 4) for 10-12 minutes. You can use a microwave for 2 minutes, but the coating will lose its crunch and become chewy.
• Freeze: Wrap each piece tightly in clingfilm and place them in a freezer bag for up to two months. Thaw them overnight in the fridge before reheating in the oven to restore the texture.

Cracker Barrel Sunday Homestyle Chicken Recipe Nutrition Facts

• Calories: 520
• Protein: 38g
• Fat: 22g
• Carbohydrates: 42g
• Sugar: 3g
• Sodium: 1,250mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

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