Smoky Southern Grilled Chicken – Easy Cracker Barrel Copycat

This smoky Southern grilled chicken is a homemade Cracker Barrel-style dish that’s all about flavor and ease. It’s seasoned with smoked paprika and seasoned salt, then seared in a skillet — no marinades, no grill, no stress. Quick, budget-friendly, and honestly just solid when you need dinner to work out.

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Quick Summary

• Prep time: 5 mins
• Cook time: 25 mins
• Flavor: Smoky, salty, lightly crispy edges
• Great for: Weeknight resets, solo dinners, low-effort protein

Why I Like This Recipe

Honestly? I just needed to do something that felt manageable. This was that. Slice, pound, season, sear — and suddenly I had a hot plate of something that didn’t argue back. It’s basic in the best way. And yeah, it hits.

Ingredients

• 1 lb chicken breast
• 1 ½ tsp Season-All salt
• 1 tsp smoked paprika
• 2 tbsp vegetable oil

How To Make Smoky Southern Grilled Chicken

1. Slice and pound: Cut the chicken breasts in half horizontally so they’re thinner. Then gently (or not) pound them until they’re even. No need to go full Hulk.
2. Mix the seasoning: Stir the paprika and seasoned salt in a little bowl. Rub all over both sides of the chicken. Let it hang out for 10 minutes.
3. Heat the oil: 1 tbsp of oil in a pan — medium-high. When it’s hot and shimmery (not spitting), drop in the chicken.
4. Sear both sides: 5–6 minutes per side. Let it get that golden crust. Don’t crowd the pan or touch it too much. Give it space.
5. Do batches if needed: If you’ve got more pieces, repeat. Keep things calm — no chicken traffic jam.
6. Rest before serving: Take off the heat. Let it sit 5 minutes. The chicken, not you. (But maybe you too.)

Tips for Success

• Pound the chicken so it cooks evenly
• Season ahead — 10 minutes of rest is worth it
• Don’t move it too much in the pan — you’ll mess up the crust
• Internal temp should hit 165°F — just check, it’s easy

Storage and Reheating

• Fridge: Keep it in a sealed container. 4 days max.
• Freezer: Wrap it tight. Use within 3 months.
• Reheat: Skillet > microwave. A little oil, low heat, let it re-crisp.

Frequently Asked Questions

• Can I use other cuts of chicken?
  Yep. Thighs work great. Just pound ‘em a bit so they cook evenly.
• What if I don’t have smoked paprika?
  Regular paprika is fine, but smoked adds that little extra something.
• Can I grill it instead of pan-frying?
  Absolutely. Just oil the grates and go for medium-high heat.
• Is this spicy?
  Nope. Just seasoned and smoky. Want heat? Add cayenne.
• Do I really need to rest the chicken?
  Yes. The juices redistribute. It makes a difference, promise.

Common Mistakes and How to Dodge Them

• Overcrowding the pan: It drops the heat and makes it steam instead of sear. Cook in two rounds if you need to.
• Skipping the pounding: Uneven thickness means uneven cooking. Just do it. It’s weirdly satisfying anyway.
• Moving the chicken around too much: Let it sit. Let it sear. Don’t mess with it until it’s ready to flip.
• Not seasoning enough: This recipe is simple. The seasoning’s gotta show up. Don’t go light.
• Using cold oil: Oil needs to be hot or the chicken will stick. Look for shimmer, not smoke.

Nutrition Facts (Per Serving)

• Calories: 193 kcal
• Total Fat: 9g
• Saturated Fat: 2g
• Cholesterol: 67mg
• Sodium: 790mg
• Potassium: 380mg
• Total Carbohydrate: 1g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 24g

You Might Also Like:

• Grilled Chicken Salad  – Easy Cracker Barrel Copycat
• Chicken n’ Rice  – Easy Cracker Barrel Copycat
• Chicken Noodle Soup  – Easy Cracker Barrel Copycat
• Baked Chicken and Dressing – Easy Cracker Barrel Copycat