Sunday Homestyle Chicken – Easy Cracker Barrel Copycat

This Cracker Barrel Sunday Homestyle Chicken is golden, crispy, and super easy to make at home. It’s got that classic Southern crunch without needing anything fancy—just flour, buttermilk, and a hot pan of oil. Perfect for when you’re craving comfort food but don’t wanna wait for Sunday.

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Quick Summary

• Prep time: 10 mins
• Cook time: 10 mins
• Flavor: crispy, salty, juicy inside
• Great for: weeknight dinners, comfort cravings, fake-it-til-it’s-Sunday moments

Why I Like This Recipe

Sometimes you just want fried chicken without dragging out every spice jar or marinating overnight. This one’s simple—straightforward breading, juicy inside, crispy outside. The kind you eat over the sink because it’s too good to wait. I make this more often than I should.

Ingredients

• Oil for frying
• 2 cups all-purpose flour
• 2 tsp salt
• 2 tsp black pepper
• 1 cup buttermilk
• 1/2 cup water
• 4 boneless, skinless chicken breasts

How To Make Sunday Homestyle Chicken

1. Heat the oil: Pour 3–4 inches of oil into a deep pan. Heat it to 175°C (350°F).
2. Mix the coating: In one bowl, combine flour, salt, pepper. In another, whisk buttermilk and water.
3. Flatten the chicken: Pound chicken between wax paper so it’s even all over—makes it cook better.
4. Season and dry: Pat chicken dry with paper towels. Light sprinkle of salt + pepper on both sides.
5. Coat the chicken: Dredge in flour > dip in buttermilk > back in flour. Shake off extra.
6. Fry: Carefully lower into hot oil. Fry 7–8 mins, flipping halfway. Should be deep golden and crispy.
7. Drain and rest: Let it sit on a wire rack for 5 mins. Keeps the bottom from getting soggy.

Tips for Success

• Oil has to be hot. Use a thermometer if you’ve got one. Lukewarm oil = greasy chicken.
• Use buttermilk. It tenderizes and helps the breading stick better. DIY version works too (milk + vinegar).
• Don’t crowd the pan. It drops the oil temp and messes with the crunch.
• Flip once. Seriously. Let the crust do its thing before turning.
• Rest on a wire rack. Not paper towels. Paper traps steam and ruins your crisp.

Storage and Reheating

• Fridge: Cool first, then seal it up. Keeps 3 days in the fridge.
• Freezer: Wrap it tight in foil and freeze up to 2 months.
• Reheat: Best in an air fryer or oven. 180°C (350°F) for 5–7 mins = crispy again.

Frequently Asked Questions

• Do I need a deep fryer?
  Nope. A heavy pot with a few inches of oil works just fine.
• Can I use bone-in chicken?
  You can, but you’ll need to fry it longer. Use a thermometer to be safe.
• What if I don’t have buttermilk?
  Mix 1 cup of milk with 1 tbsp lemon juice or vinegar. Let it sit for 5–10 mins. Works in a pinch.
• Can I spice up the flour mix?
  Totally. Paprika, garlic powder, cayenne—whatever you like. But the basic one is classic.
• How do I know the chicken’s done?
  Internal temp should be 75°C (165°F). Or cut it open—no pink, juices clear.

Common Mistakes and How to Dodge Them

• Too much flipping:
  Leave the chicken alone. Flip once, max. More than that = broken crust.
• Oil not hot enough:
  Cold oil = greasy chicken. Use a thermometer or toss in a tiny bit of flour—if it sizzles fast, it’s ready.
• Letting it sit too long after coating:
  Breading gets weird if it sits. Coat right before frying.
• Paper towel mistake:
  Drain on a wire rack. Always. Paper towels = soggy bottom.
• Skipping the flattening step:
  Even chicken = even cooking. Skip it and you’ll get dry edges + raw middle.

Nutrition Facts (Per Serving)

• Calories: 503 kcal
• Total Fat: 29g
• Saturated Fat: 23g
• Cholesterol: 7mg
• Sodium: 1229mg
• Potassium: 161mg
• Total Carbohydrate: 51g
• Dietary Fiber: 1g
• Sugars: 3g
• Protein: 8g

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