Cracker Barrel Fried Chicken Recipe

Why You’ll Love This Recipe

This fried chicken recipe captures everything you love about classic Cracker Barrel-style meals: crispy coating, juicy meat, and a homemade touch that feels nostalgic and comforting. It’s easy to prepare and works well for everything from Sunday dinners to picnics or potlucks. You’ll love how the buttermilk marinade tenderizes the chicken, while the seasoned flour gives it that irresistible crunch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Bone-in chicken pieces (legs, thighs, breasts, wings)
• Buttermilk
• All-purpose flour
• Cornstarch (for extra crispiness)
• Salt
• Black pepper
• Paprika
• Garlic powder
• Onion powder
• Cayenne pepper (optional, for heat)
• Vegetable oil or peanut oil, for frying

Directions

1. In a large bowl, soak the chicken pieces in buttermilk. Cover and refrigerate for at least 4 hours or overnight for best flavor and tenderness.
2. In a separate bowl, combine flour, cornstarch, salt, pepper, and all the spices.
3. Remove the chicken from the buttermilk, letting excess drip off, then dredge in the seasoned flour mixture. Press firmly so the coating sticks well.
4. Place coated chicken on a wire rack and let it rest for 15–20 minutes. This helps the coating adhere better during frying.
5. Heat oil in a large deep skillet or Dutch oven to 350°F (175°C).
6. Fry chicken in batches, without overcrowding the pan, for 12–15 minutes per side or until golden brown and internal temperature reaches 165°F (75°C).
7. Remove and drain on a wire rack or paper towels. Let rest for 5 minutes before serving.

Servings and timing

This recipe serves 4–6 and takes approximately 1 hour (plus marinating time). Active cooking and frying time is about 30–40 minutes.

Variations

• Spicy Version: Add extra cayenne pepper or hot sauce to the buttermilk marinade for a spicier kick.
• Oven-Fried Option: Coat chicken as directed, then bake on a wire rack at 400°F (200°C) for 40–45 minutes, turning once, until crispy and cooked through.
• Boneless Fried Chicken: Use boneless chicken thighs or breasts, adjusting cooking time as needed.
• Herbed Coating: Add dried thyme, rosemary, or sage for a herby Southern twist.

Storage/Reheating

• Storage: Store cooled leftover chicken in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze cooked chicken in a freezer-safe container for up to 2 months. Reheat from frozen in the oven.
• Reheating: Reheat in the oven or air fryer at 375°F (190°C) for 10–15 minutes to restore crispiness. Avoid microwaving to keep the crust crispy.

FAQs

What type of chicken does Cracker Barrel use?

Cracker Barrel typically uses bone-in chicken pieces, like breasts, thighs, and legs, marinated in buttermilk and fried Southern-style.

Can I skip the buttermilk?

Buttermilk is key for tenderizing the chicken and helping the coating stick. If needed, substitute with milk and a tablespoon of vinegar or lemon juice.

How do I know the oil is hot enough?

Use a thermometer to ensure oil reaches 350°F (175°C). If you don’t have one, test with a small piece of batter—it should sizzle immediately.

Why is cornstarch used in the flour mix?

Cornstarch adds extra crunch and lightness to the crust, making it crispier than flour alone.

Can I use boneless chicken?

Yes, boneless thighs or breasts work well. Reduce frying time to 6–8 minutes per side depending on thickness.

How do I make sure the chicken is cooked through?

Use a meat thermometer to check that the internal temperature reaches 165°F (75°C). Avoid overly high heat, which can burn the crust before the inside cooks.

What oil is best for frying?

Vegetable oil, peanut oil, or canola oil are ideal due to their high smoke points and neutral flavor.

Should I let the chicken rest before frying?

Yes, letting the coated chicken rest helps the breading set and stick during frying, reducing the chance of it falling off.

Can I make this gluten-free?

Yes. Use a gluten-free flour blend and ensure all other ingredients are gluten-free.

What sides go well with fried chicken?

Classic Southern sides include mashed potatoes, gravy, mac and cheese, green beans, biscuits, and coleslaw.

Conclusion

Cracker Barrel Fried Chicken brings the flavor of a Southern kitchen straight to your table. With its juicy inside, crispy seasoned coating, and comforting homestyle flavor, this recipe is a must-try for any fried chicken lover. It’s easy to make, totally satisfying, and perfect for any meal where comfort food is the star of the show.

Cracker Barrel Fried Chicken Recipe

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Cracker Barrel Fried Chicken is a Southern-style classic featuring juicy, tender chicken with a crispy, golden seasoned crust. Marinated in buttermilk and fried to perfection, it’s pure comfort food you can make at home.

• Author: Laura
• Prep Time: 20 minutes (plus marinating time)
• Cook Time: 30–40 minutes
• Total Time: 1 hour
• Yield: 4–6 servings
• Category: Main Course
• Method: Frying
• Cuisine: Southern
• Diet: Halal

Ingredients

• 3–4 lbs bone-in chicken pieces (legs, thighs, breasts, wings)
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 tsp cayenne pepper (optional)
• Vegetable oil or peanut oil, for frying

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Instructions

1. Place chicken pieces in a large bowl, pour in the buttermilk, cover, and refrigerate for at least 4 hours or overnight.
2. In another bowl, combine flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using).
3. Remove chicken from the buttermilk, letting the excess drip off. Dredge thoroughly in the seasoned flour mixture, pressing to coat well.
4. Place coated chicken on a wire rack and let rest for 15–20 minutes to help the breading set.
5. Heat oil in a deep skillet or Dutch oven to 350°F (175°C).
6. Fry chicken in batches for 12–15 minutes per side, or until golden brown and internal temperature reaches 165°F (75°C).
7. Remove and drain on a wire rack or paper towels. Let rest for 5 minutes before serving.

Notes

• Marinate the chicken in buttermilk overnight for best flavor and tenderness.
• Letting the coated chicken rest before frying helps the crust adhere better.
• Use a thermometer to monitor oil temperature for even frying.
• Don’t overcrowd the pan—fry in batches for best results.
• Use peanut oil for authentic flavor and excellent crispiness.

Nutrition

• Serving Size: 1 chicken piece
• Calories: 430
• Sugar: 1g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 6g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 32g
• Cholesterol: 110mg