Cracker Barrel Southern Fried Chicken

Why You’ll Love This Recipe

This recipe delivers everything you love about classic Southern fried chicken—crispy coating, juicy meat, and rich seasoning in every bite. The buttermilk marinade helps tenderize the chicken while adding flavor, and the seasoned flour creates an irresistibly crunchy crust. It’s a timeless comfort food that’s sure to become a family favorite.

Ingredients

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

For the Chicken

• Bone-in, skin-on chicken pieces
• Buttermilk
• Hot sauce (optional)
• Salt
• Black pepper

For the Seasoned Coating

• All-purpose flour
• Cornstarch
• Garlic powder
• Onion powder
• Paprika
• Smoked paprika (optional)
• Dried thyme
• Dried oregano
• Baking powder
• Salt
• Black pepper
• Cayenne pepper (optional)

For Frying

• Vegetable oil, peanut oil, or canola oil

Directions

1. In a large bowl, combine the buttermilk, hot sauce if using, salt, and black pepper.
2. Add the chicken pieces, ensuring they are fully coated. Cover and refrigerate for at least 4 hours, preferably overnight.
3. In a separate large bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, smoked paprika, thyme, oregano, baking powder, salt, black pepper, and cayenne pepper if using.
4. Remove the chicken from the buttermilk, allowing the excess to drip off.
5. Dredge each piece thoroughly in the seasoned flour mixture, pressing the coating firmly onto the chicken.
6. Let the coated chicken rest on a wire rack for 10–15 minutes to help the coating adhere.
7. Heat about 2–3 inches of oil in a heavy Dutch oven or deep skillet to 325°F (163°C).
8. Fry the chicken in batches, avoiding overcrowding the pan.
9. Cook for 12–18 minutes, turning occasionally, until the coating is deep golden brown and the internal temperature reaches 165°F (74°C).
10. Transfer the cooked chicken to a wire rack to drain excess oil and maintain its crispiness.
11. Let the chicken rest for about 5 minutes before serving.

Servings and timing

This recipe serves 4–6 people.

• Prep time: 20 minutes
• Marinating time: 4 hours
• Cook time: 30–35 minutes
• Rest time: 5 minutes
• Total time: About 5 hours

Variations

• Spicy Southern Chicken: Increase the cayenne pepper and add extra hot sauce to the buttermilk marinade.
• Herb-Fried Chicken: Add rosemary, sage, or parsley to the flour mixture.
• Boneless Version: Use boneless chicken breasts or thighs and reduce the frying time.
• Oven-Finished Chicken: Fry until lightly golden, then finish baking in a 350°F (175°C) oven until fully cooked.
• Extra Crispy: Double-dredge the chicken by dipping it back into the buttermilk and flour before frying.

Storage/Reheating

Store leftover fried chicken in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F (190°C) oven or air fryer for 10–15 minutes to restore its crispy coating. Avoid microwaving if possible, as it can soften the crust. Freeze cooked chicken for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

Why marinate the chicken in buttermilk?

Buttermilk helps tenderize the chicken while adding moisture and enhancing the flavor.

Can I use boneless chicken?

Yes. Boneless chicken breasts or thighs work well but require a shorter cooking time.

Why add cornstarch to the coating?

Cornstarch helps create a lighter, crispier crust.

What oil is best for frying?

Peanut oil, vegetable oil, and canola oil are excellent choices because they have high smoke points.

How do I know when the chicken is fully cooked?

Use a meat thermometer to ensure the thickest part of the chicken reaches 165°F (74°C).

Why should the breaded chicken rest before frying?

Resting allows the coating to adhere better, reducing the chance of it falling off during frying.

Can I make this recipe less spicy?

Yes. Omit the cayenne pepper and hot sauce for a milder flavor.

What side dishes pair well with Southern Fried Chicken?

Serve it with mashed potatoes, mac and cheese, coleslaw, biscuits, cornbread, green beans, corn on the cob, or potato salad.

Can I freeze fried chicken?

Yes. Freeze cooked chicken for up to 3 months and reheat it in the oven or air fryer for the best texture.

How do I keep fried chicken crispy?

Drain it on a wire rack instead of paper towels and avoid covering it while it’s still hot.

Conclusion

Cracker Barrel Southern Fried Chicken is a comforting, crispy classic that captures the flavors of traditional Southern cooking. With juicy, well-seasoned chicken and a perfectly crunchy coating, this recipe is ideal for family dinners, gatherings, or any occasion that calls for homemade comfort food. Pair it with your favorite Southern side dishes for a meal that’s sure to become a cherished favorite.

Cracker Barrel Southern Fried Chicken

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Cracker Barrel Southern Fried Chicken is a crispy, golden classic featuring juicy buttermilk-marinated chicken coated in a perfectly seasoned crust. It’s a comforting Southern-inspired meal that’s perfect for family dinners and special occasions.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 5 hours
• Yield: 4-6 servings
• Category: Main Course
• Method: Fry
• Cuisine: Southern
• Diet: Halal

Ingredients

• Bone-in, skin-on chicken pieces
• Buttermilk
• Hot sauce (optional)
• Salt
• Black pepper
• All-purpose flour
• Cornstarch
• Garlic powder
• Onion powder
• Paprika
• Smoked paprika (optional)
• Dried thyme
• Dried oregano
• Baking powder
• Additional salt
• Additional black pepper
• Cayenne pepper (optional)
• Vegetable oil, peanut oil, or canola oil for frying

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Instructions

1. In a large bowl, combine the buttermilk, hot sauce if using, salt, and black pepper.
2. Add the chicken pieces, ensuring they are fully coated. Cover and refrigerate for at least 4 hours or overnight.
3. In a separate bowl, whisk together the flour, cornstarch, garlic powder, onion powder, paprika, smoked paprika, thyme, oregano, baking powder, salt, black pepper, and cayenne pepper if using.
4. Remove the chicken from the marinade, allowing the excess to drip off.
5. Dredge each piece thoroughly in the seasoned flour mixture, pressing the coating firmly onto the chicken.
6. Let the coated chicken rest on a wire rack for 10–15 minutes.
7. Heat 2–3 inches of oil in a heavy Dutch oven or deep skillet to 325°F (163°C).
8. Fry the chicken in batches without overcrowding the pan.
9. Cook for 12–18 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C).
10. Transfer the chicken to a wire rack to drain and rest for 5 minutes before serving.

Notes

• Marinating overnight produces the most flavorful and tender chicken.
• Double-dredge the chicken for an extra crispy coating.
• Use a thermometer to maintain the oil temperature for even frying.
• Drain fried chicken on a wire rack to keep it crispy.
• Store leftovers in the refrigerator for up to 4 days.
• Freeze cooked chicken for up to 3 months and reheat in the oven or air fryer for the best texture.

Nutrition

• Serving Size: 1 serving
• Calories: 610 kcal
• Sugar: 3 g
• Sodium: 860 mg
• Fat: 34 g
• Saturated Fat: 8 g
• Unsaturated Fat: 23 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 43 g
• Cholesterol: 155 mg