Cracker Barrel Southern Fried Chicken
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.
- 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
Instructions
- In a large bowl, combine the buttermilk, hot sauce if using, salt, and black pepper.
- Add the chicken pieces, ensuring they are fully coated. Cover and refrigerate for at least 4 hours or overnight.
- 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.
- Remove the chicken from the marinade, allowing the excess to drip off.
- Dredge each piece thoroughly in the seasoned flour mixture, pressing the coating firmly onto the chicken.
- Let the coated chicken rest on a wire rack for 10–15 minutes.
- Heat 2–3 inches of oil in a heavy Dutch oven or deep skillet to 325°F (163°C).
- Fry the chicken in batches without overcrowding the pan.
- Cook for 12–18 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C).
- 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
