Make your own copycat Cracker Barrel Chicken Fried Chicken right at home, complete with a crispy and flavorful coating, tender and juicy chicken. It has a rich buttermilk coating and is full of bold herbs and spices. Plus, it's super easy to make.
Get ready to taste the ultimate comfort food with a copycat recipe that will have you feeling like you're dining at Cracker Barrel!
We're talking about their famous Southern-style Chicken Fried Chicken. It has a crispy and flavorful coating, tender and juicy buttermilk chicken, and bold herbs and spices.
Make it in no time, then serve it up with a creamy and delicious gravy that ties it all together.
This recipe is sure to become a staple in your home cooking repertoire, as it is not only easy to make but also incredibly satisfying and delicious.
Get ready to impress your taste buds with this mouthwatering copycat recipe!
We love serving this copycat Cracker Barrel chicken fried chicken recipe in a copycat feast of all our restaurant favorites! You'll want to serve it with white gravy like at the restaurant.
Cracker Barrel is a popular American restaurant chain that began way back in 1969. Their goal was to provide a friendly, home-away-from-home atmosphere where travelers could stop and enjoy a good meal.
Today, Cracker Barrel has become known for its Southern-style cooking, with a menu that features traditional favorites like chicken and dumplings, meatloaf, and biscuits and gravy. Plus of course, this famous Chicken Fried Chicken!
This recipe is my tried and tested copycat recipe of the Cracker Barrel version.
Why You'll Love This Recipe
Here are some great reasons to make copycat Cracker Barrel chicken fried chicken:
- The crispy seasoned coating and tender buttermilk chicken taste even better than Cracker Barrel (in our humble opionion).
- You can customize the recipe to your liking, adding your own favorite spices and seasonings.
- It's a great way to enjoy the taste of Cracker Barrel's famous chicken fried chicken without having to leave the comfort of your own home.
- It's a fun and easy recipe to make with friends or family, making it a great choice for a weekend cooking project.
- You can make it for a fraction of the cost of eating out, saving you money and allowing you to enjoy this tasty dish more often.
- It's a versatile dish that can be served with a variety of sides, from mashed potatoes to green beans or mac and cheese.
- It's a crowd-pleaser that will have everyone asking for seconds and begging for the recipe.
- You can make a big batch and serve it up for game day, a party, or bring it to a potluck.
You only need simple pantry ingredients for this recipe!
- Chicken - you'll need boneless skinless chicken for this recipe, so chicken breasts work best.
- Buttermilk - Buttermilk makes fried chicken super tender and Southern-style.
- Flour - just regular all-purpose flour, or go for a gluten-free variety.
- Oil - You'll need vegetable oil for frying.
- Spices: chili powder, garlic powder, onion powder, dried thyme, and dried oregano - these spices give that classic Cracker Barrel Southern flavor. Feel free to adapt the herbs and spices to your preferences.
See the recipe card for quantities and method.
How to make Cracker Barrel Chicken Fried Chicken
Follow these step-by-step instructions, then scroll down for the full ingredients list and method.
Cut the chicken breasts into 3" strips.
Mix the flour, salt, herbs, and spices in a shallow bowl.
Mix the buttermilk and water in another shallow bowl.
Dip the chicken strips into the flour mixture to coat on all sides, and shake off the excess, then dip it into the buttermilk to coat, and then back in the the flour mixture. Place the coated chicken onto a wire rack. Repeat with all the chicken.
Let the coated chicken rest on the wire rack for 10 minutes, so the coating doesn't fall off the chicken during frying.
Pour 3 inches of oil into a large heavy-bottomed pan and heat to 350°F.
Use tongs to carefully transfer the chicken to the hot oil (do this in batches so the pan isn't crowded and make the temperature of the oil drop). Cook, turning halfway, for approximately 7 minutes or until golden and cooked through (internal temperature of 165°F).
Place the fried chicken onto a wire rack over a plate of paper towels, to drain. Repeat with the remaining chicken.
Let the chicken rest for 5 minutes before serving.
Serve with white gravy!
Scroll down for the full ingredients list and method.
More Copycat Recipes
Tips for making chicken fried chicken
Sure! Here are some tips for making delicious fried chicken:
- Choose high-quality chicken that is fresh and free from any visible defects. It's also important to choose the right cut of chicken: for this recipe, you'll need chicken breasts.
- Use a suitable food thermometer to monitor the oil temperature and make sure it stays between 325°F and 375°F. This will ensure that the chicken cooks evenly and gets crispy on the outside while staying juicy on the inside.
- Fry the chicken in batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy, greasy chicken.
- Use a wire rack or paper towels to drain the fried chicken of excess oil after cooking. This will help keep the chicken crispy and prevent it from getting soggy.
- Allow the fried chicken to rest for a few minutes before serving to let the juices settle and the coating set. This will help keep the chicken juicy and the coating crispy.
Cracker Barrel Chicken Fried Chicken
- Mixing bowls
- Heavy bottomed pot
- 1 ½ pounds chicken breasts
- 1 cup all-purpose flour
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon salt
- vegetable oil for frying
- Cut the chicken breasts into 3" strips.
- Mix the flour, salt, herbs, and spices in a shallow bowl.
- Mix the buttermilk and water in another shallow bowl.
- Dip the chicken strips into the flour mixture to coat on all sides, and shake off the excess, then dip it into the buttermilk to coat, and then back in the the flour mixture. Place the coated chicken onto a wire rack. Repeat with all the chicken.
- Let the coated chicken rest on the wire rack for 10 minutes, so the coating doesn't fall off the chicken during frying.
- Pour 3 inches of oil into a large heavy bottomed pan and heat to 350°F.
- Use tongs to carefully transfer the chicken to the hot oil (do this in batches so the pan isn't crowded and make the temperature of the oil drop). Cook, turning halfway, for approximately 7 minutes or until golden and cooked through (internal temperature of 165°F).
- Place the fried chicken onto a wire rack over a plate of paper towels, to drain. Repeat with the remaining chicken.
- Let the chicken rest for 5 minutes before serving.
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.