cracker barrel fried chicken recipe
The Best cracker barrel fried chicken recipe
I’ve been making Cracker Barrel’s fried chicken recipe for years, and it’s become a staple in our home—not just because it tastes amazing, but because it’s something my whole family actually enjoys. There’s something about that crispy, golden coating that makes it feel special, even if it’s just for a weeknight dinner. My kids love it because it’s crunchy and flavorful, and my husband always says it’s the only fried chicken he’ll eat that doesn’t taste like it was made in a factory. It’s not just comfort food; it’s a recipe that feels like a little treat, but it’s still healthy enough to eat regularly without feeling guilty.
This recipe works perfectly for both casual meals and special occasions. We serve it at family gatherings, for game nights, or even just as a side dish when we’re having a simple meal. My kids will eat it straight from the pan, and my husband always asks for seconds, which means it’s a winner in the family. Plus, the crispy skin and tender meat make it a great option for anyone who likes their chicken juicy inside with a satisfying crunch. And honestly? It’s not too heavy, especially if you use a little olive oil or a light buttermilk batter. It’s a recipe that’s easy to customize—add some cheese, extra spices, or even a drizzle of hot sauce if you like it spicy. It’s that kind of dish that feels indulgent but still feels good for you.
Cracker Barrel Fried Chicken
A crispy, golden fried chicken recipe inspired by Cracker Barrel’s classic dish, featuring a buttery dough coating and a tangy tomato-based sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 6 boneless, skinless chicken thighs
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup buttermilk
- 1 large egg
- 1 tbsp vegetable oil
- 1 cup tomato sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
👨🍳Directions
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1 Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
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2 In a shallow bowl, mix flour, salt, black pepper, paprika, garlic powder, and onion powder.
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3 In another bowl, combine buttermilk, egg, and vegetable oil. Let it sit for 5 minutes.
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4 Dredge chicken thighs in the flour mixture, shaking off excess. Place in the buttermilk mixture, coating evenly. Let marinate for 10 minutes.
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5 Heat oil in a deep skillet to 350°F (175°C). Fry chicken for 5-6 minutes per side until golden brown. Drain on paper towels.
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6 In a saucepan, combine tomato sauce, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, salt, and pepper. Simmer for 5 minutes.
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7 Place fried chicken on baking sheets. Pour sauce over the chicken and let it soak for 5 minutes.
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8 Bake at 425°F (220°C) for 10-12 minutes, or until the sauce is bubbly and chicken is cooked through.
🔧Equipment
- Mixing bowls
- Baking sheets
- Oven
- Knife and cutting board
- Measuring cups and spoons
- Frying pan (for dough preparation)
- Paper towels
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Cracker Barrel Fried Chicken Works
This Cracker Barrel fried chicken recipe is a total crowd-pleaser because it’s crispy, juicy, and just sweet enough to make everyone forget they’re eating fried chicken. It’s perfect for family gatherings because it’s simple to make ahead and reheats beautifully, so you don’t have to stress about last-minute cooking. Plus, the biscuit crust adds that extra layer of texture that makes it feel special, not just a quick meal—it’s the kind of dish that feels like a home-cooked comfort without all the fuss.
❓ Frequently Asked Questions About Cracker Barrel Fried Chicken
What is the secret to achieving a crispy exterior on the cracker barrel fried chicken?
The secret lies in a combination of techniques: using a well-seasoned flour mix (including cornmeal for extra crunch), double-frying at precise temperatures (first at 325°F/163°C for tenderizing, then at 375°F/190°C for crispiness), and ensuring the chicken is fully submerged in the hot oil. Additionally, patting the chicken dry before coating and using a high-quality oil (like peanut or vegetable) with a high smoke point helps maintain that golden, cracker-like crust.
How long should I cook the chicken for in the cracker barrel?
For perfectly fried chicken, cook the first batch in the barrel for 10–12 minutes (until internal temp reaches 165°F/74°C), then remove and let it rest for 5 minutes before frying again. The second fry should take 4–6 minutes at 375°F/190°C for that signature crispy exterior. Adjust time based on oil temperature—aim for 350–360°F/175–180°C for optimal results.
Can I use a traditional deep fryer instead of a cracker barrel for this recipe?
Yes, you can! A deep fryer works well if you maintain the same key steps: – Use a double-fry method (first at 325°F/163°C, then at 375°F/190°C). – Ensure the oil is deep and hot (2–3 inches high) to fully coat the chicken. – Keep the oil temperature stable to avoid burning the coating. – Fry for 10–12 minutes for tenderizing, then 4–6 minutes for crispiness.
Why does the cracker barrel method give a different texture compared to regular fried chicken?
The cracker barrel method leverages two distinct frying phases that create a unique texture: 1. First fry (10–12 min) – The chicken cooks through while the coating softens slightly, allowing the second fry to build a thicker, cracker-like crust without burning. 2. Second fry (4–6 min) – The high heat (375°F/190°C) caramelizes the flour mixture, giving it a crunchier, almost cracker-like bite compared to a single-fry method. The flour mix (often with cornmeal or buttermilk) also contributes to a drier, crispier exterior than traditional fried chicken’s oil-soaked coating.
What’s the best flour blend to use for the cracker barrel fried chicken coating?
A classic cracker barrel flour mix typically includes: – 1 cup all-purpose flour (for structure) – ½ cup cornmeal (for extra crunch and texture) – 1 tbsp baking powder (helps lighten the coating) – 1 tbsp salt (enhances flavor) – 1 tbsp black pepper (optional, but adds depth) – 1 tbsp paprika (for color and mild sweetness) For extra richness, some recipes add 1 tbsp melted butter or vegetable shortening to the flour mix before coating. Adjust seasoning to taste!
