Cracker Barrel Southern Fried Chicken
There’s nothing quite like the comforting warmth of a plate of Cracker Barrel Southern Fried Chicken. This dish brings back memories of family gatherings, lazy Sunday dinners, and the kind of hospitality that makes you feel right at home. The crispy, golden-brown coating, combined with tender, juicy chicken, creates a meal that’s both satisfying and delicious. With a few ingredients and some simple steps, you can recreate this classic dish in your own kitchen.
Why Cooks Rave About It
Cracker Barrel Southern Fried Chicken is more than just a dish; it’s an experience. Cooks rave about it because of its perfect crunch, flavorful seasoning, and the nostalgia it evokes. The buttermilk soaking process tenderizes the chicken, resulting in moist meat that practically falls off the bone. The combination of spices creates a savory crust that keeps you coming back for more. Whether it’s served with creamy mashed potatoes, coleslaw, or a slice of cornbread, this dish is sure to please everyone at the table.
What You’ll Need
To make Cracker Barrel Southern Fried Chicken, gather the following ingredients:
- 3 cups all-purpose flour
- 3 teaspoons salt
- 3 teaspoons ground black pepper
- 3 cups buttermilk
- 3/4 cup water
- 1 whole chicken, cut up into pieces
- Vegetable oil for frying
Setup & Equipment
Before you begin, ensure you have the necessary equipment:
- Large mixing bowl for buttermilk marinade
- Shallow dish for flour mixture
- Deep frying pan or Dutch oven for frying
- Tongs for flipping chicken
- Wire rack or paper towels for draining
- Thermometer to check oil temperature
Cracker Barrel Southern Fried Chicken Made Stepwise
Step 1: Marinate the Chicken
Begin by marinating the chicken pieces in a mixture of buttermilk and water. In a large mixing bowl, combine the buttermilk with water, ensuring the chicken is fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight. This step is crucial for tenderizing the chicken and infusing it with flavor.
Step 2: Prepare the Flour Mixture
In a shallow dish, whisk together the all-purpose flour, salt, and ground black pepper. This seasoned flour will create that iconic crispy coating that everyone loves about Cracker Barrel Southern Fried Chicken.
Step 3: Heat the Oil
In a deep frying pan or Dutch oven, pour enough vegetable oil to cover the bottom by about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure the oil is at the right temperature; this step is essential for achieving the perfect fry.
Step 4: Dredge the Chicken
Once the chicken has finished marinating, remove it from the buttermilk mixture, allowing any excess to drip off. Dredge each piece of chicken in the seasoned flour, making sure to coat it thoroughly. Shake off any excess flour and set the chicken aside on a plate.
Step 5: Fry the Chicken
Carefully place the dredged chicken pieces into the hot oil, skin side down. Avoid overcrowding the pan; fry in batches if necessary. Cook for about 8-10 minutes on each side or until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
Step 6: Drain and Rest
Using tongs, carefully remove the fried chicken from the oil and place it on a wire rack or a plate lined with paper towels to drain any excess oil. Allow the chicken to rest for a few minutes before serving.
Dietary Swaps & Alternatives
If you’re looking to make substitutions or accommodate dietary preferences, consider the following alternatives:
- For a gluten-free version, use gluten-free all-purpose flour.
- Swap buttermilk with a dairy-free alternative, such as almond milk mixed with lemon juice or vinegar.
- Use olive oil or avocado oil for frying instead of vegetable oil for a different flavor profile.
Missteps & Fixes
Even the best cooks can run into hiccups. Here are some common missteps and how to fix them:
- If your chicken is greasy, it might not have been cooked at the right temperature. Ensure your oil is hot enough before adding the chicken.
- For soggy coating, let the chicken rest on a wire rack after frying to allow steam to escape.
- If the flour coating is too thick, make sure to shake off excess flour before frying. A light coating will yield a crispier texture.
- If the chicken is undercooked, reduce the heat slightly and give it more time to cook through. Use a meat thermometer to check for doneness.
Keep-It-Fresh Plan
To keep your Cracker Barrel Southern Fried Chicken fresh, consider these tips:
Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in the oven at 375°F (190°C) for about 15-20 minutes to maintain its crispiness.
- For longer storage, freeze the cooked chicken. Wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag. They will keep for up to 3 months.
- When ready to eat, thaw in the refrigerator overnight and reheat in the oven as mentioned above.
Ask the Chef
Can I use chicken pieces other than a whole chicken?
Absolutely! You can use any chicken parts you prefer, such as breasts, thighs, or drumsticks. Just adjust the cooking time accordingly, as smaller pieces will cook faster.
What’s the best oil for frying chicken?
While vegetable oil is commonly used, oils with a high smoke point, such as canola oil, peanut oil, or sunflower oil, are excellent choices for frying chicken. They help achieve that perfect crispy exterior.
How can I add more flavor to the chicken?
Consider adding spices to the flour mixture, such as paprika, garlic powder, or cayenne pepper for a kick. You can also marinate the chicken with additional herbs and spices in the buttermilk for extra flavor.
Is it necessary to marinate the chicken in buttermilk?
While marinating in buttermilk is a traditional method that tenderizes the chicken and enhances flavor, you can skip this step if you’re short on time. Just ensure to season the flour mixture well for flavor.
Serve & Enjoy
Once your Cracker Barrel Southern Fried Chicken is ready, serve it hot alongside your favorite side dishes. Think creamy mashed potatoes, buttery cornbread, or a side of tangy coleslaw. Gather your loved ones, plate up, and watch as smiles spread around the table. This dish is perfect for family dinners, picnics, or any occasion that calls for some good old-fashioned comfort food.
Cracker Barrel Southern Fried Chicken is not just a meal; it’s a journey back to simpler times. The satisfying crunch, the juicy meat, and the warmth it brings make it a dish worth sharing. So roll up your sleeves, get frying, and enjoy the fruits of your labor!
Cracker Barrel Southern Fried Chicken
Ingredients
Equipment
Method
- Begin by marinating the chicken pieces in a mixture of buttermilk and water. In a large mixing bowl, combine the buttermilk with water, ensuring the chicken is fully submerged. Cover and refrigerate for at least 4 hours, preferably overnight.
- In a shallow dish, whisk together the all-purpose flour, salt, and ground black pepper.
- In a deep frying pan or Dutch oven, pour enough vegetable oil to cover the bottom by about 2 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C).
- Once the chicken has finished marinating, remove it from the buttermilk mixture, allowing any excess to drip off. Dredge each piece of chicken in the seasoned flour.
- Carefully place the dredged chicken pieces into the hot oil, skin side down. Cook for about 8-10 minutes on each side or until golden brown and the internal temperature reaches 165°F (74°C).
- Using tongs, carefully remove the fried chicken from the oil and place it on a wire rack or a plate lined with paper towels to drain any excess oil. Allow the chicken to rest for a few minutes before serving.
Notes
- Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days.
- To reheat, place the chicken in the oven at 375°F (190°C) for about 15-20 minutes.
- For a gluten-free version, use gluten-free all-purpose flour.
