Copycat Cracker Barrel Southern Fried Chicken

A plate of cracker barrel fried chicken with mashed potatoes and corn.

Copycat Cracker Barrel Southern Fried Chicken

Tender and juicy, this copycat version of Cracker Barrel's fried chicken is flavorful and perfectly crispy on the outside!

Course Entrees

Cuisine American, Southern

Keyword Chicken, copycat recipe, cracker barrel fried chicken, Fried Chicken, southern fried

Prep Time 10

Cook Time 45

Chill Time 2

Total Time 2 55

Servings servings

Calories 553kcal

Author Wendie

Equipment

Ingredients

3 cups buttermilk
½ cup water
8 chicken parts including bone-in thighs wings, breasts and drumsticks.
3 teaspoons kosher salt divided
3 teaspoons black pepper divided
1 teaspoon paprika
3 cups all-purpose flour
1 egg lightly beaten
Vegetable or Canola Oil for Frying approximately 8 cups

Instructions

Add the water to the buttermilk as well as 1 teaspoon kosher salt and 1 teaspoon black pepper. Whisk together gently to combine and set aside.
Place the chicken pieces into a large mixing bowl, then pour the seasoned buttermilk, coating all the pieces. Cover and refrigerate for at least 2 hours or overnight.
Place a cooling rack on a baking sheet, this will be used to hold the dipped chicken pieces.
In a large bowl mix the flour, remaining 2 teaspoons kosher salt, remaining 2 teaspoons black pepper and paprika together. Whisk together and bread the chicken.
Dip each piece of soaked chicken into the flour mixture, shake off the excess and set on the prepared rack. Don’t toss the buttermilk.
Mix the beaten egg into the buttermilk then re-dip each breaded piece of chicken into the buttermilk then re-coat in the flour mixture. Place back on the cooling rack and let it rest for 10 minutes.
Pre-heat about 4 inches of oil in a large cast iron pot or dutch oven pot over medium high heat to 350 degrees. You can use a deep fryer as well.
When the oil has reached 350 degrees F in temperature, add the chicken in batches.
Cooking time for chicken breast will take about 15-20 minutes.
Cooking time for thighs, legs and wings will take about 12-18 minutes.
Verify cooked pieces by using a meat thermometer inserted into the thickest part of the piece, it should reach 165 degrees. Set aside on another rack while you cook the rest of the pieces, you can also place the chicken in a 200 degree oven to keep it warm, if you desire.
Serve warm with your favorite sides including mashed potatoes, fresh steamed corn and biscuits.

Notes

You can cut up a whole chicken, or use any chicken parts you prefer. I just recommend using bone in chicken for the best results.
Soaking the chicken in buttermilk (at least 2 hours, or overnight is even better) tenderizes the meat and helps the coating stick.
Keep oil between 325–350°F.
Too hot = burned outside, raw inside.
Too cool = greasy chicken.
Fry in batches. Crowding drops the oil temp and leads to soggy coating.
Store leftover chicken in an airtight container in the fridge for 2 to 3 days.

Nutrition