Cracker Barrel Sunday Chicken has been a recipe that was requested from viewers just like yourself. This menu item is only served on Sunday’s so make sure you can get there on a Sunday, and if you can’t, I have a copycat recipe for you.
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Cracker Barrel Sunday Chicken
Cracker Barrel is well known for its down-home menu, and this dish is no exception. I know I have made a point to go there on a Sunday to try this delicious fried chicken.
Now this chicken is easy to make and will remind you of the wonderful fried chicken the ladies in your family used to make. I grew up in the Midwest, and in Missouri, fried chicken was a dish that people would measure a good cook. It is simply made and tastes wonderful. The breading is crispy and thick.
Here’s what you need to make southern fried chicken:
- Boneless, skinless chicken breasts
- All purpose flour
- Salt and pepper
- Oil for frying
Buttermilk gives this dish its special taste. If you can get it, I personally love Borden’s Country Style buttermilk, it is rich and thick buttermilk for this recipe.
I tried making this with the powdered buttermilk that you rehydrate with water, it didn’t give me good results. This is one of the few times I specifically buy buttermilk for cooking. You can always make some buttermilk biscuits with this to help use up all of the buttermilk.
The chicken is deep fried in oil. I recommend oil for deep frying in this order: peanut oil, cottonseed oil, Crisco brand shortening, then generic vegetable oil.
I like how peanut oil crisps everything up, and if you are clean with your batter, by shaking all of the excess loose flour off, you can reuse the oil later. Again, this is my personal preference, but I get asked this fairly often.
How to Make Cracker Barrel Sunday Homestyle Chicken
- Pour enough oil into a deep fryer or large pot to be 3 to 4 inches deep. Heat the oil to 350 degrees.
- Combine flour, salt, and pepper in a bowl.
- In another bowl, combine buttermilk and water.
- Pound chicken breasts between wax paper or plastic wrap until uniform in thickness.
- Pat chicken breasts dry with a paper towel and season them with salt and pepper.
- Dredge chicken in seasoned flour and shake off excess.
- Dip floured chicken in the buttermilk mixture.
- Dredge the chicken again in the flour.
- Deep-fry the chicken pieces in the hot oil until golden brown and done, about 7 to 8 minutes (internal temperature is 165°F). Turn the chicken over while frying.
- Remove the fried chicken from the oil and drain it on a wire rack.
This chicken is prepared quickly so you can have this on your dinner table in about 20 minutes. So this is a perfect main dish for any night of the week.
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Cracker Barrel Sunday Homestyle Chicken
- oil for frying
- 2 cups all-purpose flour
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 1 cup buttermilk
- 1/2 cup water
- 4 boneless, skinless chicken breasts
- Pour 3 to 4 inches of oil into a deep fryer or large pot and heat the oil to 350 degrees.
- Prepare seasoned flour by combining the flour, salt, and pepper in a bowl.
- In another bowl, combine the buttermilk and water.
- If your chicken breasts are not fairly uniform in size, place them between two pieces of wax paper and gently pound them out with a meat pounder until they are more uniform in size. This will help with even cooking times.
- Pat chicken breasts dry with a paper towel.
- Season the chicken with salt and pepper and then dredge them in the seasoned flour.
- Dip floured chicken in buttermilk.
- Dredge the chicken again in the seasoned flour.
- Deep-fry the chicken pieces in the hot oil until done, about 7 to 8 minutes. Turn the chicken breasts over while frying to make sure both sides of the chicken are golden brown.
- When the chicken is done, remove it from the oil and drain on a wire rack.