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 copy cat recipe for you.
Cracker Barrel Sunday Chicken
Cracker Barrel is well known for their 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.
Buttermilk gives this dish its special taste. If you can get it, I personally love Borden’s Country Style buttermilk, it is a 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 all of the buttermilk.
This chicken gets fried in oil. I personally like in this order for frying, peanut oil, cotton seed oil, Crisco brand shortening, then I will use a generic vegetable oil to fry in. 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.
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.
Cracker Barrel Sunday Homestyle Chicken
Ingredients
- oil for frying
- 4 boneless, skinless chicken breasts
- 2 cups all-purpose flour
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 1 cup buttermilk
- 1/2 cup water
Instructions
- Pour 3 to 4 inches of oil into a deep fryer or large pot and preheat the oil to 350 degrees.Prepare seasoned flour by combining the flour, salt, and pepper in a bowl. Stir to combine well. In another bowl mix together 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 into the flour, dip in buttermilk, and then dredge again in the seasoned flour and deep-fry the chicken pieces in the hot oil. Turn the chicken breasts during the cooking to make sure that both sides of the chicken are golden brown. This should take 7 to 8 minutes for each one to cook. When the chicken is done drain in a wire wrack.
chola says
April 7, 2019 at 6:40 pmjust found this site love it! Will be sharing some of my old recipes and my moms and grandmas!
Betty Henderson says
February 9, 2019 at 12:26 pmI’d like a recipe for Alice Springs Chicken @ Out Back restaurants. I always order & would love to make at home for the whole family. Thank you.
Tessi Rhea says
September 27, 2018 at 4:36 pmSoaking instead of just dipping in buttermilk and letting the,pieces rest made ALL the difference! Thank you!
TRACI says
May 24, 2018 at 3:22 pmTook a looooong time for the chicken to cook through even pounded thin. The coating makes the breasts quite thick and at that high of temp. If you don’t watch them very carefully the coating will burn quickly and end up a mess. Resist the temptation to flip, the coating falls off. I marinated them in buttermilk for 3 hours. Tasted good but the cooking was very time comsuming.
PATRICIA LANE says
October 15, 2018 at 4:03 pmI fry them long enough to brown them and finish them off in the oven
PATRICIA LANE says
October 15, 2018 at 4:07 pmYou have to let some of the buttermilk drain off the chicken, I fry the chicken till golden brown and finish them off in the oven
Ronda Mangus says
February 10, 2018 at 6:42 amLittle Caesars Garlic Parmesan wings????
Stephanie says
February 10, 2018 at 6:48 amI didn’t know they had wings.
Ruby says
September 15, 2017 at 4:01 pmI like to put my chicken in buttermilk and Frank’s hot sauce and sit for a while. I’m going to try this recipe. Sounds great
Lisa H. says
September 4, 2017 at 6:11 pmThis was delicious! I used boneless, skinless checken thighs. Was not sure how it would come out as I have not fried chicken in over 10 years! Was crispy and flavorful (added SLap Your Mama to the buttermilk and flour too as we like things spicy). Thanks for sharing.
Tina says
February 10, 2017 at 4:32 pmI don’t have any buttermilk available. Is there a substitute? Thank You!
Kim says
April 8, 2017 at 3:34 pmYou can use regular milk and either 1 tablespoon of vinegar or lemon juice and let sit for a few minutes
Elizabeth says
January 26, 2017 at 7:27 pmI should have watched the video before making this meal 🙂 I didn’t see the tip for letting the chicken sit for a while dredged in flour. When I fried it, the batter came off in bits and pieces. But the flavor was still amazing and I’m looking forward to making it again soon. My family loved it, even with patches of batter missing 😉
Thanks for the recipe!!
Carolynolyn Thickstun says
January 14, 2017 at 1:27 pmStephanie; I just read all the comments on this video and recipe for Cracker Barrel fried chicken. Sounds yummy. But what I really want to say is that I like the way you answer the questions right away. Some chefs don’t answer as promptly or not at all. I want to subscribe. You’re great.cthickstun @sbcglobal.net
Caroly
Stephanie says
January 15, 2017 at 6:37 amThank you very much 😉 I try to answer most of the questions.
Rita Hawk says
January 12, 2017 at 9:38 amI received an air fryer for Christmas which lets me “fry” without oil. Do you have any suggestions for modifying recipes like this for an air fryer? I may try it as is. Perhaps spraying a light coat of peanut oil to ensure crispiness.
Stephanie says
January 15, 2017 at 7:03 amI think I would stick with items that are breaded and not battered. The batter may slip off long before it cooks. I have had one, but I haven’t really done a lot with it. I have used mine mostly to make things like fish sticks or potatoes.
Lourdes. Hernandez says
January 2, 2017 at 10:12 amLike recipe, thank you.
Do you have a great recipe for carrot cake ??? Love to have it
Ashley says
January 6, 2017 at 9:57 amhttps://www.google.com/amp/s/allrecipes.com/recipe/8270/sams-famous-carrot-cake/amp/?client=safari
I have made this carrot cake recipe several times and it’s really good!