Cracker Barrel Sunday Homestyle Chicken

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.

homestyle fried chicken, mashed potatoes, and corn on a plate

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.

Ingredients

Here’s what you need to make southern fried chicken:

  • Boneless, skinless chicken breasts
  • Flour
  • Salt and pepper
  • Buttermilk
  • Water
  • Oil for frying

Cracker Barrel homestyle fried chicken ingredients

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.

Raw chicken breasts being breaded to make Cracker Barrel Sunday Chicken.

This chicken gets fried in oil. I personally like in this order for frying: peanut oil, cottonseed oil, Crisco brand shortening, then I will use 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.

homemade Cracker Barrel homestyle fried chicken, mashed potatoes, and corn on a plate

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homestyle fried chicken, mashed potatoes, and corn on a plate

Cracker Barrel Sunday Homestyle Chicken

You can make Cracker Barrel Sunday Chicken any day of the week! 
4.75 from 4 votes
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Course: Main Course
Cuisine: American
Keyword: Cracker Barrel Recipes, Cracker Barrel Sunday Homestyle Chicken
Servings: 4
Calories: 503kcal

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.

Video

Nutrition

Calories: 503kcal | Carbohydrates: 51g | Protein: 8g | Fat: 29g | Saturated Fat: 23g | Cholesterol: 7mg | Sodium: 1229mg | Potassium: 161mg | Fiber: 1g | Sugar: 3g | Vitamin A: 100IU | Calcium: 83mg | Iron: 3mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Betty Henderson

    I’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.

  2. TRACI

    Took 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.

  3. Ruby

    I 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

  4. Lisa H.

    5 stars
    This 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.

  5. Elizabeth

    I 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!!

  6. Carolynolyn Thickstun

    Stephanie; 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

  7. Rita Hawk

    I 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

      I 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.

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