Easy Southern-Style Cracker Barrel Chicken Fried Chicken
Craving that irresistible crunch and savory comfort of Cracker Barrel chicken fried chicken without leaving your house? You’re in luck. This homemade version captures everything you love about the restaurant favorite — crispy breading, juicy seasoned chicken, and creamy country-style gravy poured over the top.
This isn’t just a copycat recipe. It’s a down-home, family-style chicken dinner you’ll be proud to serve — and it’s surprisingly simple to make with basic ingredients and a little kitchen know-how. Let’s turn your kitchen into the best seat in the house.
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What Makes This Cracker Barrel Chicken Fried Chicken Recipe So Good?
There’s something nostalgic and satisfying about chicken fried chicken — especially the way Cracker Barrel does it. It’s not just fried chicken. It’s buttermilk-marinated, pan-fried, gravy-covered perfection that hits all the notes of southern comfort food.
Here’s why you’ll love this version:
- Crispy but tender: The double-dip flour method locks in moisture and adds serious crunch.
- Savory flavor throughout: Buttermilk and spices seep into every bite.
- Homemade country gravy: You can adjust the pepper, salt, and creaminess exactly how you like it.
- Familiar, budget-friendly ingredients: No fancy tools or ingredients needed.
Whether it’s a weekend dinner or a special treat, this recipe is one to keep in your rotation.
Ingredients You’ll Need
Chicken and Marinade:
- 4 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika (optional, for depth)
Seasoned Coating:
- 2 cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ¾ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional)
- ½ teaspoon baking powder
For Frying:
- Vegetable oil (enough to cover the bottom of your skillet by ½ inch)
Country Gravy:
- 4 tablespoons butter (or pan drippings)
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- Salt and freshly ground black pepper to taste
How to Make Cracker Barrel Chicken Fried Chicken at Home
1. Flatten the Chicken for Even Cooking
Place each chicken breast between parchment or plastic wrap. Pound them gently until they’re about ½ inch thick. Uniform thickness means they cook evenly and stay juicy.
2. Marinate in Buttermilk
In a bowl, mix buttermilk with salt, pepper, and paprika. Submerge the chicken, cover, and refrigerate for at least 1 hour (or overnight if you can plan ahead). The buttermilk tenderizes the meat and gives it that Southern-style tang.
Shortcut tip: No buttermilk? Mix 1 cup milk with 1 tablespoon lemon juice or vinegar. Let it sit for 10 minutes before using.
3. Mix the Coating
In a large shallow dish, whisk together the flour, garlic powder, onion powder, salt, black pepper, cayenne, and baking powder. This spice mix is what gives that classic Cracker Barrel-style breading its flavor and crunch.
4. Dredge the Chicken
Remove the chicken from the marinade, letting the excess drip off. Dredge each piece in the seasoned flour, pressing it in so the coating sticks. For a thicker crust, dip it back into the buttermilk and coat again in the flour.
Pro tip: Let the coated chicken rest on a wire rack for 10 minutes before frying. This helps the breading stay on during cooking.
5. Heat the Oil
Pour oil into a large cast-iron or heavy-bottom skillet to about ½ inch deep. Heat to 350°F. If you don’t have a thermometer, test it by dropping in a bit of flour — it should sizzle but not burn.
6. Fry Until Golden and Cooked Through
Add the chicken pieces to the pan without crowding. Fry each side for 5–6 minutes until golden brown and the internal temperature reaches 165°F. Transfer to a paper towel-lined plate or wire rack to drain.
Don’t rush: Let the oil come back up to temperature before adding more chicken.
How to Make Homemade Country Gravy
While the chicken rests, it’s time for that signature gravy.
- In the same skillet (drain most of the oil but keep 2–3 tablespoons), melt the butter or use the drippings.
- Stir in the flour to make a roux. Cook over medium heat for 1–2 minutes to get rid of the raw flour taste.
- Slowly whisk in the milk. Stir constantly until the gravy thickens — about 5 minutes.
- Season with salt and plenty of black pepper for that signature country kick.
Want extra richness? Stir in a splash of heavy cream or a pat of butter at the end.
Serve It Up the Cracker Barrel Way
Once your chicken is golden and your gravy is smooth, it’s time to plate. Place a chicken breast on each plate and generously ladle warm gravy over the top.
This dish pairs beautifully with:
- Mashed potatoes
- Steamed green beans
- Buttered corn
- Biscuits or cornbread
Make it a real Southern meal and don’t forget the sweet tea on the side.
Prep and Cook Time
- Prep time: 20 minutes
- Marinate time: 1 hour minimum (overnight ideal)
- Cook time: 30 minutes
- Total time: About 1 hour 50 minutes
- Yields: 4 servings
Tips for the Best Chicken Fried Chicken
- Use a wire rack after frying to keep the crust crisp — paper towels can make the bottom soggy.
- Double-dip for extra crunch. If you like thick, crunchy breading, do two rounds of flouring.
- Add spice to the flour or the buttermilk for a heat kick. Hot sauce works great in the marinade.
- Use a heavy skillet like cast iron for even frying and excellent heat retention.
Variations and Substitutions
Want to switch it up? Here are a few ideas:
- Spicy version: Add cayenne or a dash of hot sauce to the marinade and coating.
- Air fryer method: Lightly oil both sides and air fry at 375°F for 18–20 minutes, flipping halfway.
- Baked version: Bake at 425°F on a wire rack set over a baking sheet for 25–30 minutes, until golden and crisp.
- Gravy twist: Add crumbled breakfast sausage or mushrooms to the gravy for extra flavor.
Dairy-free option: Use unsweetened almond or oat milk, and dairy-free butter for the gravy.
How to Store and Reheat Leftovers
Storing:
- Fridge: Store leftover chicken in an airtight container for up to 3 days.
- Freezer: Freeze cooled chicken in foil or freezer bags for up to 2 months.
Reheating:
- Oven: Bake at 375°F for 10–12 minutes until heated through and crispy again.
- Air fryer: Reheat at 350°F for 5–7 minutes.
- Microwave: Okay in a pinch, but the coating will soften.
Store leftover gravy separately in a sealed container and reheat gently on the stovetop or microwave. Add a bit of milk to thin it out if needed.
Final Thoughts
Making Cracker Barrel chicken fried chicken at home isn’t just possible — it’s easy, budget-friendly, and incredibly rewarding. With tender, juicy chicken inside and a perfectly seasoned, golden crust outside, this dish hits every mark of classic Southern cooking.
Pair it with comforting sides and creamy gravy, and you’ve got a homemade meal that feels just like sitting in a cozy country kitchen. Whether it’s for a family dinner or a weekend indulgence, this recipe is sure to become a favorite in your rotation.
