This is the best Cracker Barrel Southern Fried Chicken recipe that you’ll need to recreate that golden, crispy, and flavorful magic Cracker Barrel is known for. If you want to enjoy delicious, perfectly fried chicken in your own kitchen, try this recipe!
Cracker Barrel’s Southern Fried Chicken has that unbeatable combination of perfectly seasoned, crispy skin on the outside and tender, juicy meat on the inside. It’s the kind of comfort food that instantly takes you back to cherished get-togethers. Its satisfying crunch comes from its home-style deep fry. Once you taste the savory seasoning and that buttermilk-soaked richness, you’ll understand why this recipe is so special. It's so good and easy to make, you would want this any night of the week.
The best Cracker Barrel-Style Southern Fried Chicken was born from cravings. After that trip to Cracker Barrel, it left us dreaming about that golden brown fried chicken. I knew I had to recreate that home-style flavor in my kitchen. I tested, tweaked, and tasted until I landed on this version. Once you try this recipe, I think you’ll agree it tastes just like the real thing (maybe even better!).
What's the Secret to The Old Country Store Cracker Barrel-Style Southern Fried Chicken?
The secret to achieving the taste of Cracker Barrel flavors in this recipe is the marinade and the flour mixture used for the breading. Soaking the chicken in buttermilk makes it tender and juicy. Additionally, a simple blend of pantry spices gives the crust that iconic Southern flavor. Fry it low and slow to perfection, serve it with white gravy and classic sides like Buttermilk Biscuits and green beans, and you’ll have a dish reminiscent of Southern cooking.
Ingredients for this easy Cracker Barrel copycat Southern Fried Chicken recipe
Here are the ingredients you will need to make the best Southern Fried Chicken recipe like Cracker Barrel. Scroll down to the recipe card at the bottom of the page for detailed ingredient measurements.
- Whole chicken (cut into 8 pieces): with bone-in pieces are essential for the juiciest results. Alternatively, you can use 4 thighs and 4 drumsticks if you prefer dark meat.
- Vegetable oil: is what you’ll need for deep frying. If you want to use another type of oil, make sure that you use oil with a high smoking point, like canola or peanut oil, for best results.
For the Breading
- All-purpose flour: is the base for that iconic crunchy coating.
- Salt, garlic powder, onion powder, paprika, black pepper, cayenne pepper: are the perfect blend of spices for that savory, smoky mix with a touch of heat. Cayenne pepper is optional but I highly recommend it if you like a little kick.
For the Buttermilk Mixture
- Buttermilk: is the secret to making the chicken tender. It adds a rich, tangy flavor. Find out How to make buttermilk here!
- Salt, black pepper, and paprika: are the basics that will go into the marinade to kick-start the seasoning.
How to Make Cracker Barrel Southern Fried Chicken at Home
This is how you can make this Cracker Barrel-style Southern fried chicken from scratch. Make sure to scroll down to the recipe card at the end of this post for the full step-by-step instructions.
Marinate the Chicken: In a large bowl, combine buttermilk, salt, pepper, and paprika. Mix well. Then add in your chicken pieces to the buttermilk mixture. Cover bowl with plastic wrap and refrigerate for at least 4 hours, or overnight for maximum flavor and tenderness.
Prep the Breading: In a shallow bowl, whisk together the flour, salt, garlic powder, onion powder, black pepper, paprika, and cayenne.
Coat the Chicken:
Once enough time to marinade has passed, remove the chicken from the marinade. Allow the excess buttermilk to drip off. Then, dredge each piece thoroughly in the seasoned flour. Make sure to press the coating into the chicken to make sure it sticks.
Rest the Chicken:
Allow the breaded chicken pieces rest on a wire rack or tray for about 10-15 minutes. Doing this will help the coating adhere better during frying.
Fry the chicken: Heat oil to 325°F in a large pan, deep cast iron skillet or Dutch oven over medium-high heat. Once oil temperature is hot enough, fry chicken in batches.
For reference, cook time for dark meat (drumsticks and thighs) is 13-15 minutes per side. On the other hand, fry white meat (breasts and wings) 10-12 minutes per side. Otherwise, fry them until golden brown and the internal temperature reaches 165°F when tested with a meat thermometer.
Drain and Rest: When the chicken pieces are fried until golden brown, drain each of them on a wire rack or paper towel. Let it rest for 5-10 minutes before serving to lock in those juices and keep the crust crispy.
Tips and Tricks for the best results
- Soak chicken thoroughly: Marinating the chicken overnight results in the most flavorful and juiciest Cracker Barrel-Style Southern Fried Chicken.
- Allow breaded chicken to rest: This helps the coating to stay on and get extra crispy when fried. Don’t skip this step.
- Use a deep-fry thermometer: Avoid undercooking or burning the chicken pieces by keeping your oil’s temperature steady, around 325°F.
- Don’t overcrowd the pan: Fry the chicken in batches in the deep fryer or large pot so you don’t lower the hot oil temperature too much.
- Wire rack works best: When letting the authentic Cracker Barrel-Style Southern Fried Chicken cool, laying these in a single layer on a wire rack keeps the chicken crispier than laying it flat on paper towels.
Why You Need to Make this step-by-step Cracker Barrel Southern Fried Chicken copycat recipe
This Cracker Barrel-Style Southern Fried Chicken is quite the sensory experience. Even before enjoying its flavors, these pieces of golden brown goodness will fill your senses with their delicious smell.
It's the kind of Cracker Barrel copycat recipe that brings the popular American restaurant chain's style straight to the comforts of your home. Plus, this recipe is highly accessible because it's using simple ingredients.
You don’t have to go out and make the drive to satisfy your cravings for juicy chicken. You and your whole family deserve to enjoy the ultimate comfort food, and this recipe is just that. It delivers the perfect balance of crispy, juicy, and totally irresistible.
Frequently Asked Questions (FAQ's)
Yes, but using bone-in chicken gives the most authentic flavor. Plus, bone-in chicken tends to retain moisture better during frying. If using boneless chicken pieces, you can cut them into strips and you’ll have delicious chicken tenders.
Anything with a high smoke point works for this recipe. You can use vegetable oil, canola, or even peanut oil.
Yes, you can! Marinate the chicken overnight and even bread it a few hours ahead. Just keep it chilled before frying. Ideally, you'll make this right before serving though for the best texture.
In case of leftovers (which I doubt!), store them in an airtight container and refrigerate up to 3 days. When you want to have them again next time, reheat in a 375°F-oven for 10–15 minutes. This will keep the crust crispy.
You can, but it won’t be quite the same. Just spray to coat the air fryer basket generously with cooking spray, then allow chicken pieces to cook through at 375°F.
This is optional, but cayenne pepper adds that subtle heat. It balances out the richness of this copycat Cracker Barrel Southern Fried Chicken.
The best way to enjoy this Cracker Barrel-Style Southern Fried Chicken is with some creamy gravy. For sides, pair these with mashed potatoes, coleslaw, buttermilk biscuits, mac and cheese, fried okra, or this Cracker Barrel Carrots Recipe. Don't forget a dash of hot sauce for a little extra heat if you prefer!
When deep-frying, use oil that fills the cooking pot or Dutch oven, allowing for more than 4 inches of space from the rim.
The Best Cracker Barrel Southern Fried Chicken
Cracker Barrel Southern Fried Chicken Recipe
Ingredients
Chicken:
- 1 whole chicken cut into 8 pieces or 4 bone-in chicken thighs & 4 drumsticks
- 2 cups buttermilk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
Breading:
- 2 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper optional for spice
For Frying:
- Vegetable oil enough for deep frying, about 3-4 cups
Instructions
- Place bone-in chicken pieces in a bowl or zip-lock bag. Pour buttermilk over the chicken and add salt, pepper, and paprika.1 whole chicken, 2 cups buttermilk, 1 teaspoon salt, ½ teaspoon black pepper, ½ teaspoon paprika
- Cover and refrigerate for at least 4 hours (or overnight for best flavor).
- In a large bowl, whisk together flour, salt, garlic powder, onion powder, paprika, black pepper, and cayenne pepper.2 ½ cups all-purpose flour, 1 teaspoon salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, ½ teaspoon black pepper, ½ teaspoon cayenne pepper
- Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the flour mixture, pressing to coat well.
- Let the breaded chicken sit for 10-15 minutes (this helps the coating stick).
- Heat oil in a deep skillet or Dutch oven to 325°F (lower heat ensures bone-in chicken cooks fully without burning the coating).Vegetable oil
- Fry dark meat (thighs & drumsticks) for 13-15 minutes per side, and white meat (breasts & wings) for 10-12 minutes per side, or until the internal temperature reaches 165°F.
- Drain on a wire rack or paper towels. Let the chicken rest for 5-10 minutes before serving to keep it juicy and crispy.
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