Chicken Fried Chicken Cracker Barrel
There’s something incredibly comforting about biting into a perfectly crispy piece of chicken fried chicken Cracker Barrel style. The golden, crunchy coating giving way to tender, juicy chicken underneath is simply irresistible. When topped with creamy sawmill gravy, this dish becomes the ultimate Southern comfort food that’ll transport you straight to a Cracker Barrel rocking chair.
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As a Southern cooking enthusiast, I’ve spent years perfecting this recipe to capture that authentic restaurant flavor. You guys, this is so easy to make! With simple ingredients and straightforward techniques, you can recreate this beloved dish in your own kitchen without any fancy equipment or culinary training.
The secret to this chicken fried chicken Cracker Barrel recipe lies in the double-dredging technique and the perfectly seasoned flour mixture. Combined with a rich, peppery sawmill gravy made with real bacon drippings, this homemade version might just rival the original. Let me show you how to bring this classic comfort food to your family dinner table tonight!
What you’ll love about this chicken fried chicken
- Restaurant-quality results – This recipe delivers that authentic Cracker Barrel taste and texture you crave, with crispy coating and tender chicken that rivals the restaurant version. If you love crispy chicken, you might also enjoy our recipe for Homemade KFC Fried Chicken Recipe.
- Simple ingredients – Everything you need is likely already in your pantry and refrigerator, making this an accessible weeknight dinner option
- Versatile comfort food – Pairs perfectly with classic sides like mashed potatoes, green beans, or mac and cheese for a complete Southern-style meal that satisfies the whole family
Recipe Ingredients
This chicken fried chicken Cracker Barrel style recipe uses simple, wholesome ingredients that combine to create incredible flavor:
For the chicken:
- Boneless skinless chicken breasts
- All-purpose flour
- Buttermilk
- Salt and pepper
- Oil for frying
For the sawmill gravy:
- Bacon grease
- All-purpose flour
- Whole milk or heavy cream
- Salt and freshly ground black pepper
Our Recommended Equipment
How to Make Chicken Fried Chicken Cracker Barrel
Follow these simple steps to create restaurant-quality chicken fried chicken at home. For precise measurements and a printable version, scroll to the recipe card below.
- Prepare the chicken – Pound chicken breasts to even thickness (about ½ inch) using a meat mallet. Pat dry with paper towels and season with salt and pepper.
- Set up dredging station – In one bowl, combine flour, salt, and pepper. In another bowl, mix buttermilk and water.
- Heat the oil – Pour oil into a deep fryer or heavy pot to a depth of about 2 inches and heat to 350°F.
- Dredge the chicken – Coat each chicken breast in flour mixture, then dip in buttermilk mixture, then back in flour for a second coating. Press flour gently to adhere.
- Fry the chicken – Carefully place breaded chicken in hot oil and fry for 7-8 minutes, turning once, until golden brown and internal temperature reaches 165°F.
- Drain and rest – Remove chicken to a wire rack over a baking sheet to drain excess oil.
- Make the gravy – In a skillet, melt bacon grease over medium heat. Add flour and cook for 1 minute. Gradually whisk in milk or cream until smooth and thickened. Season with salt and pepper.
- Serve – Place chicken on plates and generously spoon sawmill gravy over the top.
Pro Tips
For the most authentic chicken fried chicken Cracker Barrel experience, keep these professional tips in mind:
- Double-dredge for extra crispiness – The key to that signature crunchy coating is dipping the chicken in flour twice with the buttermilk bath in between.
- Maintain oil temperature – Use a cooking thermometer to keep oil at 350°F. If the oil is too cool, the chicken absorbs excess oil and becomes greasy; too hot and the outside burns before the inside cooks.
- Rest the breaded chicken – Let the coated chicken rest on a wire rack for 5-10 minutes before frying. This helps the coating adhere better during cooking.
- Make gravy while chicken rests – Prepare the sawmill gravy while the fried chicken rests to ensure everything is hot and fresh when served.
Storage and Reheating
- Refrigeration – Store leftover chicken fried chicken and gravy separately in airtight containers for up to 3 days in the refrigerator.
- Freezing – Freeze cooked chicken (without gravy) for up to 3 months. Wrap individual pieces in plastic wrap, then place in a freezer bag. Gravy can be frozen separately in airtight containers for up to 1 month.
- Reheating – For best results, reheat chicken in a 350°F oven for 15-20 minutes until crispy and heated through. Reheat gravy in a saucepan over low heat, adding a splash of milk if needed to reach desired consistency.
Additions & Substitutions
Additions:
- Herbs and spices – Add garlic powder, onion powder, paprika, or cayenne pepper to the flour mixture for extra flavor.
- Chicken marinade – Soak chicken in buttermilk for 2-4 hours before cooking for even more tenderness and flavor.
Substitutions:
- Chicken alternatives – Use boneless pork chops or turkey cutlets instead of chicken breasts for a different twist.
- Gluten-free option – Substitute all-purpose flour with a gluten-free flour blend for both the chicken coating and gravy.
- Dairy-free – Replace buttermilk with a mixture of dairy-free milk and 1 tablespoon vinegar, and use dairy-free milk for the gravy.
- Oil choices – While vegetable or canola oil works best, peanut oil adds a wonderful flavor if you don’t have allergies.
FAQs about this chicken fried chicken cracker barrel
This recipe doesn’t actually use crackers despite the name “Cracker Barrel” (which is the restaurant chain this recipe is inspired by). The coating is made with seasoned flour for authentic results.
Pound chicken to even thickness, don’t overcook (use a meat thermometer to reach 165°F), and let it rest after cooking. Brining or marinating in buttermilk beforehand also helps retain moisture.
350°F is the ideal temperature. Use a thermometer to maintain consistent heat, adjusting your stove as needed throughout the cooking process.
You can bread the chicken up to 2 hours ahead and refrigerate on a wire rack. The gravy can be made 1-2 days ahead and reheated with a splash of milk. For best results, fry the chicken just before serving.
What Can I Serve with this chicken fried chicken cracker barrel?
Complete your Southern comfort meal with these perfect accompaniments to chicken fried chicken Cracker Barrel style:
- Creamy mashed potatoes
- Southern-style green beans
- Buttermilk biscuits
- Mac and cheese
- Corn on the cob
- Coleslaw
- Sweet tea
If you try this recipe, I’d love to hear how it turned out! This chicken fried chicken has been a family favorite in my home for years, and I hope it becomes one in yours too. Please leave a comment below or tag me in your social media posts so I can see your delicious creation!
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Recipe:
Chicken Fried Chicken Cracker Barrel
Equipment
Ingredients
Sawmill Gravy
- 2 tbsp bacon grease
- 2 tbsp all-purpose flour
- 1 cup whole milk or heavy cream
- 1/2 tsp salt
- 1 tsp freshly ground black pepper use 1/2 to 1 tsp
Chicken Fried Chicken
- oil for frying
- 2 cups all-purpose flour
- 2 tsp salt
- 2 tsp ground black pepper
- 1 cup buttermilk
- 1/2 cup water
- 4 boneless skinless chicken breasts
Instructions
- Melt bacon grease in a skillet over medium heat.
- Add flour and cook, stirring, for 1 minute until fragrant.
- Slowly whisk in milk or cream until thickened. Season with salt and pepper.
- Heat oil in a deep fryer or pot to 350°F.
- Combine flour, salt, and pepper in one bowl. Combine buttermilk and water in another bowl.
- Pound thick parts of chicken breasts to even thickness, then pat dry. Season chicken with salt and pepper.
- Dredge chicken in flour, dip in buttermilk, then dredge again in flour.
- Fry chicken in hot oil for 7-8 minutes, flipping until golden brown and cooked through.
- Drain fried chicken on a wire rack. Serve hot with sawmill gravy poured over.
