Cracker Barrel Southern Fried Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
8
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Calories
433 kcal
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Course
Main Course
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Cuisine
American
Cracker Barrel Southern Fried Chicken
Description
This Southern Fried Chicken recipe follows a classic method involving dipping chicken pieces first into seasoned flour, then into a buttermilk and water mixture, and again into flour for a double-coated crust. The seasoned flour contains salt and black pepper, which contribute to the seasoning of the crispy outer layer. The chicken is dried and seasoned before the flour dipping to enhance flavor.
Frying is done in oil heated to 350°F in batches to avoid crowding, allowing the breading to fry evenly and prevent sogginess. Cooking times vary by piece size, with breasts and thighs requiring longer frying than wings and legs. After frying, the chicken drains on a wire rack rather than paper towels to maintain crispness.
This method creates a satisfying balance of crunchy exterior and juicy interior typical of southern fried chicken recipes. The buttermilk soak helps tenderize the meat and allows the flour coating to adhere effectively. The technique is straightforward but requires attention to oil temperature and resting time for the breading.
Employ the wet hand/dry hand technique to keep the coating process clean and efficient. Let chicken pieces come to room temperature before frying for even cooking. Allowing the breading to rest before frying helps it set and reduces coating loss during frying.
Ingredients
- cooking oil for frying
- 3 cups all-purpose flour
- 3 teaspoons salt
- 3 teaspoons black pepper ground
- 3 cups buttermilk
- 3/4 cups water
- 1 chicken whole, cut up
Instructions
- Pour 3 to 4 inches of oil into a deep fryer or large pot and heat 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.
- Pat the chicken pieces dry and season them with salt and pepper.
- Dip chicken pieces into the flour and shake off the excess flour.
- Dip flour-coated chicken pieces into the buttermilk and shake off the excess.
- Dredge the chicken again in the seasoned flour.
- Place the breaded chicken on a wire rack resting on a baking sheet.
- Allow the breading to set up for at least 5 minutes. This helps to set the breaded chicken.
- Cook the chicken in two or three batches. The chicken will take about 15 to 18 minutes to cook for the breasts and thighs. The wings and legs will take about 12 to 13 minutes to cook.
- Drain the fried chicken on a clean wire rack on top of a baking sheet.
Notes
- Use the wet hand/dry hand method to prevent flour and buttermilk from mixing excessively during coating.
- Do not overcrowd the fryer; cook in batches for consistent temperature and crispiness.
- Bring chicken to room temperature before frying to ensure even cooking.
- Maintain oil temperature around 350°F, checking between batches for stability.
- Rest breaded chicken on a wire rack, not paper towels, after frying to preserve the crust.
- Season the flour mixture generously for balanced flavor in the coating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Calories | 433kcal | 22% |
| Carbohydrates | 41g | 14% |
| Protein | 26g | 52% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 81mg | 27% |
| Sodium | 1035mg | 43% |
| Potassium | 362mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 286IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 126mg | 13% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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