Cracker Barrel Southern Fried Chicken Copycat Recipe

This Cracker Barrel Southern Fried Chicken recipe is our homemade copycat of the classic Southern dish. Tender, boneless pieces of chicken stay juicy inside while the seasoned coating fries to a crisp, golden brown. It’s the kind of homestyle comfort food that fills the kitchen with a delicious aroma and brings everyone to the table.

Smother it in my Bacon Grease Gravy!

Cracker Barrel is known for its Southern-inspired comfort food, and their fried chicken is a fan favorite for good reason: crunchy crust, juicy meat, and a balanced blend of seasonings. This recipe uses simple pantry ingredients and straightforward steps so you can make a reliable homestyle fried chicken at home—no fancy gadgets required.

If you enjoy easy, family-friendly chicken recipes, this will be a new weeknight staple. The method is forgiving and adaptable, so you can tweak the seasonings to suit your tastes. Serve it alongside classic sides for a hearty, satisfying meal.

Why you’ll love it

• Copycat southern-style fried chicken inspired by a beloved restaurant
• Family friendly — both kids and adults enjoy it
• Simple ingredients and easy steps make it ideal for weeknights

Ingredients

Scroll to the recipe card below for exact amounts and a printable version.

• Boneless, skinless chicken breasts — cut into 3–4 inch pieces (about 1½ lbs). You can use chicken tenders instead; if pieces vary in thickness, gently pound them even before breading.
• Buttermilk — full fat or low-fat, used to tenderize and help the coating adhere.
• All-purpose flour — use a gluten-free flour if needed.
• Peanut oil (or vegetable, corn, or avocado oil) — for frying.
• Water — to thin the buttermilk slightly.
• Salt and black pepper — for seasoning.
• Chili powder, garlic powder, onion powder — for flavoring the coating.
• Dried thyme and dried oregano — classic herb notes.
• Cayenne pepper — optional, for a touch of heat.

Tools and equipment

• Dutch oven or heavy-bottomed pot
• Large frying pan or skillet
• Deep fryer (optional)
• Baking sheet and wire rack
• Mixing bowls
• Tongs
• Meat thermometer

How to make Cracker Barrel Southern Fried Chicken

STEP ONE: Line a large baking sheet with parchment paper or paper towels and set a wire rack on top.

STEP TWO: Cut the chicken into 3–4 inch strips. If using tenders or cutlets, leave them whole. Season lightly with salt and black pepper.

STEP THREE: In a shallow dish, combine the flour with salt, black pepper, chili powder, garlic powder, onion powder, dried thyme, and dried oregano. Mix well and set aside.

STEP FOUR: In a separate bowl, whisk together the buttermilk and water.

STEP FIVE: Dredge each chicken piece in the seasoned flour, shaking off any excess, and place on the prepared baking sheet.

STEP SIX: Dip each floured piece into the buttermilk mixture until fully coated, then dredge again in the seasoned flour to build a sturdy crust.

STEP SEVEN: Place the double-coated pieces on the wire rack and let them rest for 10–15 minutes. This helps the coating adhere and prevents it from falling off during frying.

STEP EIGHT: Pour about 3 inches of oil into the pot or pan and heat to 350°F (about medium-high). If you use a deep fryer, follow the manufacturer’s directions for 350°F frying.

STEP NINE: Carefully place chicken pieces into the hot oil using tongs. Cook, turning occasionally, until the coating is light brown—about 6–7 minutes—then flip and cook until golden brown and the internal temperature reaches 165°F, another 5–6 minutes. Cooking times will vary with piece size.

STEP TEN: Remove the chicken and let it drain on the wire rack to keep the coating crisp. Serve hot.

Kitchen tips

• Always season the raw chicken with salt (and pepper if desired) before coating—this seasons the meat itself, not just the crust.
• Make the seasoned flour your own by adjusting spices and herbs to taste.
• Heat the oil to 350°F before adding chicken. Too low a temperature makes the coating greasy; too high burns the crust.
• Fry in small batches to keep the oil temperature stable and ensure even browning.
• Use a meat thermometer to confirm the thickest piece reaches 165°F.
• If the crust is browning too fast, lower the heat slightly and finish cooking at a gentler temperature.
• Bone-in chicken can be used, but expect longer cook times compared with boneless pieces.

FAQ

How to store and reheat fried chicken

Allow the chicken to cool briefly, then refrigerate within two hours in airtight containers or tightly wrapped with plastic wrap and foil.

To reheat and preserve crispness, let pieces sit at room temperature for 20–30 minutes on a baking sheet with a wire rack. Reheat in a preheated 400°F oven for 10–12 minutes or until heated through. This helps restore a crunchy exterior without overcooking.

Favorite country sides

These classic Southern sides pair beautifully with fried chicken for a full homestyle meal:

• Southern creamy white gravy
• Biscuits
• Mashed potatoes
• Hot honey sauce
• Green beans, coleslaw, or macaroni and cheese

📖 Recipe