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Cracker Barrel Southern Fried Chicken Copycat

Cracker Barrel Southern Fried Chicken Copycat is the perfect recipe to recreate the iconic crispy, tender, and flavorful fried chicken you love from the restaurant. This version captures all the crispy, golden goodness of the original while allowing you to make it at home.
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Equipment

  • - Large mixing bowls
  • - Deep frying pan or Dutch oven
  • - Meat thermometer
  • - Paper towels
  • - Tongs or slotted spoon
  • Knife and cutting board

Ingredients
  

  • #### For the Marinade
  • - 4-6 pieces of bone-in chicken breasts, thighs, or drumsticks
  • - 2 cups buttermilk
  • - 1 teaspoon hot sauce optional, for extra flavor
  • - Salt and pepper to taste
  • #### For the Coating
  • - 2 cups all-purpose flour
  • - 1 tablespoon paprika
  • - 1 tablespoon garlic powder
  • - 1 teaspoon onion powder
  • - 1/2 teaspoon cayenne pepper optional, for heat
  • - 1 teaspoon salt
  • - 1/2 teaspoon black pepper
  • - 1 teaspoon baking powder for extra crunch
  • #### For Frying
  • - 2-3 cups vegetable oil or peanut oil for frying

Instructions
 

  • **Marinate the Chicken**
  • In a large bowl, combine the buttermilk, hot sauce (if using), salt, and pepper. Add the chicken pieces, ensuring they are fully submerged in the buttermilk. Cover and refrigerate for at least 2 hours, or overnight for the best flavor and tenderness.
  • **Prepare the Coating**
  • In a separate shallow dish or large bowl, combine the flour, paprika, garlic powder, onion powder, cayenne pepper, salt, black pepper, and baking powder. Mix well to evenly distribute the spices.
  • **Coat the Chicken**
  • Remove the chicken from the buttermilk marinade, allowing any excess to drip off. Dredge each piece in the seasoned flour mixture, making sure to coat the chicken thoroughly. Press down lightly to ensure the coating sticks well. For an extra crispy coating, double-dip the chicken by dipping it back into the buttermilk and then into the flour mixture again.
  • **Heat the Oil**
  • In a deep frying pan or Dutch oven, heat the vegetable oil to 350°F (175°C). Use enough oil to cover at least half of the chicken pieces, ensuring they are submerged during frying.
  • **Fry the Chicken**
  • Carefully add the coated chicken pieces to the hot oil, being sure not to overcrowd the pan. Fry the chicken in batches, cooking each piece for about 8-10 minutes on each side, or until the coating is golden brown and the internal temperature of the chicken reaches 165°F (75°C). Adjust the heat as necessary to maintain a steady frying temperature.
  • **Drain the Chicken**
  • Once the chicken is cooked through, remove it from the oil using tongs or a slotted spoon and place it on a paper towel-lined plate to drain excess oil. Let the chicken rest for a few minutes before serving.
  • **Serve**
  • Serve the fried chicken hot, paired with your favorite sides such as mashed potatoes, biscuits, or coleslaw. Enjoy the crispy, flavorful chicken just like Cracker Barrel!