From the first golden crackle on the stovetop to that first juicy, tender bite, this Copycat Cracker Barrel Southern Fried Chicken smells like pure Southern comfort and tastes even better than you remember.
Perfect for Sunday dinner, game day, or whenever you need a little cheering up, this recipe delivers the same crispy crust and tender meat you love without needing to drive to the restaurant.
SaveI've tested and retested this Copycat Cracker Barrel Southern Fried Chicken method to nail that exact crust crunch and juicy crumb, and every single time it disappears fast from the dinner table.
Copycat Cracker Barrel Southern Fried Chicken Recipe
Ingredients
The Chicken
Buttermilk Brine
Coating
For Frying
Instructions
- Prep the chicken and season
Pat the chicken thighs dry with paper towels. In a small bowl, mix kosher salt, black pepper, garlic powder, and smoked paprika. Rub the mixture all over the chicken, under the skin if possible, and place on a plate.
- Make the buttermilk brine
In a medium bowl, whisk together buttermilk, salt, black pepper, and garlic powder until smooth.
- Marinate in buttermilk
Place the seasoned chicken into a shallow dish or zip top bag, pour the buttermilk mixture over it, turning to coat. Cover and refrigerate for at least 30 minutes and up to 2 hours for best flavor.
- Set up your coating station
In a shallow bowl, whisk the eggs with milk or water. In a second bowl, stir together flour, salt, black pepper, garlic powder, smoked paprika, and cayenne until well combined. Arrange both bowls in a row so you can easily dredge.
- Dredge the chicken
Remove a piece of chicken from the buttermilk, letting excess drip off. Press it into the flour mixture, turning to coat, then shake off extra flour. Dip it into the egg mixture, then back into the flour, pressing gently until the coating is thick and even.
- Let the coating set
Place the breaded chicken on a wire rack set over a plate and let it rest for about 5 minutes; this helps the coating adhere better before frying.
- Heat the oil
Pour oil into a heavy bottomed skillet or Dutch oven to a depth of about 2 inches. Attach a clip on thermometer and heat over medium heat until the oil reaches 350°F. You should see gentle bubbling and a steady shimmer.
- Fry the chicken low and slow
Carefully lower 2 to 3 pieces of chicken into the hot oil, skin side down first, without crowding the pan. Fry, turning gently as needed, until the skin is deep golden brown and the internal temperature reaches 165°F at the thickest part, about 12 to 15 minutes total.
- Finish with butter for richness
When the chicken is almost done, add the small pieces of butter to the oil around the chicken. As the butter melts and foams, spoon the flavored oil over the chicken for extra flavor and a glossy finish.
- Drain and rest
Transfer the fried chicken to a wire rack set over a sheet pan or plate to drain briefly, then let it rest for 5 minutes before serving so the juices settle into the meat.
Substitutions and variations
- You can use bone in chicken drumsticks instead of thighs if you prefer more drumstick to thigh ratio.
- For a gluten free version, swap all purpose flour with a gluten free flour blend that includes xanthan gum or add 1 teaspoon xanthan gum.
- If you do not have buttermilk, mix 1 cup milk with 1 tablespoon white vinegar or lemon juice and let it sit for 5 minutes.
- For a dairy free option, use plant based buttermilk made with 1 cup plant milk plus 1 tablespoon vinegar or lemon juice.
Chloe's tips
- Keep the oil temperature steady around 350°F; if it drops too low, the crust will soak up oil, and if it spikes too high, the outside will burn before the inside cooks.
- For extra crispy skin, make sure the chicken is fully dry before seasoning and pat the coating dry before frying.
- You can hold the fried chicken warm in a low oven at 200°F for up to 10 minutes while you finish the rest of the pieces.
How to store it
- Cool completely, then store in an airtight container in the refrigerator for up to 3 days.
- To reheat, place on a wire rack in a 375°F oven for 8 to 10 minutes or until piping hot and crisp again.
- Avoid microwaving, which softens the crust; if you must, use a skillet to crisp it back up for a few minutes.
Serving suggestions
Serve this Copycat Cracker Barrel Southern Fried Chicken straight from the skillet for the best crunch alongside your favorite sides.
- Buttermilk biscuits or fluffy biscuits
- Creamy mashed potatoes with butter and cream
- Roasted seasonal vegetables or a fresh green salad
Frequently asked questions
Can I use boneless thighs or breasts?
Yes, boneless thighs will work well and cook faster; just adjust the cook time to about 8 to 10 minutes until the internal temperature reaches 165°F. Breasts can dry out more easily, so brine them and watch the temperature closely.
How do I know the oil is hot enough?
A simple way is to test with a pinch of flour; it should sizzle vigorously and turn golden in about 30 to 45 seconds. A clip on thermometer makes it easy to hold steady at 350°F.
Can I make this in an air fryer?
Absolutely; air fryer works great for a lighter version. Preheat to 375°F, air fry in a single layer for 12 to 15 minutes, flipping halfway, until the internal temperature hits 165°F.
Why rest the chicken after frying?
Resting lets the juices redistribute through the meat so every bite is moist, and it helps the crust set for maximum crispiness when you dig in.
Let's get cooking!
I hope you enjoy this Copycat Cracker Barrel Southern Fried Chicken in your kitchen as much as I do; with a little patience and a hot pan, you can bring that nostalgic crunch and juicy comfort to your table any night of the week.
