Copycat Cracker Barrel Sunday Homestyle Chicken

Name: Copycat Cracker Barrel Sunday Homestyle Chicken (Elevated)
Prep time: 36 min
Cook time: 54 min
Total time: 2 h
Yield: 6
Cuisine: Southern
Ingredients: 6 Organic, free-range bone-in, skin-on chicken pieces (thighs and drumsticks); 1 quart Water; 1/4 cup Kosher salt; 2 tbsp Brown sugar; 1 tbsp Black peppercorns, cracked; 2 sprigs Fresh thyme; 2 cloves Garlic, smashed; 1 cup Organic buttermilk; 1 tbsp Hot sauce; 1 tbsp Apple cider vinegar; 1 cup Rice flour; 1/2 cup All-purpose flour; 1 tsp Salt; 1/2 tsp White pepper; 1 cup All-purpose flour; 1/4 cup Cornstarch; 1 tbsp Smoked paprika; 1 tsp Garlic powder; 1 tsp Onion powder; 1/2 tsp Cayenne pepper; 4 cups Clarified butter

⏱2h

👥6

🔥500 cal

Hard

🍽️Southern

🥗None

A premium take on the classic fried chicken, utilizing organic ingredients, a double-dredge technique, and clarified butter for exceptional flavor and crispness.

6 Organic, free-range bone-in, skin-on chicken pieces (thighs and drumsticks)

1 quart Water

1/4 cup Kosher salt

2 tbsp Brown sugar

1 tbsp Black peppercorns, cracked

See all 21 ingredients ↓

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⏱2h

👥6

🔥500 cal

Hard

🍽️Southern

🥗None

A premium take on the classic fried chicken, utilizing organic ingredients, a double-dredge technique, and clarified butter for exceptional flavor and crispness.

#fried chicken #gourmet #southern #artisanal

Instructions

Combine all Brine ingredients in a large pot and bring to a simmer. Allow to cool completely. Add chicken pieces and brine for at least 8 hours, or overnight, in the refrigerator.
Remove chicken from brine and pat dry. Combine all Marinade ingredients and marinate chicken for at least 2 hours.
In a bowl, combine all Dredge (First Coat) ingredients. In a separate bowl, combine all Dredge (Second Coat) ingredients.
Dredge each chicken piece in the First Coat mixture, ensuring it's fully coated. Then, dredge again in the Second Coat mixture, pressing to adhere.
Heat clarified butter in a large, heavy-bottomed skillet or Dutch oven to 325°F (160°C).
Carefully add chicken pieces to the hot oil, being careful not to overcrowd the skillet. Fry for 10-12 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C).
Remove chicken from oil and place on a wire rack to drain excess oil. Serve immediately.

Ingredients

Chicken
6 6 Organic, free-range bone-in, skin-on chicken pieces (thighs and drumsticks)
Brine
1 quart 950 mL Water
1/4 cup 60 mL Kosher salt
2 tbsp 30 mL Brown sugar
1 tbsp 15 mL Black peppercorns, cracked
2 sprigs 2 sprigs Fresh thyme
2 cloves 2 cloves Garlic, smashed
Marinade
1 cup 240 mL Organic buttermilk
1 tbsp 15 mL Hot sauce
1 tbsp 15 mL Apple cider vinegar
Dredge (First Coat)
1 cup 120 g Rice flour
1/2 cup 60 g All-purpose flour
1 tsp 5 mL Salt
1/2 tsp 2.5 mL White pepper
Dredge (Second Coat)
1 cup 120 g All-purpose flour
1/4 cup 30 g Cornstarch
1 tbsp 15 mL Smoked paprika
1 tsp 5 mL Garlic powder
1 tsp 5 mL Onion powder
1/2 tsp 2.5 mL Cayenne pepper
Frying
4 cups 950 mL Clarified butter

Equipment

Large pot
Large bowls
Whisk
Large skillet or Dutch oven
Wire rack
Thermometer

Instructions

Combine all Brine ingredients in a large pot and bring to a simmer. Allow to cool completely. Add chicken pieces and brine for at least 8 hours, or overnight, in the refrigerator.
Remove chicken from brine and pat dry. Combine all Marinade ingredients and marinate chicken for at least 2 hours.
In a bowl, combine all Dredge (First Coat) ingredients. In a separate bowl, combine all Dredge (Second Coat) ingredients.
Dredge each chicken piece in the First Coat mixture, ensuring it's fully coated. Then, dredge again in the Second Coat mixture, pressing to adhere.
Heat clarified butter in a large, heavy-bottomed skillet or Dutch oven to 325°F (160°C).
Carefully add chicken pieces to the hot oil, being careful not to overcrowd the skillet. Fry for 10-12 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C).
Remove chicken from oil and place on a wire rack to drain excess oil. Serve immediately.

Nutrition per serving

Calories 500