Copycat Cracker Barrel Sunday Homestyle Chicken

Name: Copycat Cracker Barrel Sunday Homestyle Chicken (Upgraded)
Prep time: 36 min
Cook time: 54 min
Total time: 1 h 45 min
Yield: 6
Cuisine: Southern
Ingredients: 6 Bone-in, skin-on chicken pieces (thighs and drumsticks); 1 cup Buttermilk; 2 tbsp Hot sauce; 1 tbsp Worcestershire sauce; 1 tbsp Honey; 1 tbsp Salt; 1 tsp Black pepper; 1 tsp Garlic powder; 1/2 tsp Paprika; 2 cups All-purpose flour; 1/2 cup Cornstarch; 1/4 cup Potato starch; 1 tbsp Salt; 1 tsp Black pepper; 1 tsp Garlic powder; 1 tsp Paprika; 1/2 tsp Cayenne pepper; 1 tsp Dried thyme; 4 cups Peanut oil

⏱1h 45m

👥6

🔥475 cal

Medium

🍽️Southern

🥗None

A refined version of the classic fried chicken, featuring a more complex marinade and a seasoned flour blend.

6 Bone-in, skin-on chicken pieces (thighs and drumsticks)

1 cup Buttermilk

2 tbsp Hot sauce

1 tbsp Worcestershire sauce

1 tbsp Honey

See all 19 ingredients ↓

(0 reviews)

⏱1h 45m

👥6

🔥475 cal

Medium

🍽️Southern

🥗None

A refined version of the classic fried chicken, featuring a more complex marinade and a seasoned flour blend.

#fried chicken #comfort food #southern #family meal

Instructions

In a large bowl, combine all Marinade ingredients. Add chicken pieces and ensure they are fully submerged. Marinate for at least 6 hours, or preferably overnight, in the refrigerator.
In a separate large bowl, whisk together all Dredge ingredients.
Remove chicken from marinade, letting excess drip off. Dredge each piece thoroughly in the flour mixture, ensuring it's fully coated. Gently shake off excess flour.
Heat peanut oil in a large, heavy-bottomed skillet or Dutch oven to 350°F (175°C).
Carefully add chicken pieces to the hot oil, being careful not to overcrowd the skillet. Fry for 7-9 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 Bone-in, skin-on chicken pieces (thighs and drumsticks)
Marinade
1 cup 240 mL Buttermilk
2 tbsp 30 mL Hot sauce
1 tbsp 15 mL Worcestershire sauce
1 tbsp 15 mL Honey
1 tbsp 15 mL Salt
1 tsp 5 mL Black pepper
1 tsp 5 mL Garlic powder
1/2 tsp 2.5 mL Paprika
Dredge
2 cups 240 g All-purpose flour
1/2 cup 60 g Cornstarch
1/4 cup 30 g Potato starch
1 tbsp 15 mL Salt
1 tsp 5 mL Black pepper
1 tsp 5 mL Garlic powder
1 tsp 5 mL Paprika
1/2 tsp 2.5 mL Cayenne pepper
1 tsp 5 mL Dried thyme
Frying
4 cups 950 mL Peanut oil

Equipment

Large bowls
Whisk
Large skillet or Dutch oven
Wire rack
Thermometer

Instructions

In a large bowl, combine all Marinade ingredients. Add chicken pieces and ensure they are fully submerged. Marinate for at least 6 hours, or preferably overnight, in the refrigerator.
In a separate large bowl, whisk together all Dredge ingredients.
Remove chicken from marinade, letting excess drip off. Dredge each piece thoroughly in the flour mixture, ensuring it's fully coated. Gently shake off excess flour.
Heat peanut oil in a large, heavy-bottomed skillet or Dutch oven to 350°F (175°C).
Carefully add chicken pieces to the hot oil, being careful not to overcrowd the skillet. Fry for 7-9 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 475