Cracker Barrel Old Country Store Fried Chicken

Name: Cracker Barrel Old Country Store Fried Chicken (Elevated)
Prep time: 36 min
Cook time: 54 min
Total time: 3 h
Yield: 6
Cuisine: American
Ingredients: 8 Heritage breed chicken pieces - bone-in, skin-on (thighs, drumsticks, breasts); 1/2 cup Kosher salt; 1/4 cup Brown sugar - dark; 1 tbsp Black peppercorns - cracked; 2 sprigs Rosemary; 4 sprigs Thyme; 8 cups Water; 4 cups Buttermilk - cultured; 2 tbsp Hot sauce - fermented; 1 tsp Smoked paprika; 1/2 tsp Cayenne pepper; 2 cups All-purpose flour - unbleached; 1/2 cup Rice flour; 2 tbsp Potato starch; 2 tbsp Smoked paprika; 1 tbsp Garlic powder; 1 tbsp Onion powder; 1 tsp Black pepper - freshly cracked; 1 tsp Cayenne pepper; 1 tsp Dried thyme; 1 tsp Dried rosemary - crushed; 1 tsp Salt - sea salt; 6 cups Rendered duck fat - for frying

⏱3h

👥6

🔥450 cal

Hard

🍽️American

🥗None

A premium fried chicken experience, utilizing heritage breed chicken, a complex spice blend, and a double-fry technique for ultimate crispiness.

8 Heritage breed chicken pieces - bone-in, skin-on (thighs, drumsticks, breasts)

1/2 cup Kosher salt

1/4 cup Brown sugar - dark

1 tbsp Black peppercorns - cracked

2 sprigs Rosemary

See all 23 ingredients ↓

(0 reviews)

⏱3h

👥6

🔥450 cal

Hard

🍽️American

🥗None

A premium fried chicken experience, utilizing heritage breed chicken, a complex spice blend, and a double-fry technique for ultimate crispiness.

#fried chicken #comfort food #southern #heritage chicken #double-fry

Instructions

In a large container, combine all Brine ingredients. Submerge Chicken in brine and refrigerate for at least 12 hours, or up to 24 hours.
Remove Chicken from brine, rinse, and pat completely dry with paper towels.
In a large bowl, combine all Buttermilk Soak ingredients. Add Chicken and ensure it is fully submerged. Marinate in the refrigerator for at least 4 hours, or preferably overnight.
In a shallow dish, combine all Dredge ingredients.
Remove Chicken from buttermilk and dredge in the flour mixture, ensuring it is fully coated. Shake off excess flour.
Heat Rendered duck fat in a large, heavy-bottomed pot or deep fryer to 300°F (150°C).
Carefully add Chicken to the hot oil, being careful not to overcrowd the pot. Fry for 8-10 minutes, until lightly golden.
Remove Chicken from oil and place on a wire rack to cool slightly.
Increase oil temperature to 375°F (190°C).
Return Chicken to the hot oil and fry for another 3-5 minutes, until deeply golden brown and crispy. Internal temperature should reach 165°F (74°C).
Remove Chicken from oil and place on a wire rack to drain excess oil. Serve immediately.

Ingredients

Chicken
8 8 Heritage breed chicken pieces - bone-in, skin-on (thighs, drumsticks, breasts)
Brine
1/2 cup 120 mL Kosher salt
1/4 cup 60 mL Brown sugar - dark
1 tbsp 15 mL Black peppercorns - cracked
2 sprigs 2 sprigs Rosemary
4 sprigs 4 sprigs Thyme
8 cups 1.9 L Water
Buttermilk Soak
4 cups 950 mL Buttermilk - cultured
2 tbsp 30 mL Hot sauce - fermented
1 tsp 5 mL Smoked paprika
1/2 tsp 2.5 mL Cayenne pepper
Dredge
2 cups 240 g All-purpose flour - unbleached
1/2 cup 60 g Rice flour
2 tbsp 30 mL Potato starch
2 tbsp 30 mL Smoked paprika
1 tbsp 15 mL Garlic powder
1 tbsp 15 mL Onion powder
1 tsp 5 mL Black pepper - freshly cracked
1 tsp 5 mL Cayenne pepper
1 tsp 5 mL Dried thyme
1 tsp 5 mL Dried rosemary - crushed
1 tsp 5 mL Salt - sea salt
Frying
6 cups 1.4 L Rendered duck fat - for frying

Equipment

Large container
Large bowl
Shallow dish
Large, heavy-bottomed pot or deep fryer
Wire rack
Thermometer

Instructions

In a large container, combine all Brine ingredients. Submerge Chicken in brine and refrigerate for at least 12 hours, or up to 24 hours.
Remove Chicken from brine, rinse, and pat completely dry with paper towels.
In a large bowl, combine all Buttermilk Soak ingredients. Add Chicken and ensure it is fully submerged. Marinate in the refrigerator for at least 4 hours, or preferably overnight.
In a shallow dish, combine all Dredge ingredients.
Remove Chicken from buttermilk and dredge in the flour mixture, ensuring it is fully coated. Shake off excess flour.
Heat Rendered duck fat in a large, heavy-bottomed pot or deep fryer to 300°F (150°C).
Carefully add Chicken to the hot oil, being careful not to overcrowd the pot. Fry for 8-10 minutes, until lightly golden.
Remove Chicken from oil and place on a wire rack to cool slightly.
Increase oil temperature to 375°F (190°C).
Return Chicken to the hot oil and fry for another 3-5 minutes, until deeply golden brown and crispy. Internal temperature should reach 165°F (74°C).
Remove Chicken from oil and place on a wire rack to drain excess oil. Serve immediately.