Cracker Barrel Old Country Store Fried Chicken

Name: Cracker Barrel Old Country Store Fried Chicken (Upgraded)
Prep time: 36 min
Cook time: 54 min
Total time: 1 h 45 min
Yield: 6
Cuisine: American
Ingredients: 8 Chicken pieces - bone-in, skin-on (thighs, drumsticks, breasts); 1/4 cup Salt; 1/4 cup Sugar; 1 tbsp Black peppercorns - crushed; 4 cups Buttermilk; 2 tbsp Hot sauce; 1 tsp Garlic powder; 1 tsp Onion powder; 2 cups All-purpose flour; 1/2 cup Cornstarch; 2 tbsp Paprika - smoked; 1 tbsp Garlic powder; 1 tbsp Onion powder; 1 tsp Black pepper - freshly ground; 1 tsp Cayenne pepper; 1 tsp Dried thyme; 1 tsp Salt; 4 cups Peanut oil - for frying

⏱1h 45m

👥6

🔥375 cal

Medium

🍽️American

🥗None

A refined version of the classic fried chicken, featuring a buttermilk soak and a more complex spice blend.

8 Chicken pieces - bone-in, skin-on (thighs, drumsticks, breasts)

1/4 cup Salt

1/4 cup Sugar

1 tbsp Black peppercorns - crushed

4 cups Buttermilk

See all 18 ingredients ↓

(0 reviews)

⏱1h 45m

👥6

🔥375 cal

Medium

🍽️American

🥗None

A refined version of the classic fried chicken, featuring a buttermilk soak and a more complex spice blend.

#fried chicken #comfort food #southern #buttermilk

Instructions

In a large container, combine all Brine ingredients. Submerge Chicken in brine and refrigerate for at least 4 hours, or preferably overnight.
Remove Chicken from brine 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 2 hours.
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 Peanut oil in a large, heavy-bottomed pot or deep fryer to 325°F (160°C).
Carefully add Chicken to the hot oil, being careful not to overcrowd the pot. Fry for 6-8 minutes per side, or until golden brown and 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
8 8 Chicken pieces - bone-in, skin-on (thighs, drumsticks, breasts)
Brine
1/4 cup 60 mL Salt
1/4 cup 60 mL Sugar
1 tbsp 15 mL Black peppercorns - crushed
Buttermilk Soak
4 cups 950 mL Buttermilk
2 tbsp 30 mL Hot sauce
1 tsp 5 mL Garlic powder
1 tsp 5 mL Onion powder
Dredge
2 cups 240 g All-purpose flour
1/2 cup 60 g Cornstarch
2 tbsp 30 mL Paprika - smoked
1 tbsp 15 mL Garlic powder
1 tbsp 15 mL Onion powder
1 tsp 5 mL Black pepper - freshly ground
1 tsp 5 mL Cayenne pepper
1 tsp 5 mL Dried thyme
1 tsp 5 mL Salt
Frying
4 cups 950 mL Peanut oil - 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 4 hours, or preferably overnight.
Remove Chicken from brine 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 2 hours.
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 Peanut oil in a large, heavy-bottomed pot or deep fryer to 325°F (160°C).
Carefully add Chicken to the hot oil, being careful not to overcrowd the pot. Fry for 6-8 minutes per side, or until golden brown and 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 375