Cracker Barrel Sunday Homestyle Chicken

Name: Cracker Barrel Sunday Homestyle Chicken (Elevated)
Total time: 3 h
Yield: 6
Cuisine: American
Ingredients: 6 Pasture-raised, organic chicken pieces (thighs and drumsticks); 2 quarts Water; 1/4 cup Diamond Crystal Kosher salt; 1/4 cup Maple syrup; 1 tbsp Whole black peppercorns; 2 Bay leaves; 1 Star anise; 2 cups Buttermilk; 1 tbsp Hot sauce (such as Tabasco); 1 tsp Smoked paprika; 2 cups Cake flour; 1/2 cup Potato starch; 1 tbsp Diamond Crystal Kosher salt; 1 tsp White pepper; 1 tbsp Paprika; 1 tsp Garlic powder; 1 tsp Onion powder; 1/2 tsp Cayenne pepper; 1/4 tsp Ground nutmeg; 4 cups Clarified butter

⏱3h

👥6

🔥550 cal

Hard

🍽️American

A premium take on the classic fried chicken, utilizing a wet brine, a refined spice blend, and clarified butter for exceptional flavor and texture.

6 Pasture-raised, organic chicken pieces (thighs and drumsticks)

2 quarts Water

1/4 cup Diamond Crystal Kosher salt

1/4 cup Maple syrup

1 tbsp Whole black peppercorns

See all 20 ingredients ↓

(0 reviews)

⏱3h

👥6

🔥550 cal

Hard

🍽️American

A premium take on the classic fried chicken, utilizing a wet brine, a refined spice blend, and clarified butter for exceptional flavor and texture.

#fried chicken #comfort food #southern #family meal #brined #clarified butter

Instructions

Combine all Brine ingredients in a large pot and bring to a boil. Allow to cool completely.
Add Chicken to the Brine, ensuring it is fully submerged. Brine for 12-24 hours in the refrigerator.
Remove Chicken from Brine and pat dry. Combine all Marinade ingredients in a bowl and marinate chicken for at least 4 hours, or overnight.
In a shallow dish, combine all Dredge ingredients.
Remove Chicken from Marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing to coat. Dip back into the marinade, then dredge again in the flour mixture.
Heat Clarified butter in a large, heavy-bottomed skillet or Dutch oven to 325°F (163°C).
Carefully add Chicken to the hot oil, ensuring not to overcrowd the skillet. Fry for 8-10 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

6 6 Pasture-raised, organic chicken pieces (thighs and drumsticks)
2 quarts 1.9 L Water
1/4 cup 60 mL Diamond Crystal Kosher salt
1/4 cup 60 mL Maple syrup
1 tbsp 15 mL Whole black peppercorns
2 2 Bay leaves
1 1 Star anise
2 cups 480 mL Buttermilk
1 tbsp 15 mL Hot sauce (such as Tabasco)
1 tsp 5 mL Smoked paprika
2 cups 240 g Cake flour
1/2 cup 60 g Potato starch
1 tbsp 15 mL Diamond Crystal Kosher salt
1 tsp 5 mL White pepper
1 tbsp 15 mL Paprika
1 tsp 5 mL Garlic powder
1 tsp 5 mL Onion powder
1/2 tsp 2.5 mL Cayenne pepper
1/4 tsp 1.25 mL Ground nutmeg
4 cups 960 mL Clarified butter

Equipment

Large pot
Large bowl
Shallow dish
Large skillet or Dutch oven
Wire rack
Thermometer

Instructions

Combine all Brine ingredients in a large pot and bring to a boil. Allow to cool completely.
Add Chicken to the Brine, ensuring it is fully submerged. Brine for 12-24 hours in the refrigerator.
Remove Chicken from Brine and pat dry. Combine all Marinade ingredients in a bowl and marinate chicken for at least 4 hours, or overnight.
In a shallow dish, combine all Dredge ingredients.
Remove Chicken from Marinade, allowing excess to drip off. Dredge each piece in the flour mixture, pressing to coat. Dip back into the marinade, then dredge again in the flour mixture.
Heat Clarified butter in a large, heavy-bottomed skillet or Dutch oven to 325°F (163°C).
Carefully add Chicken to the hot oil, ensuring not to overcrowd the skillet. Fry for 8-10 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 550

Ratings & Reviews

0 reviews

Cracker Barrel Sunday Homestyle Chicken

Cracker Barrel Sunday Homestyle Chicken

Ratings & Reviews

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