Cracker Barrel Sunday Homestyle Chicken

Name: Cracker Barrel Sunday Homestyle Chicken (Upgraded)
Total time: 1 h 45 min
Yield: 6
Cuisine: American
Ingredients: 6 Bone-in, skin-on chicken pieces (thighs and drumsticks); 1 tbsp Salt; 1 tsp Black pepper; 2 quarts Water; 1/4 cup Kosher salt; 2 tbsp Brown sugar; 1 tbsp Black peppercorns; 2 Bay leaves; 2 cups Buttermilk; 1 tsp Hot sauce; 2 cups All-purpose flour; 1/2 cup Cornstarch; 1 tbsp Salt; 1 tsp Black pepper; 1 tbsp Paprika; 1 tsp Garlic powder; 1 tsp Onion powder; 1 tsp Cayenne pepper; 4 cups Peanut oil

⏱1h 45m

👥6

🔥475 cal

Medium

🍽️American

A refined version of the classic fried chicken, incorporating a spice blend and a double-dredge for extra crispiness.

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

1 tbsp Salt

1 tsp Black pepper

2 quarts Water

1/4 cup Kosher salt

See all 19 ingredients ↓

(0 reviews)

⏱1h 45m

👥6

🔥475 cal

Medium

🍽️American

A refined version of the classic fried chicken, incorporating a spice blend and a double-dredge for extra crispiness.

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

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 4-8 hours in the refrigerator.
Remove Chicken from Brine and pat dry. Combine all Marinade ingredients in a bowl and marinate chicken for at least 2 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 Peanut oil in a large, heavy-bottomed skillet or Dutch oven to 350°F (175°C).
Carefully add Chicken to the hot oil, ensuring 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

6 6 Bone-in, skin-on chicken pieces (thighs and drumsticks)
1 tbsp 15 mL Salt
1 tsp 5 mL Black pepper
2 quarts 1.9 L Water
1/4 cup 60 mL Kosher salt
2 tbsp 30 mL Brown sugar
1 tbsp 15 mL Black peppercorns
2 2 Bay leaves
2 cups 480 mL Buttermilk
1 tsp 5 mL Hot sauce
2 cups 240 g All-purpose flour
1/2 cup 60 g Cornstarch
1 tbsp 15 mL Salt
1 tsp 5 mL Black pepper
1 tbsp 15 mL Paprika
1 tsp 5 mL Garlic powder
1 tsp 5 mL Onion powder
1 tsp 5 mL Cayenne pepper
4 cups 960 mL Peanut oil

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 4-8 hours in the refrigerator.
Remove Chicken from Brine and pat dry. Combine all Marinade ingredients in a bowl and marinate chicken for at least 2 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 Peanut oil in a large, heavy-bottomed skillet or Dutch oven to 350°F (175°C).
Carefully add Chicken to the hot oil, ensuring 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

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0 reviews

Cracker Barrel Sunday Homestyle Chicken

Cracker Barrel Sunday Homestyle Chicken

Ratings & Reviews

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