Cracker Barrel Sunday Homestyle Chicken
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Cracker Barrel’s Sunday Homestyle Chicken is a beloved dish you can now make at home. This recipe lets you create crispy, juicy chicken just like the restaurant favorite. With only 20 minutes of total prep and cook time, you can whip up this tasty meal for your family in no time.
The secret to this copycat recipe is double-dredging the chicken in seasoned flour and buttermilk. This creates a thick, crunchy coating that seals in the moisture. You’ll love how the chicken turns out golden brown on the outside and tender on the inside. Give it a try for your next Sunday dinner!
Exact Ingredients List
Here’s what you’ll need to make Cracker Barrel Sunday Homestyle Chicken:
- Oil for frying
- 2 cups all-purpose flour
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 1 cup buttermilk
- 1/2 cup water
- 4 boneless, skinless chicken breasts
Make sure you have these items ready before you start cooking. The oil is for deep frying, so you’ll need enough to fill your fryer or pot 3-4 inches deep.
For the seasoned flour, you’ll mix the all-purpose flour with salt and pepper. This gives your chicken a tasty coating.
The buttermilk and water mixture helps the flour stick to the chicken. It also makes the meat tender and juicy.
Lastly, don’t forget the star of the dish – the chicken breasts! Pick ones that are about the same size for even cooking.
With these simple ingredients, you’re all set to make a yummy Cracker Barrel-style meal at home. Happy cooking!
Instructions
Start by heating 3-4 inches of oil in a deep fryer or large pot to 350°F. Mix flour, salt, and pepper in one bowl. In another, combine buttermilk and water.
Make sure your chicken breasts are about the same size. If not, put them between wax paper and gently pound them. This helps them cook evenly.
Pat the chicken dry with a paper towel. Season it with salt and pepper. Then, coat it in the flour mix.
Next, dip the floured chicken in the buttermilk mixture. After that, coat it in flour again.
Carefully place the chicken in the hot oil. Fry for about 7-8 minutes, turning once. The chicken should be golden brown on both sides.
When it’s done, take the chicken out and let it drain on a wire rack. This keeps it crispy.
Remember to be careful with hot oil. Use long tongs to handle the chicken. Let it cool a bit before eating. Enjoy your homemade Cracker Barrel-style chicken!
Possible Substitutes List
You can make some changes to this recipe if needed. Here are some options:
- Instead of chicken breasts, try thighs or tenders
- For a gluten-free version, use almond or coconut flour
- Replace buttermilk with regular milk mixed with lemon juice
- Use vegetable oil instead of canola oil for frying
If you don’t have a deep fryer, a large heavy pot works well too. Just be careful with the hot oil.
For a healthier take, you can bake the chicken instead of frying:
- Preheat oven to 400°F
- Place coated chicken on a baking sheet
- Bake for 20-25 minutes, flipping halfway
This gives you crispy chicken without the extra oil. The flavor won’t be exactly the same, but it’s still tasty.
How To Make It Diabetes-Friendly
To make this Cracker Barrel Sunday Homestyle Chicken more suitable for people with diabetes, you can try a few easy changes. First, swap the all-purpose flour for almond flour or coconut flour. These options have fewer carbs and won’t spike your blood sugar as much.
Instead of deep-frying, you can bake the chicken. Preheat your oven to 400°F and place the coated chicken on a baking sheet. Cook for about 20-25 minutes, flipping halfway through. This method uses less oil and cuts down on calories.
You can also make the coating even healthier by adding some crushed nuts or seeds. They give extra crunch and healthy fats. Try these options:
- Crushed almonds
- Chopped pecans
- Pumpkin seeds
For the buttermilk mixture, use unsweetened almond milk with a splash of lemon juice instead. This cuts down on sugar and keeps the tangy flavor you want.
Remember to watch your portion sizes. Stick to one piece of chicken and pair it with non-starchy veggies like broccoli or green beans. This helps balance your plate and keeps carbs in check.
Tips, Tricks & Storing
For extra crispy chicken, double-dip it in the flour mixture. After the first coating, dip it back in the buttermilk and then flour again. This creates a thicker, crunchier crust.
Keep your oil at the right temperature. Use a thermometer to maintain 350°F. If it’s too hot, the outside will burn before the inside cooks. Too cool, and your chicken will be greasy.
Don’t overcrowd the fryer. Cook in batches to keep the oil temperature steady and ensure even cooking.
Let the chicken rest on a wire rack after frying. This keeps it crispy and allows excess oil to drain off.
To store leftovers, let the chicken cool completely. Put it in an airtight container and keep in the fridge for up to 3 days. For best results, reheat in the oven at 350°F for 10-15 minutes to crisp it up again.
You can freeze the cooked chicken for up to 3 months. Wrap each piece in foil and place in a freezer bag. Thaw in the fridge overnight before reheating.