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Cracker Barrel Sunday Homestyle Chicken

Cracker Barrel Sunday Chicken has been a recipe that was requested from viewers just like yourself. This menu item is only served on Sunday’s so make sure you can get there on a Sunday, and if you can’t, I have a copy cat recipe for you.
Fried chicken Breast

Cracker Barrel Sunday Chicken

Cracker Barrel is well known for their down home menu, and this dish is no exception. I know I have made a point to go there on a Sunday to try this delicious fried chicken. Now this chicken is easy to make and will remind you of the wonderful fried chicken the ladies in your family used to make. I grew up in the Midwest, and in Missouri, fried chicken was a dish that people would measure a good cook. It is simply made, and tastes wonderful. The breading is crispy and thick.
Buttermilk gives this dish its special taste. If you can get it, I personally love Borden’s Country Style buttermilk, it is a rich and thick buttermilk for this recipe. I tried making this with the powdered buttermilk that you rehydrate with water, it didn’t give me good results. This is one of the few times I specifically buy buttermilk for cooking. You can always make some buttermilk biscuits with this to help use all of the buttermilk.
This chicken gets fried in oil. I personally like in this order for frying, peanut oil, cotton seed oil, Crisco brand shortening, then I will use a generic vegetable oil to fry in. I like how peanut oil crisps everything up, and if you are clean with your batter, by shaking all of the excess loose flour off, you can reuse the oil later. Again, this is my personal preference, but I get asked this fairly often.
This chicken is prepared quickly so you can have this on your dinner table in about 20 minutes. So this is a perfect main dish for any night of the week.

Cracker Barrel Sunday Fried Chicken

  • Author:
  • Recipe Type: Main dish, Poultry
  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Serves: 2
Cracker Barrel Sunday Fried Chicken

Can't get to the Cracker Barrel on a Sunday? You can make this dish any night of the week with this copy cat recipe.


  • oil for frying
  • 4 boneless, skinless chicken breasts
  • 2 cups all-purpose flour
  • 2 teaspoons salt
  • 2 teaspoons ground black pepper
  • 1 cup buttermilk
  • 1/2 cup water


Pour 3 to 4 inches of oil into a deep fryer or large pot and preheat the oil to 350 degrees.

Prepare seasoned flour by combining the flour, salt, and pepper in a bowl. Stir to combine well. In another bowl mix together the buttermilk and water. If your chicken breasts are not fairly uniform in size place them between two pieces of wax paper and gently pound them out with a meat pounder until they are more uniform in size. This will help with even cooking times. Pat chicken breasts dry with a paper towel.

Season the chicken with salt and pepper and then dredge into the flour, dip in buttermilk, and then dredge again in the seasoned flour and deep-fry the chicken pieces in the hot oil. Turn the chicken breasts during the cooking to make sure that both sides of the chicken are golden brown. This should take 7 to 8 minutes for each one to cook. When the chicken is done drain in a wire wrack.

Print Recipe

At the restaurant they serve 2 breast halves for your entree. You may want to go with one piece of chicken per person.

  • Karen Kilpatrick

    I love this recipe! I did however tweak it a little to our taste by substituting garlic salt for the salt. It makes GREAT chicken nuggets too.

  • Dawn

    Took a little longer to cook but was delicious, thanks for the recipe


    This is the first recipe for fried chicken that ever worked for me. Thank you. I have been trying to fry chicken for at least 1/2 my life. Was so easy and sooooo good. I did have this at Cracker Barrel a few years ago and waited for a copy Kat recipe.

  • Star Prater

    The recipe indicates you salt and pepper the chicken first… but then says to dredge it in the flour and spice mixture. Both or only one? Which one? I am looking forward to trying it. It was the best I had ever had (at CB) but I would have sworn that there were crouton shapes in the crust.

    • Stephanie Manley

      I would do both, I always season meat before I dredge it. I think this helps with flavor. I never have seen crouton shapes in the crust. I hope this helps.

  • DB46

    Looks great; however can it be adapted for legs and thighs?

    • Stephanie Manley

      I would guess you could do it, the cooking time would vary.

  • brandy

    Wow! I made this tonight with mashed potatoes, green beans, buttermilk biscuits…and it was yummy!! It took way longer than 10 minutes, but definitely worth it! Not a single complaint :) Even my pickiest eaters were impressed. Thx!

  • [email protected]

    does someone have the exact measurements for this recipe? The video says to click the link under the description but that link just brings you back here. Thanks!

    • stephaniemanley

      It’s back for some reason sometimes the recipe disappears.

  • real_world_truth

    Try marinating the raw chicken in buttermilk for a few hours, then dredge in flour, buttermilk and flour before frying. It’s even more moist than Cracker Barrel’s. Also, if you like a little heat, add a bit of powdered cayenne pepper to the flour mixture.

    • stephaniemanley

      I am sure marinating the raw chicken in buttermilk does wonders for making the chicken moist. Great suggestion. Thank you for dropping by.

  • MyTSA

    Boneless, skinless chicken breasts?? Every good cook knows to use bone-in chicken when frying; the bones add flavor and moisture!

    • stephaniemanley

      You have a great point, but the Cracker Barrel serves the boneless skinless one, and that’s what I tried to duplicate. Thanks for stopping by!

    • kleklips

      Okay, EVERY good cook knows? Since Stephanie is doing “copycat” recipes and Cracker Barrel uses boneless skinless breasts, it wouldn’t exactly be a copy cat recipe if she used bone in chicken now would it? However, Cracker Barrel ‘ s version has been a huge money making hit and Stephanie is the one who has the successful Copy Cat website. So I highly doubt anyone in her right mind, would question whether or not she is in the league with “every good cook.” Hmmm…Cracker Barrell? Awesome &Successful Restaurant Chaine, Stephaniemanley&CopyCat? Brilliant and Successful Site, TSAfan? Umm.. a cook in a league with “every good cook who knows..??”. Hmmm. Wouldn’t know.Never heard of ya..Lol.
      Ridiculously jealous people make me have second hand embarrassment on their behalf.

      • stephaniemanley

        You are awesome πŸ˜‰

  • sherry

    Does it matter if you fry it??? I don’t eat fried food I would rather bake it

    • stephaniemanley

      I don’t think you would get a nice result if you baked it with batter.

    • jack

      Works great with a halogen ‘oven’

    • Kat

      It probably wont be the same Sherry, but what I do is put a good layer of coconut oil on a shallow pan than bake in oven, if you want to try, coconut oil a little better for you

  • SusanH

    I’ve been frying chicken for more than 40 years and have never heard the tip about letting the chicken sit for a few minutes after dredging in flour. Makes sense; can’t wait to try it.

    • stephaniemanley

      Let me know how it turns out for you when you do this.

  • Bobbie Adams

    I need to know, does it cost anything to subcribe?

    • Stephanie

      No, its free to subscribe πŸ˜‰

    • stephaniemanley

      It is *FREE* to subscribe. It costs NOTHING to subscribe.