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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.

  • 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!

  • 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’

  • 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?

    • http://www.copykat.com Stephanie

      No, its free to subscribe ;)

    • stephaniemanley

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