Contents
Copycat Cracker Barrel Fried Chicken
Amazing Copycat Cracker Barrel Fried Chicken recipe you don’t want to pass up.
Simple homemade Cracker Barrel chicken tenders fried to perfection.
Simple Southern fried chicken breading recipe to please any crowd.
You can’t go wrong with this Southern fried chicken recipe.
Tasty and delicious fried chicken with this Cracker Barrel inspired recipe.
If you are looking for a cheap alternative to Cracker Barrel restaurant eating try this from scratch fried chicken recipe.
Get ready to make the best Copycat Cracker Barrel Fried Chicken.
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How to Make Copycat Cracker Barrel Fried Chicken
Ingredients needed to make Copycat Cracker Barrel Fried Chicken
1 1/2 lbs chicken fillet, cut into 3-4″ strips
1/2 cup buttermilk
1 cup all-purpose flour
vegetable oil for frying
1/4 cup water
1/2 tsp salt
1/3 tsp chili
1/3 tsp granulated garlic
1/3 tsp granulated onion
1/3 tsp dried thyme
1/3 tsp dried oregano
1. Mix all dry ingredients in a bowl – all-purpose flour, as well as salt, spices and herbs.
2. Mix buttermilk with water to make it a little thinner.
3. Roll the strips of chicken fillet on all sides in flour and shake off the excess.
4. Dip the chicken strips in the buttermilk until they are completely covered.
5. Dip the chicken strips again in flour to make a shell.
6. Lay the floured chicken fillet on the wire rack and leave for 10-15 minutes.
This is best done so that the pieces of flour do not fall off the chicken during frying.
At the same time, pour 2-3 inches of frying oil into the pan and heat to 350F.
7. Using kitchen tongs or a fork, transfer the chicken fillet to the hot oil for frying.
Cook, turning, until the color of coating is light brown, about 6-7 minutes.
Don’t add too many chicken pieces to the pan all at once, as the temperature of the oil will drop too much and the coating may also be damaged.
8. Place the fried chicken pieces on a wire rack to drain excess oil.
After 5 minutes, crispy chicken can be tasted.
Enjoy
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Copycat Cracker Barrel Fried Chicken
Ingredients
- 1 1/2 lbs chicken fillet cut into 3-4" strips
- 1/2 cup buttermilk
- 1 cup all-purpose flour
- vegetable oil for frying
- 1/4 cup water
- 1/2 tsp salt
- 1/3 tsp chili
- 1/3 tsp granulated garlic
- 1/3 tsp granulated onion
- 1/3 tsp dried thyme
- 1/3 tsp dried oregano
Instructions
- Mix all dry ingredients in a bowl - all-purpose flour, as well as salt, spices and herbs.
- Mix buttermilk with water to make it a little thinner.
- Roll the strips of chicken fillet on all sides in flour and shake off the excess.
- Dip the chicken strips in the buttermilk until they are completely covered.
- Dip the chicken strips again in flour to make a shell.
- Lay the floured chicken fillet on the wire rack and leave for 10-15 minutes. This is best done so that the pieces of flour do not fall off the chicken during frying. At the same time, pour 2-3 inches of frying oil into the pan and heat to 350F.
- Using kitchen tongs or a fork, transfer the chicken fillet to the hot oil for frying. Cook, turning, until the color of coating is light brown, about 6-7 minutes. Don't add too many chicken pieces to the pan all at once, as the temperature of the oil will drop too much and the coating may also be damaged.
- Place the fried chicken pieces on a wire rack to drain excess oil. After 5 minutes, crispy chicken can be tasted.
Nutrition
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