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the completed cracker barrel fried chicken recipe on a plate with two forks and a side dish of sauce
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Cracker Barrel Fried Chicken

Crispy southern fried chicken strips just like you'd get at Cracker Barrel.
Course Appetizer, Main, Snack
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 329kcal
Author Bintu Hardy

Ingredients

  • 1 ½ pounds (680g) boneless chicken cut into even-sized strips
  • ½ cup (118ml) buttermilk
  • 1 cup (120g) flour
  • vegetable oil for frying
  • ¼ cup (59ml) water
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ⅓ teaspoon garlic powder
  • ⅓ teaspoon chili powder
  • ⅓ teaspoon onion powder

Instructions

  • Pour buttermilk and water into a shallow dish.
  • In a separate dish, combine flour, salt, Italian seasoning, chili powder, garlic powder, and onion powder.
  • Coat the chicken strips in the flour mixture and shake off the excess. Dip the chicken strips in the buttermilk until they are completely covered, then dip into the flour again.
  • Place the coated chicken onto a wire rack and allow to rest for 10-15 minutes.
  • While the chicken rests, pour 2-3 inches of frying oil into the pan and heat to 350 degrees F / 180 degrees C.
  • When the oil has reached temperature, transfer the dredged chicken to the hot oil for frying. Cook for 6-7 minutes, turning the chicken as needed to cook evenly.
  • Place the fried chicken pieces on paper towels or a clean wire rack to drain off excess oil before serving.

Video

Notes

  • Cut the chicken strips into similar-sized pieces for even cooking. 
  • If you don’t have buttermilk on hand, add ½ a tablespoon of vinegar or lemon juice to ½ a cup of milk and let it sit for a few minutes. 
  • Resting the chicken after dredging helps prevent the flour from falling off during frying.
  • Don't add too many chicken pieces to the pan all at once, as this will affect the oil temperature and cause the coating to fall off.
  • To prevent the chicken from burning, keep a consistent oil temperature and turn the chicken as needed to cook evenly. Reduce the temperature if it browns too quickly.
  • Use a thermometer to help maintain a constant oil temperature of 350 degrees F / 180 degrees C. 
  • Cooking time will vary depending on the size of the chicken pieces. 
  • Always check for doneness with a meat thermometer. The temperature should be 165 degrees F / 74 degrees C when inserted into the thickest part of the chicken.
  • Storage - keep leftovers in an airtight container inside the fridge for 4 days.
  • There are 4 WW Blue Plan SmartPoints in one serving of this.

Nutrition

Calories: 329kcal | Carbohydrates: 26g | Protein: 40g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 112mg | Sodium: 524mg | Potassium: 718mg | Fiber: 1g | Sugar: 2g | Vitamin A: 158IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 2mg