Unlock the Secret to Chicken Fried Chicken Recipe from Cracker Barrel: Try This Simple and Tasty Version!

Unlock the Secret to Chicken Fried Chicken Recipe from Cracker Barrel: Try This Simple and Tasty Version!
Unlock the Secret to Chicken Fried Chicken Recipe from Cracker Barrel: Try This Simple and Tasty Version!

Okay, so today I wanted to try making Cracker Barrel’s chicken fried chicken. It sounded pretty good, and I figured, why not give it a shot?

Get Everything Ready

First, I gathered all the ingredients. I got some chicken breasts, flour, eggs, milk, and some spices like salt, pepper, garlic powder, and paprika. I also grabbed some oil for frying. Once I had everything laid out, I started prepping.

Make the Breading

I mixed the flour with the spices in a big bowl. In another bowl, I whisked together the eggs and milk. Then, I took each chicken breast and dredged it in the flour mixture first, making sure it was fully coated. After that, I dipped each breast into the egg and milk mixture, letting the excess drip off. Finally, I dredged them in the flour mixture again for a second coating. This double-coating is key to getting that crispy crust, you know?

Unlock the Secret to Chicken Fried Chicken Recipe from Cracker Barrel: Try This Simple and Tasty Version!

Fry the Chicken

Next, I heated up about an inch of oil in a large skillet over medium-high heat. Once the oil was hot, I carefully placed the chicken breasts in the pan. I made sure not to overcrowd the pan. I cooked them for about 5-6 minutes on each side until they were golden brown and cooked through. You want that internal temperature to hit 165°F, so I used a meat thermometer to check.

Drain and Serve

After they were done frying, I removed the chicken breasts from the skillet and placed them on a wire rack to drain off any excess oil. You could also use paper towels, but I like the wire rack better ’cause it keeps the chicken crispier. I let them cool for a few minutes before serving.

Make Some Gravy (Optional but Recommended)

While the chicken was cooling, I decided to whip up some gravy. I poured off most of the oil from the skillet, leaving about 2 tablespoons. I whisked in some flour and cooked it for a minute or two until it was golden. Then, I slowly added in some milk, whisking constantly until the gravy thickened up. I seasoned it with salt and pepper to taste. Honestly, the gravy really makes the dish, so don’t skip this part if you can help it!

Final Touches

Finally, I served the chicken fried chicken with a generous helping of that homemade gravy. Mashed potatoes and some green beans on the side? Perfect.

Man, it turned out pretty darn good! The chicken was crispy on the outside and juicy on the inside, and the gravy added that extra something. Definitely a success in my book. I’ll be making this again for sure.

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