Best Cracker Barrel Fried Chicken Recipes

Cracker Barrel Fried Chicken Recipe - (2.9/5) image

Provided by constanceschweiss

Number Of Ingredients 7

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

Steps:

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.

Cracker Barrel Chicken Fried Steak Recipe - (3.9/5) image

Provided by bamagirl817

Number Of Ingredients 8

1/2 cup all-purpose flour
1/2 teaspoon salt or to taste
freshly ground black pepper, to taste
1 large egg
2 tablespoons water
3/4 cup Bisquick or other buttermilk baking mix
2 pounds bottom or top round steak, cut into four portions, pounded well to tenderize
1/3 cup vegetable oil

Steps:

Preheat oven to 150°F. In a shallow pan or plate, sift together flour, salt, and pepper. In another shallow pan, combine egg and water. In a third shallow pan, place baking mix. Coat steaks in flour mixture, dip in egg mixture, and then coat with baking mix. In a large frying pan over medium-high heat, add vegetable oil and heat until a drop of water sizzles. Add coated steak pieces, in batches, and fry 4 to 5 minutes per side or until golden brown and thoroughly cooked, adding additional vegetable oil between steaks if needed. Remove from pan and keep cooked steaks warm in preheated oven if not serving immediately.