Oh, I do so love my Cracker Barrel, from the Mac n Cheese to the rolls to the Apple Dumplin. Anyone who knows me is well aware there is no hour of the day I will not agree to make a pit stop to eat at my favorite restaurant. However, lately, I8217;ve decided to try my hand at a few Cracker Barrel copycat recipes my friends have passed along via Facebook, and I have to say I am pleasantly surprised by the results. My family is pretty thrilled about this new deal, too. Now, we get to eat the taste of Cracker Barrel more often. Here8217;s a recipe for fried chicken we just tried last weekend, super easy and not one bite left on the plates when it came time to do the dishes. Personally, I have not been a big fan of making fried chicken at home because it never turned out quite right. After watching this video which made this recipe look super straightforward and easy, I decided to brave the chicken frying experience one more time.
Lo and behold, the chicken actually turned out a lot like my favorite served up at the restaurant. Buttermilk appears to be the key, at least not what I had been using when I made homemade fried chicken before. See what you think for yourself.
- oil for frying
- four boneless, skinless chicken breasts
- 2 cups flout
- 2 t salt
- 2 t pepper
- 1/2 cup water
- 1 cup of buttermilk
Flatten the chicken breasts using a meat mallet. It works best if you put the chicken breasts between waxed paper while you do this. I have found that chicken tenders also work well when you don8217;t have time to do this step and they also allow each bite to have more fried chicken crust!
Once the oil is hot, add the chicken to the pan. Don8217;t overcrowd them, cook in two batches or more. Fry each side until golden brown. This should take about 8 minutes for chicken breasts, about 4 minutes for chicken tenders.