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, I’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. Here’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.
Truth: we head to Cracker Barrel™ when we’re in need of our comfort food fix. Also true: we endure the long wait and the noisy atmosphere because the fried chicken and cheesy hash browns can’t be beat—until now, that is.
1/2cup Gold Medal™ all-purpose flour
1teaspoon poultry seasoning
1egg, slightly beaten
4boneless skinless chicken breasts, pounded to 1/2-inch thickness
1cup vegetable oil
2tablespoons Gold Medal™ all-purpose flour
1 1/4cups milk
1.Heat oven to 200°F. In shallow bowl, mix 1/2 cup flour, the poultry seasoning, 1/2 teaspoon salt and 1/2 teaspoon pepper. In medium bowl, mix egg and water.
2.Coat both sides of chicken with flour mixture; dip into egg mixture, then coat with flour mixture again.
3.In 12-inch skillet, heat oil over medium-high heat until hot. Cook chicken in oil 14 to 18 minutes, turning once, until golden brown on all sides and chicken is no longer pink in center. Transfer to cookie sheet, and keep warm in oven while making gravy.
4.Pour off all but 2 tablespoons of oil and drippings in skillet. Add 2 tablespoons flour, 1/4 teaspoon salt and 1/4 teaspoon pepper to oil in skillet. Cook over medium heat 1 to 3 minutes, stirring occasionally, until thickened and light golden brown. Beat in milk with whisk 1 to 2 minutes or until mixture thickens. Place chicken breasts on plates, and divide gravy evenly over chicken breasts.