This recipe brings the heart of Cracker Barrel's kitchen right into your home, allowing you to recreate that savory, herb-seasoned chicken that pairs perfectly with fluffy biscuits and rich gravy.
Ingredients
Scale:
1 cup buttermilk
2 tablespoons hot sauce (optional, for a kick)
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
4 boneless, skinless chicken breasts
Cooking oil for frying (such as vegetable or canola oil)
Instructions
In a mixing bowl, combine the buttermilk, hot sauce, salt, black pepper, garlic powder, onion powder, and paprika. Mix well to create the marinade that will infuse the chicken with flavor.
Add the chicken breasts to the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, or overnight for maximum flavor and tenderness.
Preheat your oven to 375°F (190°C) and prepare a baking sheet by lining it with parchment paper.
In another bowl, mix together the flour, salt, black pepper, paprika, thyme, oregano, and basil to create the chicken coating.
Remove the marinated chicken from the refrigerator. Allow any excess marinade to drip off, then dredge each piece of chicken in the flour mixture.
In a large skillet, heat about 1/4 inch of cooking oil over medium heat. Once hot, carefully add the coated chicken breasts, cooking for about 4-5 minutes on each side until golden brown and crispy.
Once browned, transfer the chicken breasts to the baking sheet. Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
Remove from the oven and let the chicken rest for 5 minutes before serving.
