Cracker Barrel Old Country Store Cooks Up New Southern Fried Chicken

Cracker Barrel Old Country Store Cooks Up New Southern Fried Chicken
Cracker Barrel Old Country Store Cooks Up New Southern Fried Chicken

Cracker Barrel Old Country Store is celebrating its 50th anniversary with the launch of Southern Fried Chicken as the newest addition to its homestyle, made-from-scratch menu offerings.

In keeping with authentically prepared fried chicken, each piece of bone-in Southern Fried Chicken is double-breaded by hand with a custom blend of three types of black pepper and several seasonings and spices, then deep-fried until crispy on the outside and juicy on the inside.

Each plate of Southern Fried Chicken features a half chicken – a breast, thigh, leg and wing – and is served with two country sides and homemade buttermilk biscuits or corn muffins, for a suggested price of  $10.79, although price and availability may vary by location. Additionally, each dish arrives at the table with its own bear-shaped bottle of honey, allowing fans to enjoy their fried chicken meal in Southern fashion.

Southern Fried Chicken can also be ordered to-go for pick-up at participating locations, and beginning May 20, the chain will be releasing a Southern Fried Chicken Picnic Box featuring 12 pieces of chicken, plus your choice of two country sides, and buttermilk biscuits for a suggested price of $33.99.

You’ll also be able to add a half-gallon of sweet or unsweetened tea, lemonade or strawberry lemonade, and banana pudding or cookies to any picnic box for an additional charge.

Cracker Barrel says they spent years developing their Southern Fried Chicken recipe, perfecting the breading’s spice and flour blends, ensuring a cooking method that allowed for a hearty, crispy outside and juicy inside. In preparation for the new dish, Cracker Barrel redesigned kitchens in over 650 restaurants to accommodate new equipment, and training its workforce of over 70,000 team members.

Images – Cracker Barrel Old Country Store

About Bob Miller 5203 Articles
Just another food journalist chewing his way through the fat in the endless search for the tender meat close to the bone.