Photos of Cracker Barrel Copycat Baked Chicken Recipe
Sunday family dinner is perfect with loved ones, memories, and of course homestyle baked chicken. This is a simple recipe with a powerful flavor, enjoy with potatoes and zucchini.
How To Make Cracker Barrel Copycat Baked Chicken
Ingredients
- 1 lb chicken breasts, boneless and skinless
- 3 cups cornflakes, roughly crushed (avoid crushing finely)
- 1½ cups buttermilk
- ¾ cup whole wheat flour
- 1 tbsp Dijon mustard
- 1 tbsp dry chicken essence
- 1 tbsp onion powder
- 1 tbsp paprika
- 2 tsp garlic powder
- 2 tsp dried thyme, or dried marjoram
- 2 tsp dried oregano
- 1 tsp ground white pepper
- 1 tsp dried ginger
- Cooking spray
To serve:
- Sauce and sidings of your choice , (mashed potatoes, sauteed corn, green beans, collard greens, mixed vegetables, and or biscuits)
Instructions
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In a large mixing bowl, combine buttermilk, mustard, and white pepper. Whisk until evenly incorporated.
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Add the chicken breasts and toss to combine.
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Cover, and set aside in a chilled area. Allow it to marinate for at least 4 hours, best if overnight.
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While waiting, preheat your oven to 440 degrees F then line your baking sheet with parchment paper. Then, grease your wire rack and place this on top.
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Make your breading by combining the rest of your ingredients. Whisk until evenly incorporated.
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Dip your marinated chicken into your breading mixture, then place these onto your wire rack. Roasting while on the wire rack will prevent the chicken from getting soggy.
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Grease your chickens with cooking spray, then roast for roughly 45 minutes or until the chicken is golden brown and crispy, and 165 degrees F when tested.
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Once roasted, serve with any choice of ¼ cup sauce and 1 cup of any sidings per serving.
Nutrition
- Sugar: 7g
- :
- Calcium: 163mg
- Calories: 424kcal
- Carbohydrates: 43g
- Cholesterol: 82mg
- Fat: 14g
- Fiber: 4g
- Iron: 9mg
- Monounsaturated Fat: 5g
- Polyunsaturated Fat: 3g
- Potassium: 557mg
- Protein: 32g
- Saturated Fat: 5g
- Sodium: 365mg
- Trans Fat: 1g
- Vitamin A: 731IU
- Vitamin C: 8mg
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