Cracker Barrel Old Country Store, Inc. develops and operates the Cracker Barrel Old Country Store restaurant and retail concept in the United States. Its restaurants provide breakfast, lunch, and dinner. The company’s gift shops offer various decorative and functional items, such as rocking chairs, holiday and seasonal gifts, apparel, toys, music CD’s, cookware, old-fashioned-looking ceramics, figurines, a book-on-audio sale-and-exchange program, and various other gift items, as well as candies, preserves, pies, cornbread mixes, coffee, syrups, pancake mixes, and other food items. As of September 18, 2012, it operated 620 stores in 42 states. The company was founded in 1969 and is headquartered in Lebanon, Tennessee.

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Campfire Chicken or Beef


This seasonal offering is new for the summer of 2014. If features camp style cooking over an open fire with a half chicken or two hearty cuts if chuck roast seasoned with Cracker Barrel Campfire spice blend and slow roasted until tender with fresh carrots, corn on the cob, red skin potatoes, chopped onion, and tomato wedges. It is cooked and served it in foil to seal in all the savory juices.

The dish also comes with your choice of buttermilk biscuits or corn muffins.

Country Chef Salad



The Country Chef Salad at Cracker Barrel has fresh salad greens are topped with hearty slices of oven roasted turkey breast, sugar cured ham, and hickory smoked bacon, along with slices of English cucumber, grape tomatoes, and a wedge of Colby cheese. Comes with two traditional deviled eggs, and sourdough croutons.

Applefest Grilled Chicken Salad



APPLEFEST GRILLED CHICKEN SALAD
Cracker Barrel Copycat Recipe

Serves 2

2 skinless boneless chicken breasts
1/2 cup raspberry walnut salad dressing
1 bag mixed salad greens (iceberg, radish, carrot, romaine)
2 firm Gala apples (or another crisp sweet-tart red eating apple), cut into chunks
lemon juice, to keep apples from turning brown
4 strips bacon, cooked crisp, drained
2 tablespoons blue cheese, crumbled
2 tablespoons Maple Glazed pecans, chopped (or any glazed/candied pecan)
apple cider vinaigrette or raspberry walnut salad dressing, to taste

Place about 1/2 cup or so of salad dressing into a Ziplock type plastic bag along with the chicken, seal, and smoosh the sealed bag to coat chicken pieces evenly. Marinate in the fridge overnight. Grill until cooked all the way through on an indoor grill, thin slice and set aside, keeping warm.

Divide salad greens between two plates. Set the apple chunks in a ring all around the outer edges of each plate, red skin side facing outward. Sprinkle nuts over the salad. Place the chicken slices in the center, then sprinkle blue cheese crumbles over the top. Break each piece of crispy bacon in half or crumble it up if you prefer, and place over the top of the salad. Serve with apple cider vinaigrette or another fruity, sweet salad dressing of your choice on the side.

Chicken Salad Salad



CHICKEN SALAD SALAD
Cracker Barrel Copycat Recipe

2 pounds chicken breasts
2 ribs celery, cut in chunks
2 chicken bouillon cubes
2 (3 oz.) cans chunk chicken; shredded fine
2 tablespoons dill pickle relish
2 tablespoons onion, diced fine
1/4 cup celery, minced fine
2/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons Miracle Whip Salad Dressing
lettuce, torn
cheddar cheese wedges
1 tomato, quartered
hard boiled egg halves
extra dressing

Cook chicken breast in enough water to cover with celery chunks and bouillon cubes. When tender, remove from broth. Refrigerate till very cold. Cut into bite size pieces and combine with canned chicken, relish, onion, celery, mayonnaise, sour cream, and Miracle Whip. Place scoop of salad on lettuce and surround by cheese, tomato and egg.

Notes:  The picture above is actually for the Grilled Chicken Salad at Cracker Barrel but I wanted to show you how there present it to you at the restaurant.  Pictured below is how the Chicken Salad Sandwich is served using the same recipe.




Home Style Fried Chicken



HOME STYLE FRIED CHICKEN
Cracker Barrel Copycat Recipe

Serves 4

oil for frying
4 boneless, skinless chicken breasts
2 cups all purpose flour
2 teaspoons salt
2 teaspoons ground black pepper
1 cup buttermilk
1/2 cup water


Pour 3 to 4 inches of oil into a deep fryer or large pot and preheat the oil to 350 degrees.

Prepare seasoned flour by combining the flour, salt, and pepper in a bowl. Stir to combine well. In another bowl mix together the buttermilk and water. If your chicken breasts are not fairly uniform in size place them between two pieces of wax paper and gently pound them out with a meat pounder until they are more uniform in size. This will help with even cooking times. Pat chicken breasts dry with a paper towel.

Season the chicken with salt and pepper and then dredge into the flour, dip in buttermilk, and then dredge again in the seasoned flour and deep-fry the chicken pieces in the hot oil. Turn the chicken breasts during the cooking to make sure that both sides of the chicken are golden brown. This should take 7 to 8 minutes for each one to cook. When the chicken is done drain in a wire rack.