Recipe(tried): Fried Chicken (using buttermilk) - Might be of help

I don't know how or what Cracker Barrel breads their chicken but for years my granny used buttermilk to bread her chicken and chicken fried steak.

She added an egg per 8 to 10 ounces of buttermilk used. She added only pepper to the flour. She lightly salted the chicken once it finished cooking.

Rinse the chicken in water and lightly pat dry, dredge in flour, dip in buttermilk-egg mixture and then dip in flour.

She always cooked her chicken in an iron skillet with crisco shortening and only shortening. She told me long ago oil didn't stay hot enough to fry anything. I use an electric skillet at 350 degrees to keep a constant temperature and that works better than my trusty iron skillet.

I have modified my recipe and use evaporated milk (cold) and egg and I think it tastes just as good. Good Luck!