Copycat Cracker Barrel Chicken Fried Steak

5.0 from 1 vote

Try this Cracker Barrel Chicken Fried Steak copycat recipe! It’s super easy, ready in just 30 minutes, and tastes just like it came straight from your favorite restaurant!

Chicken Fried Steak is the ultimate comfort food meal! The buttermilk-soaked cube steak, coated in a perfectly crispy breading, delivers a delightful crunch that contrasts beautifully with the tender meat. Smother it in creamy sawmill gravy, and you’ve got a dish that transforms any meal into a heartwarming experience.

For me, Chicken Fried Steak isn’t just a meal—it’s a cherished memory. It reminds me of family gatherings, laughter-filled kitchens, and cozy Sunday dinners. Each bite takes me back to those moments, where good food and good company made life feel a little sweeter.

Why You’ll Love this Recipe

• Easy to Prepare: This recipe is straightforward, allowing anyone to recreate the beloved restaurant experience right in their kitchen. With just a few simple steps, you can whip up a delicious meal in less than an hour.

• Versatile Gravy Options: Whether I prefer a traditional sawmill gravy or a lighter version, you can easily customize the sauce to suit your taste. This adds an extra layer of richness and decadence to the dish.

• Feeding a Crowd: Chicken fried steak is perfect for gatherings. It is hearty and can be made in larger quantities, making it an ideal choice for family dinners or celebrations.

Ingredients

• Cube Steaks: These are the foundation of the dish, providing a tender meat base thanks to their pre-tenderization.
• Saltine Crackers: Crushed to form a crunchy breading, they add texture to my steaks.
• Cracked Black Pepper: This enhances flavor and is vital for both the breading and the gravy.
• Cayenne Pepper: A pinch adds a subtle kick to the dish.
• All-Purpose Flour: Necessary for both coating the steaks and thickening the gravy.
• Buttermilk: This ingredient is key for infusing flavor into the chicken fried steak.
• Whole Milk: I use this to prepare the gravy.
• Oil: For frying, I prefer vegetable or canola oil.

How to Prepare Cracker Barrel Chicken Fried Steak

To create my copycat version of Cracker Barrel chicken fried steak, I start by mixing crushed crackers, salt, pepper, cayenne pepper, and 1 cup of flour in a bowl. In a separate dish, I pour buttermilk and place my cube steaks into it.

Next, I take a piece of the cube steak and coat it with the cracker flour mixture before dipping it back into the buttermilk. I repeat this process for each steak, then set them aside while I heat the oil for frying. I prefer using a cast iron skillet for its even heat distribution, so I add about an inch of vegetable oil and bring it to medium-high heat.

Once the oil is hot, I carefully add the breaded steaks, being mindful not to overcrowd the pan. I fry them for about 3-5 minutes per side until they achieve a golden brown and crispy coating. After frying, I place the steaks on paper towels to absorb excess oil.

For the gravy, I discard all but 2 tablespoons of the frying oil, whisk in 2 tablespoons of flour over medium heat, and then slowly pour in my milk. I allow it to bubble while whisking until it thickens. I season with salt and extra pepper, then serve my chicken fried steak drenched in the rich gravy. Leftovers store well in an airtight container for up to three days.

Serving Suggestions

I find that this chicken fried steak shines when served alongside classic Southern sides: creamy mashed potatoes pair wonderfully with the gravy, a simple side of seasoned green beans adds a fresh element to the plate or soft and buttery cornbread complements the richness of the steak.

The beauty of chicken fried steak lies in its versatility. It can be enjoyed for any meal of the day. I love serving it for breakfast with eggs on the side, or as a satisfying lunch with a side salad. Plus, it’s just as satisfying when served for dinner, especially on cooler evenings when comfort food is most needed.

Whether I’m craving a taste of home or seeking to impress family and friends, this comforting dish always delivers. The combination of crispy breading, tender steak, and creamy gravy is irresistible, making it a go-to choice for satisfying my comfort food cravings.t only enjoy the delicious flavors but also the joy of sharing a comforting meal with others.

Tips for Best Country Fried Steak

• Choose the Right Cut: I prefer using cube steak for chicken fried steak. It’s tender and takes well to breading and frying.

• Use Buttermilk: I recommend soaking the steak in buttermilk. This helps to tenderize the meat and adds a subtle tang that enhances the flavor.

• Coating Technique: When breading, I dip the steak in seasoned flour, then into the buttermilk, and back into the flour. This double dredging gives a thicker, crunchier crust.

• Frying Temperature: Keeping the oil at the right temperature is key. I heat it to around 350°F (175°C) for optimal frying, ensuring the steak cooks evenly and gets crispy.

• Rest After Frying: After frying, I let the steak rest on a wire rack. This prevents it from getting soggy, preserving the crispiness.

Storage

• Refrigeration: I place any leftover chicken fried steak in an airtight container. It can be stored in the refrigerator for up to three days. If I have gravy, I always store it in a separate container to preserve the crispiness of the steak.
• Freezing: For longer storage, I wrap each piece of chicken fried steak tightly in plastic wrap and transfer it to a freezer-safe bag or container. The gravy should also go into a freezer-safe container. This method helps the steak maintain its flavor and texture when reheated.
• Reheating: When it’s time to enjoy the leftovers, I find that using an air fryer yields the best results. I preheat the air fryer to 350°F (175°C) and cook the steak for about five minutes, ensuring it comes out warm and crispy.