Easy Cracker Barrel Chicken Fried Steak at Home
There’s something incredibly comforting about a meal that reminds you of simpler times—meals that feel like a warm hug on a plate. One such dish that has stood the test of time is the Cracker Barrel Chicken Fried Steak. Known for its crispy breaded crust, tender cube steak, and rich, creamy gravy, it’s the kind of food that makes you forget your worries and focus entirely on your plate.
You don’t have to take a road trip or sit in a rocking chair outside a Cracker Barrel to enjoy this dish. In fact, you can make an even better version right at home—one that’s fresher, richer, and made with love. This guide is your all-in-one manual to mastering chicken fried steak the Cracker Barrel way (or dare I say, the better way).
We’ll walk through everything from the ingredients and preparation to frying and serving it just right. Plus, I’ll give you tips, variations, substitutions, and storage tips—just like a friend walking you through a recipe in their kitchen.
Table of Contents
Why This Chicken Fried Steak Recipe is a Must-Try
Cracker Barrel Chicken Fried Steak has earned a spot on the map for good reason: it hits every comfort food note you can imagine. It’s crunchy, creamy, meaty, and loaded with Southern charm. Here’s why this homemade version should be your go-to:
- Flavor-packed crust: Perfectly seasoned and incredibly crunchy.
- Melt-in-your-mouth texture: Thanks to the tenderized cube steak.
- From-scratch gravy: Creamy, peppery, and made with pan drippings.
- No fancy tools required: Just a pan, some simple ingredients, and a little patience.
- Versatile: Great for dinner, lunch, or even a big breakfast spread.
Whether you’re feeding a hungry family, making a special weekend meal, or simply craving something indulgent, this dish checks all the boxes.
Ingredients You’ll Need (cracker barrel chicken fried steak Recipe)
The beauty of this recipe lies in its simplicity. With a handful of pantry staples and some cube steak, you’ll be well on your way to comfort food heaven. Here are the full ingredients you’ll need for both the steak and the gravy.
For the Chicken Fried Steak:
- 4 cube steaks (4–6 ounces each)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper (optional, for extra heat)
- 2 large eggs
- ¾ cup buttermilk (or whole milk with 1 tsp lemon juice)
- 2–3 cups vegetable oil (for frying)
For the White Country Gravy:
- 4 tablespoons pan drippings (or unsalted butter)
- 4 tablespoons all-purpose flour
- 2½ cups whole milk
- Salt and black pepper, to taste
Step-by-Step Guide to Making Chicken Fried Steak
Let’s break it down into simple, easy-to-follow steps so you get that perfect crust and creamy gravy every single time.
Step 1: Prepare the Steaks
Start by laying your cube steaks on a clean cutting board. If they’re unevenly thick, you can pound them slightly to about ¼ inch thick using a meat mallet. This ensures even cooking and a more tender bite.
Pat the steaks dry with paper towels—this step helps the breading stick better and crisp up during frying.
Step 2: Make the Breading and Egg Mixture
In a shallow bowl or plate, mix together the flour, baking powder, paprika, garlic powder, onion powder, salt, pepper, and cayenne pepper.
In a separate bowl, whisk the eggs and buttermilk together until smooth.
This double-dipping process is the secret to the perfect coating: first flour, then egg mixture, then back to the flour. This builds layers of crunchy goodness.
Step 3: Bread the Steaks
Dip each steak into the flour mixture and coat evenly. Then, dunk it into the buttermilk and egg mixture, letting any excess drip off.
Return it to the flour mixture and coat it again, pressing the flour into the steak to form a thick layer.
Place the breaded steaks on a wire rack or tray and let them rest for 10–15 minutes. This allows the coating to adhere fully and reduces the chance of it falling off in the pan.
Step 4: Fry the Steaks
In a large skillet (cast iron is ideal), heat about ½ inch of vegetable oil over medium heat until it reaches 350°F.
Carefully place one or two steaks into the hot oil, depending on the size of your pan. Don’t overcrowd the pan—it can drop the oil temperature and result in soggy breading.
Fry for 3–4 minutes on each side or until golden brown and crispy. Transfer to a paper towel-lined plate or a clean wire rack to drain.
Repeat until all steaks are cooked.
Step 5: Make the White Gravy
Pour off most of the oil from the skillet, leaving about 4 tablespoons and as many of the flavorful brown bits (fond) as possible.
Over medium heat, whisk in the flour and stir constantly for about 1–2 minutes until it turns a light golden color—this is your roux.
Slowly whisk in the milk, stirring constantly to prevent lumps. Cook for 5–7 minutes or until the gravy thickens to your desired consistency.
Season with salt and a very generous amount of black pepper. Taste and adjust as needed.
Tips for Nailing the Perfect Cracker Barrel Chicken Fried Steak
Even though this dish isn’t complicated, a few pro-level tricks can make it restaurant-quality every time.
1. Rest the breaded steaks before frying
After breading, let the steaks sit for 10–15 minutes. This rest helps the coating firm up and reduces the chances of it falling apart when it hits the oil.
2. Keep your oil hot
Use a thermometer if you can. You want your oil to stay around 350°F. If it’s too hot, the breading will burn before the meat cooks. Too cool? The steaks will absorb oil and turn greasy.
3. Don’t crowd the pan
Frying too many steaks at once drops the oil temperature and prevents that nice, even crispiness you’re aiming for.
4. Use the pan drippings for gravy
That golden-brown fond in the pan is pure flavor. Don’t toss it—build your gravy right on top of it for the richest taste.
5. Use buttermilk for a tender crust
The acidity in buttermilk tenderizes the meat and adds tang to the coating. If you don’t have any, you can make a quick substitute with milk and lemon juice or vinegar.
Flavor Variations and Ingredient Swaps
Cracker Barrel’s version is a Southern classic, but that doesn’t mean you can’t make it your own. Here are some ideas to tweak the flavor or adjust based on what you have on hand.
Want it spicier?
Add a few dashes of hot sauce to the egg mixture, or increase the cayenne in the flour. You can also sprinkle chili flakes into the gravy for a little heat.
No cube steak?
Use round steak, top sirloin, or even chicken breast—but make sure to pound them thin and tenderize well.
Make it gluten-free
Use a gluten-free flour blend for breading and thickening the gravy. Cornstarch can also work as a thickener for the gravy if needed.
Add herbs to the gravy
Try thyme, sage, or rosemary for a unique twist on the traditional gravy. Even a little crumbled sausage added in can turn this into a gravy worth writing home about.
What to Serve with Chicken Fried Steak
If you’re going full Southern, you’ll want some proper sides. Here are a few tried-and-true pairings:
- Mashed potatoes: An absolute must. Don’t forget to ladle that gravy over the top.
- Green beans: Steamed or sautéed with a little garlic and butter.
- Cornbread: A slice of sweet or savory cornbread makes a great addition.
- Buttered corn: The sweetness of corn balances the savory steak beautifully.
- Mac and cheese: Creamy and cheesy meets crispy and savory. Yes, please.
- Southern-style biscuits: Use them to mop up every drop of gravy.
Leftovers? Here’s How to Store and Reheat
Storage:
- Refrigerator: Place any leftover steaks in an airtight container and refrigerate for up to 4 days.
- Freezer: Freeze breaded and fried steaks in a single layer, then transfer to a freezer bag. They’ll keep for 2–3 months.
Reheating:
- Oven: Preheat to 375°F. Place steaks on a baking sheet and bake for 10–15 minutes, flipping halfway through.
- Air Fryer: Reheat at 375°F for 5–6 minutes.
- Microwave: Only if you must—crust will soften. To help, place a paper towel underneath to absorb moisture.
Gravy can be reheated on the stovetop or microwave with a splash of milk to bring it back to the right texture.
Prep and Cook Times
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50–55 minutes
- Servings: 4 large portions
Final Thoughts: Homemade cracker barrel chicken fried steak
There’s a reason Cracker Barrel Chicken Fried Steak continues to be a Southern classic—it’s rich, it’s satisfying, and it’s absolutely delicious. But once you’ve made it yourself, you’ll see that the homemade version beats the restaurant version every time.
It’s not just about following a recipe. It’s about slowing down, building layers of flavor, and creating a dish that brings people together around the table. Whether you’re serving it for Sunday dinner, a casual weeknight meal, or a special occasion, this is one of those dishes that makes you feel proud of what you’ve cooked.
So roll up your sleeves, grab that cast iron skillet, and get ready to fry up one of the best comfort meals you’ve ever had.
