- Double dip the steaks for an extra crispy coating.
After you’ve dredged them in buttermilk and the cracker-flour mixture, coat them in another layer of buttermilk and breading.
Spend a few extra seconds to really press the breading onto the meat to help it stick. It also allows you to get more on there, resulting in a crispier texture.
- Let the steaks rest a bit before frying.
Not only will this help the breading set so it doesn’t come right off in the skillet, but the buttermilk coating will tenderize the beef even more.
I like to place mine on a wire rack so the bottom doesn’t get soggy. The bottom layer is less likely to peel off when transferred into the oil as well.
- Make sure the oil is hot enough.
You need it to be around 350°F when making this Cracker Barrel country fried steak recipe. If it’s too hot, the breading will burn before the beef is cooked.
Too cold, and your dish will be super greasy and taste like oil.
A is the best tool to make sure frying oil is hot enough. But if you don’t have one, form a tiny ball of breading and drop it into the skillet.
If it sizzles and starts to brown, you’re good to go!
Prep Ahead
- Crush saltine crackers
- Cook bacon for drippings (if needed)
Kitchen Tools You Will Need
- for frying, plus a separate to make the gravy
- for dredging
- – I love this set of 3, and I use every pair of them. They are so handy and grip amazingly well!
- – These have held up for over 10 years and are still as good as the day I bought them.
Serving Suggestions
For a classic Southern dinner, pair Cracker Barrel country fried steak with creamy , a side of steamed or , and plenty of buttermilk biscuits.
But don’t stop there! You can also make this recipe for country fried steak from Cracker Barrel for breakfast!
Serve up crispy sunny-side-up or — and more biscuits, of course! Hash browns or grits would be delicious too.
Or, try my copycat recipe for
Storing and Reheating Leftovers
Allow leftover steak and gravy to cool, then transfer them to separate airtight containers and refrigerate for up to 3 days.
Or, wrap the cooked steaks (without the gravy) tightly in plastic wrap and place them in a freezer bag. You can freeze them for up to 2 months, then thaw in the refrigerator before reheating.
Reheat leftover Cracker Barrel country fried steak in the oven at 350°F. Place them in a single layer on a baking sheet and cover with foil, then heat for 15-20 minutes.
Meanwhile, warm the gravy on the stove over low heat, stirring occasionally. If reheating frozen steaks, you’ll need to make a new batch of gravy.
Cracker Barrel Country Fried Steak Recipe FAQ
Cubed steak is already tenderized, so there’s no need to do extra work unless you’re making it yourself.
Allowing the breaded meat to rest for 10-15 minutes also helps it become more tender — the buttermilk helps break down the collagen and proteins even further.
The main difference between these two dishes is the gravy! Traditionally, chicken fried steak is served with a peppery, white gravy while country fried steak is served with a brown gravy.
More specifically, the country fried steak at Cracker Barrel is served with their famous sawmill gravy. And the breading contains crushed crackers to make it extra crispy.
Both dishes are breaded and fried, similar to how you’d make fried chicken — which is where the name “chicken fried” comes from! There are often differences in the seasoning, but that’s very specific to the cook or restaurant.
The difference here is in the meat itself: features rounded patties made from ground beef, while the other dish features breaded cuts of tenderized beef steak.
Both are served with a rich, brown gravy, but it’s made with mushrooms for Salisbury steak instead of pan drippings.
Enjoy!
ADVERTISEMENT
