Copycat Cracker Barrel Country Fried Steak
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Cracker Barrel Country Fried Steak is tender, extra crispy, and smothered in the most flavorful sawmill gravy. And it’s so easy to make from scratch! Serve it with a variety of sides for a hearty Southern meal — great as dinner or even breakfast!
Cracker Barrel Country Fried Steak
I love a good sawmill gravy, so I knew I had to come up with a recipe for country fried steak from Cracker Barrel. Nobody does it better than them!
The combination of seasoned flour and crushed saltines makes the outside super crispy, the perfect contrast to the tender beef in the middle.
And with affordable cuts of beef and pantry staples, copycat Cracker Barrel country fried steak is pretty budget-friendly too!
Southern recipes are all about comforting flavors and simple preparation to make a hearty meal. Try chicken and dumplings or my cheesy potato casserole next!
Ingredient Notes and Substitutions
- Cubed Steak – This is a specific cut of beef, not steak that has been cut up (cubed) into smaller pieces.
Typically top round or top sirloin, it’s flattened and tenderized with a meat mallet and is the most common choice for chicken-fried steak — or country fried steak at Cracker Barrel!
Your butcher should have it available, but you can always pound the steaks yourself. - Buttermilk – Rich and tangy, this adds so much flavor and helps the crushed crackers stick to the beef.
You need regular milk for the gravy, so you could always make a buttermilk substitute if you don’t want to buy one more thing for this recipe. - Saltine Crackers – Grab a whole box because you’ll need a lot! These have a neutral but slightly salty taste and add loads more texture than just plain flour.
- Bacon Drippings – Don’t discount this ingredient — it adds soooo much flavor to the gravy!
Fry up some bacon before making this Cracker Barrel country fried steak recipe or save the drippings from breakfast.
And if drippings aren’t an option, you can simply use butter. - Spices – Use salt and pepper in both the breading and the gravy. I also like to add paprika to the cracker and flour mixture for a little heat and plenty of color.
Tips and Tricks to Make Perfect Country Fried Steak Like Cracker Barrel
- 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 thermometer 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
- Large Skillet for frying, plus a separate Skillet to make the gravy
- Shallow Bowls for dredging
- Tongs – I love this set of 3, and I use every pair of them. They are so handy and grip amazingly well!
- Whisk – 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 mashed potatoes, a side of steamed or roasted veggies, 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 bacon, sunny-side-up or poached eggs — and more biscuits, of course! Hash browns, breakfast potatoes, or grits would be delicious too.
Or, try my copycat recipe for hash brown casserole or cheesy hashbrown waffles.
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: Salisbury steak 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!
With love, from our simple kitchen to yours.
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Copycat Cracker Barrel Country Fried Steak
Equipment
Ingredients
For the country fried steak:
- 4 cubed steaks, 4-5 ounces each
- 1 cup buttermilk
- 1 large egg
- 2 cups crushed saltine crackers, (about 40-50 crackers)
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- vegetable oil, for frying
For the sawmill gravy:
- 3 tablespoons bacon drippings
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon black pepper
- 1/4 teaspoon kosher salt, or to taste
Instructions
For the country fried steak:
- In a shallow dish, whisk together the buttermilk and egg. In another dish, combine the crushed saltines, flour, cornstarch, salt, pepper, and paprika.
- Dip each cubed steak into the buttermilk mixture, ensuring it’s fully coated, then dredge it in the cracker-flour mixture. Press the coating onto the steak to ensure it adheres well. Place each coated steak on a wire rack and let them rest for 10-15 minutes to set the coating.
- In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Once the oil is hot, carefully add the steaks, being careful not to overcrowd the pan.
- Fry the steaks for 3-4 minutes on each side or until they are golden brown and cooked through. Transfer the steaks to a paper towel-lined plate to drain excess oil.
For the sawmill gravy:
- In a separate skillet, add the bacon drippings and melt over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Stir in the flour and cook, stirring constantly, for about 2 minutes to form a roux.
- Gradually whisk in the whole milk, ensuring there are no lumps. Continue to whisk until the gravy thickens, about 5-7 minutes.
- Season the gravy with black pepper and salt to taste.
To serve:
- Place the country fried steaks on a serving platter and generously spoon the sawmill gravy over the top.
- Garnish with chopped fresh parsley and serve immediately. This dish is best served with mashed potatoes, buttermilk biscuits, and vegetables, alternatively you can serve for breakfast with bacon and eggs. Enjoy!
Donna’s Notes
For a classic southern dinner, serve the country fried steak with creamy mashed potatoes, a side of fresh steamed or roasted vegetables, and warm biscuits. For a hearty breakfast, complement the steak with crispy bacon, sunny-side-up eggs, and flaky biscuits. A side of hash browns or grits can also be a fitting addition. For an extra crispy coating, double-dip the steaks by repeating the buttermilk and cracker-flour dredging step.
If you don’t have bacon drippings, you can use butter instead.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published December 2024
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