Copycat Cracker Barrel Chicken Fried Steak
Cracker Barrel’s chicken fried steak is Southern comfort at its finest – a crispy breaded cube steak smothered in creamy, peppery country gravy. This copycat recipe recreates that hearty, homestyle plate at home.
Why You’ll Love This Recipe
- Crispy breaded steak with creamy gravy
- Classic Southern comfort food
- Made in one skillet
- Hearty and satisfying
Copycat Cracker Barrel Chicken Fried Steak
A copycat of Cracker Barrel's chicken fried steak - crispy, golden breaded cube steak smothered in a creamy black-pepper country gravy.
Ingredients
Equipment
Method
- Combine the flour, salt, pepper, and paprika. Whisk the eggs and milk in another bowl.
- Dredge each cube steak in flour, dip in egg, then back in flour for a double coating.
- Fry in 1/2 inch of oil for 3-4 minutes per side until deep golden, then drain.
- Pour off all but 3 tablespoons of drippings, whisk in the flour, and cook 1-2 minutes.
- Slowly whisk in the milk, add salt and pepper, and simmer until thick. Smother the steaks in gravy and serve.
Notes
A double dredge gives the crispiest crust. Make the peppery cream gravy in the same pan to catch all the flavor.
Tips for the Best Chicken Fried Steak
- Double dredge for the crispiest crust
- Make the gravy in the same pan for flavor
- Keep the oil hot for a crispy coating
- Serve immediately while crispy
Storage & Reheating
Best fresh. Store steak and gravy separately up to 3 days; re-crisp the steak in the oven and rewarm the gravy.
Variations to Try
- Serve over mashed potatoes
- Add a pinch of cayenne to the breading
- Make sausage gravy instead of plain country gravy
Frequently Asked Questions
What cut is chicken fried steak?
It is typically cube steak – tenderized round steak – which is thin and cooks quickly.
Why double dredge?
Coating the steak in flour twice, with an egg wash between, creates an extra-crispy, craggy crust.
What sides go with it?
Mashed potatoes, green beans, and biscuits are classic pairings.
