Cracker Barrel Chicken Fried
Cracker Barrel Chicken Fried Steak is a classic Southern dish that combines crispy, golden-brown breading with a tender, juicy steak. This recipe recreates the popular comfort food at home, serving up perfectly fried cube steak, topped with rich, creamy white gravy. The steak is seasoned, breaded, and fried to perfection, making it an indulgent meal that pairs wonderfully with classic sides like mashed potatoes, green beans, and cornbread.
Equipment
- 1 Large Skillet (for frying the steak)
- 3 Shallow bowls (for breading station)
- Meat Mallet (for tenderizing steak, optional)
- Whisk (for gravy and egg wash)
- Paper Towels (for draining the fried steak)
- Slotted Spoon (optional, for removing steak from oil)
- Measuring cups and spoons – for accurate ingredient measurements
Ingredients
For the Chicken Fried Steak:
- 4 cube steaks about 1/2 inch thick
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking powder
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 large eggs
- 1/2 cup buttermilk
- 2 cups vegetable oil or peanut oil for frying
For the Gravy:
- 2 tablespoons pan drippings from frying the steak
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1/4 teaspoon garlic powder optional
Instructions
Tenderize the Steak (optional):
- If needed, use a meat mallet to gently pound the cube steaks to about 1/2-inch thickness for even cooking and tenderness.
Season the Steaks:
- Season each steak with salt and pepper on both sides.
Set Up the Breading Station:
- In the first shallow bowl, combine flour, cornstarch, baking powder, paprika, garlic powder, salt, and pepper. In the second bowl, whisk together eggs and buttermilk. In the third bowl, place a little more flour for coating.
Bread the Steaks:
- Dredge each steak in the flour mixture, then dip it into the egg wash, and coat it again with the flour mixture.Press the flour into the steak to ensure an even coating.
Fry the Steaks:
- Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C). Fry the breaded steaks for 4-5 minutes per side or until golden brown and crispy. Remove the steaks from the skillet and drain them on a paper towel-lined plate.
Make the Gravy:
- In the same skillet, leave about 2 tablespoons of pan drippings. Over medium heat, whisk in the flour and cook for 1-2 minutes. Slowly add the milk, whisking constantly to avoid lumps. Cook for 3-5 minutes, or until the gravy thickens. Season with salt, pepper, and garlic powder (optional).
Serve:
- Place the fried chicken steaks on plates and spoon the creamy gravy over the top. Serve with your favorite sides.
Notes
- Tenderizing: If you can’t find cube steak, you can use round steak or sirloin. Be sure to tenderize it with a mallet or have it pre-tenderized at the butcher.
- Gravy Consistency: If the gravy becomes too thick, simply add a little more milk to thin it out. For thicker gravy, let it simmer for longer.
- Alternative Flour: You can replace all-purpose flour with a gluten-free flour blend for a gluten-free version.
- Double-Coating: For an even crispier crust, you can dip the steak in the egg wash, then flour, and repeat the process once more for a double layer of breading.
- Make-Ahead: You can prepare the breaded steaks ahead of time and refrigerate them until you're ready to fry. Just make sure to fry them fresh for the crispiest results.