Copycat Cracker Barrel Country Fried Steak Recipe

If you’re craving the sort of comforting, hearty meal that brings back the best memories of Southern diners, you’re in for a treat with this Copycat Cracker Barrel Country Fried Steak. It’s all about tender cube steak, coated in a crispy cracker crust, and topped with the richest sawmill gravy—every bite is pure nostalgia. Whether you grew up eating this classic or you’re trying it for the first time, this recipe will transport you straight to the cozy, checkered-tablecloth cafes of the South. Let’s get started on recreating everybody’s favorite Copycat Cracker Barrel Country Fried Steak!

Ingredients You’ll Need

This recipe calls for a handful of pantry staples and classic Southern essentials. Each ingredient plays a unique role, whether it’s adding crunch, deep flavor, or that creamy richness that makes this dish so irresistible.

• Cubed steaks: These tenderized beef steaks cook up juicy and flavorful, and are perfect for country-frying.
• Buttermilk: The tang in buttermilk helps tenderize the meat and gives the crust a lovely flavor.
• Large egg: Helps the breading stick and adds just the right richness.
• Crushed saltine crackers: These are the secret to the crunchy, savory breading that makes Copycat Cracker Barrel Country Fried Steak special.
• All-purpose flour: Binds with the crackers for a balanced, golden crust.
• Cornstarch: Adds extra crispness and helps keep the coating light.
• Kosher salt: Brings out all the flavors, both in the crust and in the gravy.
• Ground black pepper: A classic seasoning for Southern cooking that adds gentle heat.
• Paprika: A subtle, smoky note and a pop of color in your breading.
• Vegetable oil: Essential for frying—use enough for a generous shallow fry.
• Bacon drippings: These create a deep, savory base for your sawmill gravy. Butter is a good alternative if you don’t have drippings on hand.
• Garlic: Adds depth and a warm aroma to the gravy.
• Whole milk: The foundation for that creamy, classic sawmill gravy.
• Chopped fresh parsley: A fresh finishing touch for garnish, adding color and flavor.

How to Make Copycat Cracker Barrel Country Fried Steak

Step 1: Prepare the Dipping Stations

Set up your dredging stations—grab two shallow dishes. In one, whisk together the buttermilk and egg until smooth and creamy. In the other, combine your crushed saltine crackers, flour, cornstarch, salt, pepper, and paprika. This bit of prep makes the breading process a breeze and ensures every bite of Copycat Cracker Barrel Country Fried Steak is perfectly seasoned and extra crispy.

Step 2: Dredge and Coat the Steaks

Take each cubed steak and bathe it in the buttermilk-egg mixture until fully coated. Transfer the steak to the cracker-flour mixture, pressing gently so every nook and cranny gets covered in that flavorful crust. Once coated, place the steaks on a wire rack and let them rest for 10 to 15 minutes. This little rest time helps the coating stick like magic and gives you the crispiest results.

Step 3: Fry the Steaks

Heat about half an inch of vegetable oil in a large skillet over medium-high heat. When the oil is shimmering (but not smoking), carefully add in the steaks—don’t overcrowd the pan. Fry for about 3 to 4 minutes per side, until the crust is a beautiful golden brown and the steak is cooked through. When done, set the steaks on a paper towel-lined plate to drain off any excess oil.

Step 4: Prepare the Sawmill Gravy

In a separate skillet, melt the bacon drippings over medium heat, then add the minced garlic, sautéing just until fragrant—usually a minute will do. Sprinkle in the flour, stirring constantly to make a roux that cooks for two minutes. Now, slowly pour in the milk, whisking as you go to keep things smooth. Let the gravy bubble gently, stirring until it’s thick and creamy (about 5-7 minutes). Season with salt and pepper to taste. This is what makes Copycat Cracker Barrel Country Fried Steak truly sensational.

Step 5: Assemble and Serve

Transfer your golden steaks to a serving platter. Generously spoon that glorious sawmill gravy over each steak. Sprinkle with fresh parsley for that final pop of freshness, and be sure to serve it up hot and ready!

How to Serve Copycat Cracker Barrel Country Fried Steak

Garnishes

The finishing touches matter! A sprinkle of fresh chopped parsley adds color and just a hint of fresh flavor, brightening up your heaping plate of Copycat Cracker Barrel Country Fried Steak. If you like, you can also top with a little extra cracked black pepper or even a pinch of smoked paprika for more pizzazz.

Side Dishes

You can’t go wrong with classic mashed potatoes (perfect for soaking up that sawmill gravy), warm flaky buttermilk biscuits, or buttery corn. For a truly Southern feast, add bright green beans, sautéed okra, or creamed corn. And if you’re making this for breakfast, don’t forget crispy bacon, sunny-side-up eggs, or a side of golden hash browns.

Creative Ways to Present

For a family-style meal, serve the steaks on a big platter with a gravy boat on the side so everyone can spoon on as much as they’d like. Or, dress up individual plates with a scoop of mashed potatoes, a ladle of gravy, and a sprinkling of parsley for that diner-style look. For brunch, try sliding that steak onto a big, fluffy biscuit and topping with a fried egg—your guests will talk about it for weeks!

Make Ahead and Storage

Storing Leftovers

Any leftover steak and gravy should be stored in separate airtight containers in the fridge for up to 3 days. Separating them keeps the breading from getting soggy and makes next-day lunches extra delightful. When you’re ready to enjoy again, just reheat using the tips below!

Freezing

To freeze Copycat Cracker Barrel Country Fried Steak, wrap the cooled, cooked steaks snugly in plastic wrap and place them in a freezer-safe bag. They’ll keep beautifully for up to 2 months. Just be sure not to freeze the gravy—it’s always best made fresh.

Reheating

To re-crisp the coating and gently reheat the steak, preheat your oven to 350°F. Place the steaks on a baking sheet, cover with foil, and warm for about 15 to 20 minutes. For the gravy, reheat it gently in a saucepan over low heat, stirring occasionally, until piping hot and smooth. It’ll taste just as comforting as day one!

FAQs

Can I use a different type of meat for this recipe?

Absolutely! While cube steak is traditional and gives that classic texture, you can use thinly pounded sirloin or even pork cutlets for a different twist. The key is to tenderize your meat for that signature country fried steak experience.

What if I don’t have buttermilk?

If buttermilk isn’t handy, you can easily make a substitute: add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk, stir, and let it sit for 5 minutes. It works perfectly and gives the dish the signature tang you love in Copycat Cracker Barrel Country Fried Steak.

Can I bake the steaks instead of frying?

The traditional method is frying, which really gives the steak its amazing crunch. While you can try baking at 400°F on a wire rack set over a baking sheet until golden and crispy, the texture won’t be quite as satisfying as the classic fried version.

Can I make the gravy without bacon drippings?

Of course! If you don’t have bacon drippings available, substitute with butter. You’ll still get a luxurious, creamy gravy, though the subtle smokiness from bacon is an extra treat in Copycat Cracker Barrel Country Fried Steak.

How do I keep the cracker coating from falling off?

Letting the coated steaks rest on a wire rack for about 10-15 minutes after breading is the secret. It helps the coating adhere. Also, handle the steaks gently when moving and flipping to keep the crust intact and crispy.

Final Thoughts

If you’re after a meal that warms your soul and delights your taste buds, this Copycat Cracker Barrel Country Fried Steak is the answer. Don’t be surprised if your family asks for seconds—or thirds! Take this Southern classic for a spin in your own kitchen and enjoy a plateful of comfort and tradition any night of the week.

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