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Copycat Cracker Barrel Country Fried Steak Recipe

Copycat Cracker Barrel Country Fried Steak Recipe
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Learn how to make a delicious Copycat Cracker Barrel Country Fried Steak with Sawmill Gravy at home. This classic Southern comfort food features tender cubed steaks coated in a crispy cracker crust, served with a creamy homemade gravy.

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

  1. 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.
  2. 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.
  3. 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. Enjoy!

Notes

  • Store any leftover fried steak and gravy separately in airtight containers in the refrigerator for up to 3 days.
  • For longer storage, you can freeze the cooked steaks (without gravy) wrapped tightly with plastic wrap and placed in a freezer bag for up to 2 months.
  • To reheat, preheat your oven to 350°F (175°C). Place the steaks on a baking sheet and cover them with foil. Heat for about 15-20 minutes or until warmed through. Warm the gravy in a saucepan over low heat, stirring occasionally.
  • 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

Find it online: https://cookedbysarah.com/copycat-cracker-barrel-country-fried-steak-recipe/