Cracker Barrel Chicken Fried Steak features tenderised beef cube steaks coated in a seasoned buttermilk batter and fried until golden. This classic Southern dish is finished with a thick, peppery white gravy made from the pan drippings and full-fat milk.

If you do nothing else, let the breaded steaks rest on a wire rack for ten minutes before they hit the pan. The first time I made this, I fried them immediately and half the beautiful crust slid right off into the oil. Now I give them that resting time to let the flour and buttermilk hydrate, which acts like glue to keep the coating attached to the meat.

The baking powder and bicarbonate of soda are doing more work than you’d think in the wet batter. Without them, the crust can turn out heavy and flat, but those leavening agents create tiny air pockets that make the coating shatteringly crisp. I’ve tried a few versions of this and this one is the one I keep going back to because it gives you that jagged, craggy exterior every single time.

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Cracker Barrel Chicken Fried Steak Ingredients

The Steaks and Dredge

4 beef cube steaks (about 225g/8oz each)
250g (9oz) plain flour (divided)
500g (1lb 2oz) vegetable shortening
1 tsp black pepper
3/4 tsp salt

The Buttermilk Batter

350ml (12fl oz) buttermilk
1 large egg
1 tbsp hot sauce
2 garlic cloves, minced
2 tsp baking powder
1 tsp bicarbonate of soda

The Country Gravy

60ml (2fl oz) reserved pan drippings
30g (1oz) reserved seasoned flour
950ml (1.5 pints) full-fat milk
Extra salt and black pepper

How To Make Cracker Barrel Chicken Fried Steak

Tenderise the meat: Place the cube steaks between two sheets of clingfilm and pound them with a meat mallet until they are 5mm (1/4 inch) thick. This ensures the beef is soft enough to cut with a fork once it’s fried.
Set up the station: Put 225g (8oz) of the flour in one shallow bowl and combine the remaining 25g (1oz) flour with the baking powder, bicarbonate of soda, salt, and pepper in a second bowl. Whisk the buttermilk, egg, minced garlic, and hot sauce into the second bowl until it forms a thick batter.
Heat the shortening: Melt the vegetable shortening in a large cast-iron pan over a medium-high heat until it reaches 165°C (325°F/Gas Mark 3). You need enough fat to reach halfway up the side of the steaks so they fry evenly without sticking to the bottom.
The double dip: Dredge a steak in the dry flour first, dip it into the wet buttermilk batter, and then press it back into the dry flour. Make sure you use your hands to push the flour into the batter to create those craggy, uneven bits that get extra crispy.
Fry to golden: Lay the steaks into the hot fat and cook for 3 to 5 minutes on each side until the crust is a deep golden brown. Transfer the cooked meat to a plate lined with kitchen roll to drain any excess fat.
Craft the gravy: Pour away the excess grease from the pan, leaving 60ml (2fl oz) of fat and all the browned bits behind. Whisk in 30g (1oz) of the leftover flour and cook for 1 minute before slowly pouring in the milk and simmering until the sauce is thick enough to coat a spoon.

Recipe Tips

Maintain the oil temperature. If the fat gets too cool, the breading will soak up grease and become heavy rather than crisp. Use a probe thermometer to check the temperature stays around 165°C (325°F/Gas Mark 3) throughout the frying process.
Use full-fat milk. The gravy needs the fat content from whole milk to achieve the correct creamy consistency. Lower-fat milks can make the gravy look thin or grey rather than the rich white colour you want.
Keep it warm. If you are cooking in batches, keep the finished steaks on a wire rack inside a low oven at 100°C (Gas Mark 1/4). This prevents the crust from going soft while you finish the rest of the meat and make the gravy.
Whisk the gravy constantly. To avoid lumps, add the milk in small splashes at first and whisk vigorously into the flour and fat mixture. Only add more milk once the previous splash has been fully incorporated into a smooth paste.
Don’t skimp on pepper. Traditional country gravy relies on a heavy hand with black pepper for its signature flavour. Taste the gravy at the very end and add more pepper than you think you need.

What To Serve With Chicken Fried Steak

This hearty main is traditionally served with a large portion of buttery mashed potatoes and some steamed green beans. The gravy is meant to be poured over both the steak and the potatoes for a cohesive meal.

For a lighter contrast, you could add a side of vinegary coleslaw or some honey-glazed carrots. A piece of warm cornbread is also a classic addition that helps soak up any leftover gravy on the plate.

How To Store Chicken Fried Steak

Fridge

Keep the steaks and gravy in separate airtight containers for up to three days. Storing the gravy on top of the steak will turn the crispy coating into a soggy mess almost instantly.

Reheat

The best way to get the crunch back is to reheat the steaks in an oven at 180°C (350°F/Gas Mark 4) for 10 minutes. Warm the gravy separately in a saucepan over a low heat, adding a splash of milk if it has thickened too much in the fridge.

Freeze

Wrap individual fried steaks in greaseproof paper and place them in a freezer bag for up to two month. Reheat them directly from frozen in a hot oven until the coating is crisp and the centre is piping hot.

Cracker Barrel Chicken Fried Steak Nutrition Facts

Per serving (1 steak with gravy): Calories: 785, Protein: 42g, Fat: 52g, Carbohydrates: 38g, Sugar: 12g, Sodium: 1150mg. Estimated. May vary based on ingredients and cooking methods.

FAQs

Try More Recipes:

Southern Deviled Eggs Recipe
Cracker Barrel Cornbread Crusted Chicken Recipe
Cracker Barrel Country Sausage Quiche Recipe