Country Fried Steak – Easy Cracker Barrel Copycat

This Cracker Barrel Country Fried Steak is a simple, budget-friendly dinner made with tenderized cube steak, crushed saltine crackers, and a buttermilk dip that fries up golden and loud. No gravy required (but also… gravy’s never a bad idea). Done in 20 minutes, no fancy ingredients, no stress.

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Quick Summary

• Prep time: 10 mins
• Cook time: 10 mins
• Flavor: Crunchy, salty, just enough pepper
• Great for: Weeknight dinners, frying therapy, budget comfort food

Why I Like This Recipe

I didn’t feel like making anything fancy. Just wanted to fry something and not talk to anyone. Found some cube steak, crushed up saltines, and made this in like… 20 minutes? And yeah. It slapped. Been making it ever since.

Ingredients

For the Breading:

• 1½ cups all-purpose flour
• ½ cup crushed saltine crackers
• 1½ tsp salt
• 2 tsp black pepper

For the Dredge:

• 1 cup buttermilk
• ½ cup water

For the Steak:

• 1 lb cube steak (already tenderized or DIY with a mallet)
• oil for frying (enough to deep fry — at least 3 inches)

How To Make Country Fried Steak

1. Heat your oil: Use a deep pot. Fill with about 3–4 inches of oil. Heat it to 350°F. Use a thermometer if you’ve got one — guesswork ruins the crunch.
2. Set up your stations: One bowl for dry: flour, crackers, salt, pepper.
   One for wet: buttermilk + water.
3. Bread it right: Each steak goes dry → wet → dry. Press that second coat in real good. Shake gently. Let them rest on a rack for 5 mins so the coating stays on during frying.
4. Fry in batches: Don’t overcrowd. 1 or 2 steaks at a time. Fry each side for 3–5 minutes ‘til golden and crispy. Flip carefully — hot oil is not the time to be chaotic.
5. Drain + serve: No paper towels. Use a wire rack to keep the crust crispy. Eat immediately. Add gravy if you’re fancy, or just enjoy the crunch.

Tips for Success

• Use cube steak that’s already tenderized, or pound it thin yourself.
• Crushed saltines make the best crust. Don’t sub in breadcrumbs or panko.
• Let the coated steaks rest before frying — it makes a big difference.
• Oil must be hot enough — 350°F is ideal.
• Drain fried steak on a rack, not a napkin. Paper towels = soggy crust.

Storage and Reheating

• Fridge: Store cooled steak in an airtight container. Eat within 3 days.
• Freezer: Wrap tightly and freeze for up to 2 months. Label it something dumb if that helps you smile later.
• Reheat: Best in the air fryer at 375°F for 5–7 mins. Gets crispy again. You can use the oven too. Microwave? Meh — it’ll work, but it’ll be soft.

Frequently Asked Questions

• Can I use regular steak instead of cube?
  Yeah, just pound it thin. Cube steak is already tenderized though, so it’s easier.
• Do I need buttermilk?
  It really helps with flavor and texture. You can sub with milk + a splash of vinegar or lemon juice in a pinch.
• Why saltines?
  Trust me — they make the crust crispier and tastier than breadcrumbs.
• Can I fry in a skillet instead of deep pot?
  You can, but you’ll need to shallow-fry and flip carefully. The crust might not be as even.
• Is this good with gravy?
  Always. But it’s honestly great without it too.

Common Mistakes and How to Dodge Them

• Not tenderizing the steak: If it’s not already cube steak, it’ll be chewy. Pound it thin first.
• Oil too cold; The coating soaks up oil and gets greasy. 350°F is non-negotiable.
• Crowding the pot: Drops the temp. Crust won’t form right. Fry 1–2 steaks at a time.
• Skipping the rest after breading: Letting it rest helps the coating stick. If you skip, you’ll lose most of that crunchy magic in the oil.
• Using paper towels to drain: They trap steam. Use a wire rack so the bottom stays crisp too.

Nutrition Facts (Per Serving)

• Calories: 545 kcal
• Total Fat: 36g
• Saturated Fat: 7g
• Cholesterol: 75mg
• Sodium: 650mg
• Potassium: 400mg
• Total Carbohydrate: 28g
• Dietary Fiber: 1g
• Sugars: 2g
• Protein: 27g

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