Cracker Barrel Country Fried Steak Recipe

Cracker Barrel Country Fried Steak Recipe is a Southern American classic featuring tenderised cube steak coated in a crispy cracker crust. This hearty main uses buttermilk, crushed saltines, and cracked black pepper to achieve that signature golden finish.

If you do nothing else, press the flour mixture into the meat with the heel of your hand. That’s the difference between a crust that stays on and one that slides off in the oil. The first time I made this, I was too gentle and ended up with a naked steak and a pot full of loose crumbs.

The saltine crackers are doing more work than you’d think. Without them, the breading is too dense and lacks the light, shattered texture that makes this dish famous. I’ve tried a few versions of this and this one is the one I keep going back to because it mimics the restaurant version without needing a commercial deep fryer.

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Country Fried Steak Recipe Ingredients Recipe

For the Breading

210g (7oz) plain flour
60g (2oz) saltine crackers, crushed fine
1½ tsp salt
2 tsp black pepper

For the Dredge

250ml (9fl oz) buttermilk
125ml (4fl oz) water

For the Steak

450g (1lb) cube steak
1L (1.75 pints) vegetable oil, for frying

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)

Cracker Barrel Country Fried Steak Recipe

How To Make Country Fried Steak Recipe

Prepare breading and dredge: Mix the plain flour, crushed crackers, salt, and pepper in a wide, shallow bowl. Whisk the buttermilk and water together in a separate dish until combined.
Prepare the steak: Cut the beef into four portions and pat each piece dry with kitchen roll. Moisture on the surface of the meat will prevent the flour from sticking properly.
Heat the oil: Fill a large, heavy pot with at least 8cm (3 inches) of oil and heat to 180°C (350°F/Gas Mark 4). Use a thermometer to check the temperature stays steady before you start frying.
Dredge the steak: Press the meat firmly into the flour, dip into the buttermilk, then return to the flour for a second heavy coating. Push the breading into the steak with your palms to make sure it sticks.
Fry the steak: Lower the beef into the hot oil and cook for 3-5 minutes per side until the coating is dark gold and the meat is cooked through. The steaks will begin to float to the surface when they are nearly finished.
Drain and serve: Lift the steaks out with a slotted spoon and place them on a wire rack set over a tray. Let the excess oil drip away for a minute before serving with hot gravy.

Recipe Tips

Crush the crackers finely: Put the saltines in a sealed bag and use a rolling pin until they look like coarse sand. If the chunks are too big, they will fall off the steak during the flipping process.
Keep the oil hot: Wait for the oil to return to 180°C (350°F/Gas Mark 4) between batches. Cold oil soaks into the breading and makes the steak greasy instead of crisp.
Use a wire rack: Never drain the fried steaks on kitchen roll or a flat plate. Air needs to circulate around the bottom of the crust to stop it from going soft.
Rest the breaded meat: Let the coated steaks sit on a tray for 5 minutes before frying. This allows the flour to hydrate and form a glue-like bond with the beef.
Make ahead instructions: You can dredge the steaks and keep them on a tray in the fridge for up to 4 hours. Do not freeze them once breaded as the moisture in the meat ruins the cracker texture.

What To Serve With Country Fried Steak Recipe

This dish needs something creamy to balance the salty, crunchy crust. Smooth mashed potatoes and a thick white pepper gravy are the traditional choices that never fail.

Add some greens like steamed green beans or a crisp slaw to cut through the richness of the fried meat. A buttery biscuit or a slice of cornbread helps soak up any leftover gravy on the plate.

How To Store Country Fried Steak Recipe

Fridge: Wrap the cooled steaks tightly in clingfilm or place them in an airtight container. They will stay fresh for up to three days, though the crust will lose its initial crunch.
Reheat: Place the steaks on a baking tray in the oven at 180°C (350°F/Gas Mark 4) for 10 minutes. Avoid the microwave as it turns the breading chewy and the meat tough.
Freeze: Wrap each fried steak individually in greaseproof paper and place them in a freezer bag for up to two months. Thaw them completely in the fridge overnight before reheating in a hot oven to crisp up.

Country Fried Steak Recipe Nutrition Facts Recipe

Calories: 540
Protein: 28g
Fat: 32g
Carbohydrates: 35g
Sugar:3g
Sodium: 980mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Why is my breading falling off the meat?

The meat was likely too wet or you didn’t press the flour firmly enough into the surface. Make sure to pat the steaks dry with kitchen roll before you start the dredging process.

Can I use a different cut of beef?

Yes, you can use top round or sirloin, but you must pound it very thin with a meat mallet first. The “cube” texture of the original recipe helps the breading find more surface area to grab onto.

Is this Cracker Barrel Country Fried Steak Recipe spicy?

No, it has a mild heat from the black pepper but isn’t spicy like buffalo or chilli dishes. You can increase the amount of pepper in the flour if you prefer a stronger kick.