Best 8 Cracker Barrel Chicken Fried Steak Recipes

CHICKEN-FRIED STEAK & GRAVY

Steps:

• Place 1 cup flour in a shallow bowl. In a separate shallow bowl, whisk eggs and 1/2 cup milk until blended. Sprinkle steaks with 3/4 teaspoon each salt and pepper. Dip in flour to coat both sides; shake off excess. Dip in egg mixture, then again in flour., In a large cast-iron or other heavy skillet, heat 1/4 in. of oil over medium heat. Add steaks; cook until golden brown and a thermometer reads 160°, 4-6 minutes on each side. Remove from pan; drain on paper towels. Keep warm., Remove all but 2 tablespoons oil from pan. Stir in the remaining 1/4 cup flour, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth; cook and stir over medium heat until golden brown, 3-4 minutes. Gradually whisk in water and remaining milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.

HOMEMADE CHICKEN FRIED STEAK

Steps:

• Prepare seasoned flour by combining flour, salt, ground black pepper, garlic powder, paprika, onion powder. Stir until well combined. Place seasoned flour in a large shallow container.
• Pour buttermilk into a shallow dish.
• Batter a steak by dusting it with seasoned flour and shake off the excess.
• Dip the floured steak into the buttermilk. Shake off excess buttermilk and then place the steak back into the flour.
• Coat the steak well with flour and then shake off excess flour.
• Place battered steak on a wire rack on a baking sheet (this will help the crust dry out a bit, and result in a better crust).
• Repeat with the remaining pieces of steak.
• Add about 3 inches of oil into a skillet.
• Heat skillet until the oil gets to about 350 degrees.
• Place steak, one or two pieces at a time, in the oil and cook the meat. Do not touch the meat until the top of it looks like it is beginning to cook and brown. Turning the meat too early will mean the crust may fall off. This may take about 7 to 8 minutes for the first side.
• Turn the steaks over and cook for about 3 to 4 minutes.
• Remove fried steaks from the oil and drain on a clean wire rack.
• You may want to use the Pioneer gravy mix. If so, prepare it according to the package instructions.
• If not, in a small pot, add 2 tablespoons of butter over medium heat.
• When the butter melts completely, add the flour and stir to combine.
• Cook the flour for about 1 minute.
• Add 1¾ cups of milk and stir until the mixture thickens.
• Season the gravy with salt and pepper.

THE BEST CHICKEN FRIED STEAK RECIPE (COUNTRY FRIED STEAK) EVER!

Steps:

• To a large bowl, whisk together buttermilk, eggs, hot sauce and Worcestershire sauce.
• To another bowl, whisk together flour, cornstarch, salt, garlic powder, pepper, and cayenne.
• Submerge steaks to buttermilk and marinate for at least 1 hour. (2 hours preferred.)
• Dip steaks, one at a time, into seasoned flour mixture coating each side then back into marinade then back into seasoned flour then finally place on a baking sheet. Place in the refrigerator for 15 minutes.
• Add oil to cast iron skillet or frying pan and heat oven medium high heat. Also preheat oven to 250 degrees.
• Once oil is hot and ready, fry each steak on each side until golden brown. Drain on paper towels then place steaks on parchment covered baking sheets and put in the oven while you make the gravy.
• Add 1/4 cup of the oil from frying to a saute pan over medium.
• Add in shallots or onions and garlic and cook for 2 minutes while stirring.
• Next stir in flour and cook creating a roux (think a delicious light brown color). Cook until browned (but not burned).
• Stir in milk and stock and turn heat up to high heat until boiling then turn heat down to medium low and allow to thicken until it coats the back of a spoon.
• Turn off heat and spoon gravy on top of steaks. Sprinkle with ground pepper and parsley and serve hot with mashed potatoes if you prefer.

THE BEST CHICKEN FRIED STEAK

Steps:

• Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
• Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
• Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.

CHICKEN FRIED STEAK

Steps:

• Place saran wrap over each cube steak and use the rough end of a meat tenderizer to pound it thin, about ½ inch thick or so. This really makes a nice difference in the consistency of the meat even though cube steak has already been tenderized.
• Pat the steaks completely dry. Combine the marinade ingredients in a large casserole dish.
• Cover and marinate the steaks in the fridge for 1-2 hours, or overnight. (The longer the better.)
• Combine breading ingredients. Generously coat each steak just before you fry it.
• Add enough oil to cover the steak by 1/3 and heat it to 350° F. (Make sure it's properly preheated or the breading will fall off.)
• Cook the steaks in batches of 2, leaving room around each. Fry for about 3-4 minutes on each side, until golden brown. Use kitchen tongs to carefully check the bottom and flip.
• Remove and transfer to a wire cooling rack and allow excess oil to drip out from the bottom. This keeps the bottom nice and crispy.
• Once all the steaks are fried, keep them warm in a 200° F oven while you prepare the gravy.
• Transfer the pan drippings into a small heat-proof bowl. Don't clean the pan.
• Allow the black flecks to fall to the bottom and skim 3 tablespoons of clean oil off the top. Set aside.
• Melt the butter in the same pan over medium heat.
• Whisk in the flour for 1 minute to cook off the raw flour taste.
• Add the oil drippings and minced garlic. cook for 1 minute.
• Add the seasonings, and then the chicken broth in splashes, stirring continuously.
• Add milk and half and half in splashes, stirring continuously. Bring to a gentle boil, then reduce to a simmer.
• Let it simmer and thicken until desired consistency is obtained.

CHICKEN-FRIED STEAK

Steps:

• Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over steaks.
• Combine cracker crumbs, 1 cup flour, 1 teaspoon salt, 1/2 teaspoon black pepper, red pepper, and baking powder.
• Whisk together 3/4 cup milk and eggs. Dredge steaks in cracker mixture; dip in milk mixture, and dredge again in cracker mixture.
• Pour oil into a 12" skillet; heat to 360 degrees (do not use a nonstick skillet). Fry steaks 3-4 minutes. Turn and fry 2-3 minutes or until golden. Remove steak to wire rack in a jellyroll pan. Keep steaks warm in a 225 degree oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon of dripping in skillet.
• Whisk together remaining 4 cups of milk, 1/4 cup of flour, remaining 1 teaspoon salt, and remaining 1 teaspoon black pepper. Add milk mixture to reserved dripping in skillet; cook, whisking constantly, over medium-high heat for 10-12 minutes, or until thickened. Serve gravy with steaks.

CRACKER BARREL CHICKEN FRIED STEAK RECIPE - (3.9/5)

Steps:

• Preheat oven to 150°F. In a shallow pan or plate, sift together flour, salt, and pepper. In another shallow pan, combine egg and water. In a third shallow pan, place baking mix. Coat steaks in flour mixture, dip in egg mixture, and then coat with baking mix. In a large frying pan over medium-high heat, add vegetable oil and heat until a drop of water sizzles. Add coated steak pieces, in batches, and fry 4 to 5 minutes per side or until golden brown and thoroughly cooked, adding additional vegetable oil between steaks if needed. Remove from pan and keep cooked steaks warm in preheated oven if not serving immediately.

COUNTRY FRIED STEAK

Steps:

• Whisk together the egg and milk in a shallow bowl; set aside.
• Whisk together the flour, crushed saltines, seasoned salt, onion powder, garlic powder, and steak seasoning. Dip the steaks in the egg mixture, then press each steak in the flour mixture. Pat the flour mixture into the steaks to coat them completely.
• Heat oil in a large skillet over medium-high heat, and fry the steaks until they are golden brown, firm, hot in the center, and just turning from pink to grey, about 4 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).