Okay, here is my sharing about how I made Cracker Barrel chicken fried steak today:
Man, I was craving some good old comfort food today, and nothing hits the spot quite like a chicken fried steak. I remembered seeing those Cracker Barrel ads all the time, and their chicken fried steak always looked so darn good. So, I thought, why not try to make it myself? I’m no chef, but I figured I could handle it.
First things first, I gathered all my ingredients. I grabbed some cube steaks from the fridge – those are already tenderized, which is a lifesaver. Then I set up my dredging stations. One bowl for the flour, another for the buttermilk, and I seasoned them up real good. You gotta have flavor in every layer, you know?
Next, I took each cube steak and dipped it in the buttermilk. I made sure it was completely covered. Then I dredged it through the flour, pressing it down to make sure that flour really stuck. I don’t want any bald spots on my steak!
While I was doing all that, I heated up some oil in my trusty cast iron skillet. You want that oil nice and hot so the steak gets a good sear. Once it was shimmering, I carefully placed the steaks in the pan. I didn’t overcrowd them – they need their space to get crispy.
I cooked each steak for about 3-4 minutes per side. They turned this beautiful golden brown, and the crust looked amazing. While the steaks were frying, I whipped up a quick gravy. I just melted some butter in a saucepan, whisked in some flour, and then slowly added some beef broth until it thickened up. Gotta have gravy with chicken fried steak, it’s the law!
Once the steaks were done, I took them out of the pan and let them rest for a few minutes. Then it was time to plate it up. I had some leftover mashed potatoes and green beans, so I warmed those up and served them alongside the steak. I drenched that bad boy in gravy, of course.
My Final Result
- Appearance: Golden brown and crispy, just like I wanted. The gravy looked rich and creamy.
- Texture: The steak was tender on the inside, crispy on the outside. The gravy was smooth and velvety.
- Taste: Honestly? It was pretty darn close to Cracker Barrel’s. The steak was flavorful, the crust was seasoned perfectly, and the gravy tied it all together.
All in all, I’d say this was a success. It took me about 30 minutes from start to finish, and it was totally worth it. I got to satisfy my craving for chicken fried steak, and I didn’t even have to leave the house. Plus, I think mine might have been even better than Cracker Barrel’s. But I’m definitely not planning on opening my own restaurant anytime soon. This was a fun cooking adventure, and I’ll definitely be making this again sometime. Maybe next time I’ll experiment with different seasonings or try a different type of gravy. The possibilities are endless!
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