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Chicken fried steak is a cherished dish that embodies the heart and soul of Southern cuisine. This beloved meal, often served with a generous helping of creamy gravy, holds a special place in the hearts and homes of many, evoking feelings of nostalgia and comfort. For many, the mere mention of chicken fried steak conjures up memories of family gatherings, Sunday dinners, or visits to favorite diners. The hearty, crispy exterior paired with tender, juicy meat creates a dish that is not only satisfying but also steeped in tradition.

Copycat Cracker Barrel Chicken Fried Steak

Bring a taste of Southern comfort into your kitchen with this copycat Chicken Fried Steak recipe! Perfectly tender cube steak coated in crispy, golden breading and topped with a rich, creamy gravy makes for a satisfying meal that’s sure to please everyone. Ideal for family gatherings or a cozy dinner, this dish evokes nostalgia and warmth. Follow the steps to recreate this beloved classic at home! #ChickenFriedSteak #SouthernFood #ComfortFood #CookingAtHome #Foodie
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Ingredients
  

4 beef cube steaks (about 6 ounces each)

1 cup all-purpose flour, divided

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon cayenne pepper (adjust to taste)

Salt and pepper, to taste

2 large eggs

1 cup buttermilk

1 cup vegetable oil (for frying)

1 cup chicken broth

1 cup milk

1 tablespoon cornstarch (optional, for thicker gravy)

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the steaks: Tenderize the cube steaks by pounding them with a meat mallet until they are about 1/2 inch thick. Season both sides with salt and pepper.

    Set up the breading station: In a shallow dish, combine 1 cup of flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper. In another bowl, whisk together the eggs and buttermilk.

      Bread the steaks: Dredge each steak in the seasoned flour, shaking off the excess. Then, dip it into the egg mixture, allowing any excess to drip off. Finally, return the steak to the flour mixture for a second coat, pressing down gently to ensure the breading sticks.

        Heat the oil: In a large skillet, heat the vegetable oil over medium-high heat until shimmering (about 350°F).

          Fry the steaks: Carefully place the breaded steaks in the hot oil (you may have to do this in batches to avoid overcrowding). Fry for about 3-4 minutes per side, or until golden brown and cooked through. Transfer the cooked steaks to a plate lined with paper towels to drain.

            Make the gravy: Remove excess oil from the skillet, leaving about 2 tablespoons. Whisk in the remaining flour to create a roux and cook for about a minute. Gradually add the chicken broth, stirring constantly, followed by the milk. If you desire a thicker gravy, mix the cornstarch with a bit of water to form a slurry, and stir it into the gravy. Simmer until thickened, then season with salt and pepper to taste.

              Serve: Plate your chicken fried steak, generously ladle the gravy over the top, and garnish with chopped parsley. Serve with mashed potatoes or biscuits for the ultimate comfort meal.

                Prep Time: 20 mins | Total Time: 40 mins | Servings: 4