27 Down-Home Cracker Barrel Copycat Recipes

Take the best down-home Cracker Barrel recipes and bring them, well, home! From chicken n' dumplings to mashed potatoes, our copycats taste exactly like the restaurant versions.

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Cracker Barrel Country Fried Steak Copycat

To make this classic Southern recipe, look for cube steaks in the supermarket. You’ll dredge them in milk and flour, fry until golden brown, and then smother them in a rich and creamy white gravy.

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Cracker Barrel Country Ham Copycat

A side of crispy browned potatoes is a perfect complement for a simple slice of Cracker Barrel-inspired country ham. By frying them in ham drippings, the potatoes not only fry up ultra-crisp, but also pick up a ton of extra flavor.
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Cracker Barrel Hash Brown Casserole Copycat

There’s never a bad time of day for hash brown casserole! Serve it alongside steak and eggs for breakfast, with a slice of quiche for brunch, a bowl of soup for lunch or in the evening with fried chicken and green beans.
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Cracker Barrel Chicken n' Dumplins Copycat

This is one of those old-fashioned, simmer-on-the-stove-all-day recipes that sticks to your ribs and is well worth the wait. Serve alongside something light, like a simple side salad, or a bowl of steamed carrots.
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Cracker Barrel Fried Apples Copycat

In the mood for apple pie but don’t feel like baking? Scoop some vanilla ice cream over a warm bowl of these cinnamon spiced apples, then sprinkle with crushed graham crackers. These apples also make a great topping for homemade pancakes and are a delicious addition to breakfast yogurt parfaits.
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Cracker Barrel Meat Loaf Copycat

This has to be one of our best restaurant copycat recipes! You probably won’t have leftovers when you make Cracker Barrel-inspired meat loaf. But if there are a few slices left, use them to make meat loaf sandwiches the next day.

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Cracker Barrel Turkey n' Stuffing Copycat

Have you ever struggled to roast a turkey that’s moist and juicy throughout? Try this recipe, which uses an oven bag to prevent the white meat from drying out while the dark meat cooks to the correct temperature.
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Cracker Barrel Biscuits n' Gravy Copycat

Homemade sausage gravy served atop a warm bed of homemade biscuits is a classic, hearty breakfast. It takes you on a trip to the South every time it’s served! This recipe uses bulk pork sausage, but breakfast sausage works just as well.
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Cracker Barrel Coleslaw Copycat

All 50 states have their own special kind of sandwich, and Southern-style coleslaw goes perfectly with all of them. Serve this slaw alongside everything from Kentucky-style Root Beer Pulled Pork Sandwiches to Pennsylvania Cola Burgers to Virginia’s Bavarian Meatball Hoagies.
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Cracker Barrel Biscuit Beignets Copycat

Beignets are powdered sugar-coated puffs of fried dough that are at their absolute best when served hot and fresh. If you’re skittish about deep-frying at home, check out our guide on how to deep-fry with confidence as well as our guide to the best oils for frying.
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Cracker Barrel Broccoli Cheddar Chicken Copycat

The broccoli cheddar chicken is one of the most popular items on Cracker Barrel’s menu. Since it’s a weekly special, though, you can’t order it every single day. You can, however, make this copycat restaurant recipe at home any day of the week!

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Cracker Barrel Roast Beef Copycat

This roast beef recipe uses a surprising cooking method. Instead of roasting in the oven, it browns it on the stovetop in a Dutch oven, then simmers slowly in a rich brown gravy (with an unexpected secret ingredient) until fork tender.
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Cracker Barrel Fruit Cobbler Copycat

Cracker Barrel’s fruit cobbler changes with the seasons. This recipe works with just about any kind of fruit, so your fruit cobbler can change with the seasons, too! Try strawberries and rhubarb in the spring, fresh berries or peaches in the summer, apples or pears in the fall, and frozen fruit in the winter.
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Cracker Barrel Mashed Potatoes Copycat

For mashed potatoes just like Cracker Barrel, use starchy Russet potatoes in this recipe, then simmer them in a flavorful broth before mashing with creamy buttermilk and thinly sliced green onions.
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Cracker Barrel Buttermilk Pancakes Copycat

There’s nothing quite like a sky-high stack of fluffy, tangy buttermilk pancakes, and there’s no bad time of day to enjoy them! With this recipe you can enjoy breakfast for dinner, just like at Cracker Barrel.
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Cracker Barrel 'The Barrel Cheeseburger' Copycat

When it comes to replicating “The Barrel Cheeseburger” at home, this all-American cheeseburger recipe is the way to go. You can use any cheese you wish, but to make it a perfect Cracker Barrel copycat recipe, go with Colby cheese.
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Cracker Barrel Macaroni n' Cheese Copycat

This amazing mac starts with a sauce loaded with three different cheeses: sharp cheddar, Monterey Jack and Velveeta. The sauce is tossed with al dente elbow noodles, then baked with a crunchy crumb crust that includes lots of Parmesan. It’s simply oozing with melty, cheesy goodness.
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Cracker Barrel Corn Muffins Copycat

If you think there’s no way a warm basket of corn muffins can possibly get better, try smothering them in honey butter! These muffins freeze well in a large zip-top freezer bag, so you can make a big batch on Sunday and enjoy them for breakfast all week long.
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Cracker Barrel Chicken Potpie Copycat

This chicken potpie recipe saves time by using mixed frozen vegetables and leftover cooked chicken instead of starting from scratch. Use shredded rotisserie if you don’t have leftovers, or use one of these methods to quickly cook up some chicken breasts or thighs.
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Cracker Barrel U.S. Farm-Raised Catfish Copycat

There’s a good chance you already have most of the ingredients to make this quick and easy catfish. Simply mix flour and cornmeal with a slew of common spices, dredge your catfish fillets to coat and pan-sear in melted butter. If you’re missing any of the spices in this recipe, leave them out or swap them for a premade spice blend, like Old Bay or Cajun blackening spice.
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Cracker Barrel Steak Fries Copycat

Seasoned to perfection, these herbed steak fries from our Test Kitchen make a quick and tasty side dish for casual suppers—and they’re ready in a flash! The secret: starting with frozen french fries, then tossing them in olive oil, dried herbs and grated cheese.
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Cracker Barrel Baked Apple Dumplin' Copycat

Instead of making homemade pie or biscuit dough for these easy apple dumplings, wedges of tart Granny Smith apples are wrapped in canned crescent rolls, then sprinkled with cinnamon sugar and baked with a secret ingredient you definitely won’t expect.
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Cracker Barrel Pinto Beans Copycat

There are lots of ingredients in this pinto bean recipe that add tons of flavor—like spicy chopped green chile peppers, sweet brown sugar and smoky chili powder—but outside of the beans themselves, the true star of this dish is chopped, thick-cut bacon. If you’re a bacon fanatic, feel free to add more than the recipe calls for!
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Cracker Barrel Chicken Fried Chicken Copycat

Instead of using seasoned flour to make this fried chicken, this recipe mixes pulverized corn flake crumbs with a blend of herbs and spices to make a crispier, crunchier coating that holds up when smothered in gravy.
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Cracker Barrel Breaded Fried Okra Copycat

Cooking okra quickly and over high heat helps prevent the okra from becoming too slimy. When you’re preparing the okra, slice it into bigger chunks instead of thin slices. The smaller you slice, the slimier the okra will get.
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Cracker Barrel Turnip Greens Copycat

Hearty turnip greens become meltingly tender when they’re sauteed in bacon grease and slowly simmered. For a more authentic Cracker Barrel copycat recipe, use salty country ham in place of the bacon. (Or better yet, use both!)
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Cracker Barrel Buttermilk Biscuits Copycat

Who doesn’t love the bread basket at Cracker Barrel? No one can resist a warm basket of freshly-baked buttermilk biscuits, which go well with every single item on the menu. Use these biscuits to mop up every last drop of gravy, sauce, syrup or whatever else is on your plate.

Allison Robicelli
Allison Robicelli is a James Beard-nominated food and recipe writer, humorist, and the author of four (quite good) books. Her writing credits include the Washington Post, Bon Appetit, Food & Wine, Wine Enthusiast, Eater, Food52, The Takeout, and other major publications. Before becoming a full-time writer, she spent over a decade as a working chef, and was the co-owner of the acclaimed Robicelli's Bakery in Brooklyn. In addition to food and comedy, she also writes about history, parenting, and cannabis. She lives in Baltimore with her two teenage sons and four patient cats.