Top 10 Cracker Barrel Menu Items to Try

There’s a reason people plan road trips around Cracker Barrel. The food tastes like Sunday dinner at a grandparent’s house, with fluffy biscuits, slow-simmered beans, and that famous hashbrown casserole that never seems to taste as good anywhere else.

The good news is that most of the menu is simple Southern home cooking, which means you can make it in your own kitchen without any special equipment. These copycat recipes cover the whole table, from country sides and breakfast favorites to the main plates and desserts people order again and again. Several of them, like the cornbread dressing and sweet potato casserole, make perfect additions to a holiday spread.

Every recipe has its own card you can print, save, or email to yourself. We counted them down, so the most popular Cracker Barrel dish of all is waiting at the end.

25) Coleslaw

Cracker Barrel’s coleslaw is the creamy, slightly sweet kind that cools things down next to fried chicken or catfish. It’s finely shredded, so every forkful is tender rather than crunchy and chunky, and the dressing has a gentle tang that keeps it from tasting heavy.

The copycat version comes together in about five minutes. A bag of coleslaw mix saves all the chopping, and the dressing is just mayonnaise, sugar, apple cider vinegar, and a splash of milk. A pinch of celery seed is the little detail that makes it taste like restaurant slaw instead of something from a tub.

Give it at least an hour in the fridge before serving. The cabbage softens as it sits and the dressing soaks in, which is exactly what you want. It’s even better the next day, so it’s a smart one to make ahead for cookouts, fish fries, and potlucks. Pile it on a pulled pork sandwich for the full Southern experience.

24) Fried Okra

Fried okra is one of those Southern sides that wins over people who swear they don’t like okra. At Cracker Barrel, it comes out golden and crispy, with a light cornmeal crust and none of the sliminess okra gets a bad reputation for.

The secret is a quick soak in buttermilk followed by a dredge in seasoned cornmeal and flour. The buttermilk helps the coating stick, and the cornmeal gives that signature crunch. A little cayenne in the coating adds warmth without making it spicy.

Slice the okra into bite-size rounds about half an inch thick, and fry in small batches so the oil stays hot. Crowding the pan drops the temperature and leaves you with greasy okra instead of crisp. Drain on a wire rack and salt right away while it’s hot. Fresh okra is best, but frozen sliced okra works if you thaw it and pat it dry first. Serve it with ranch for dipping or right alongside a plate of chicken fried steak.

23) Pinto Beans

Cracker Barrel’s pinto beans are about as simple and comforting as a side dish gets. They’re slow-simmered until creamy and tender, with a rich, smoky broth that’s good enough to sop up with a corn muffin.

The flavor comes from cooking dried beans low and slow with salt pork or a ham hock and a little onion. That’s really all there is to it. A teaspoon of sugar rounds out the salty pork, and a few hours on the stove does the rest. Soaking the beans overnight helps them cook evenly and shortens the simmering time.

Wait to add salt until the beans are nearly tender, since salting too early can keep the skins tough. Keep the beans just covered with liquid as they cook, adding hot water if the level drops. They’re perfect on their own with a little chopped onion on top, or spooned over cornbread for a classic Southern meal. A big pot also freezes well, so make extra for chilly nights.

22) Country Green Beans

Forget crisp, bright green beans. Cracker Barrel’s country green beans are cooked the old-fashioned way, simmered long and slow with bacon and onion until they’re soft, savory, and full of smoky flavor.

This is one copycat where canned green beans actually work better than fresh. They soak up the bacon and broth beautifully, and you get that tender, melt-in-your-mouth texture that makes these so craveable. Start by crisping chopped bacon, cook the onion in the drippings, then add the beans, chicken broth, and a pinch of sugar.

Let them simmer uncovered for about 45 minutes so the liquid reduces and the flavor concentrates. Taste before adding salt, since the bacon and broth bring plenty. These make a great Thanksgiving side when the oven is full, because they cook entirely on the stovetop. They also hold well on low heat, so you can make them early and keep them warm until dinner.

21) Corn Muffins

Every Cracker Barrel meal starts with a basket of biscuits and corn muffins, and plenty of people reach for the corn muffins first. They’re slightly sweet, tender in the middle, and golden on top, with a texture that sits somewhere between cornbread and cake.

The copycat recipe uses an equal mix of cornmeal and flour, which keeps the muffins soft instead of gritty. A third of a cup of sugar gives them that gentle sweetness without tipping into dessert territory. Everything gets mixed in two bowls and stirred together just until combined, so they’re quick enough for a weeknight.

Don’t overmix the batter, or the muffins will come out tough and tunneled. Grease the muffin tin well or use liners, and bake until the tops spring back. Serve them warm with plenty of butter or a drizzle of honey. They’re the natural partner for pinto beans, chili, and vegetable soup, and leftovers make a great base for cornbread dressing.

20) Lemon Pepper Rainbow Trout

Cracker Barrel’s lemon pepper trout is the go-to order for anyone looking for something lighter on a menu full of fried favorites. Rainbow trout has a mild, delicate flavor that pairs perfectly with bright lemon and cracked pepper.

This is one of the fastest recipes on the list. Brush the fillets with melted butter, season with lemon pepper, salt, and a little paprika for color, and sear them skin side down in a hot skillet. The skin crisps up nicely, and the fish only needs a minute or two after flipping. The whole thing is done in under ten minutes.

Trout fillets are thin, so watch them closely and pull them as soon as the flesh flakes easily with a fork. Overcooked trout turns dry fast. Finish with fresh lemon wedges and chopped parsley. Serve it the Cracker Barrel way with a couple of country sides like green beans and fried apples, or keep it light with steamed broccoli.

19) Grilled Chicken Tenders

Cracker Barrel’s grilled chicken tenders are juicy, slightly sweet, and much more flavorful than plain grilled chicken has any right to be. They’re a favorite with kids and anyone wanting a lighter plate.

The flavor comes from a simple marinade of Italian dressing, honey, and a squeeze of lime juice. The dressing brings herbs, garlic, and acid to tenderize the chicken, while the honey helps it caramelize on the grill. Let the tenders marinate for at least an hour, or overnight if you have time.

You can cook them on an outdoor grill, a grill pan, or a regular skillet. Tenders cook quickly, so give them just a few minutes per side, until they reach 165°F inside. Let them rest for a couple of minutes before serving so the juices stay put. Serve them with honey mustard for dipping, slice them over a salad, or pair them with mac and cheese and green beans for a full country dinner.

18) Country Fried Shrimp

Country fried shrimp is a crispy, golden plate of comfort that shows up on Cracker Barrel’s menu with fries and cocktail sauce. The breading is light and well seasoned, so the sweet shrimp still shines through.

The technique is the same one used for so much Southern frying: a dip in buttermilk followed by a dredge in seasoned flour and cornmeal. Paprika, garlic powder, salt, and pepper give the coating flavor and color. The cornmeal adds extra crunch that plain flour can’t match.

Use medium or large shrimp that are peeled and deveined, and leave the tails on if you want handles for dipping. Pat them dry before the buttermilk so the coating sticks evenly. Shrimp fry in just two to three minutes, so keep a close eye on them and pull them as soon as they turn golden. Serve right away with cocktail sauce, tartar sauce, and lemon wedges, plus a scoop of coleslaw on the side.

17) Hamburger Steak

Hamburger steak is old-school diner food at its best, and Cracker Barrel serves it smothered in grilled onions. It’s a hearty, budget-friendly dinner that tastes like something your grandmother would make on a weeknight.

The patties get a little help from breadcrumbs, an egg, and Worcestershire sauce, which keep them tender and juicy instead of dense. Shape them into thick ovals and brown them well in a hot skillet to build a flavorful crust.

Then comes the best part. Cook sliced onions in the same pan with butter until soft and golden, stir in a little flour, and pour in beef broth to make a simple onion gravy. The patties go back in the pan to simmer and finish cooking right in the gravy. Serve them over mashed potatoes or with a side of green beans, with plenty of gravy spooned over the top. It’s the kind of dinner that disappears fast and costs very little to make.

16) Chicken Pot Pie

Cracker Barrel’s chicken pot pie is pure cold-weather comfort. It’s loaded with tender chicken and vegetables in a creamy, savory sauce, with a flaky golden crust on top.

This copycat skips the bottom crust and only tops the filling, which means no soggy bottom and a lot less work. The filling starts with a classic roux of butter, onion, and flour, thinned with chicken broth and milk until silky. Stir in shredded cooked chicken and a bag of frozen peas and carrots, and you’re ready to bake.

A store-bought pie crust keeps this easy enough for a weeknight. Cut a few slits in the top so steam can escape, and bake until the crust is deep golden and the filling bubbles at the edges. Rotisserie chicken is a great shortcut here, and it’s also the perfect recipe for leftover Thanksgiving turkey. Let it rest for ten minutes before serving so the filling thickens up.

15) Momma’s French Toast

Cracker Barrel’s French toast is made with thick slices of sourdough, which is what sets it apart. The bread holds up to the custard without going soggy, and its slight tang balances the sweet syrup on top.

The custard is simple: eggs, milk, a little sugar, vanilla, and cinnamon. Dip each slice just long enough to soak through without falling apart, then cook in a buttered skillet over medium heat until golden on both sides. Too much heat will brown the outside before the middle sets, so take it slow.

Slightly stale bread works best, so slice your sourdough the night before and leave it out to dry a bit. Dust the finished French toast with powdered sugar and serve with butter and warm maple syrup. Add a side of bacon or sausage and fresh fruit, and you’ve got the full Cracker Barrel breakfast at home. It’s an easy, crowd-pleasing pick for Christmas morning, too.

14) Pecan Pancakes

Pecan pancakes are one of the most popular breakfast orders at Cracker Barrel. They’re fluffy buttermilk pancakes studded with toasted pecans, which add a buttery crunch to every bite.

Toasting the pecans first makes a big difference. A few minutes in a dry skillet brings out their natural oils and deepens the flavor, so they taste rich instead of raw. Let them cool, then chop them roughly.

Instead of stirring the nuts into the batter, sprinkle them over each pancake right after you pour it onto the griddle. They spread out evenly and toast a little more when you flip. Don’t overmix the batter, and wait for bubbles to form across the surface before flipping. Serve them in a tall stack with whipped butter and warm maple syrup. A few extra pecans on top make them look just like the restaurant plate. They’re a cozy fall breakfast and a great pick for holiday mornings.

13) Peach Cobbler

Cracker Barrel’s peach cobbler is a warm, bubbling bowl of Southern comfort, especially with a scoop of vanilla ice cream melting over the top. Sweet, cinnamon-spiced peaches sit under a golden, tender biscuit topping.

The filling is just peaches tossed with white and brown sugar, cinnamon, lemon juice, and a little cornstarch to thicken the juices as it bakes. Fresh peaches are wonderful in summer, but frozen sliced peaches work perfectly the rest of the year, which makes this a dessert you can make any time.

The topping is a simple biscuit dough made with cold butter, so it bakes up light with crisp edges. Drop it over the fruit in spoonfuls rather than spreading it out, leaving gaps so the juices can bubble through. Bake until the topping is deep golden and the filling is thick and bubbly. Let it cool for at least 15 minutes before serving so the juices set up. Serve it warm with vanilla ice cream.

12) Sweet Potato Casserole

Sweet potato casserole is a seasonal favorite at Cracker Barrel, and it’s a must on any Thanksgiving table. Creamy, lightly sweetened sweet potatoes get topped with a crunchy brown sugar and pecan streusel that bakes into a candied crust.

The filling is smooth and rich, flavored with butter, vanilla, and a little sugar. Eggs help it set into a soft, almost soufflé-like texture. Roast or boil the sweet potatoes until very tender, then mash them until smooth. Canned sweet potatoes work in a pinch, just drain them well first.

The topping is what people fight over. Brown sugar, flour, chopped pecans, and melted butter come together into a crumbly streusel that turns crisp and caramelized in the oven. You can assemble the casserole a day ahead and keep it covered in the fridge, then add the topping and bake right before dinner. That frees up precious time on the holiday. Leftovers are also great warmed up for breakfast.

11) Cornbread Dressing

Cornbread dressing is the heart of a Southern holiday dinner, and Cracker Barrel’s version is a favorite when it shows up during the holiday season. It’s savory, moist, and packed with sage, onion, and celery flavor.

The base is crumbled cornbread mixed with a little white bread, which keeps the texture from getting too crumbly. Make the cornbread a day or two ahead and let it dry out, since stale cornbread soaks up the broth much better than fresh. Leftover corn muffins work perfectly here.

Sauté onion and celery in plenty of butter, then fold everything together with sage, poultry seasoning, chicken broth, and a couple of eggs to bind it. The mixture should be very moist, almost like a thick batter, before it goes in the oven. Bake until golden on top and set in the middle. Serve it with turkey and gravy, or alongside roast chicken any time you’re craving a holiday dinner.

10) Double Chocolate Fudge Coca-Cola Cake

The Double Chocolate Fudge Coca-Cola Cake is Cracker Barrel’s most famous dessert. It’s a moist, tender chocolate sheet cake covered in a thick, fudgy frosting, and it’s usually served warm with a scoop of vanilla ice cream.

Coca-Cola isn’t just a gimmick here. It adds a subtle caramel flavor and helps keep the cake incredibly moist. The batter is made by bringing butter, cocoa, and Coke to a boil, then mixing it into the dry ingredients with buttermilk, eggs, and vanilla. It’s a one-pan sheet cake, so there are no layers to stack.

The frosting is made the same way, with butter, cocoa, and Coke heated together and whisked with powdered sugar. Pour it over the cake while both are still warm so it melts into the top and sets into a shiny, fudgy layer. Use regular Coca-Cola, not diet, since the sugar matters here. Warm a slice in the microwave for a few seconds before serving with ice cream for the true restaurant experience.

9) Broccoli Cheddar Chicken

Broccoli Cheddar Chicken has been a Cracker Barrel favorite for years. It’s tender baked chicken breasts covered in a creamy cheddar sauce and broccoli, then topped with a buttery cracker crust.

This copycat is one of the easiest dinners on the list. Chicken breasts go into a baking dish, then get covered with a mixture of condensed cheddar cheese soup, milk, and broccoli florets. A layer of shredded cheddar goes on next, followed by crushed Ritz crackers tossed with melted butter.

It bakes until the chicken is cooked through and the cracker topping is golden and crisp. Use a meat thermometer to check that the chicken reaches 165°F, and if your breasts are very thick, slice them in half horizontally so they cook evenly. Fresh or frozen broccoli both work. Serve it with rice, mashed potatoes, or a side of fried apples. It’s the kind of casserole-style dinner the whole family will ask for again.

8) Sunday Homestyle Chicken

Sunday Homestyle Chicken is Cracker Barrel’s take on classic Southern fried chicken, using boneless chicken breasts that fry up crispy on the outside and juicy inside. Despite the name, people order it every day of the week.

Cut the breasts in half and pound them to an even thickness so they cook quickly and evenly. Soak them in buttermilk to tenderize the meat and help the coating stick, then dredge in flour seasoned with salt, pepper, paprika, garlic powder, and onion powder. For an extra craggy, crunchy crust, dip them back in the buttermilk and dredge a second time.

Fry in about an inch of oil at 350°F until deep golden and cooked through to 165°F. Drain on a wire rack instead of paper towels so the bottom stays crisp. Serve it the way Cracker Barrel does, with mashed potatoes, gravy, and a couple of country sides. It’s the perfect after-church dinner and a guaranteed crowd-pleaser.

7) Chicken Fried Steak

Chicken fried steak is a Southern classic, and Cracker Barrel’s version comes smothered in creamy pepper gravy. Tender cube steak gets a crispy seasoned crust that holds up beautifully under all that gravy.

Cube steak is the right cut here because it’s already tenderized, so it stays soft after a quick fry. Dredge each steak in seasoned flour, dip it in an egg and milk wash, then dredge in flour again for a thick, crunchy coating. Press the flour in firmly so it doesn’t fall off in the pan.

Fry the steaks in a cast iron skillet until golden on both sides, then use some of the drippings to make the gravy. Whisk in flour, cook it for a minute, and slowly add milk until thick and creamy. Season it generously with black pepper. Pour the gravy over the steaks and serve with mashed potatoes and green beans for a full country dinner that’s hard to beat.

6) Macaroni n’ Cheese

Cracker Barrel’s macaroni n’ cheese is one of their most ordered sides. It’s baked, creamy, and rich, with a mild, buttery cheese flavor that kids and adults both love.

The copycat leans on Colby cheese, which melts smoothly and gives the dish its mild, creamy flavor, with a little sharp cheddar for depth. The sauce starts with a simple roux of butter and flour, then milk gets whisked in until thick. A pinch of dry mustard brings out the cheese flavor without tasting like mustard.

Cook the elbow macaroni just shy of done, since it keeps cooking in the oven. Fold it into the cheese sauce, top with more cheese, and bake until bubbly and lightly golden. Shred your own cheese from a block if you can, since pre-shredded cheese has coatings that keep it from melting as smoothly. It’s a holiday side table essential and a perfect match for fried chicken or meatloaf.

5) Meatloaf

Cracker Barrel’s meatloaf is the kind of comfort food that brings people back again and again. It’s tender, well seasoned, and topped with a sweet and tangy tomato glaze that caramelizes in the oven.

Crushed buttery crackers soaked in milk keep this meatloaf moist and tender instead of dense. Diced onion and green bell pepper add flavor and texture, and a couple of eggs hold it all together. Mix gently with your hands just until everything is combined, since overworking the meat makes it tough.

The glaze is ketchup, brown sugar, and a little mustard brushed over the top before baking. Shape the meatloaf on a rimmed baking sheet instead of in a loaf pan so the fat drains away and more of the glaze gets caramelized. Bake until it reaches 160°F inside, then let it rest for ten minutes before slicing so it holds together. Leftovers make some of the best sandwiches you’ll ever eat.

4) Fried Apples

Cracker Barrel’s fried apples are one of the most loved sides on the menu, and they could just as easily pass for dessert. Tender apple slices cook in butter, sugar, and cinnamon until they’re coated in a glossy, sweet syrup.

Leave the peel on, just like the restaurant does. The red skins add color and help the slices hold their shape as they cook. Firm apples like Gala, Fuji, or Honeycrisp work best because they soften without turning into applesauce.

Melt butter in a large skillet, add the apples, and sprinkle with white and brown sugar, cinnamon, and a pinch of nutmeg. Let them cook until tender, stirring now and then. A little cornstarch mixed with water at the end thickens the juices into that signature glossy syrup. Serve them with pork chops, ham, or biscuits, or spoon them over vanilla ice cream. They’re a perfect fall side and a great addition to a holiday brunch.

3) Biscuits n’ Sawmill Gravy

Biscuits and gravy is the breakfast Cracker Barrel is known for. Tall, flaky buttermilk biscuits get split open and smothered in sawmill gravy, a creamy, peppery gravy loaded with crumbled sausage.

Great biscuits come down to cold butter and a gentle hand. Cut the butter into the flour until it looks like coarse crumbs, then stir in cold buttermilk just until the dough comes together. Fold the dough over itself a few times to create flaky layers, and cut straight down without twisting the cutter so the biscuits rise tall.

For the gravy, brown breakfast sausage in a skillet, sprinkle in flour, and slowly whisk in milk until thick and creamy. Season with lots of black pepper. If your sausage is lean, add a tablespoon or two of butter so there’s enough fat to make the gravy smooth. Split the warm biscuits and ladle the gravy generously over the top. It’s the ultimate weekend breakfast and a hearty Christmas morning tradition.

2) Chicken n’ Dumplins

Chicken n’ Dumplins is Cracker Barrel comfort food at its finest. Tender shredded chicken simmers in a rich, silky broth with flat, chewy dumplings that soak up all that flavor.

Unlike the fluffy drop dumplings some people grow up with, Cracker Barrel’s dumplings are rolled thin and cut into strips. They’re made from a simple dough of flour, salt, baking powder, butter, and milk. Roll it out to about an eighth of an inch thick and cut into small rectangles.

Simmer the chicken in broth until tender, then shred it and return it to the pot. Drop the dumplings into the simmering broth a few at a time so they don’t stick together. As they cook, the flour on the dumplings naturally thickens the broth into that creamy, stew-like consistency. Stir gently so the dumplings stay whole. It’s the perfect dinner on a cold night and one of the most requested copycat recipes out there.

1) Hashbrown Casserole

The most popular Cracker Barrel dish of all is the hashbrown casserole. It’s cheesy, creamy, and golden on top, and plenty of people visit Cracker Barrel just to get it with their breakfast or dinner.

The good news is that the copycat is incredibly easy. Thawed shredded hash browns get mixed with melted butter, diced onion, cream of chicken soup, and plenty of shredded Colby cheese. Spread it in a baking dish, top it with a little more cheese, and bake until bubbly and golden.

Make sure the hash browns are fully thawed and patted dry, or the casserole can turn watery. Colby cheese is the key to getting that mild, creamy restaurant flavor, though cheddar works too. You can assemble it the night before and bake it in the morning, which makes it perfect for Christmas brunch, Thanksgiving, or any potluck. It pairs with almost everything, from scrambled eggs to fried chicken.

How to Build a Cracker Barrel Dinner at Home

Part of the fun of Cracker Barrel is choosing your sides. To recreate the experience at home, pick one main plate and three country sides. A classic combination is Sunday Homestyle Chicken with hashbrown casserole, green beans, and fried apples, served with corn muffins and biscuits on the table.

Many of the sides on this list cook entirely on the stovetop and hold well on low heat, so you can make them ahead and focus on the main dish right before dinner. Finish with Coca-Cola cake or peach cobbler and a scoop of vanilla ice cream.

Make-Ahead Tips for the Holidays

Several of these recipes are perfect for holiday hosting. Hashbrown casserole and sweet potato casserole can both be assembled the day before and baked when guests arrive. Bake the cornbread for your dressing two days ahead so it has time to dry out.

Pinto beans and green beans taste even better reheated the next day, and coleslaw needs time in the fridge anyway. Biscuit dough can be cut and frozen on a baking sheet, then baked straight from frozen with a few extra minutes in the oven.