Cracker Barrel may be known for its rocking chairs, country store charm, and hearty Southern fare—but not every dish on the menu hits the mark. While some classics continue to win over diners, others have left customers less than impressed. From soggy sides to overcooked entrees, certain items consistently earn complaints for lacking flavor, freshness, or the home-cooked comfort the brand promises. Whether you’re a longtime fan or a first-time visitor, it helps to know what to skip. Based on customer reviews and food critic feedback, here are the 15 Cracker Barrel dishes that continue to disappoint hungry diners.
1. Southern Fried Chicken
Customers expecting a crispy, flavorful classic often walk away wondering where the seasoning went. The excessive grease leaves napkins soaked and appetites diminished, while the bland coating fails to deliver that signature Southern kick.
At a whopping 1,640 calories and sky-high sodium levels, this dish doesn’t just disappoint your taste buds—it alarms your health consciousness too. Many diners report the chicken sometimes arrives with perfectly golden skin but undercooked meat inside.
Long-time patrons remember when this dish was a highlight rather than a letdown, suggesting quality control issues might be behind its fall from grace.
2. Bacon and Egg Breakfast Platters
Morning hunger quickly turns to regret for health-conscious diners facing these deceptively heavy breakfast combinations. What looks like a hearty start to the day often arrives swimming in grease with bacon either too crispy or uncomfortably rubbery.
The eggs frequently lack seasoning, requiring liberal salt and pepper application just to taste anything. Nutritional shock awaits those who check the numbers—some variations pack nearly an entire day’s worth of calories and saturated fat before noon.
Customers particularly note the disconnect between the appetizing menu photos and the lackluster reality that arrives at their table.
3. Mashed Potatoes
Nothing says comfort food quite like mashed potatoes—unless they’re the disappointingly bland version served at some Cracker Barrel locations. Regular patrons lament the inconsistent texture that ranges from gluey and overprocessed to oddly lumpy, never quite hitting that perfect creamy sweet spot.
The flavor profile falls flat too, with many customers describing them as “glorified instant potatoes” lacking the buttery richness and garlic notes they crave. Some diners have even spotted potato flakes being prepared in the kitchen, confirming their suspicions.
When a side dish fails to complement main entrées, it’s a missed opportunity for an otherwise nostalgic dining experience.
4. Hashbrown Casserole Shepherd’s Pie
Combining two comfort food classics should be a slam dunk, but this fusion experiment leaves many scratching their heads. The identity crisis between hashbrown casserole and shepherd’s pie results in a confused dish where neither component shines.
Customers frequently mention the bland meat filling lacking the savory depth traditional shepherd’s pie delivers. The hashbrown topping often arrives soggy rather than achieving the crispy golden crown that makes the regular hashbrown casserole a Cracker Barrel favorite.
When innovation sacrifices the core qualities that make each original dish special, even adventurous eaters walk away underwhelmed.
5. Chicken N’ Dumplins
A Southern staple that consistently leaves customers asking the same question: “Where’s all the chicken hiding?” The sparse protein pieces swim in a sea of dumplings that often cross the line from tender to doughy and undercooked.
The broth lacks the rich, homemade quality many expect, instead tasting like it came from a powdered base. Temperature issues plague this dish too, with many reporting cold centers in the dumplings while the surrounding broth burns hot.
Long-time Southern cooks in particular express disappointment, noting their grandmothers would never serve such a watery, chicken-scarce version of this comfort classic.
6. French Toast Breakfast
The French toast at Cracker Barrel promises golden-brown perfection but delivers a soggy disappointment drenched in artificial-tasting syrup. The bread often arrives undercooked in the middle while paradoxically being overcooked and dry around the edges.
Sweet-toothed customers still find themselves overwhelmed by the cloying sweetness that masks any subtle vanilla or cinnamon notes. Nutritionally, it’s a morning disaster—some French toast breakfast combinations exceed 1,500 calories, nearly a full day’s recommended intake.
Breakfast enthusiasts particularly note how the accompanying sides like eggs and bacon often suffer from quality issues too, compounding the disappointment.
7. Pot Roast
Grandma’s pot roast this is not. Customers expecting fork-tender, juicy meat instead encounter tough, stringy beef that requires serious jaw work. The gravy, which should rescue even a slightly dry roast, lacks depth and often tastes like it came from a packet rather than pan drippings.
Vegetables accompanying the dish frequently suffer from inconsistent cooking—carrots remain hard while potatoes turn mushy. Seasoning appears to be an afterthought, with many diners reaching for the salt and pepper before taking a second bite.
For a restaurant built on country comfort food, missing the mark on this quintessential American dish leaves many questioning the kitchen’s commitment to quality.
8. Loaded Baked Potato
The “loaded” designation creates expectations this spud consistently fails to meet. Skimpy toppings—a sprinkle of cheese, a few bacon bits, and a dollop of sour cream—leave customers feeling shortchanged on what should be a generous side.
The potato itself often suffers from texture issues: either undercooked with a hard center or overcooked to mush. Temperature problems plague this dish too, with many reporting cold centers despite steaming exteriors.
Value-conscious diners particularly note the disappointing portion-to-price ratio, wondering how such a simple item with inexpensive ingredients can miss the mark on both quality and quantity.
9. Country Fried Steak
Country fried steak should be tender inside with a crispy, flavorful coating. Instead, many customers report wrestling with tough, gristly meat hidden beneath a thick, often soggy batter that slides off with each attempted bite.
The white gravy—a critical component—frequently disappoints with its paste-like consistency and artificial flavor notes. Some diners compare it to wallpaper paste with pepper specks, lacking the creamy, savory quality that defines proper country gravy.
When a dish requires this much sawing with a knife and leaves half the breading on the plate rather than the steak, it’s clear why it ranks high on customers’ disappointment list.
10. Carrots Side Dish
These orange vegetables bear little resemblance to the sweet, slightly firm carrots that make an ideal side dish. Customers consistently report receiving overcooked, mushy carrots that practically dissolve when pierced with a fork.
The flavor profile raises questions too—neither fresh and vibrant nor properly caramelized and sweet. Many suspect these are reheated from frozen rather than freshly prepared, given their waterlogged texture and washed-out taste.
When even a simple vegetable side can’t deliver basic quality, it reflects poorly on the restaurant’s overall commitment to fresh, properly prepared food that honors traditional country cooking.
11. Biscuits N’ Gravy with Meat
Biscuits should be the crown jewel at a country restaurant, yet Cracker Barrel’s version with gravy leaves many customers reaching for water glasses. The gravy often arrives alarmingly salty, overwhelming any subtle sausage or bacon flavors that should be the star.
The biscuits themselves frequently suffer from textural issues—either too dense and hockey-puck-like or crumbling apart before they reach your mouth. When topped with the thick, pasty gravy, the combination creates a heavy, one-dimensional dish lacking the comfort food magic customers crave.
Morning regulars particularly note the inconsistency between locations, suggesting quality control issues throughout the chain.
12. Cornbread Muffins
Cornbread should strike a perfect balance between sweet and savory with a moist interior. Unfortunately, Cracker Barrel’s muffins frequently miss this target by a country mile, arriving at tables dry enough to require a sip of water between bites.
The crumbly texture crosses the line from rustic to problematic, with many customers watching their muffins disintegrate before they can butter them. Flavor-wise, they lack the corn-forward taste that defines great cornbread, instead delivering a bland, slightly sweet profile that satisfies neither cornbread purists nor those seeking a sweet treat.
What should be a highlight of the bread basket consistently ranks as a skip-worthy offering.
13. Green Beans
Fresh green beans should snap with vibrant color and flavor, but Cracker Barrel’s version often arrives at tables as pale, olive-colored strings that have clearly spent too long in hot water. The texture crosses from tender into mushy territory, lacking any pleasant resistance when bitten.
Seasoning appears minimal beyond a hint of salt and possibly bacon, missing the opportunity to showcase traditional Southern flavors like onion, garlic, or herbs. Many customers suspect these vegetables come from cans rather than fresh produce based on their uniform soft texture.
When even simple vegetable sides can’t deliver basic quality, it suggests corner-cutting that undermines the restaurant’s country cooking reputation.
14. Country Fried Shrimp
Seafood at a country kitchen raises eyebrows, but Cracker Barrel’s attempt at fried shrimp particularly disappoints. The heavy, thick batter overwhelms the delicate shrimp flavor, creating what many describe as “fried dough with a hint of seafood.”
Oil saturation presents the biggest problem, with many customers reporting napkins turned translucent after blotting their meal. The shrimp itself often lacks freshness, sometimes arriving with a slight ammonia undertone that suggests questionable quality or improper storage.
When paired with equally disappointing tartar sauce that tastes predominantly of mayonnaise, this dish makes customers wonder why they didn’t stick with the restaurant’s traditional land-based offerings.
15. Chicken Pot Pie
A properly executed pot pie offers the perfect balance of flaky crust, creamy filling, and tender chicken chunks. Cracker Barrel’s version struggles with all three elements, according to disappointed diners.
The crust presents a particular challenge—often soggy on the bottom while simultaneously too hard around the edges. Inside, the filling frequently suffers from overwhelming saltiness that masks other flavors, with some customers reporting it contains nearly a day’s worth of sodium in one serving.
Vegetable distribution creates another frustration, with some bites containing nothing but sauce while others are all carrots or peas, suggesting poor filling preparation and quality control.
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