This Chicken Fried Steak is juicy, flavorful, and incredibly easy to make. Whether you're cooking for the family or meal prepping for the week, this recipe delivers every single time. It's about to become one of your go-to favorites!
Did You Know?
Pro Tips
Frequently Asked Questions
1. What cut of steak is used for chicken fried steak?
Cube steak (top round that has been mechanically tenderized) is the traditional cut. It is affordable and the tenderizing process makes it perfect for the thin, breaded preparation.
2. Why is it called chicken fried steak if there is no chicken?
The name refers to the cooking method — the steak is breaded and fried the same way as Southern fried chicken. It is a beef steak cooked using the chicken-frying technique.
3. What is the breading process?
Dredge in seasoned flour, dip in beaten egg mixed with buttermilk, then back in flour. This double-flour technique creates the thick, craggy crust that is the hallmark of great chicken fried steak.
4. What makes the cream gravy?
After frying the steaks, make gravy in the same skillet using the drippings, flour, milk, salt, and lots of black pepper. The fond from frying gives the gravy incredible flavor.
5. How do I tenderize cube steak further?
Pound it with a meat mallet to about ¼ inch thickness. This breaks down additional tough fibers and creates more surface area for the crispy coating to adhere.
6. What oil is best for frying?
Vegetable or canola oil in a cast iron skillet with about ½ inch depth. The oil should reach 350 degrees before adding the breaded steak. Cast iron holds temperature best.
7. How long do I fry chicken fried steak?
About 3-4 minutes per side until the coating is deep golden brown and crunchy. Do not flip more than once — lifting disrupts the crust formation.
8. Is chicken fried steak a Southern dish?
Yes — it originated in Texas where German and Austrian immigrants adapted their schnitzel tradition using local beef and Southern frying techniques. It is now a Southwestern comfort food staple.
9. What sides go with chicken fried steak?
Mashed potatoes smothered in cream gravy, corn on the cob, green beans, biscuits, and coleslaw are the classic Southern accompaniments.
10. How much cream gravy should I make?
Plan about ⅓ cup of gravy per serving. Use 3 tablespoons of pan drippings and flour with 2 cups of milk for enough gravy to generously cover 4 steaks.
Watch How to Make This
Chicken Fried Steak
Ingredients
Method
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For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 ½ teaspoons black pepper, paprika, and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
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Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
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Heat the oil in a large skillet over medium heat until it reaches 350° F. Cook the meat, 2 pieces at a time until the edges start to look golden brown, about 3 minutes on each side. Remove the meat to a wire rack over a baking tray. Repeat until all the meat is cooked.
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After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add ¼ cup of the grease back to the skillet and allow it to heat up.
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For the gravy:
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When the grease is hot add 1 tablespoon of butter and sprinkle the flour evenly over the grease. Using a spoon, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
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Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure the gravy is sufficiently seasoned.
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This recipe is a great comfort food that is perfect for any occasion. The crispy texture of the steak combined with the creamy gravy and mashed potatoes makes for a satisfying meal that the whole family will enjoy. So, give this recipe a try and enjoy a taste of the south in your own home.
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Enjoy your Chicken Fried Steak with Gravy!
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Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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