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!
About This Recipe
Here's what most home cooks miss about chicken fried steak: the cube steak you buy matters more than your breading technique. Look for cube steak that's been tenderized with a mechanical tenderizer creating cross-hatch marks about ⅛-inch apart. Many grocery stores use needle tenderizers that create tiny holes instead – this makes the meat fall apart during the double-dredging process. The cross-hatch pattern from proper cube steak creates ridges that grab onto your flour mixture and hold the breading during frying. When I'm testing cube steak at the store, I look for pieces where you can clearly see the uniform diamond pattern pressed into the surface. If it looks like it was just poked with holes, skip it. This is why some chicken fried steaks have that perfect crispy coating that stays put, while others end up with breading that slides right off. The meat preparation is doing half the work before you even start cooking.
Ingredients for Chicken Fried Steak
- Chicken Fried Steak:
- 2 cups whole milk
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons seasoned salt
- Freshly ground black pepper
- ¾ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 2 pounds top sirloin steak
- Kosher salt
- ½ cup canola or vegetable oil
- Gravy:
- 1 tablespoon butter
- ⅓ cup all-purpose flour
- 2 cups whole milk
- ½ teaspoon seasoned salt
- Freshly ground black pepper
- Mashed potatoes, for serving
How to Make Chicken Fried Steak
- 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.
- 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.
- 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.
- 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.
- For the gravy:
- 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.
- 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.
- 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.
- Enjoy your Chicken Fried Steak with Gravy!
- Reverse Seared Steak
- Air Fryer Steak
- Steak Bites and Gnocchi
- Philly Cheesesteak
What to Serve With Chicken Fried Steak
The crispy, peppery coating on this chicken fried steak begs for something cool and creamy alongside it. My buttermilk mashed potatoes are the perfect match - they soak up that golden gravy beautifully while providing a smooth contrast to all that crunch.
For vegetables, I love serving buttery green beans or honey-glazed carrots that bring just a touch of sweetness to balance the savory richness. The tender-crisp texture cuts through the heaviness of the fried steak, and those bright flavors keep your palate from getting overwhelmed.
A warm buttermilk biscuit on the side turns this into a true Southern feast that'll remind you why comfort food exists. The fluffy, tangy biscuit is perfect for mopping up every last drop of that creamy white gravy - trust me, you won't want to waste a single bit.
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.
Chicken Fried Steak Video
Chicken Fried Steak
Ingredients
Method
- 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.
- 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.
- 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.
- 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.
- For the gravy:
- 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.
- 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.
- 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.
- Enjoy your Chicken Fried Steak with Gravy!
- Air Fryer Steak
- Steak Bites and Gnocchi
Nutrition
Notes
Double-dredge your cube steak in seasoned flour, then buttermilk, then seasoned flour again. The first flour coating creates a base that helps the buttermilk adhere, while the second coating builds that thick, craggy crust that defines great chicken fried steak. Fry at exactly 325°F – any hotter and the breading burns before the meat heats through, any cooler and you get greasy coating. I learned this after ruining too many steaks trying to rush the process at higher heat. Buy cube steak from the butcher counter, not pre-packaged. Ask them to cube it fresh from bottom round – it'll be more tender and hold together better than the pre-packaged stuff that's been sitting around losing moisture. Press the breaded steak gently into the oil with a spatula for the first 30 seconds. This prevents the coating from puffing up and creating air pockets that make uneven browning and can cause the breading to separate from the meat.
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