This is the chicken fried steak recipe I’ve been using for years and years. With a crispy golden brown breading and a rich, creamy gravy, what could be more comforting than this?
Why this recipe works
I think the secret to the best chicken fried steak comes down to the double dredge. This creates that thick, golden brown crust that crunches and crackles, even beneath a bed of creamy gravy.
Now, let’s not get it twisted, there is no chicken involved with chicken fried steak. It’s essentially a crispy coated cube steak that’s dredged and fried, made similar to how you’d make good ole fried chicken. It’s a Southern comfort food classic that’s smothered in creamy gravy. You may have even heard of it as country fried steak, though that typically uses a brown gravy instead of a milk based gravy like we’re using today.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
STEAK – Cube steak is ideal for chicken fried steak because it’s already tenderized and cooks quickly. Top round or bottom round steak can be substituted if needed. Be sure to pound them thin to about 1/4 inch thickness if you do substitute, just as you would with cube steak. This helps break down the muscle fibers so you have tender beef instead of chewy beef.
BREADING – The flour breading gives your chicken fried steak its signature crispy, golden brown coating. We’ll be doubled breading it so that it’s nice and thick. You can substitute the buttermilk with milk if that’s what you have on hand. We’re using 1 tablespoon of hot sauce here, which gives it a very mild kick of flavor. It will not be spicy if you’re worried about that! Though you can always kick it up a notch or two if you want the extra heat.
How to Make Chicken Fried Steak
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Line a baking sheet with paper towels and place a wire rack over the top.
TIP – Placing the cooked steaks on a wire rack as opposed to directly on paper towels will keep the bottom of the steaks from getting soggy. - Pound the steaks to about 1/4-inch thickness.
- In the first breading tray or shallow bowl, combine 2 cups of flour, baking powder, baking soda, pepper, and salt.
- In a second breading tray or shallow bowl, whisk together the buttermilk, egg, hot sauce, and garlic.
- Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
- In a deep cast-iron skillet, heat enough oil to come about an inch up the sides over medium heat to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on wire rack over paper towels.
Milk Gravy
- Drain the oil from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
- Return the skillet to medium-low heat with the reserved oil. Whisk the 1/4 cup of flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the roux. Cook for a moment, until the flour smells like pie crust, then begin whisking in the milk.
- Raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks and potatoes to serve.
Frequently Asked Questions & Expert Tips
It’s called chicken fried steak because the steak is breaded and fried the same way you would fry chicken. It’s all about the cooking method!
This usually happens if you don’t whisk your flour in completely. Be sure to give it a good whisk until it’s fully incorporated. While still whisking, add the milk slowly.This usually happens if you don’t whisk your flour in completely. Be sure to give it a good whisk until it’s fully incorporated. While still whisking, add the milk slowly.
The steak cooks rather quickly, as it’s pretty thin. After about 3-5 minutes on each side, the breading should be golden brown, and your steak should be cooked through.
Although the names are used interchangeably, there are a few differences between the two. The most obvious difference is the gravy. Chicken fried steak is known for its creamy white gravy, whereas with country fried steak, you’ll typically use a brown gravy. Chicken fried steak is usually doubled breaded, therefore it tends to have a thicker crust. Otherwise, the two are quite similar.
Store cooled leftovers in an airtight container kept in the refrigerator for up to 4 days. To reheat, place the breaded steaks on a baking pan lined with a wire rack. This will help heat circulate around it and keep it from being soggy on the bottom. Heat in a 375F until warmed through, about 10-15 minutes.
Serving Suggestions
Serve your chicken fried steak with a heaping side of mashed potatoes along with some green beans, broccoli, corn, mac and cheese, or coleslaw.
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Chicken Fried Steak
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 2 pounds beef cube steaks 4 (1/2-pound) patties
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon black pepper
- ¾ teaspoon salt
- 1 ½ cups buttermilk
- 1 large egg
- 1 Tablespoon hot sauce
- 2 cloves garlic minced
- canola or vegetable oil for frying
Milk Gravy:
- ¼ cup all-purpose flour
- 4 cups whole milk
- Kosher salt and freshly ground black pepper to taste
Things You’ll Need
- Breading trays or shallow bowls
Before You Begin
- We suggest heating the oil over medium heat so that the oil temperature doesn’t raise too quickly, resulting in burning the oil and your steaks.
- To help the gravy cook faster, measure out the milk at the beginning and leave it out to come to room temperature.
Instructions
- Line a baking sheet with paper towels and place a wire rack over the top.
- Pound the steaks to about 1/4-inch thickness.2 pounds beef cube steaks
- In the first breading tray or shallow bowl, combine 2 cups of flour, baking powder, baking soda, pepper, and salt.2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon black pepper, 3/4 teaspoon salt
- In a second breading tray or shallow bowl, whisk together the buttermilk, egg, hot sauce, and garlic.1 1/2 cups buttermilk, 1 large egg, 1 Tablespoon hot sauce, 2 cloves garlic
- Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
- In a deep cast-iron skillet, heat enough oil to come about an inch up the sides over medium heat to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on wire rack over paper towels.canola or vegetable oil for frying
Milk Gravy:
- Drain the oil from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
- Return the skillet to medium-low heat with the reserved oil. Whisk the 1/4 cup of flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the roux. Cook for a moment, until the flour smells like pie crust, then begin whisking in the milk. Raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks and potatoes to serve.1/4 cup all-purpose flour, 4 cups whole milk, Kosher salt and freshly ground black pepper to taste
Expert Tips & FAQs
- Placing the cooked steaks on a wire rack as opposed to directly on paper towels will keep the bottom of the steaks from getting soggy.
- Store cooled leftovers in an airtight container kept in the refrigerator for up to 4 days. To reheat, place the breaded steaks on a baking pan lined with a wire rack. This will help heat circulate around it and keep it from being soggy on the bottom. Heat in a 375F until warmed through, about 10-15 minutes.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post was originally published on this blog on October 31, 2010.
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Amanda says
Thank you Katie and ingrid!
Ingrid says
Looks good! My kiddos would totally gobble that right up and ask for seconds!
~ingrid
Katie @ This Chick Cooks says
All of your recipes look so yummy. I am now your newest follower.
Amanda says
Thanks so much you guys! I love it too :)
Tasty Eats At Home says
I am a born and raised Texan, but I didn't try this dish until I was an adult. It's one of my favorites. I haven't had it since i went gluten free…you've reminded me I need to get on that!
Leslie says
Oh my..I have not had chicken fried steak in forever! YUM
Anonymous says
You should try this with a milk gravy…that will make it a "true" chicken fried steak. Great recipe.
Biz says
Yep, I never grew up with chicken fried steak either, but my husband had it on a business trip in Texas in his mid-20's – needless to say it is pure comfort food!
And while some recipes called for round steak, I always make mine with cube steak too – I think the meat is extra tender that way.
Um, and I may cook it in our deep fat fryer – I think it holds a temperature better and it never comes out greasy.
Hope you are doing well Amanda!
RecycleCindy says
Oh that looks so tasty. Thanks for sharing the wonderful recipe and details.
Lana @ Never Enough Thyme says
Wow, you're making me crave some good, down home comfort food, Amanda! I like chicken fried steak as well as what we in the south call "country fried" steak – a little different preparation but similar concept. I could go for a big plate full of this right now!
Cajun Chef Ryan says
Amanda, for sure, chicken fried steak is always a comfort food. Used to sell it as a special once a week and always sold out every time it was on the menu.
Barbara @ Modern Comfort Food says
This recipe is a trip down memory lane for me. I haven't had chicken fried steak in eons and now want to turn that around pronto. Great post, Amanda!
Mags @ the Other Side of 50 says
That there is comfort food at its finest. Looks delicious Amanda.
Nutmeg Nanny says
This looks great! When I got to Cracker Barrel it's the only thing I get. I love love love love it!
Melissa says
I love this! I've made it before and I bombed. Thank you so much for this recipe!
Barbara Bakes says
Love how crispy and golden yours is. My dad loves to order chicken fried steak at restaurants.
jose manuel says
Un buen filete es lo mejor del mundo, y los tuyos se ven ricos, ricos.
Sue says
This looks SO GOOD, especially after too much Halloween candy!
Minny says
My mom used to make round steak like this.. she cut the steaks in pieces & dredged them in flour, then dipped in a milk/egg mixture & back into the flour. It probably took a little longer to cook through than the cube steakes since it was cut thicker. I grew up on this type of food.
Frieda says
I love comfort foods! Like you, I haven't tried this till I was older. I haven't tried making it…yet. Thanks!