Chicken Fried Steak is a comforting Southern classic featuring tenderized beef coated in a crisp, golden crust and smothered in creamy gravy.
Despite the name, there’s no chicken in this dish—“chicken fried” refers to the cooking method, similar to how fried chicken is prepared. Serve it with mashed potatoes, biscuits, or your favorite sides for a hearty, satisfying meal.
Kitchen Equipment Needed
- Large skillet (cast iron preferred)
- Shallow bowls or pie pans (for dredging stations)
- Whisk
- Tongs
- Meat mallet or rolling pin (if tenderizing your own steaks)
Ingredients Overview
- Cubed steak: Typically top round or sirloin that’s been mechanically tenderized. You can also buy steaks and tenderize them at home.
- Seasoned flour: Forms the base of the crispy coating.
- Egg and milk mixture: Helps the flour adhere to the steak.
- Oil (or oil/butter combination): For frying. A neutral oil or peanut oil is often used.
- Cream gravy: Made from the pan drippings, flour, and milk. It’s seasoned with salt, pepper, and sometimes a hint of cayenne.
Ingredients
For the steak:
- 4 cubed steaks (about 4–6 oz each)
- 2 cups all-purpose flour
- 1 teaspoon baking powder (optional, helps with crispiness)
- 1 teaspoon baking soda (optional, helps with crispiness)
- 1 teaspoon salt
- 1/2 teaspoon black pepper (plus more to taste)
- 1/2 teaspoon garlic powder (optional)
- 1 teaspoon paprika (optional, for color and flavor)
- 2 large eggs
- 1 cup milk (whole or buttermilk)
- Vegetable oil (or peanut oil) for frying
For the gravy:
- 2 tablespoons pan drippings (reserved after frying)
- 2 tablespoons all-purpose flour
- 2–3 cups milk (whole milk preferred)
- Salt and pepper, to taste
Directions
- Prepare the dredging stations:
- In one shallow bowl, whisk together the flour, baking powder, baking soda (if using), salt, pepper, garlic powder, and paprika.
- In a second bowl, whisk the eggs with 1 cup milk.
- Dredge the steaks:
- Pat the cubed steaks dry with a paper towel.
- Dip each steak first in the flour mixture, shaking off any excess.
- Then dip it into the egg mixture, letting the excess drip off.
- Return the steak to the flour mixture, pressing it in to ensure a thorough coating. Set aside on a plate or wire rack.
- Heat the oil:
- Heat about 1/2 inch of oil in a large skillet over medium-high heat. The oil should reach around 350°F (175°C) for optimal frying.
- Fry the steaks:
- Carefully place the coated steaks into the hot oil. Fry for about 3–4 minutes per side, or until golden brown and crispy.
- Transfer the steaks to a paper towel-lined plate or wire rack to drain excess oil. Keep them warm.
- Make the gravy:
- Carefully pour off most of the frying oil, leaving about 2 tablespoons of drippings in the skillet.
- Reduce the heat to medium-low. Stir in the flour, whisking continuously to form a roux. Cook for 1–2 minutes until lightly browned.
- Gradually whisk in the milk, about 1/2 cup at a time, until smooth and thickened. Add more milk if you prefer a thinner gravy.
- Season with salt and a generous amount of black pepper (plus a pinch of cayenne if you like a little spice).
- Serve:
- Plate each steak and spoon the hot gravy over the top. Serve immediately with mashed potatoes, biscuits, or your choice of side dishes.
Prep Time
20 minutes
Cook Time
20–25 minutes
Total Time
40–45 minutes
Nutrition (per serving, 4 servings)
- Calories: ~600
- Protein: ~35g
- Fat: ~30g
- Carbohydrates: ~45g
- Fiber: ~2g
- Sugar: ~5g
Expert Tips
- Tenderize your own steaks: If you can’t find cubed steak, use round or sirloin steak. Pound it with a meat mallet until thin and tender.
- Double dredge for extra crispiness: Dipping the steak twice in flour guarantees a crunchy exterior.
- Control the heat: Adjust the burner to keep the oil temperature consistent. Too hot and the coating may burn; too cool and it may become greasy.
FAQs
Can I use buttermilk instead of milk?
Absolutely! Buttermilk adds extra flavor and helps tenderize the steaks further.
What if I don’t have cubed steak?
You can tenderize top round or sirloin. Pound both sides with a meat mallet until about 1/4-inch thick.
Can I bake chicken fried steak?
For a healthier option, you can bake at 400°F (200°C) for about 20 minutes, flipping halfway. However, it won’t be as crisp as the fried version.
Storing & Reheating
- Storing: Place leftovers in an airtight container and refrigerate for up to 3 days.
- Reheating: Reheat in a 350°F (175°C) oven on a wire rack or baking sheet until warmed through (about 10–15 minutes). The gravy is best reheated gently on the stovetop with a splash of milk if needed.
Substitutions & Variations
- Gluten-free: Use a gluten-free flour blend.
- Spice it up: Add a pinch of cayenne pepper or hot sauce to the dredge or egg mixture.
- Country fried steak: Some variations omit the egg dip or use a different gravy base, often a brown onion gravy.
Best Chicken Fried Steak
Chicken Fried Steak is a comforting Southern classic featuring tenderized beef coated in a crisp, golden crust and smothered in creamy gravy.
Equipment
- - Large skillet (cast iron preferred)
- - Shallow bowls or pie pans (for dredging stations)
- Whisk
- Tongs
- - Meat mallet or rolling pin (if tenderizing your own steaks)
Ingredients
- **For the steak:**
- - 4 cubed steaks about 4–6 oz each
- - 2 cups all-purpose flour
- - 1 teaspoon baking powder optional, helps with crispiness
- - 1 teaspoon baking soda optional, helps with crispiness
- - 1 teaspoon salt
- - 1/2 teaspoon black pepper plus more to taste
- - 1/2 teaspoon garlic powder optional
- - 1 teaspoon paprika optional, for color and flavor
- - 2 large eggs
- - 1 cup milk whole or buttermilk
- - Vegetable oil or peanut oil for frying
- **For the gravy:**
- - 2 tablespoons pan drippings reserved after frying
- - 2 tablespoons all-purpose flour
- - 2–3 cups milk whole milk preferred
- - Salt and pepper to taste
Instructions
- **Prepare the dredging stations:**
- - In one shallow bowl, whisk together the flour, baking powder, baking soda (if using), salt, pepper, garlic powder, and paprika.
- - In a second bowl, whisk the eggs with 1 cup milk.
- **Dredge the steaks:**
- - Pat the cubed steaks dry with a paper towel.
- - Dip each steak first in the flour mixture, shaking off any excess.
- - Then dip it into the egg mixture, letting the excess drip off.
- - Return the steak to the flour mixture, pressing it in to ensure a thorough coating. Set aside on a plate or wire rack.
- **Heat the oil:**
- - Heat about 1/2 inch of oil in a large skillet over medium-high heat. The oil should reach around 350°F (175°C) for optimal frying.
- **Fry the steaks:**
- - Carefully place the coated steaks into the hot oil. Fry for about 3–4 minutes per side, or until golden brown and crispy.
- - Transfer the steaks to a paper towel-lined plate or wire rack to drain excess oil. Keep them warm.
- **Make the gravy:**
- - Carefully pour off most of the frying oil, leaving about 2 tablespoons of drippings in the skillet.
- - Reduce the heat to medium-low. Stir in the flour, whisking continuously to form a roux. Cook for 1–2 minutes until lightly browned.
- - Gradually whisk in the milk, about 1/2 cup at a time, until smooth and thickened. Add more milk if you prefer a thinner gravy.
- - Season with salt and a generous amount of black pepper (plus a pinch of cayenne if you like a little spice).
- **Serve:**
- - Plate each steak and spoon the hot gravy over the top. Serve immediately with mashed potatoes, biscuits, or your choice of side dishes.
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