This chicken fried steak is pure comfort food heaven. Tender cube steaks get dunked in seasoned flour, fried until perfectly golden brown and crispy, then smothered in a cream gravy.
My husband grew up eating this on chilly nights, and it still makes him feel instantly at home. It’s the kind of dinner that makes you want to grab a big fork (and maybe some stretchy pants). Simple, cozy, and packed with flavor in every bite.
Chicken fried steak comes from Southern cooking, inspired by German and Austrian wiener schnitzel. Texans swapped pork or veal for beef cube steaks and topped them with creamy gravy. Despite the name, there is no chicken, it is breaded and fried like fried chicken. It’s commonly known as Country Fried Steak.
We serve this for breakfast, lunch or dinner. Just switch out the sides for whatever meal you’re making!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
Would you like to save this recipe?
Why you’ll love this recipe
This chicken fried steak is the definition of cozy, down-home cooking. It’s quick enough for a weeknight but tastes like a Sunday dinner. Juicy, tender steaks get fried to crispy perfection, then smothered in creamy country gravy. It’s a total crowd-pleaser that works year-round. You can keep it classic or give it your own twist with extra spices in the breading or different gravy add-ins.
What to serve with Chicken Fried Steak
Chicken fried steak is usually served with creamy mashed potatoes and a big scoop of gravy on top. Add some green beans or fluffy biscuits to keep it classic, or lighten things up with coleslaw or a fresh salad to balance all that crispy, savory goodness.
If you are making chicken fried steak for breakfast, go all in with buttery biscuits, scrambled eggs, and crispy hash browns. A side of sausage gravy or country gravy is a must, and a little fresh fruit on the plate keeps it from feeling too heavy.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Cube steak. A tenderized cut of beef that fries up crispy on the outside while staying juicy inside. If you cannot find cube steak, use thin-cut sirloin or round steak and pound it with a meat mallet.
- Flour. The base of the crispy coating. All-purpose flour gives the best texture.
- Buttermilk. Tenderizes the meat and helps the breading get extra crispy. No buttermilk? Use whole milk with a teaspoon of vinegar or lemon juice.
- Hot sauce. Adds a little kick without making the steak spicy. Skip it if you prefer.
- Seasoning salt. Brings extra flavor to the breading. Mix salt, garlic powder, and paprika if you do not have seasoning salt.
- Baking soda and baking powder. Help the breading puff slightly for more crunch.
- Butter. Key for rich, creamy gravy.
- Milk. Whole milk makes the gravy thick and velvety. Add a splash of cream if using lower-fat milk.
How to make Chicken Fried Steak
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped: Pat the steaks dry with paper towels. Season with ½ teaspoon seasoning salt and ½ teaspoon pepper. Let sit 5 to 10 minutes, then pat dry again.
Set up the breading station: In one shallow bowl, mix flour, 1 teaspoon seasoning salt, 1 teaspoon black pepper, paprika, onion powder, baking soda, and baking powder. In another, whisk buttermilk, hot sauce, and eggs.
Bread the steaks: Dip each steak in the seasoned flour mixture, shake off excess, dip in egg mixture, then coat in flour again. Set aside and let rest while making gravy.
Cook the steaks: Heat ¼ inch oil in a cast iron or heavy skillet over medium-high until shimmering (about 320°F). Fry two steaks at a time for 3 to 4 minutes per side without moving, until golden and crispy. Check internal temp reaches 145-155°F. Transfer to a wire rack and repeat.
How to make Country Gravy
Melt butter in a medium saucepan over medium heat. Stir in flour and cook 1 minute. Slowly whisk in milk until smooth, then kosher salt and black pepper to taste. Cook until thickened, and the gravy is smooth – about 5 minutes. Cover and keep warm.
Serve: Plate steaks with mashed potatoes or vegetables and spoon warm gravy over the top.
Troubleshooting Guide – Common Problems and Solutions
- Breading falling off. Pat the steaks dry before dredging and press the flour coating into the meat so it sticks. Let the breaded steaks rest for a few minutes before frying.
- Not crispy enough. Oil may not be hot enough. Heat to 350°F and fry in batches without crowding the pan.
- Steaks are tough. Cube steaks can vary in tenderness. If they seem chewy, pound them a little thinner before breading.
- Gravy too thin. Simmer longer to thicken or whisk in a little more flour.
- Gravy too thick. Whisk in a splash of milk until you reach the consistency you like.
- Breading burns before meat cooks. Heat may be too high, lower slightly and fry a bit longer.
Frequently Asked Questions
Can I use a different cut of meat?
Cube steak is traditional, but you can use tenderized round steak or sirloin pounded thin.
Can I make this ahead of time?
Chicken fried steak is best enjoyed fresh, but you can keep the fried steaks warm in a 200°F oven for up to 30 minutes before serving.
What oil is best for frying?
Vegetable oil, canola oil, or peanut oil all work well since they have a high smoke point and neutral flavor.
Kylee’s Notes
- Dry the steaks well. Pat steaks thoroughly with paper towels before breading. The drier they are, the better the coating will stick.
- Let the coating set. After breading, let the steaks rest for a few minutes before frying.
- Check your oil temp. Use a thermometer and aim for 350°F. Too hot and the breading will burn, too cool and it will soak up oil.
- Keep batches warm. Place cooked steaks on a wire rack in a low oven while frying the rest so everything stays hot and crispy.
- Buttermilk is best. Whole milk works in a pinch, but buttermilk’s thicker texture helps tenderize the beef and gives a better crust.
- Gravy matters. Whole milk makes the richest gravy, but you can use lower-fat milk and add a few tablespoons of cream. If the gravy gets too thick as it sits, whisk in a splash of milk to loosen it.
- Do not crowd the pan. Fry only two steaks at a time so the coating stays crisp and the breading does not fall off.
- Flip only once. Moving the steaks too much can cause the breading to break apart, so let them cook undisturbed until ready to turn.
How to store leftovers
Refrigerator
Store leftover steaks in an airtight container in the fridge for up to 3 days. Keep gravy in a separate container so the breading stays crisp.
Freezer
Not the best for freezing – the breading softens after thawing. If you do freeze, wrap each cooled steak tightly in plastic, then place in a freezer bag for up to 2 months. Thaw in the fridge before reheating.
More homestyle recipes to love:
- Oven Fried Chicken. Crispy, with a perfect crust, and juicy meat. This Oven Fried Chicken is my go-to. Perfect for family dinners, or bringing to a pot luck!
- Meatloaf. A juicy meatloaf recipe, packed with flavor and a real family pleaser this is the best meatloaf to make when you need comfort food!
- Hamburger Steaks with Onion Gravy. Hamburger Steaks with Onion Gravy are a classic comfort food that’s ready in just 30 minutes! Juicy hearty, and packed with flavor, you can’t go wrong!
- Smothered Pork Chops. Smothered pork chops are tender & juicy, covered in a flavorful sauce. Slow-cooked while you do other things. A great family dinner!
- Southern Green Beans. Perfectly tender and packed with savory goodness, they’re the ultimate side dish for any meal.
Get free recipes in your inbox!
Find me on Pinterest, Facebook & Instagram.
If you make this recipe, please comment and let me know how it turned out and leave a star rating!
Chicken Fried Steak (with Country Gravy)
Recommended Equipment
- Cast iron skillet (or heavy-bottomed skillet)
- Shallow bowls (for dredging)
- Medium saucepan ( )
Ingredients
- 4 cube steaks (about 1 ½ pounds)
- 1 1/3 cups all-purpose flour
- 1 ½ teaspoons seasoning salt (divided – we use it to season the steaks, and in the seasoned flour.)
- 1 ½ teaspoons pepper (divided – we use it to season the steaks, and in the seasoned flour.)
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ cups buttermilk (see note)
- 1 teaspoon hot sauce
- 3 large eggs
Gravy
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 ½ cups whole milk
- 1 teaspoon pepper (plus more to taste)
- ¼ teaspoon salt (plus more to taste)
Other
- oil for frying (about 1 cup)
Directions
- Get prepped: Pat dry 4 cube steaks very well with paper towels. Season them with ½ teaspoon 1 ½ teaspoons seasoning salt and ½ teaspoon 1 ½ teaspoons pepper. Let them sit for 5 to 10 minutes, then pat dry again.
- Set up your breading station: In a shallow bowl, mix the 1 1/3 cups all-purpose flour, 1 teaspoon 1 ½ teaspoons seasoning salt, 1 teaspoon 1 ½ teaspoons pepper, 1 teaspoon paprika, ½ teaspoon onion powder, ½ teaspoon baking soda, and ½ teaspoon baking powder. In a second shallow bowl, whisk together the 1 ½ cups buttermilk, 1 teaspoon hot sauce, and 3 large eggs.
- Bread the steaks: Dip each cube steak into the flour mixture, making sure it’s fully coated, then shake off any excess. Dip it into the egg mixture, then coat it again in the flour mixture. Set on a plate and repeat with the remaining steaks. Let them rest while you make the gravy.
- Make the gravy: Melt 4 tablespoons butter in a medium saucepan over medium heat. Stir in 4 tablespoons all-purpose flour and cook for about 1 minute. Slowly whisk in 2 ½ cups whole milk , making sure there are no lumps. Add 1 teaspoon pepper and ¼ teaspoon salt, then cook until thickened, about 5 minutes. Cover and keep warm while frying the steaks.
- Cook the steaks: Heat about ¼ inch of oil for frying in a cast iron or heavy-bottomed skillet over medium-high heat. The oil should shimmer but not smoke – aim for about 320°F if using a thermometer.
- Carefully place two steaks into the hot oil. Let them cook for 3 to 4 minutes per side without moving them, until the breading is golden brown and crispy. Check that the internal temperature reaches 145-155°F. Transfer to a wire rack and repeat with the remaining steaks.
Serve
- Serve: Serve immediately with mashed potatoes and vegetables, if desired. Spoon the warm gravy over the steaks before serving. Devour.
Would you like to save this recipe?
Notes
- Dry the steaks well. Pat steaks thoroughly with paper towels before breading. The drier they are, the better the coating will stick.
- Let the coating set. After breading, let the steaks rest for a few minutes before frying.
- Check your oil temp. Use a thermometer and aim for 350°F. Too hot and the breading will burn, too cool and it will soak up oil.
- Keep batches warm. Place cooked steaks on a wire rack in a low oven while frying the rest so everything stays hot and crispy.
- Buttermilk is best. Whole milk works in a pinch, but buttermilk’s thicker texture helps tenderize the beef and gives a better crust.
- Gravy matters. Whole milk makes the richest gravy, but you can use lower-fat milk and add a few tablespoons of cream. If the gravy gets too thick as it sits, whisk in a splash of milk to loosen it.
- Do not crowd the pan. Fry only two steaks at a time so the coating stays crisp and the breading does not fall off.
- Flip only once. Moving the steaks too much can cause the breading to break apart, so let them cook undisturbed until ready to turn.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Leave a Reply