Irresistible Chicken Fried Steak Recipe made with tender steak, coated in a thick batter, fried until crisp and golden brown, then smothered in the most delicious creamy white gravy. Made with simple, basic ingredients, this restaurant-quality country-fried steak is the perfect Southern comfort food for breakfast, lunch, or dinner.
If you love chicken fried chicken, then you are really going to love this classic chicken fried steak recipe. It is so incredibly flavorful and made with just a few simple ingredients!
What is Chicken Fried Steak
Chicken fried steak, aka country fried steak, is a hearty, filling, and delicious comfort dish and a staple in many Southern diners and restaurants.
The preparation involves taking cube steak, tenderizing it to increase its tenderness, dipping it in a buttermilk and egg wash mixture, dredging it in a seasoned flour mixture, dipping it in the buttermilk and egg wash mixture a second time, and then coating it again in the flour mixture. The coated steak is then fried, typically in a skillet, until it’s golden brown on both sides.
The gravy is usually a white gravy made from some of the pan drippings, milk, and flour and is seasoned and cooked until thick and creamy.
Why is it Called ‘Chicken Fried Steak’?
The name “chicken fried steak” comes from how it’s cooked, a method that is similar to that of fried chicken (despite the main ingredient being beef).
Key Ingredients
Find the printable recipe with measurements in the recipe card below.
- Buttermilk: A must-have ingredient for fried chicken. Buttermilk tenderizes the meat and flavors the breading.
- Eggs: The binding agent that helps the coating stick to the chicken.
- All-Purpose Flour: The flour sticks to the steak, creating a crispy golden-brown crust.
- Vegetable Oil: Peanut, canola, or grapeseed oil.
- Seasoning: Paprika, Onion Powder, Garlic Powder, Salt, and Black Pepper.
- Cube Steak: If you’ve never heard of cube steak, that’s ok. Read all about this unique, must-have ingredient below.
What is Cube Steak?
Cube steak (usually made with top round or top sirloin) is a cut of beef that’s been tenderized and flattened by pounding it with a meat tenderizer. This tenderizing process breaks down the meat’s fibers, making it more tender and quicker to cook, which is particularly beneficial for tougher cuts of beef. Cube steak is also less expensive compared to other premium cuts of beef, making it a more affordable option.
The name “cube steak” refers to the cube-shaped indentations left by this tenderization process, though it doesn’t mean the meat itself is in the shape of a cube.
Ingredients in Creamy White Gravy
- Leftover Oil/ Drippings: You’ll need approximately 3-4 tablespoons of the flavorful drippings left behind in the skillet after all of the steaks have been fried.
- All-Purpose Flour: To thicken the gravy
- Whole Milk: The creamy base.
- Beef Broth: The liquid base.
How to Make Chicken Fried Steak
1. Prepare the Marinade/Egg Wash Mixture: Whisk together the buttermilk, eggs, and one teaspoon of salt in a large bowl. Set aside.
2. Prepare the Steaks: Lay out a large sheet of plastic wrap over a large cutting board or clean countertop, then place 4-6 steaks on top. Next, lay another large piece of plastic wrap over the top of the steaks. Pound the steaks to even thickness with the smooth side of a meat mallet or use the bottom of a pan to press them down; pat the steaks dry with paper towels.
3. Marinate the Steaks: Place the steaks in the prepared marinade/egg wash mixture. Cover it with a lid or plastic wrap and refrigerate for 30 minutes.
4. Prepare the Breading: Whisk the flour, one teaspoon of salt, paprika, onion powder, garlic powder, and black pepper together on a plate or shallow bowl. Place a large cooling rack over a baking sheet and set aside.
5. Dredge the Steaks in the Flour Mixture: Use tongs or forks to drain one steak at a time from the buttermilk mixture. Place the steak in the flour mixture and dredge until completely coated, then transfer them to the cooling rack.
6. Dip the Steaks in Egg Wash, Then Coat in the Flour Mixture (again) – Dip the steaks one by one back into the buttermilk/egg wash mixture and drain, then dredge again in the flour mixture.
7. Rest: Transfer the breaded steaks to the cooling rack and let them rest for 10 minutes. This will help to allow the breading to stick to the steaks.
8. Heat the Oil: Fill a large skillet with approximately 3 inches of oil until it reaches 375 degrees Fahrenheit, and place a separate large cooling rack over a baking sheet.
9. Fry the Steaks: Fry two steaks at a time for 8-10 minutes, flipping them halfway through or until the breading is golden brown and the steak is cooked to your liking. Transfer the cooked steaks to the cooling rack or clean plate lined with paper towels to drain. Meanwhile, let the oil return to temperature before proceeding with the remaining steaks. When the last batch of steaks is frying, make the gravy.
How to Make the Gravy
1. Prepare the Roux: In a large saucepan set over medium to medium-high heat, add approximately three tablespoons of leftover frying oil. Whisk in the flour, salt, and black pepper until lightly golden.
2. Add the Beef Broth and Milk: Slowly whisk the beef broth into the roux, whisking the entire time to prevent lumps. Allow the gravy to come to a simmer, then stir in the milk.
3. Cook the Gravy Until Thickened: Simmer the gravy over low heat until the gravy has thickened to your liking.
Why Does the Breading Fall Off My Chicken Fried Steak?
- Overcrowding the Pan: Cooking too many steaks at once can lower the oil temperature (see below) and cause the steaks to stick to each other
- Oil temperature is too high or too cold: If the oil is too cold, the breading can absorb too much oil, becoming soggy. If it’s too hot, the outside can burn before the inside is cooked, causing the breading to harden and separate.
- Moving or flipping the steak too much while cooking: Once the steak is in the hot oil, avoid poking or moving it around until it is time to flip. Once the steak is flipped, avoid flipping too often.
What to Serve with Chicken Fried Steak
Chicken Fried Steak pairs well with a variety of side dishes. Ideally, the sides will balance the richness of the fried steak. Some of my favorite sides include:
- Mashed Potatoes
- Green Beans
- Corn on the Cob, Buttered Corn, or Creamed Corn
- Biscuits or Dinner Rolls
- Coleslaw
- Fried Okra
- Collard Greens
Storage
Transfer leftovers to an airtight container and place them in the refrigerator for 3-4 days. For best results, store the chicken fried steaks and gravy in separate containers to prevent the steaks from getting too soggy. If the gravy has thickened too much after being stored in the fridge, thin it out with a tablespoon of milk at a time until it is to your liking.
To retain its crispiness, reheat chicken fried steak in the oven, air fryer, or large skillet.
- Oven: Preheat the oven to 250 degrees F. Place the chicken fried steak on a wire rack set over a baking sheet and heat for 10-15 minutes or until heated through.
- Air Fryer: Preheat the air fryer to 350 degrees F. Arrange the leftover chicken fried steak in the air fryer basket in a single layer (make sure there’s a little space between each steak). Cook for 3-4 minutes, then flip over and cook for another 2-3 minutes.
- Skillet: Add a little oil to a large skillet set over medium heat. Place the steak in the skillet, then cover it with a lid. Cook for a few minutes on each side.
How to Freeze Chicken Fried Steak
Cool to room temperature, then wrap each piece of chicken fried steak individually in plastic wrap or aluminum foil. Place the wrapped pieces in a freezer-safe container or resealable ziplock bag —place in the freezer for up to 4 months. Freeze the creamy white gravy separately for up to 3-4 months. Thaw in the refrigerator before reheating.
More Southern Comfort Foods
- Nashville Hot Chicken
- Fried Okra Recipe
- Southern Collard Greens Recipe
- Cheese Grits
- Sweet Potato Pie Recipe
- Brunswick Stew
If you try making this Country Fried Steak Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
RECIPE CARD
Chicken Fried Steak (Country Fried Steak)
Ingredients
For the Chicken Fried Steak
- 3 cups buttermilk
- 2 large eggs
- 2 teaspoon salt - divided
- 6-8 beef cube steaks
- 3 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon Ground black pepper
- Vegetable oil for frying
For the Gravy
- 3 tablespoon oil/drippings
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon Ground black pepper
- 2 cups beef broth
- 2 cups whole milk
Instructions
- Whisk the buttermilk, eggs, and 1 teaspoon of salt together in a large bowl and set aside.
- Lay out a large sheet of plastic wrap on a cutting board or clean countertop, then lay 4-6 steaks on top and lay another large piece of plastic wrap on top.
- Pound the steaks with the smooth side of a meat mallet or use the bottom of a pan to press them down until they are relatively all the same thickness. Pat the steaks dry with paper towels.
- Place the steaks in the buttermilk marinade, then cover it with a lid or plastic wrap, and refrigerate for 30 minutes.
- Meanwhile, whisk the flour, remaining teaspoon of salt, paprika powder, onion powder, garlic powder, and pepper together on a plate or shallow bowl. Place a large cooling rack over a baking sheet – set aside.
- Using tongs or forks, drain one steak at a time from the buttermilk mixture, dredge them in the seasoned flour mixture until fully coated, then place them on the cooling rack.
- Once all the steaks have been coated in flour, dip them one by one back into the buttermilk and drain, then dredge once more in the flour mixture. Let them rest on the cooling rack for 10 minutes to allow the breading to stick well to the steaks.
- Fill a deep-frying skillet with 3 inches of oil until it reaches 375 degrees Fahrenheit. Place a separate large cooling rack over a baking sheet.
- When the oil is ready, fry 2-3 steaks at a time for 8-10 minutes, flipping them halfway through or until the breading is golden brown and the steak is cooked to your liking.
- Place the steaks on the clean cooling rack or clean plate lined with paper towels and let the oil return to temperature before proceeding with the remaining steaks.
- When the last batch of steaks is frying, make the gravy. Heat a large saucepan over medium heat and pour in 3 tablespoons of the vegetable oil from the frying pan.
- Whisk in the flour until lightly golden, then stir in the salt and pepper.
- Whisk in the beef broth and let the gravy come to a simmer, whisking the entire time to prevent lumps.
- Stir in the milk, bring it back to a simmer, and continue cooking until the gravy has thickened to your liking. (It will thicken more as it cools.)
- Serve the steaks with a side of mashed potatoes and cream gravy and freshly minced parsley for garnish if desired.
Jessica’s Notes
- Cube Steak is usually top sirloin or round steak that’s been tenderized and flattened by pounding with a meat tenderizer. The tenderizing process breaks down the fibers of the beef, making it quicker to cook.
- Leftovers: Transfer leftovers to an airtight container and place them in the refrigerator for 3-4 days. For best results, store the chicken fried steaks and gravy in separate containers to prevent the steaks from getting too soggy. If the gravy has thickened too much after being stored in the fridge, thin it out with a tablespoon of milk at a time until it is to your liking.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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