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Spoon drizzling homemade creamy white gravy over two pieces of chicken fried steak on a white dinner plate.
4.89 from 9 votes

Chicken Fried Steak (Country Fried Steak)

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.
Prep Time30 minutes
Cook Time45 minutes
Marination Time30 minutes
Total Time1 hour 45 minutes
Servings: 8 servings
Calories: 524kcal
Chef: Jessica Randhawa

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.

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.

Nutrition

Calories: 524kcal | Carbohydrates: 47g | Protein: 39g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.004g | Cholesterol: 144mg | Sodium: 1163mg | Potassium: 771mg | Fiber: 2g | Sugar: 8g | Vitamin A: 458IU | Vitamin C: 0.1mg | Calcium: 235mg | Iron: 5mg
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