This classic Southern comfort food features tender cube steaks coated in a crispy, seasoned breading and smothered in rich country gravy. Perfectly crispy on the outside and tender on the inside, this chicken fried steak will transport you to a country diner with just one bite.
Why You’ll Love This Recipe
- Authentic Southern comfort food made right in your own kitchen
- Detailed instructions ensure perfect results every time
- Crispy, golden-brown coating with tender, juicy meat inside
- Rich, creamy gravy that’s perfect for drizzling over everything on your plate
- Restaurant-quality meal at a fraction of the cost
- Impressive enough for guests but comforting enough for family dinner
- Classic recipe with simple ingredients you likely have on hand
- Customizable with your favorite seasonings and heat level
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cube steaks are the traditional choice for chicken fried steak because they’re already tenderized. These thin cuts of beef (usually from the top round or top sirloin) have been run through a mechanical tenderizer, creating that signature texture perfect for this dish.
All-purpose flour creates that golden, crispy exterior we all love in chicken fried steak. It adheres beautifully to the meat and when fried, develops that perfect crunchy coating.
Buttermilk is the secret to tender, flavorful meat. Its acidity helps break down tough proteins while adding tanginess to the dish. If you don’t have buttermilk, you can make a substitute by adding a tablespoon of lemon juice or vinegar to regular milk.
Baking powder and baking soda work together to create tiny air bubbles in the coating, resulting in an extra light and crispy exterior.
Seasonings like garlic powder, paprika, and cayenne pepper add depth and dimension to both the meat coating and gravy. Adjust the cayenne to control the heat level.
Vegetable oil with its high smoke point is ideal for frying at the high temperatures needed to achieve that perfect golden crust.
Whole milk creates the base for a rich, creamy gravy. Its fat content gives the gravy body and silkiness.
Chicken broth adds depth of flavor to the gravy, giving it that savory umami quality that makes it irresistible.
Directions
- Place the steaks between 2 layers of plastic wrap and pound to 1/4 inch thin. Pat the steak dry on both sides. Season the steaks with salt and black pepper on each side.
- In a pie dish, whisk together the buttermilk, egg, baking powder, baking soda, garlic powder, paprika, and cayenne pepper.
- Create a breading station where your seasoned steaks sit on a plate. Next to them, place a shallow dish with 1 cup of flour. Next to that, place the buttermilk mixture. After that, place another shallow dish or pie plate with the remaining 1 cup flour. Finally, place the rimmed baking sheet lined with foil and a wire cooling rack inside of it.
- Dredge the seasoned steaks in the flour, pressing the flour into the steak. Then dip them in the buttermilk mixture. Transfer to the final dish with flour and gently coat the steak in flour. Place on the wire rack. Let rest at room temperature for 30 minutes.
- Heat the oil in a heavy-bottomed skillet over medium-high heat. Bring the oil to 350 degrees Fahrenheit, as checked by an instant read thermometer. You can also check it by adding a little flour to it. It should bubble immediately.
- Working in batches, fry the steaks for 3 to 4 minutes on each side. Transfer the steaks to a wire rack over a rimmed baking sheet. Cover loosely with foil to keep warm.
- After frying all of the steaks, carefully pour the oil into a glass measuring cup. Pull out 2 tablespoons of oil. Without cleaning the frying pan, add the 2 tablespoons of oil to the pan over medium heat.
- Whisk in the flour until no streaks of white remain. Continue cooking until it starts to turn golden brown, about 1 minute. Then slowly stir in the chicken broth, a few tablespoons at a time. Wait until the broth has been absorbed before whisking in more.
- Slowly whisk in the milk. Season with garlic powder, salt, and pepper.
- Bring the gravy to a simmer. Stirring frequently, allow the gravy to thicken, about 5 to 8 minutes. Taste the gravy, adding more salt and pepper if needed.
- Serve the gravy over the hot steaks and enjoy.
Servings and Timing
This recipe serves 4 people with one piece of chicken fried steak and generous gravy per serving. Here’s the time breakdown:
- Prep time: 10 minutes
- Resting time: 30 minutes
- Cooking time: 30 minutes
- Total time: 1 hour 10 minutes
It’s perfect for a hearty weekend dinner or whenever you’re craving classic comfort food.
Variations
Spicy Chicken Fried Steak: Double the cayenne pepper and add a dash of hot sauce to the buttermilk mixture for a spicy kick.
Herb-Infused: Add fresh herbs like thyme or rosemary to the flour mixture for an aromatic twist.
Mushroom Gravy: Add 1 cup of sliced mushrooms to the pan before making the gravy and sauté until golden for a deeper flavor.
Pepper Gravy: Add 1/2 teaspoon of coarsely ground black pepper to the gravy for a more pronounced pepper flavor.
Breakfast Style: Serve with fried eggs on top for a hearty breakfast or brunch option.
Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend for both the breading and gravy.
Storage/Reheating
Refrigeration: Store leftover chicken fried steak and gravy separately in airtight containers in the refrigerator. The steak will keep for 3-4 days and the gravy for up to 5 days.
Freezing: While you can freeze the cooked steak for up to 3 months, the texture of the breading may change and become less crispy upon thawing. Wrap each piece individually in plastic wrap, then aluminum foil, and place in a freezer bag. The gravy can be frozen in an airtight container for up to 3 months.
Reheating Steak: For best results, reheat the chicken fried steak in a 350°F oven for 10-15 minutes until heated through. This method helps maintain some crispiness. Avoid microwaving if possible, as it will make the breading soggy.
Reheating Gravy: Reheat gravy in a saucepan over low heat, stirring frequently. Add a splash of milk if the gravy has thickened too much during storage. You may need to whisk it vigorously to remove any lumps that formed during refrigeration.
FAQs
What is the difference between chicken fried steak and country fried steak?
Chicken fried steak is dipped in egg before breading and is usually served with a cream-based gravy. Country fried steak typically doesn’t use egg in the breading process and is often served with a brown gravy. Despite the name, neither dish contains chicken—the “chicken fried” refers to the cooking method similar to fried chicken.
Why did my breading fall off during frying?
This commonly happens if your oil isn’t hot enough or if you didn’t let the breaded steaks rest before frying. Make sure your oil reaches 350°F and allow the breaded steaks to rest for the full 30 minutes so the coating can properly adhere to the meat.
Can I use a different cut of meat instead of cube steak?
Yes, you can use round steak, sirloin, or even flank steak. Just be sure to pound it thin (about 1/4 inch) and tenderize it thoroughly with a meat mallet before cooking.
My gravy is too thick/thin. How can I fix it?
If your gravy is too thick, whisk in additional milk a tablespoon at a time until desired consistency is reached. If it’s too thin, mix 1 tablespoon of flour with 2 tablespoons of cold water to create a slurry, then slowly whisk it into the simmering gravy until thickened.
Can I make this recipe ahead of time?
You can bread the steaks up to 2 hours in advance and keep them in the refrigerator until ready to fry. The gravy can be made a day ahead and reheated. However, for best texture, the steaks should be fried just before serving.
What sides go well with chicken fried steak?
Traditional sides include mashed potatoes, green beans, corn, or a simple salad. Biscuits or cornbread also make excellent accompaniments to soak up any extra gravy.
How do I know when the oil is hot enough for frying?
The ideal temperature is 350°F. If you don’t have a thermometer, drop a small pinch of flour into the oil—it should sizzle immediately but not burn. If it sinks without bubbling, the oil isn’t hot enough.
Can I use an air fryer to make chicken fried steak?
While not traditional, you can adapt this recipe for an air fryer. Spray the breaded steaks with cooking oil spray and cook at 400°F for about 8-10 minutes, flipping halfway through. The texture won’t be identical to deep-fried, but it’s a healthier alternative.
Why is it important to rest the breaded steaks before frying?
The 30-minute rest allows the breading to adhere better to the meat and absorb some moisture from the buttermilk mixture, resulting in a crispier exterior and ensuring the coating doesn’t fall off during frying.
Can I make chicken fried steak without buttermilk?
Yes, you can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup of milk. Let it sit for 5-10 minutes before using to allow it to slightly curdle and thicken.
Conclusion
Chicken fried steak is the ultimate comfort food that brings together crispy, well-seasoned breading, tender beef, and rich, creamy gravy. This recipe breaks down each step to ensure success, even if you’re making this classic dish for the first time. The key is in the details—properly tenderized meat, a well-seasoned breading that’s allowed to rest, and oil at just the right temperature.
What makes this dish special is not just its satisfying flavors but also its versatility. Serve it for a hearty dinner, a special weekend brunch, or whenever you need a comforting meal that feels like a hug on a plate. While it might seem like a lot of steps, the process is straightforward and the results are well worth the effort.
This Southern classic has stood the test of time for good reason—once you master this recipe, it’s sure to become a requested favorite in your household for years to come. So heat up that oil, grab your meat mallet, and get ready to enjoy a taste of Southern comfort right in your own kitchen.
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Chicken Fried Steak & Gravy
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Diet: Halal
Description
Chicken Fried Steak and Country Gravy is a classic comfort food dish made with crispy fried cube steaks smothered in a savory homemade gravy.
Ingredients
4 cube steaks (4 ounces or 113.4 grams each)
1/2 teaspoon kosher salt (if using table salt, use half this amount)
1/8 teaspoon black pepper
1 1/2 cups buttermilk (340.5 grams)
1 large egg
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon garlic powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper
2 cups all-purpose flour (240 grams)
2 cups vegetable oil (396 grams)
Gravy:
2 tablespoons oil (reserved from frying the steaks)
3 tablespoons all-purpose flour
1/2 cup chicken broth (113.4 grams)
2 1/2 cups whole milk (567.5 grams)
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
Dash black pepper
Instructions
- Place the steaks between 2 layers of plastic wrap and pound to 1/4 inch thin. Pat the steak dry on both sides. Season the steaks with salt and black pepper on each side.
- In a pie dish, whisk together buttermilk, egg, baking powder, baking soda, garlic powder, paprika, and cayenne pepper.
- Create a breading station: seasoned steaks on a plate, a shallow dish with 1 cup of flour, another dish with the buttermilk mixture, and a third dish with the remaining flour. Prepare a rimmed baking sheet lined with foil and a wire cooling rack.
- Dredge the steaks in the flour, coat them in the buttermilk mixture, then coat them again in the flour. Place on the wire rack and let rest for 30 minutes at room temperature.
- Heat oil in a heavy-bottomed skillet over medium-high heat to 350°F. Fry the steaks in batches for 3 to 4 minutes per side. Transfer to a wire rack over a baking sheet and cover loosely with foil to keep warm.
- For the gravy: After frying, reserve 2 tablespoons of the oil. Add it back to the frying pan over medium heat without cleaning the pan. Whisk in flour and cook until golden brown (about 1 minute).
- Slowly stir in the chicken broth, a few tablespoons at a time, and then whisk in all the milk. Season with garlic powder, salt, and black pepper. Simmer and stir frequently until the gravy thickens (about 5 to 8 minutes). Adjust seasoning as needed.
- Serve the gravy hot over the steaks and enjoy.
Notes
The nutritional information is based on the amount of ingredients actually used after breading and frying, and assumes all the gravy is consumed. Adjust the values based on your preparation.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 4g
- Sodium: 740mg
- Fat: 38g
- Saturated Fat: 10g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg
