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Chicken Fried Steak
Chicken fried steak is classic comfort food that’s crispy on the outside, tender on the inside, and covered with creamy homemade white gravy. Despite the name, there’s no chicken involved! This Southern-inspired recipe gets its name because the steak is breaded and fried much like fried chicken.
This chicken fried steak recipe is an inexpensive and satisfying meal that works just as well for breakfast as it does for lunch or dinner. Tenderized cube steaks are coated in a seasoned flour mixture, dipped in an egg wash, coated again, and fried until golden brown and crispy.
The homemade milk gravy is the perfect finishing touch. Made right in the same skillet using some of the pan drippings, it’s creamy, flavorful, and delicious served over the crispy steaks.
While chicken fried steak does take a little more time than some weeknight meals, it’s worth the effort. I recommend setting up an assembly line with your flour mixture, egg wash, and steaks before you start. Once everything is ready, the cooking process goes quickly.
Chicken Fried Steak vs. Country Fried Steak
You may have heard both chicken fried steak and country fried steak used to describe this dish. The names are often used interchangeably, and there are plenty of regional variations.
Chicken fried steak is generally served with a creamy milk-based white gravy, while country fried steak is often served with a brown gravy made from beef drippings or broth.
Either way, the basic idea is the same: tenderized steak coated in seasoned breading and fried until crispy.
What Is Cube Steak?
Cube steak is usually a less expensive cut of beef that has been mechanically tenderized. The tenderizing process leaves small indentations in the meat, giving the steak its characteristic appearance.
You can purchase cube steaks already tenderized at most grocery stores, which makes them especially convenient for this recipe.
If your steaks are thicker than about 1/2 inch, you can pound them thinner with a meat mallet or rolling pin. For chicken fried steak, you want the steaks to be fairly thin, so they cook quickly and remain tender.
How to Make Chicken Fried Steak
Step 1: Prepare the Steaks
Preheat your oven to 250°F.
If your cube steaks are thicker than about 1/2 inch, place them between two pieces of plastic wrap and gently pound them to about 1/4 inch thick.
Pat the steaks completely dry with paper towels. This is an important step because removing excess moisture helps the seasoned coating stick to the meat.
Season both sides of the steaks with garlic pepper, seasoning salt, or a simple combination of salt and pepper.
Step 2: Prepare the Breading
Set up two shallow bowls or dishes.
In the first bowl, combine:
- 1 1/4 cups flour
- 1/4 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon seasoning salt
- 1/4 to 1/2 teaspoon cayenne pepper
The cornstarch helps give the coating an extra-crispy texture, while the cayenne adds a little heat. You can adjust the cayenne to suit your taste.
In the second bowl, whisk together the 2 eggs and 1/2 cup milk.
Step 3: Bread the Steaks
Dip each steak into the seasoned flour mixture, making sure both sides are coated. Shake off any excess flour.
Next, dip the steak into the egg mixture, turning it so both sides are coated.
Return the steak to the flour mixture for a second coating. Press the flour mixture firmly into both sides of the steak. This second coating is what helps create that thick, crispy crust.
Place the breaded steak on a clean plate or baking sheet while you repeat the process with the remaining steaks.
Tip: Try not to let the breaded steaks sit in a pile. Keeping them separated helps prevent the coating from becoming soggy before frying.
Step 4: Fry the Steaks
In a large cast-iron or heavy-duty skillet, heat about 1/4 inch of oil over medium heat.
You can use vegetable oil, canola oil, peanut oil, olive oil, shortening, or bacon fat. Bacon fat adds a particularly delicious flavor if you happen to have some on hand.
Heat the oil to approximately 350°F. If you don’t have a thermometer, sprinkle a tiny amount of flour into the oil. It should immediately sizzle.
Carefully place one or two steaks into the hot oil. Don’t overcrowd the pan, and make sure the steaks aren’t touching each other.
Fry for approximately 2 to 5 minutes per side, or until the coating is golden brown and crispy.
Use kitchen tongs to carefully check the underside of the steak before flipping it. Once the first side is golden brown, flip the steak and finish cooking the other side.
Try to flip the steaks only once. Repeated flipping can cause the crispy coating to loosen.
Step 5: Keep the Steaks Warm
Transfer the cooked steaks to a paper towel-lined baking sheet to drain.
Once all of the steaks have been fried, remove the paper towels and place the steaks in the preheated 250°F oven.
The oven will keep the steaks warm and help maintain their crispness while you make the gravy.
How to Make Homemade White Gravy
One of the best parts of chicken fried steak is the creamy homemade gravy. The gravy is made in the same skillet, using some of the flavorful pan drippings left behind from frying the steaks.
Step 1: Make the Roux
Once all of the steaks are finished frying, carefully remove the skillet from the heat.
Pour the grease into a heatproof glass jar or cup. Be careful because the grease will be very hot.
Return about 1/4 cup of the pan drippings to the skillet and return the skillet to the burner over medium heat.
Add 1/4 cup flour and whisk constantly, scraping up the browned bits from the bottom of the skillet.
Continue whisking for at least 1 minute, until the flour and grease form a smooth, golden-brown roux.
Step 2: Add the Milk
Slowly pour 2 cups of milk into the skillet while whisking constantly.
Continue whisking as the gravy comes to a gentle simmer. Cook until the gravy is bubbling and has thickened.
If the gravy becomes thicker than you like, add a little more milk and whisk until you reach your desired consistency.
If the gravy is too thin, allow it to simmer a little longer.
Season with salt and pepper to taste.
Step 3: Serve
Remove the chicken fried steaks from the oven and place them on plates.
Spoon the creamy white gravy over the top just before serving.
Chicken fried steak is especially good with mashed potatoes, green beans, corn, biscuits, or another favorite Southern-style side dish.
Tips for the Best Chicken Fried Steak
Pat the steaks dry first. Excess moisture can make it harder for the breading to stick.
Don’t skip the second flour coating. Dipping the steaks in flour, then egg, then flour again creates a thicker, crunchier crust.
Keep the oil at the right temperature. If the oil isn’t hot enough, the coating can absorb too much oil and become greasy. If it’s too hot, the outside can brown before the steak is properly cooked.
Don’t overcrowd the skillet. Frying only one or two steaks at a time gives them plenty of room to cook evenly and helps the oil maintain its temperature.
Flip only once. Let the first side become golden brown and crisp before carefully flipping the steak.
Use the pan drippings for the gravy. Those browned bits left in the skillet add a lot of flavor to the homemade white gravy.
Keep the steaks warm in a low oven. A 250°F oven keeps the finished steaks warm while you prepare the gravy without continuing to cook them too aggressively.
What to Serve With Chicken Fried Steak
Chicken fried steak is a hearty meal on its own, but it’s even better with classic comfort-food sides.
Try serving it with:
- Mashed potatoes
- Green beans
- Corn
- Biscuits
- Macaroni and cheese
- Coleslaw
- Fried potatoes
- A simple green salad
And don’t forget the extra gravy! It’s delicious spooned over the mashed potatoes, too.
Frequently Asked Questions
Why is it called chicken fried steak?
Chicken fried steak gets its name from the cooking method. The steak is breaded and fried in a similar way to fried chicken. Despite the name, the recipe uses beef, not chicken.
What kind of steak is best for chicken fried steak?
Cube steak is a great choice because it’s already tenderized and generally less expensive than other cuts of steak. You can also use other cuts of beef that have been tenderized and pounded thin.
How do I keep chicken fried steak crispy?
Don’t overcrowd the skillet, make sure the oil is hot before frying, and drain the cooked steaks on a rack or paper towel-lined baking sheet. Keeping the steaks warm in a 250°F oven while making the gravy also helps.
Can I make the gravy thicker or thinner?
Absolutely. For thinner gravy, whisk in a little more milk. If the gravy is too thin, let it simmer a little longer until it reaches your preferred consistency.
Can I adjust the amount of cayenne pepper?
Yes. The recipe calls for 1/4 to 1/2 teaspoon of cayenne pepper, but you can use less for a milder flavor or more if you like your chicken fried steak spicy.
Why You’ll Love This Recipe
- Crispy and tender: The double coating creates a deliciously crispy crust.
- Easy homemade gravy: The white gravy comes together right in the same skillet.
- Family-friendly: You can easily adjust the cayenne pepper to make it as mild or spicy as you like.
- Great comfort food: Serve it with mashed potatoes and your favorite vegetables for a filling homemade meal.
Chicken fried steak is one of those classic comfort-food recipes that’s worth making from scratch. The crispy seasoned coating, tender beef, and creamy homemade gravy make this a meal the whole family can enjoy.
Chicken Fried Steak
Ingredients
- 4 cube steaks
- garlic pepper, seasoning salt or salt and pepper to taste (to pre-season both sides of the steaks)
- 1¼ cups flour
- ¼ cup cornstarch
- 1 tsp garlic powder
- 1 tsp seasoning salt
- ¼ to ½ tsp cayenne pepper (more or less to taste)
- 2 eggs
- ½ cup milk
- oil for frying Vegetable oil, canola oil, peanut oil, extra virgin olive oil, shortening or bacon fat
Gravy
- ¼ cup pan drippings, oil from frying
- ¼ cup flour
- 2 cups milk
- salt and pepper to taste
Instructions
- Preheat oven to 250°.
- If the steaks are thicker than 1/2 inch, pound them to about 1/4 inch thick. Pat them completely dry with paper towels and season both sides.
- In a shallow bowl, combine flour, cornstarch, garlic powder, seasoning salt, and cayenne pepper.
- In a second shallow bowl, whisk together the eggs and milk.
- Dredge each steak in the flour mixture, shaking off the excess. Dip it into the egg mixture, coating both sides, then return it to the flour mixture. Press the flour firmly into both sides.
- Heat about 1/4 inch of oil in a large cast-iron or heavy-duty skillet over medium heat. Heat the oil to about 350°F.
- Fry the steaks one or two at a time for 2 to 5 minutes per side, or until golden brown and crispy. Flip only once.
- Transfer the cooked steaks to a paper towel-lined baking sheet. Once all the steaks are fried, remove the paper towels and place the steaks in the 250°F oven to keep warm.
Gravy
- Carefully pour the grease from the skillet into a heatproof container. Return 1/4 cup of the drippings to the skillet.
- Return the skillet to medium heat and whisk in 1/4 cup flour. Cook for at least 1 minute, whisking constantly and scraping up the browned bits.
- Slowly whisk in 2 cups of milk. Bring the gravy to a simmer and cook until thickened.
- Season with salt and pepper. Add additional milk if the gravy is too thick, or simmer longer if it is too thin.
- Serve the chicken fried steak topped with homemade white gravy.
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