Chicken Fried Steak Recipe
There’s something deeply comforting about Chicken Fried Steak. Crispy, golden breading encases tender, juicy steak, and the creamy, peppery gravy draped over the top takes it from good to unforgettable. Growing up in Texas, this dish was a regular Sunday night dinner in my family’s house. We’d gather around the table, eagerly watching as my mom pulled the last crispy steak out of the skillet, the aroma of savory seasonings wafting through the air. It’s one of those meals that feels like a hug from the inside out—pure comfort food.
For anyone who hasn’t tried it yet, chicken fried steak is the perfect marriage of crispy fried goodness and hearty steak. It’s like fried chicken’s meaty cousin, and if you’re a fan of both, this recipe is calling your name. The breading is delightfully crunchy, the steak tender and flavorful, and the gravy? Oh, the gravy—it’s the stuff of dreams. So, let’s dive into making this classic, stick-to-your-ribs Southern dish.
The story behind chicken fried steak (and why it’s so beloved)
Chicken fried steak has a history that’s as comforting as the dish itself. While it might seem like a purely Southern creation, it’s thought to have roots in German and Austrian immigrants who brought their love for wiener schnitzel to the U.S. in the 19th century. Over time, this breaded and fried meat dish evolved into the chicken fried steak we know and love today. Traditionally, it’s served with creamy gravy and mashed potatoes, and it’s hard to imagine anything more satisfying. Though it’s a staple in Texas, you can find it across many states where hearty comfort food is celebrated. It’s the ultimate crowd-pleaser and a testament to simple, rustic cooking.
Let’s talk ingredients: the good, the better, and the “oops I’m out of that!”
- Cube steaks: These are key to getting that perfect, tender texture. Cube steaks are pre-tenderized, but pounding them thinner makes them even more melt-in-your-mouth. If you can’t find cube steak, a good alternative is round steak or sirloin—just give them a few extra whacks with the meat mallet!
- Buttermilk: This is a classic marinade for any fried dish because it helps tenderize the meat while adding a slight tangy flavor. No buttermilk on hand? No worries—mix regular milk with a splash of lemon juice or vinegar, and you’re good to go.
- Flour & cornstarch: The flour creates that perfect crunchy coating, while the cornstarch gives it a light, airy crispiness. You can skip the cornstarch if you don’t have it, but I promise, it makes a difference.
- Seasoned salt, paprika, and cayenne: These seasonings give the breading its flavor kick. The cayenne adds a subtle heat, but you can adjust this to your liking (or leave it out entirely if you’re not into spicy).
- Chicken broth & half and half for gravy: The combination of chicken broth and half and half creates a rich, creamy gravy that has just the right balance of flavors. Chicken broth adds a savory depth, while half and half keeps things creamy without being too heavy.
Kitchen gear: What you need (and what you can totally skip)
For chicken fried steak, you don’t need a ton of fancy gadgets, but having the right tools can make life easier:
- A meat tenderizer: You could use a rolling pin or even a heavy skillet to pound the steaks thin, but I recommend a proper meat mallet for consistent results.
- A heavy skillet (cast iron preferred): Cast iron is perfect for frying because it holds heat well, which is crucial for that crispy breading. If you don’t have one, any heavy-bottomed pan will work, but cast iron really does give you an edge.
- Wire cooling rack: This keeps your steaks crispy by letting the excess oil drip off. If you place the steak directly on a plate after frying, the bottom can get soggy. No cooling rack? A paper towel-lined plate will do in a pinch, though you might lose a bit of crispiness.
Step-by-step: My foolproof method (and a few hard-learned lessons)
1. Prep the steaks
Start by placing your cube steaks between two sheets of plastic wrap and giving them a good pounding until they’re about ½ inch thick. It might feel unnecessary since cube steaks are already tenderized, but trust me—it makes all the difference for texture. Pat them dry with paper towels (so important—don’t skip this step!) and set them aside.
2. Marinate
In a large dish, whisk together buttermilk, eggs, and salt. This buttermilk bath will tenderize the meat even further while adding flavor. Let the steaks marinate in the fridge for at least 1-2 hours, but overnight is even better. I’ve found that the longer they sit in that buttermilk, the more flavorful they get.
3. Bread the steaks
When you’re ready to fry, mix together the flour, cornstarch, seasoned salt, paprika, cayenne, and black pepper. Dredge each steak in the flour mixture, making sure to press it in to get a good coating. Do this right before frying, or the breading may get soggy.
4. Fry them up
Heat about 1 ½ cups of vegetable oil in a large skillet over medium heat. You’ll want enough oil to come about a third of the way up the steaks. It’s crucial to get the oil up to 350°F—if the oil’s not hot enough, the breading will absorb too much oil and get soggy. Fry the steaks in batches, being careful not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden brown and crispy. Use tongs to flip them carefully, and resist the urge to move them too much while they cook—let the crust set!
5. Keep ‘em crispy
Once fried, transfer the steaks to a wire cooling rack set over a baking sheet to drain excess oil. You can pop them in a 200°F oven to keep them warm while you make the gravy.
6. Make the gravy
Drain off most of the oil from the pan, leaving about 3 tablespoons of the drippings. Melt butter in the same skillet, then whisk in flour to make a roux. Cook for about a minute to get rid of the raw flour taste. Next, add garlic and pan drippings for even more flavor. Slowly whisk in chicken broth, then add the milk and half and half in splashes, stirring constantly until the gravy thickens. It’ll be silky, peppery, and oh-so-good.
Variations and adaptations: Making it yours
- Gluten-free: Swap out the flour for a gluten-free flour blend, and you can still enjoy this classic without the gluten.
- Spice it up: If you like a little more heat, increase the cayenne in the breading and add a pinch of red pepper flakes to the gravy.
- Healthier option: For a lighter version, you can use olive oil instead of vegetable oil and pan-fry the steaks with less oil. The coating won’t be quite as crispy, but it’ll still be delicious.
- Different cuts of meat: Try using pork chops or even chicken breasts instead of beef. Both work wonderfully with this breading and gravy.
How to serve it (and impress your guests!)
Serve your chicken fried steak with a generous ladle of gravy on top, and maybe some fresh thyme sprigs for garnish. It pairs beautifully with mashed potatoes, buttery green beans, or even a crisp salad if you want something lighter on the side. For an extra pop of color and flavor, a sprinkle of chopped parsley on top of the gravy looks beautiful.
What to drink with chicken fried steak?
When it comes to pairing drinks, I love something refreshing to balance the richness of the dish. A cold beer, like a light lager or pale ale, works really well here. If you prefer wine, a crisp white like a Sauvignon Blanc cuts through the heaviness, or you can go for a light red like Pinot Noir.
Storage and reheating tips
Leftovers (if you have any!) can be stored in an airtight container in the fridge for up to 3 days. To reheat, pop the steak in the oven at 350°F until it’s warmed through and crispy again—about 10-15 minutes. The gravy can be reheated on the stove over low heat, and you may need to add a splash of milk to loosen it up.
Adjusting for different serving sizes
If you’re cooking for a crowd, you can easily double this recipe—just make sure to fry the steaks in batches so you don’t overcrowd the pan. If you’re cooking for two, halve the ingredients and everything should scale down just fine.
Common hiccups and how to avoid them
- Breading falls off: Make sure the oil is hot enough and that the steaks are dry before breading them. Wet steaks can make the breading slip off.
- Gravy too thick or too thin: If it’s too thick, whisk in a little more milk. Too thin? Let it simmer a bit longer until it reaches your desired consistency.
Give it a try!
There’s something so satisfying about making chicken fried steak from scratch. Once you master the technique, you’ll want to make this cozy, comforting dish all the time. Feel free to make it your own with variations, and most of all, enjoy every crispy, gravy-smothered bite!
Frequently Asked Questions
1. Can I use a different cut of steak?
Yes! Round steak or sirloin work well if you can’t find cube steak. Just tenderize them before frying.
2. Can I make the gravy ahead of time?
Yes, but it’s best fresh. If you make it ahead, reheat it gently on the stove and add a splash of milk to loosen it.
3. How can I keep the breading from getting soggy?
Place the fried steaks on a wire rack instead of a plate to keep them crispy.
4. Can I bake instead of fry?
You can, but the breading won’t be as crispy. Bake at 400°F for about 20 minutes, flipping halfway through.
5. Can I make this dish dairy-free?
Yes! Use dairy-free milk (like almond or soy) for the marinade and gravy, and replace the butter with a plant-based alternative.
Chicken Fried Steak Recipe
Crispy, tender chicken fried steak topped with rich, creamy gravy—perfect for a cozy dinner!
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
- 4 cube steaks, each about 1/3 pound
- 1 ½ cups vegetable oil
Buttermilk Marinade
- 2 cups buttermilk, see notes for substitutions
- 2 large eggs
- 3 teaspoons salt
Breading
- 1 cups flour
- 1/3 cup corn starch
- 1 ½ teaspoons seasoned salt
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 1 teaspoon black pepper
Gravy
- 3 Tablespoons butter
- 3 Tablespoons flour
- 3 Tablespoons pan drippings
- 3 cloves garlic, minced
- ½ cup chicken broth
- 1 sprig fresh thyme
- 1 teaspoon black pepper
- 3/4 teaspoon seasoned salt
- ¼ teaspoon cayenne pepper
- 1 ½ cup milk
- ¾ cup half and half
Instructions
1. Prep the steaks
Start by placing your cube steaks between two sheets of plastic wrap and giving them a good pounding until they’re about ½ inch thick. It might feel unnecessary since cube steaks are already tenderized, but trust me—it makes all the difference for texture. Pat them dry with paper towels (so important—don’t skip this step!) and set them aside.
2. Marinate
In a large dish, whisk together buttermilk, eggs, and salt. This buttermilk bath will tenderize the meat even further while adding flavor. Let the steaks marinate in the fridge for at least 1-2 hours, but overnight is even better. I’ve found that the longer they sit in that buttermilk, the more flavorful they get.
3. Bread the steaks
When you’re ready to fry, mix together the flour, cornstarch, seasoned salt, paprika, cayenne, and black pepper. Dredge each steak in the flour mixture, making sure to press it in to get a good coating. Do this right before frying, or the breading may get soggy.
4. Fry them up
Heat about 1 ½ cups of vegetable oil in a large skillet over medium heat. You’ll want enough oil to come about a third of the way up the steaks. It’s crucial to get the oil up to 350°F—if the oil’s not hot enough, the breading will absorb too much oil and get soggy. Fry the steaks in batches, being careful not to overcrowd the pan. Cook for 3-4 minutes per side, or until golden brown and crispy. Use tongs to flip them carefully, and resist the urge to move them too much while they cook—let the crust set!
5. Keep ‘em crispy
Once fried, transfer the steaks to a wire cooling rack set over a baking sheet to drain excess oil. You can pop them in a 200°F oven to keep them warm while you make the gravy.
6. Make the gravy
Drain off most of the oil from the pan, leaving about 3 tablespoons of the drippings. Melt butter in the same skillet, then whisk in flour to make a roux. Cook for about a minute to get rid of the raw flour taste. Next, add garlic and pan drippings for even more flavor. Slowly whisk in chicken broth, then add the milk and half and half in splashes, stirring constantly until the gravy thickens. It’ll be silky, peppery, and oh-so-good.
Notes
How to serve it (and impress your guests!)
Serve your chicken fried steak with a generous ladle of gravy on top, and maybe some fresh thyme sprigs for garnish. It pairs beautifully with mashed potatoes, buttery green beans, or even a crisp salad if you want something lighter on the side. For an extra pop of color and flavor, a sprinkle of chopped parsley on top of the gravy looks beautiful.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner