Chicken fried steak is a classic Southern comfort food that everyone should try at least once. This crispy, juicy steak covered in creamy, peppery gravy is pure indulgence. While it may sound tricky to make at home, it’s actually quite easy with the right techniques. In this simple guide, I’ll walk you through step-by-step how to make the best chicken fried steak using cube steak.
What is Chicken Fried Steak?
Chicken fried steak is a breaded and pan-fried steak, usually made with cube steak, that is served with creamy white gravy. It gets its name from the fact that it is prepared similarly to fried chicken, dredged in seasoned flour then fried to golden perfection.
Despite the name, chicken fried steak contains no chicken. It is 100% tasty beef. The “chicken fried” part refers to the method of cooking and the crispy coating.
Why Use Cube Steak for Chicken Fried Steak?
Cube steak is one of the best cuts to use for chicken fried steak Here’s why
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It’s already tenderized – Cube steak is tenderized through a mechanical process that breaks down the tough muscle fibers, This makes it perfect for quick cooking methods like frying,
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It has a built-in surface for the coating – The mechanical tenderizing process leaves small indentations on the surface of the steak. This allows more area for the flour coating to adhere.
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It cooks up uniformly – The flat, even shape of cube steak means it will cook up with an even golden crust.
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It’s inexpensive – Cube steak is made from inexpensive top round or bottom round cuts. So you can make an indulgent meal for less.
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It’s widely available – Cube steak is easy to find at most grocery stores, unlike other thinly cut steaks.
So cube steak really is ideal for achieving that crispy fried exterior while keeping the inside nice and tender.
Chicken Fried Steak with Cube Steak Ingredients
Chicken fried steak is all about the combination of juicy steak encased in a crispy, seasoned coating. For the coating you’ll need:
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Flour – The base of the coating. Use all-purpose flour for a light, crunchy crust.
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Milk and eggs – The wet ingredients that help the flour mixture adhere to the steak.
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Spices – Season the flour with salt, pepper, paprika, garlic powder, etc.
For the steak itself, pick up some cube steak from the grocery store. It’s often sold in packs of multiple steaks. Aim for around 1 pound to serve 4 people.
Beyond that, you’ll need:
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Oil for frying – Use a neutral oil like vegetable, canola or peanut.
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Milk and flour for the gravy – Equally important component!
That’s all you need for the quintessential chicken fried steak and gravy dinner.
Step-by-Step Guide to Making Chicken Fried Steak
Follow these simple steps to go from raw cube steak to piping hot chicken fried steaks in just 30 minutes:
1. Prepare your coating station
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In one shallow dish, beat together milk and eggs.
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In another, mix flour with seasonings of your choice.
2. Dredge the steaks
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Pat cube steaks dry, then season with salt and pepper.
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Dip steaks in the egg wash, then dredge thoroughly in the flour mixture.
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Repeat egg wash and flour dredge for an extra crispy coating.
3. Fry the steaks
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Heat 1⁄4 inch oil in a large skillet over medium-high heat.
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Once oil shimmers, fry steaks 2-3 minutes per side until golden.
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Drain on a paper towel-lined plate.
4. Make the iconic gravy
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Add equal parts flour and oil from the skillet to make a roux.
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Slowly whisk in milk and cook until thickened.
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Season with salt, pepper and other spices to taste.
5. Enjoy this Southern specialty!
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Serve chicken fried steaks smothered with creamy pepper gravy.
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Pair with mashed potatoes, greens, cornbread and more. Yum!
And that’s all there is to it. With just a few simple steps, you can have an over-the-top comfort food feast.
Tips for the Best Homemade Chicken Fried Steak
Here are some helpful tips and tricks for getting perfect chicken fried steaks and gravy every time:
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Pound the steaks thinner – Use a meat mallet or heavy pan to pound the steaks to 1⁄4-inch thickness. This helps them cook faster and crisp up beautifully.
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Use buttermilk in the egg wash – For extra tangy flavor and tender steaks, swap out milk for buttermilk.
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Season the flour generously – Don’t be shy with spices like black pepper, paprika, garlic powder and cayenne pepper.
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Let the coating set – After dredging, let the steaks rest for 5 minutes so the coating sticks better.
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Don’t crowd the pan – Fry steaks in batches with space between them for even browning.
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Use a deep fry thermometer – For the crispiest coating, maintain oil temperature between 350-375°F.
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Make the roux first – Cook the flour-oil mixture until deep golden brown before adding milk.
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Simmer the gravy – Once thickened, let the gravy gently simmer 5-10 minutes to meld the flavors.
Variations for Chicken Fried Steak
One of the great things about chicken fried steak is how customizable it is. Here are some tasty variations to try:
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Country fried steak – Use brown gravy instead of white pepper gravy.
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Chicken fried chicken – Use chicken breasts or cutlets instead of steak.
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Pork chops or schnitzel – Bread and fry pork similarly for a German/Austrian twist.
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Nashville hot – Spice up the coating with hot chili powder and cayenne.
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Lemon pepper – Brighten up the gravy with fresh lemon juice and zest.
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Onion or mushroom gravy – Sauté aromatics and make a rich brown gravy.
How to Make Chicken Fried Steak for a Crowd
Chicken fried steak is a crowd-pleasing dish perfect for feeding a group. Simply multiply the ingredients to serve more people.
For a group of 8-10, you’ll need:
- 3-4 pounds cube steak
- 3 cups buttermilk
- 4 eggs
- 4 cups flour
- 1⁄4 cup seasoning blend
- Oil for frying
- 5-6 cups milk for gravy
Use two large skillets to cook the steaks in batches. Make extra gravy and serve it on the side for people to pour over their steaks.
Tips for Leftover Chicken Fried Steak
One of the best parts about chicken fried steak is leftovers! Here are some tips:
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Let steaks cool completely before refrigerating to prevent sogginess.
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Store coated steaks and gravy separately.
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Reheat steaks in a 300°F oven until warmed through and crispy.
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Thicken gravy with flour or cornstarch if needed before reheating.
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Top leftover steak with gravy and a fried egg for an easy next-day meal.
With proper storage, leftovers will keep for 3-4 days in the fridge. The gravy may need a refresh, but the steaks reheat wonderfully.
Is Chicken Fried Steak Healthy?
Chicken fried steak is certainly more of an indulgent, special occasion meal rather than a health food. That said, a few small tweaks can make it slightly more balanced:
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Use whole milk and whole wheat flour.
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Skip excess oil and fry in just a thin layer.
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Load your plate with veggies like greens, carrots or green beans.
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Stick to a modest 4-6 oz portion of steak.
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Boost nutrition with a side salad.
While not low-calorie, enjoying sensibly portioned chicken fried steak occasionally can absolutely be part of a healthy diet. Moderation and balance is key.
In the South, a great chicken fried steak with gravy is practically a food group unto itself. Though it may seem elaborate, cube steak helps simplify this recipe into an easy weeknight dinner. With flavorful seasoned flour and a bit of finessing with the frying, you can make restaurant-worthy chicken fried steaks at home. Just be prepared for demands for second helpings!
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Really good comfort food dish. One problem that Im having and this is more with the Recipe Box. My Recipe Box is getting a little unwieldy and Im trying to separate it out into different collections – so I can group all the chicken recipes together, etc. and I havent been able to figure that out or maybe its not possible. Does anyone know how to do that or maybe one of the Times editors could help with this. Thanks.
And how do we delete recipes we dont want anymore?
Dredge the steaks in flour seasoned with plenty of pepper and a cautious amount of Lawrys seasoned salt. Add some cayenne to the mix, if you want it a little spicier. Follow with a dip in milk and egg mixture and finish with a 2nd dredge in the flour. When the steaks are done, remove to a platter and use some of the leftover seasoned flour to make the roux. Scrape up the browned bits and let cook for a couple of minutes, then pour in the milk.
Add a heaping tablespoon of baking powder to the flour/salt/pepper mixture. Add a beaten egg to the milk mixture. And double or triple dip before frying. In real chicken fried steak the crispy coating is at least as important as the meat.
Its critical to get the dipping right and its also critical to make sure that the flower is firmly pressed into the meat I actually double coat my chicken fried steak. Buttermilk is a grape option to whole milk . Do not use skim milk under any circumstances Buttermilk is a great substitute for whole milk. I also whisk an egg into the milk mixture to help the flower adhere. Another great tip is to Salt and Pepper the cube steaks prior to dipping them in the flour and then milk.
Extra info to keep the batter on the steaks. Only use buttermilk and let the cube steak sit in the buttermilk instead of immediately dredging in flour. Dont use the ziplock method, dredge only. Also after dredging in seasoned flour, place steaks on a sheet pan, cover and refrigerate for 20 to 30 minutes. Make sure your pan and oil are hot before adding the meat.Private comments are only visible to you.
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Homemade Country Fried Steak Recipe
FAQ
Can you use cube steak for chicken-fried steak?
The best cut of beef for chicken-fried steak is cube steak, or another steak variety that has already been tenderized. This recipe, like most others you’ll find on the internet, calls for cube steak.
What is the difference between cube steak and chicken-fried steak?
Chicken Fried or Country Fried…what’s the difference? Well, Country Fried Steak is cube steak breaded in flour, fried, then slathered with a brown gravy made from onions and the drippings. Chicken Fried Steak is cube steak breaded with bread crumbs, fried, then served along side fried eggs or mashed potatoes wit.
What cut of meat is used for chicken-fried steak?
Chicken fried steak is made most often with cube steak, or steak that has already been tenderized, or a cheap cut like round steak.