Have you ever craved that perfect combination of crispy juicy and savory all in one bite? Well, I’m about to show you how to make chicken steak that’ll knock your socks off! This isn’t just any recipe – it’s a twice-a-year indulgence for some folks, but a monthly treat for many (including myself, if I’m being honest).
Let me clear up some confusion right away – there’s actually no chicken in chicken steak! I know, weird right? The name comes from the cooking method, which resembles how fried chicken is prepared. Today, I’ll walk you through making this classic comfort food step by step, with all the tips and tricks I’ve learned over years of perfecting this dish.
What Exactly is Chicken Steak?
Before we dive into cooking. let’s clarify what we’re talking about
Chicken steak (also known as chicken fried steak) is a dish where tenderized beef steak is breaded and fried using a method similar to fried chicken. It’s typically served smothered in creamy white gravy alongside mashed potatoes. The result is a crispy exterior with a tender, juicy interior – basically heaven on a plate!
Some people confuse it with country fried steak, but there’s a difference country fried steak uses brown gravy, while chicken fried steak features white gravy. Both are delicious, but today we’re focusing on the white gravy version
Ingredients You’ll Need
For the Chicken Fried Steak:
- 3 pounds cube steak (tenderized round steak)
- 1 1/2 cups whole milk
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons seasoned salt
- Black pepper (to taste)
- 3/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Kosher salt
- 1/2 cup canola or vegetable oil
- 1 tablespoon butter
For the White Gravy:
- 1/3 cup all-purpose flour
- 4 cups whole milk
- 1/2 teaspoon seasoned salt
- Black pepper (to taste)
Step-by-Step Instructions
Preparing the Meat
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Set up your breading station with three dishes: one with flour mixture, one with egg mixture, and a clean plate for the breaded meat.
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In a dish, mix flour with seasoned salt, black pepper, paprika, and cayenne.
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In another dish, beat the milk and eggs together.
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Season each piece of meat with kosher salt and black pepper on both sides.
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Dip each piece of meat in this order:
- First into the flour mixture (coat completely)
- Then into the milk/egg mixture (coat completely)
- Back into the flour mixture (coat completely)
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Place the breaded meat on a clean plate and repeat with remaining pieces.
Frying the Steak
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Heat the oil and butter in a large skillet over medium heat. Test the temperature by dropping a few sprinkles of flour – it should sizzle immediately but not brown too quickly.
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Cook the meat in batches (about 3 pieces at a time) to avoid overcrowding the pan.
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Fry each side for about 2 minutes until golden brown.
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Remove the fried steaks to a paper towel-lined plate and cover lightly to keep warm.
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Continue until all pieces are cooked.
Making the White Gravy
This gravy is EVERYTHING! It really makes the dish special.
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After frying all the meat, pour the grease into a heatproof bowl.
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Return the skillet to medium-low heat and add back about 1/4 cup of the grease.
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Sprinkle flour evenly over the hot grease and whisk to create a paste (this is your roux).
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Keep cooking until the roux reaches a deep golden brown color. If it seems too greasy, add more flour; if too thick, add a bit more grease.
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Slowly pour in 3-4 cups of milk while whisking constantly.
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Add seasoned salt and black pepper to taste.
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Continue whisking until the gravy is smooth and thick, about 5-10 minutes. You might need to add more milk if it gets too thick.
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Taste and adjust seasonings – underseasoned gravy is a sin in my book!
Serving Suggestions
The classic way to serve chicken steak is next to a big pile of creamy mashed potatoes with gravy poured generously over everything. Trust me, this combo is unbeatable!
For sides, consider:
- Green beans
- English peas
- Corn on the cob
- Fried okra
- Corn muffins
Common Questions About Chicken Steak
Can I use a different cut of meat?
Yep! While cube steak (pre-tenderized round steak) is traditional, you can use regular round steak and tenderize it yourself. Just pound it thin with a meat mallet until it’s about 1/4-inch thick.
Why did my breading fall off during frying?
This happens to everyone sometimes! Make sure your oil is hot enough before adding the meat, and try not to move the steaks around too much while they’re cooking. Letting the breaded meat rest for 5-10 minutes before frying can also help the coating stick better.
How do I know when the oil is hot enough?
Sprinkle a little flour in the pan. If it sizzles, you’re good to go. If it immediately browns, it’s too hot – lower the heat. If nothing happens, wait a bit longer.
Can I make this ahead of time?
The steaks are best fresh from the skillet, but you can keep them warm in a low oven (200°F) for up to 30 minutes. The gravy can be made ahead and reheated, just thin it with a little milk if needed.
Why We Love This Dish
I’m not gonna lie – this isn’t diet food! But some dishes just aren’t meant to be healthy, and that’s OK. This is one of those special treats that brings everyone to the table with big smiles.
When my family smells chicken steak cooking, they come running from all corners of the house. It’s crispy, it’s creamy, it’s sinfully indulgent – and sometimes that’s exactly what we need. Whenever I make this, there’s never any leftovers, which I take as the ultimate compliment!
The Secret to Perfect Chicken Steak
If I had to pinpoint what makes a truly great chicken fried steak, I’d say it comes down to three things:
- Proper breading – The double-dip method creates that perfect crispy crust
- Oil temperature – Too hot burns the outside before the inside cooks; too cool makes it greasy
- Well-seasoned gravy – Don’t be shy with the salt and pepper!
My grandmother always said you can tell a good cook by their gravy, and I think she was onto something there. Take your time with it, and your efforts will be rewarded.
Final Thoughts
Chicken steak isn’t an everyday meal for most of us, but when you want something truly special that screams comfort food, it’s hard to beat. There’s something magical about that combination of crispy meat, creamy gravy, and fluffy mashed potatoes that just hits the spot.
Now go fire up that skillet and get cooking! And if you try this recipe, I’d love to hear how it turned out for you.
Ingredients for Chicken Philly Cheesesteak Sandwiches
- 2 tbsp. Avocado Oil* (divided)
- 8 oz. Boneless Chicken Breasts or Boneless Chicken Thighs (trimmed of excess fat)
- Salt & Pepper
- 1/2 tsp. Garlic Powder
- 1 tsp. Italian Seasoning
- 1/2 medium Red Bell Pepper
- 1/2 medium Green Bell Pepper
- 1/2 large Onion (white or yellow)
- 4 slices Provolone Cheese**
- 2 Sausage Rolls (or sub rolls, hoagie buns, or sausage rolls)***
*Vegetable oil, canola oil, or olive oil can be used in place of avocado oil.
**Cheez Whiz is an all-time favorite cheese sauce that is used in a traditional Philly Cheesesteak. I use provolone in this recipe, which is also a traditional option, or you could use white American cheese!
***Amoroso rolls are the traditional rolls used for a traditional Philly Cheesesteak sandwich. They’re made from scratch at a bakery in Philadelphia, which makes it hard to find them if you don’t live nearby. Amoroso rolls were developed to be similar to a hot dog bun, but with a sturdier interior in order to withstand all of the juices from the steak and vegetables in a Philly Cheesesteak.
As a Midwesterner, I usually have to find a substitute. Look for a roll that is similar in shape to a hot dog bun, but sturdier. That’s why I recommend these Sara Lee Artisan Sausage Rolls that I used for the sandwiches in these photos. They’re sturdy and soft, especially if you warm them in the microwave for about 20 seconds before stuffing them! If you can’t find them, look for a similar hoagie bun or sandwich roll.
How to Make a Chicken Philly Cheesesteak
- Season the chicken with salt, pepper, and 1/4 tsp. garlic powder. Allow the seasoned chicken to rest at room temperature while you prepare the other ingredients.
- Meanwhile, cut the red pepper, green pepper, and onion into thin slices. Set aside.
- Heat one tablespoon of oil in a large skillet over medium heat. Cook the chicken for 3-4 minutes per side until cooked through. Transfer the cooked chicken to a large bowl, cover with foil, and set aside.
- Add the remaining tablespoon of oil to the skillet. Add the green pepper slices, red pepper slices, onion slices, remaining garlic powder, Italian seasoning, and a pinch each of salt and pepper. Turn the heat up to medium-high.
- Cook the veggies over medium-high heat for about 6-8 minutes, stirring occasionally. The veggies should be slightly charred and tender at this point.
- Cut the chicken into thin slices (a sharp knife helps with this!). Add the sliced chicken back to the pan, along with any juices from the bowl. Reduce the heat to medium-low.
- Stir to mix the chicken pieces with the sautéed veggies until combined.
- Divide the chicken and vegetable mixture in half, pushing each half to its own side of the skillet.
- Place two provolone cheese slices over each chicken/veggie half. Let the cheese melt. (If the skillet is fitted with a lid, place it on top to trap the heat and help the cheese melt.)
- Pop the sausage rolls in the microwave for about 20 seconds before using.
- Once the cheese has melted, use a spatula to scoop one of the chicken cheesesteak halves into a warmed sausage roll. Repeat with the other sandwich roll and other cheesesteak half.
- Serve hot!
