Chicken Fried Steak
Classic Southern chicken fried steak recipe with crispy coating and creamy white gravy. Tender cube steak fried golden brown and served hot.
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Chicken fried steak is a beloved Southern comfort food that combines the crispy, golden coating of fried chicken with tender, flavorful beef. This classic dish features cube steak that's been pounded thin, dredged in seasoned flour, dipped in egg wash, and fried to perfection. The result is a crispy exterior that gives way to juicy, tender meat inside.
Traditionally served with creamy white gravy, fluffy mashed potatoes, and your favorite vegetables, chicken fried steak makes for a hearty, satisfying meal that's perfect for family dinners. While it may seem intimidating to make at home, this recipe breaks down the process into simple steps that will have you serving restaurant-quality chicken fried steak in your own kitchen.
Instructions
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Prepare the steaks
Place each of the 4 cube steaks (1 lb total) between two pieces of plastic wrap. Using a meat mallet, pound the steaks to an even ¼-inch thickness, working from the center outward. Season both sides with salt and pepper and let rest for 10 minutes at room temperature.
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Set up breading station
Set up three shallow dishes. In the first, whisk together 1 cup flour, 1 tsp salt, 1 tsp garlic powder, and 1 tsp paprika. In the second, beat the 2 eggs with 1 cup buttermilk until well combined. In the third dish, combine the remaining 1 cup flour with 1 tsp black pepper.
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Heat oil and oven
Preheat oven to 95°C (200°F). Place a wire rack on a baking sheet and put it in the oven to keep finished steaks warm. In a large cast-iron or heavy skillet, heat oil to ½-inch depth until it reaches 175°C (350°F).
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Bread the steaks
Working with one steak at a time, dredge in the seasoned flour mixture, pressing firmly to coat both sides. Shake off excess, then dip in the egg mixture, coating completely. Finally, dredge in the second flour mixture, pressing firmly with your palm to ensure coating sticks.
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Fry the steaks
Carefully place 1-2 steaks in the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes until golden brown and crispy on the bottom. Using tongs, carefully flip and fry for another 2-3 minutes until the second side is golden brown and the internal temperature reaches 74°C (165°F).
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Keep warm and repeat
Transfer cooked steaks to the wire rack in the warm oven. Repeat frying process with remaining steaks, allowing oil to return to 175°C (350°F) between batches.
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Make the gravy
Pour off all but 3 tablespoons of oil from the skillet, leaving the browned bits (fond) in the pan. Add 3 tablespoons flour to the hot oil and whisk constantly over medium heat for 2-3 minutes until the mixture (called a roux) turns golden brown.
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Finish the gravy
Gradually whisk in 2 cups whole milk, stirring constantly to prevent lumps from forming. Cook for 4-5 minutes, stirring frequently, until the gravy thickens enough to coat the back of a spoon. Season with salt and pepper to taste.
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Serve the hot chicken fried steaks immediately with the warm gravy poured over the top or served alongside.
Tips
Pound the steaks to an even ¼-inch thickness using a meat mallet. Work from the center outward and turn frequently to ensure even tenderizing. This breaks down tough fibers and ensures quick, even cooking.
Set up your breading station efficiently with three shallow dishes: seasoned flour, beaten eggs with milk, and more seasoned flour. Work with one hand for wet ingredients and one for dry to avoid coating your fingers.
Press the flour coating firmly into the meat with the palm of your hand after each dredging. This helps create a thick, adherent crust that won't fall off during frying.
Don't overcrowd the pan when frying. Cook only one or two steaks at a time to maintain oil temperature and ensure even cooking. Overcrowding causes the temperature to drop and results in greasy, soggy coating.
Use a splatter screen to minimize mess and oil splattering. Keep the cooked steaks warm in a 200°F oven on a wire rack while you finish frying the remaining pieces.
Save some of the frying oil for making gravy – about 2-3 tablespoons with the browned bits add incredible flavor to your white gravy. Strain out any large pieces of coating first.
Let the steaks rest on a wire rack for 2-3 minutes after frying to allow excess oil to drain and the coating to set. This prevents soggy bottoms and maintains crispiness.
Season your flour mixture generously with salt, pepper, paprika, and garlic powder. The coating should be flavorful enough to season the entire steak, not just provide texture.
The History of Chicken Fried Steak
Chicken fried steak has deep roots in Southern American cuisine, emerging in the late 19th century as a way to make tough cuts of beef more palatable and filling. The dish likely evolved from German and Austrian immigrants' schnitzel traditions, combined with the Southern technique of frying chicken. Texas often claims to be the birthplace of chicken fried steak, where it became a staple of country cooking and diner fare.
What Makes the Perfect Chicken Fried Steak
The key to exceptional chicken fried steak lies in several crucial elements. First, the meat must be properly tenderized – cube steak works best because it's already been mechanically tenderized, but additional pounding ensures maximum tenderness. The coating system is equally important: a well-seasoned flour mixture provides flavor and crunch, while the egg wash helps the final flour coating adhere properly.
Temperature control during frying is critical. The oil should maintain 350°F throughout cooking to ensure the coating becomes golden and crispy without absorbing too much oil. Too low and the steak becomes greasy; too high and the coating burns before the meat cooks through.
Chicken Fried Steak vs. Country Fried Steak
While often used interchangeably, these dishes have subtle differences. Chicken fried steak features a crispy, crunchy coating similar to fried chicken and is traditionally served with white cream gravy. Country fried steak typically has a lighter coating and is served with brown gravy made from pan drippings. Both are delicious in their own right, but chicken fried steak remains the more popular version.
Perfect Side Dishes and Serving Suggestions
Chicken fried steak pairs beautifully with classic Southern sides. Creamy mashed potatoes are essential – they provide the perfect base for the rich white gravy. Green vegetables like green beans, asparagus, or broccoli add color and balance to the rich meal. Buttermilk biscuits, corn on the cob, and coleslaw are also traditional accompaniments.
For a complete comfort food experience, consider serving with mac and cheese, cornbread, or even cheese grits. The key is balancing the richness of the fried steak with lighter, complementary flavors.
Storage and Reheating Tips
Leftover chicken fried steak can be stored in the refrigerator for 3-4 days in an airtight container. For best results when reheating, use the oven rather than the microwave to maintain the crispy coating. Preheat your oven to 350°F and reheat for 10-15 minutes on a wire rack over a baking sheet.
If freezing, wrap individual portions tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. The gravy should be stored separately and can be refrigerated for up to 3 days or frozen for up to 3 months.
Frequently Asked Questions
What cut of beef is best for chicken fried steak?
Cube steak is the traditional choice because it's already been mechanically tenderized. You can also use round steak, sirloin tip, or even chuck steak, but these will require more aggressive pounding to achieve the proper tenderness.
Can I make chicken fried steak ahead of time?
While best served immediately, you can bread the steaks up to 4 hours ahead and refrigerate them. This actually helps the coating adhere better. Fry just before serving for optimal crispiness.
What oil is best for frying?
Vegetable oil, canola oil, or peanut oil work best due to their high smoke points and neutral flavors. Avoid olive oil, which has too low a smoke point for deep frying.
How do I know when the oil is ready?
The oil should reach 350°F on a thermometer. If you don't have a thermometer, drop a small amount of flour into the oil – it should sizzle immediately but not violently.
