Chicken Fried Steak
Crisp, peppery cube steak with creamy skillet gravy is a Southern-style dinner that feels generous without needing fancy ingredients. This version keeps the coating sturdy and the steps clear, so you can fry with more 6.
Total
45 min
Servings
4 servings
Level
Medium
Chicken fried steak is not made with chicken. It gets its name from the way the steak is coated in seasoned flour and fried, much like classic fried chicken.
The cut is usually cube steak, a thin piece of beef that has been tenderized by a butcher or machine. It cooks quickly, but the coating needs a little care so it turns crisp instead of sliding off.
The pan drippings become a simple cream gravy. Serve the steaks right away with mashed potatoes, green beans, biscuits, or a plain salad to balance the richness.
01What you'll need
Ingredients
16 items · 4 servings
- 4 cube steaks, about 4 ounces each
- 1 1/2 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided, plus more for serving
- 1 1/2 cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika or sweet paprika
- 1/4 teaspoon cayenne pepper, optional
- 2 large eggs
- 3/4 cup buttermilk
- 1 tablespoon hot sauce, optional
- 1 1/2 cups neutral oil, such as canola, vegetable, or peanut oil, for frying
- 3 tablespoons pan drippings or unsalted butter, for gravy
- 3 tablespoons all-purpose flour, for gravy
- 2 1/2 cups whole milk, warmed if possible
- 1/2 teaspoon kosher salt, plus more to taste
02How to make it
Step-by-step
1. Dry and season the steaks
Pat the cube steaks dry with paper towels. Season both sides with 1 teaspoon of the salt and 1/2 teaspoon of the black pepper. Let them sit at room temperature while you set up the coating, about 10 minutes.
2. Mix the seasoned flour
In a shallow dish, whisk together 1 1/2 cups flour, garlic powder, onion powder, paprika, cayenne if using, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. This dry mixture seasons the crust from the start.
3. Whisk the wet coating
In a second shallow dish, whisk the eggs, buttermilk, and hot sauce if using. The egg helps the flour stick, while the buttermilk adds tang and tenderness.
4. Dredge the steaks
Working with one steak at a time, coat it in the seasoned flour, dip it in the egg mixture, then coat it again in the flour. Dredge means to coat food in a dry ingredient, usually flour. Press the flour onto the steak so it forms a craggy crust. Set the coated steaks on a wire rack or plate for 5 to 10 minutes.
5. Heat the oil
Pour the oil into a large cast-iron skillet or heavy frying pan until it is about 1/4 inch deep. Heat over medium-high heat to 350°F, or until a pinch of flour sizzles right away but does not burn. If the oil smokes, lower the heat and let it cool slightly.
6. Fry the steaks
Fry 2 steaks at a time so the pan is not crowded. Cook for 3 to 4 minutes per side, until deep golden brown and cooked through. The center should reach 145°F, followed by a 3-minute rest. Transfer the steaks to a clean wire rack or paper towel-lined plate. Repeat with the remaining steaks.
7. Make the roux
Carefully pour off the oil, leaving about 3 tablespoons of drippings in the skillet. If you do not have enough drippings, add butter. Set the skillet over medium heat, whisk in 3 tablespoons flour, and cook for 1 to 2 minutes. This paste is called a roux, and it thickens the gravy.
8. Finish the gravy and serve
Slowly whisk in the milk, a little at a time, scraping up the browned bits from the pan. Simmer for 3 to 5 minutes, whisking often, until the gravy is smooth and thick enough to coat a spoon. Season with 1/2 teaspoon salt and more black pepper to taste. Spoon the gravy over the hot steaks and serve right away.
03From our kitchen
Cook's tips
- For a sturdier crust, let the coated steaks rest for 5 to 10 minutes before frying. This gives the flour time to hydrate and cling to the meat.
- Make-ahead note: You can mix the dry flour blend and whisk the wet coating a few hours ahead. Coat and fry the steaks just before serving for the crispest result.
- Storage: Refrigerate leftover steak and gravy in separate airtight containers for up to 3 days. The crust will soften, but it will still taste good.
- Reheating: Warm the steaks on a wire rack set over a baking sheet in a 375°F oven for 10 to 15 minutes. Reheat the gravy gently in a saucepan, adding a splash of milk if it is too thick.
- Swap the steak: If you cannot find cube steak, use thin round steak and pound it with a meat mallet until about 1/4 inch thick. Be gentle and cover it with plastic wrap to prevent splatter.
- No buttermilk? Stir 2 teaspoons lemon juice or white vinegar into 3/4 cup milk and let it sit for 5 minutes before using. It will not be quite as thick, but it works well here.
Cook's note
Use a splatter screen if you have one, and keep the skillet handle turned inward while frying. Hot oil can burn, so add the steaks gently and never leave the pan unattended.
04Frequently asked
Questions & answers
Why is it called chicken fried steak if there is no chicken?
The name refers to the cooking method. The steak is breaded and fried in a style similar to fried chicken, then usually served with creamy gravy.
Why did my coating fall off?
The steak may have been too wet, the oil may not have been hot enough, or the coated steak did not rest before frying. Pat the meat dry, press the flour on firmly, and let the coating sit for a few minutes before it goes into the pan.
Can I use milk instead of buttermilk?
Yes. Plain milk works, but buttermilk gives the coating a little tang and helps it cling. For a quick substitute, add lemon juice or vinegar to milk and let it stand for 5 minutes.
Can chicken fried steak be baked instead of fried?
You can bake a breaded cube steak, but it will not have the same crisp, craggy crust. For a lighter version, spray the coated steaks well with oil and bake on a wire rack at 425°F until browned and cooked through.
What should I serve with chicken fried steak?
Mashed potatoes are classic because they pair well with the gravy. Green beans, corn, coleslaw, biscuits, roasted carrots, or a simple green salad also work.
05Keep cooking
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