Chicken Fried Steak 🥩🍳

Chicken Fried Steak is a classic Southern comfort food made with tenderized beef coated in a crispy, seasoned breading and fried until golden brown. It’s traditionally served with creamy country gravy poured generously over the top. Pair it with mashed potatoes and green beans for the ultimate hearty homemade dinner.

Ingredients

For the Steaks

• 4 cube steaks, about 4–6 oz each
• 1½ cups all-purpose flour
• ½ teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon cayenne pepper, optional
• 2 large eggs
• 1½ cups buttermilk
• 1 teaspoon hot sauce, optional
• Vegetable or peanut oil, for frying

For the Country Gravy

• ¼ cup reserved frying oil or butter
• ¼ cup all-purpose flour
• 2½ cups whole milk
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon garlic powder

Instructions

1. Prepare the Steaks

Pat the cube steaks dry with paper towels. If they are thick, gently pound them to an even thickness.

Season both sides lightly with salt and pepper.

2. Prepare the Coating

In a shallow bowl, whisk together the flour, baking powder, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.

In another bowl, whisk together the eggs, buttermilk, and hot sauce.

3. Coat the Steaks

Dip each steak into the seasoned flour, making sure it’s completely covered.

Shake off the excess flour, then dip it into the buttermilk mixture.

Return it to the seasoned flour and press the flour firmly onto the steak. This second coating creates that classic crispy crust.

Place the coated steaks on a plate and let them rest for 5–10 minutes before frying.

4. Fry the Steaks

Heat about ½ inch of oil in a large heavy skillet over medium to medium-high heat. The oil should reach approximately 350°F (175°C).

Carefully place the steaks into the hot oil, working in batches if necessary.

Fry for about 3–4 minutes per side, or until deeply golden brown and cooked through.

Transfer to a wire rack or paper towel-lined plate to drain.

5. Make the Country Gravy

Carefully pour off excess frying oil, leaving about ¼ cup in the skillet. Alternatively, use butter.

Whisk in the flour and cook for 1–2 minutes, stirring constantly.

Slowly pour in the milk while whisking continuously to prevent lumps.

Add salt, black pepper, and garlic powder. Continue cooking for 4–6 minutes, stirring frequently, until the gravy is thick and creamy.

Taste and adjust the seasoning.

6. Serve

Place a crispy chicken fried steak on each plate and spoon a generous amount of warm country gravy over the top.

Serve immediately with your favorite Southern sides.

Tips for the Best Chicken Fried Steak

• Don’t skip the double dredge. It gives the steak a thicker, crunchier coating.
• Keep the oil hot. If the temperature drops too much, the breading can become greasy.
• Don’t overcrowd the skillet. Fry in batches to maintain the proper oil temperature.
• Let the coated steaks rest briefly before frying so the breading adheres better.
• Season every layer. Well-seasoned flour and gravy make a huge difference in flavor.

Best Side Dishes

Chicken fried steak is delicious served with:

• Creamy mashed potatoes
• Southern green beans
• Corn on the cob
• Macaroni and cheese
• Coleslaw
• Biscuits
• Fried okra
• Collard greens

For the ultimate Southern plate, serve the steak over mashed potatoes and pour the creamy country gravy over both the steak and potatoes.