Easy Homemade Chicken Fried Steak Recipe Everyone Will Love

When hunger strikes, a classic chicken fried steak recipe offers pure comfort on a plate.

Southern kitchens have perfected this crispy, golden-brown delight that promises satisfaction in every bite.

The tender beef coated in a perfectly seasoned breading becomes a canvas of culinary magic.

Generations of cooks have shared this beloved dish that brings warmth and nostalgia to the dinner table.

Creamy white gravy drizzled over the top turns this simple meal into a hearty southern tradition.

Prepare to savor a plate that delivers both crunch and flavor with every mouthwatering forkful.

You’ll want to gather your ingredients and dive into this timeless southern classic.

Reasons You’ll Love Chicken Fried Steak

• Pounding cube steaks ensures an incredibly soft, melt-in-your-mouth texture that elevates the classic comfort dish beyond typical expectations.
• Marinating steaks in buttermilk creates a deep, rich taste profile that transforms ordinary meat into something extraordinarily delicious and memorable.
• The strategic flour and cornstarch coating delivers an irresistibly crunchy exterior that provides satisfying crackle with every single bite, making this recipe a crowd-pleasing favorite.
• Homemade pan gravy using drippings, butter, and a mix of broths creates a luxuriously creamy sauce that turns this dish from good to absolutely spectacular.

Chicken Fried Steak Ingredients List

• Cube Steaks: Tender, thin cuts of beef perfect for chicken fried steak.
• All-Purpose Flour, Cornstarch: Provides crispy, golden breading for the steaks.
• Seasoned Salt, Paprika, Cayenne, Black Pepper: Creates a flavorful and spicy coating for the meat.
• Buttermilk, Eggs: Helps tenderize the meat and create a rich, tangy marinade.
• Vegetable Oil: Provides the medium for frying the steaks to crispy perfection.

• Chicken Broth, Milk, Half and Half: Creates a creamy, rich gravy with deep flavor.

• Butter, Flour, Garlic: Adds richness and helps thicken the gravy while providing depth of flavor.

How to Make Chicken Fried Steak Crispy

Step 1: Tenderize Steak

Place cube steaks between plastic wrap and pound until they’re about ½ inch thick.

This extra tenderizing step ensures a more tender texture.

Pat the steaks completely dry with paper towels to help achieve a crispy coating.

Step 2: Create Buttermilk Marinade

• Buttermilk
• Eggs
• Salt

Submerge steaks in the mixture and refrigerate for 1-2 hours or ideally overnight to enhance flavor and tenderness.

Step 3: Prepare Breading Mixture

• All-purpose flour
• Cornstarch
• Seasoned salt
• Paprika
• Cayenne pepper
• Black pepper

Dredge each steak thoroughly in the mixture, pressing coating firmly to ensure complete coverage.

Step 4: Fry the Steaks

Heat vegetable oil in a large skillet to 350°F.

Ensure oil comes about one-third up the sides of the steaks.

Carefully place steaks in the hot oil, cooking in batches to avoid overcrowding.

Fry for 3-4 minutes per side until golden brown and crispy.

Use tongs to flip and minimize movement during cooking.

Step 5: Drain and Keep Warm

Transfer fried steaks to a wire cooling rack placed over a baking sheet to drain excess oil.

Keep warm in a 200°F oven while preparing gravy.

Step 6: Create Creamy Pan Gravy

Drain most oil from the skillet, leaving about 3 tablespoons of drippings.

Melt butter in the same pan.

Whisk in flour to create a roux, cooking for one minute.

Add minced garlic and pan drippings.

• Chicken broth
• Milk
• Half and half

Stir constantly until gravy thickens to a silky, peppery consistency.

Serve hot over the crispy chicken fried steak.

Expert Tips for Golden Chicken Fried Steak

• Pound cube steaks between plastic wrap to ensure extra tenderness, even though they're pre-tenderized from the butcher.
• Marinate steaks in buttermilk for at least 1-2 hours to enhance flavor and moisture, with overnight being the ultimate method for maximum taste.
• Dredge steaks in seasoned flour mixture immediately before frying to maintain crispy coating and prevent sogginess.
• Use a thermometer to hit 350°F oil temperature, ensuring a crisp exterior without greasy absorption and preventing soggy breading.
• Save those pan drippings when making gravy to add incredible depth of flavor, whisking slowly to create a smooth, silky texture without lumps.

Storing and Warming Chicken Fried Steak

• Store leftover chicken fried steak in an airtight container, separating layers with parchment paper to prevent sticking. Seal tightly and refrigerate for up to 3-4 days.
• Wrap each steak individually in plastic wrap, then place in a freezer-safe bag. Remove excess air to prevent freezer burn. Freeze for up to 2 months.
• Preheat oven to 375°F. Place steaks on a wire rack over a baking sheet to maintain crispiness. Warm for 10-15 minutes, flipping halfway through to ensure even heating.
• Set air fryer to 375°F. Place steaks in a single layer, avoiding overcrowding. Reheat for 3-4 minutes, turning once to restore original crunchiness.

Top Pairings for Chicken Fried Steak

• Pair with Creamy Mashed Potatoes: Whip up smooth, buttery mashed potatoes to complement the crispy steak's crunchy texture and catch all that delicious gravy.
• Serve with Tangy Coleslaw: Create a zesty, cool coleslaw with vinegar-based dressing to cut through the richness of the fried steak and provide a refreshing contrast.
• Match with Cold Beer: Select a crisp lager or amber ale that can stand up to the hearty flavors and help cleanse the palate between bites of the heavy, savory dish.
• Recommend Southern Sweet Tea: Brew a tall glass of sweet tea with plenty of ice to balance the salty, peppery notes of the chicken fried steak and provide a classic Southern beverage pairing.

Recipe Swaps for Chicken Fried Steak

• Low-Carb Cauliflower Coating: Replace wheat flour with crushed pork rinds or almond flour for a keto-friendly breading that delivers crispy texture without extra carbohydrates.
• Gluten-Free Chicken Fried Steak: Swap regular flour with gluten-free all-purpose flour blend or rice flour to accommodate wheat sensitivities while maintaining classic crispy coating.
• Dairy-Free Alternative: Use coconut milk instead of buttermilk for marinating and substitute dairy milk with unsweetened almond milk or oat milk when preparing gravy, ensuring lactose-intolerant individuals can enjoy the dish.
• Spicy Southwest Version: Add ground cumin and chili powder to flour mixture, incorporate diced green chiles into gravy for a zesty southwestern-inspired chicken fried steak with extra kick and regional flair.

FAQs

• Why use buttermilk for marinating the steaks?

Buttermilk contains enzymes that help tenderize the meat, breaking down tough muscle fibers and making the chicken fried steak more tender and flavorful.

• Can I substitute cornstarch in the breading?

Yes, you can use all-purpose flour instead, but cornstarch helps create a crispier, lighter coating that stays crunchy longer.

• How do I know the oil is at the right temperature for frying?

Use a digital thermometer to check that the oil reaches 350°F. If you don’t have one, drop a small piece of bread into the oil – if it sizzles and browns within 60 seconds, the oil is ready.

• What makes the gravy so creamy and flavorful?

The combination of pan drippings, butter, flour, and a mix of chicken broth, milk, and half and half creates a rich, silky gravy with deep, savory flavors.

Chicken Fried Steak Recipe

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4.9 from 19 reviews

• Total Time: 2 hours 10 minutes
• Yield: 4 1x

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Description

Hearty Southern Chicken Fried Steak delivers comfort and soul-warming flavors straight from Texas kitchens. Crispy breaded beef smothered in creamy pepper gravy promises a memorable meal you’ll savor with pure delight.

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Ingredients

Scale 1x2x3x

Proteins:

• 4 cube steaks (each about 1/3 pound or 0.33 pounds)
• 2 large eggs

Dry Ingredients:

• 1 cup flour
• 1/3 cup corn starch
• 3 teaspoons salt
• 1 1/2 teaspoons seasoned salt
• 3/4 teaspoon seasoned salt
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 teaspoon black pepper

Liquid and Fat Ingredients:

• 2 cups buttermilk (about 473 milliliters)
• 1 1/2 cups vegetable oil (about 355 milliliters)
• 3 tablespoons butter
• 3 tablespoons pan drippings
• 1/2 cup chicken broth (about 118 milliliters)
• 1 1/2 cups milk (about 355 milliliters)
• 3/4 cup half and half (about 177 milliliters)
• 3 cloves garlic, minced
• 1 sprig fresh thyme

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Instructions

1. Tenderize cube steaks by placing between plastic wrap and pounding to ½ inch thickness, ensuring optimal texture despite pre-tenderization. Thoroughly pat steaks dry with paper towels.
2. Create a flavor-enhancing marinade by whisking buttermilk, eggs, and salt. Submerge steaks in mixture and refrigerate for 1-2 hours, preferably overnight, to maximize tenderness and flavor absorption.
3. Prepare breading mixture by combining flour, cornstarch, seasoned salt, paprika, cayenne, and black pepper. Immediately before frying, thoroughly coat each steak in the seasoned flour, pressing firmly to ensure complete coverage.
4. Heat vegetable oil in a large skillet to 350°F, using enough oil to cover one-third of the steaks. Carefully fry steaks in batches for 3-4 minutes per side, maintaining consistent oil temperature and allowing crust to develop without excessive movement.
5. Transfer fried steaks to a wire rack positioned over a baking sheet to drain excess oil. Keep warm in a 200°F oven while preparing gravy.
6. Retain 3 tablespoons of pan drippings and melt butter in the same skillet. Create a roux by whisking in flour and cooking for one minute. Add garlic and pan drippings for depth of flavor. Gradually incorporate chicken broth, milk, and half-and-half, stirring continuously until gravy reaches desired silky consistency.

Notes

• Use a meat mallet or rolling pin to pound cube steaks evenly, ensuring tender and consistent texture throughout the dish.
• Marinate steaks in buttermilk for maximum flavor and tenderness, letting them soak for at least 1-2 hours or preferably overnight.
• Double-coat the steaks by dipping in buttermilk mixture and then flour mixture for an extra crispy, golden-brown crust that stays crunchy.
• Maintain oil temperature at 350°F to prevent soggy breading and achieve perfect crispy exterior without absorbing excess oil.
• Replace wheat flour with gluten-free all-purpose flour or almond flour for those with dietary restrictions.
• Substitute flour coating with crushed pork rinds or almond flour for a keto-friendly version of the classic dish.

• Prep Time: 2 hours
• Cook Time: 10 minutes
• Category: Dinner, Snacks
• Method: Frying
• Cuisine: Southern American

Nutrition

• Serving Size: 4
• Calories: 800
• Sugar: 5 g
• Sodium: 1500 mg
• Fat: 50 g
• Saturated Fat: 15 g
• Unsaturated Fat: 30 g
• Trans Fat: 0 g
• Carbohydrates: 60 g
• Fiber: 2 g
• Protein: 35 g
• Cholesterol: 200 mg