Chicken Fried Steak Recipe

Why You’ll Love This this Chicken Fried Steak

This chicken fried steak delivers that perfect crispy, golden crust that shatters when you cut into it, revealing tender, juicy meat underneath – you know, the kind that makes you forget you’re supposed to use a knife and fork.

The buttermilk marinade works its magic to keep everything incredibly moist, while that double-dredge coating creates layers of crunch that’ll have you wondering why you ever bothered with the frozen stuff from the store.

And to be frank, when you smother it all in that rich, peppery cream gravy made from the leftover pan drippings, you’ve got yourself a plate of pure comfort that’s worth every single calorie.

Ingredients List

Let me break down everything you’ll need to create this crispy, golden masterpiece that’ll have your kitchen smelling like pure comfort food heaven.

For the Chicken Fried Steak:

• 4 cups flour
• 5 teaspoons salt
• 1 teaspoon pepper
• 1/8 teaspoon cayenne pepper
• 2 large eggs, beaten
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 6 cube steaks
• 5 cups peanut oil

For the Gravy:

• 1 onion, finely minced
• 2 garlic cloves, finely minced
• 3 tablespoons flour
• 1/2 cup chicken broth
• 2 cups whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Health Considerations:

• This recipe is definitely more of a treat-yourself meal than an everyday healthy option, with the deep frying and cream gravy packing plenty of calories and saturated fat.
• You could lighten things up by using low-fat milk in the gravy, though it won’t be quite as rich and creamy.
• The cube steaks do provide a good source of protein, so there’s that going for it.
• Consider serving with lighter sides like steamed vegetables or a fresh salad to balance out all that indulgent goodness.

Step by Step Directions

Making authentic chicken fried steak requires careful preparation and timing to achieve that perfect crispy coating and creamy gravy.

Preparation Steps:

• Set oven to 200 degrees and place a wire cooling rack on a rimmed baking sheet (or line with paper towels).
• Mix 4 cups flour, 5 teaspoons salt, 1 teaspoon pepper, and 1/8 teaspoon cayenne in a dish for dredging.
• In another dish, combine beaten eggs, baking powder, baking soda, and buttermilk (some foaming is normal).

Coating the Steaks:

• Gently dry each cube steak with paper towels.
• Dredge steak in flour mixture on both sides.
• Using tongs, coat both sides in egg/buttermilk mixture.
• Return to flour mixture for final coating on both sides.
• Place prepared steaks on wire rack to maintain coating integrity.

Frying Process:

• Heat 1 inch of peanut oil in deep pan or Dutch oven to 375 degrees.
• Fry each steak 2½ minutes per side until deep golden brown.
• Guarantee oil returns to 375 degrees between batches.
• Briefly drain on paper towels, then keep warm in oven.

Making the Gravy:

• Strain frying oil into separate pan, returning crumbs to original pan with 2 tablespoons hot oil.
• Brown minced onion in oil, add garlic and cook 30 seconds more.
• Whisk in 3 tablespoons flour until browned.
• Gradually add chicken broth while whisking constant, then milk, salt, and pepper.
• Bring to gentle boil, reduce heat and simmer until thickened.
• Serve steaks topped with gravy.

For consistent mixing results when preparing the flour coating and egg mixture, a professional stand mixer can help ensure even distribution of ingredients and save time during preparation.

Substitutions and Variations

Flour Alternatives:

• All-purpose flour works perfectly, but you can swap in half whole wheat flour for a nuttier flavor – though honestly, who’s trying to make fried steak healthy.
• Self-rising flour can replace the all-purpose flour and baking powder combo, just reduce the salt since it’s already in there.
• For gluten-free folks, use a 1:1 baking flour substitute, though the texture might be slightly different.

Oil Options:

• Vegetable oil or canola oil work just as well as peanut oil, and they’re usually cheaper too.
• Lard gives incredible flavor if you can find it, plus your great-grandmother would approve.
• Avoid olive oil – it burns at high temperatures and will make everything taste bitter.

Meat Variations:

• Regular round steak works if you pound it thin with a meat mallet, which is surprisingly therapeutic after a long day.
• Chicken breasts, pounded flat, turn this into actual chicken fried chicken.
• Pork chops make a delicious twist, though purists might side-eye you.

Buttermilk Substitutes:

• Mix 1 cup regular milk with 1 tablespoon vinegar or lemon juice, let it sit for 5 minutes until it curdles.
• Plain yogurt thinned with milk works in a pinch.
• Even regular milk will do if that’s all you’ve got – the world won’t end.

Gravy Tweaks:

• Heavy cream instead of whole milk makes ridiculously rich gravy.
• Add crumbled bacon or sausage to the gravy because everything’s better with pork.
• A dash of hot sauce or Worcestershire adds depth without making it spicy.

Additional Things to Serve With This Dish

Chicken fried steak deserves sides that can handle its rich, crispy glory without getting completely overshadowed.

Classic Southern Sides:

• Mashed potatoes are basically mandatory – they soak up that gravy like nobody’s business and provide the perfect creamy contrast to all that crunch.
• Green beans cooked until they’re actually tender, preferably with a little bacon fat because we’re already going all-in here.
• Coleslaw adds the acidic crunch you need to cut through all that richness, plus it’s about the only vegetable that makes sense on this plate.
• Buttermilk biscuits for the people who think one starch isn’t enough, and honestly, they’re not wrong.

Comfort Food Companions:

• Mac and cheese turns this into the ultimate comfort food showdown, though you might need a nap afterward.
• Corn on the cob or creamed corn both work, depending on whether you want to chew your vegetables or not.
• Sweet potato fries give you that hint of sweetness that plays surprisingly well with the peppery coating.

Lighter Options (If You Must):

• A simple salad with ranch dressing keeps things in the same flavor family while adding some freshness.
• Roasted vegetables like carrots or Brussels sprouts provide a little virtuous balance to all the indulgence.
• Pickles on the side add that sharp, briny bite that cuts right through the richness.

Cooking Tips & Tricks (Chef’s Notes)

Getting chicken fried steak right takes a few tricks that’ll save you from ending up with soggy breading or tough meat.

Temperature Control is Everything:

• Use a thermometer to keep that oil at exactly 375 degrees, because guessing leads to greasy disasters or burnt coating with raw centers.
• Let the oil come back up to temperature between batches, even if it means waiting an extra minute or two.
• Keep finished steaks warm in a 200-degree oven on a wire rack, never stacked on a plate where they’ll get soggy.

Coating Secrets:

• Pat those cube steaks completely dry before the first flour dip, because wet meat makes the coating slide right off.
• Press the flour mixture gently into the meat with your hands after dredging, creating little craggy bits that fry up extra crispy.
• Let the coated steaks rest on a wire rack for 10-15 minutes before frying, which helps the coating stick like cement.

Don’t Crowd the Pan:

• Fry only two steaks at a time in most home skillets, because overcrowding drops the oil temperature and creates steam.
• Use tongs instead of a fork to flip them, since puncturing the coating lets all the juices escape.
• Trust the timing more than your eyes, those 2.5 minutes per side are usually spot-on for perfect doneness.

Gravy Game Strong:

• Save those brown bits in the pan after frying, they’re liquid gold for flavor in your gravy.
• Whisk constantly when adding the milk to prevent lumps, and don’t be afraid to strain it if things go sideways.

Nutritional Facts

Based on the complete recipe serving 6 people, here’s the nutritional breakdown per serving:

• Calories: Approximately 890-920 calories per serving
• Protein: 35-40 grams from the cube steak and milk
• Total Fat: 65-70 grams (primarily from frying oil absorption and whole milk)
• Saturated Fat: 12-15 grams
• Carbohydrates: 45-50 grams from flour coating and milk
• Fiber: 2-3 grams
• Sugar: 6-8 grams (naturally occurring in milk)
• Sodium: 1,200-1,400 milligrams (high due to salt in coating and seasoning)
• Cholesterol: 180-200 milligrams from eggs and meat
• Iron: 15-20% of daily value from the beef
• Calcium: 20-25% of daily value from buttermilk and whole milk
• Potassium: 600-700 milligrams

*Note: Nutritional values are estimates and can vary based on exact ingredients used, oil absorption during frying, and portion sizes. This is considered a high-calorie, high-fat comfort food best enjoyed in moderation.*

Fun “Did You Know?”

Despite its name suggesting poultry, chicken fried steak doesn’t contain any chicken at all—it’s called “chicken fried” because the cooking method mirrors how you’d prepare fried chicken, with the same flour-and-egg coating technique.

I find it fascinating that this dish originated in Texas during the 1800s when German immigrants adapted their traditional schnitzel recipe using affordable beef cuts. The cube steak’s tenderized texture makes it perfect for this preparation.

What’s really interesting is that chicken fried steak became so popular in the South that many states now claim it as their signature comfort food dish.