How to Make Chicken Fried Steak (Southern Comfort Food Classic)

Byinfo.meatrecipies

Introduction:

If you’ve ever wondered how to make chicken fried steak that’s crispy on the outside, tender on the inside, and smothered in rich, peppery gravy, you’re in the right place! This iconic Southern comfort food also known as country fried steak is easier to make at home than you might think. With a perfectly seasoned breading, the right frying technique, and that legendary cream gravy, you’ll have a restaurant-quality chicken fried steak dinner on your table in less than an hour.

Chicken fried steak is one of those dishes that brings people together. It’s the kind of hearty, stick-to-your-ribs meal that reminds you of grandma’s kitchen, Sunday dinners, and classic American diners. The best part? Once you learn how to make fried chicken steak the right way, you’ll never order it at a restaurant again because yours will be better!

What You’ll Learn: This complete guide to how to make chicken fried steak covers everything from choosing the right cut of beef to achieving that golden, crunchy crust, plus how to make the silkiest cream gravy. Whether you call it chicken fried steak or country fried steak (yes, there’s a difference!), this recipe delivers every single time.

How to Make Chicken Fried Steak

What is Chicken Fried Steak?

Chicken fried steak is a Southern American dish made with tenderized beef steak that’s breaded and fried exactly like fried chicken hence the name. The steak is typically served with creamy white pepper gravy, making it the ultimate comfort food combination.

Chicken Fried Steak vs Country Fried Steak: While often used interchangeably, there’s actually a subtle difference:

  • Chicken Fried Steak: Breaded with flour coating and deep-fried (no egg wash before second dredge), served with cream gravy
  • Country Fried Steak: Can be breaded or not, often pan-fried, traditionally served with brown gravy

This recipe teaches you how to make chicken fried steak the traditional way with that signature crispy coating and creamy white gravy that makes this dish legendary. For more Southern-inspired beef recipes, check out our collection!

How to Make Chicken Fried Steak

Ingredients

For the Chicken Fried Steak:

  • 4 cube steaks (about 1/3 lb each) or 1.5 lbs round steak, tenderized
  • 2 cups all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • 2 large eggs
  • 1/2 cup whole milk or buttermilk
  • Vegetable oil for frying (about 1/2 inch deep in pan)

For the Cream Gravy:

  • 3 tablespoons reserved frying oil (or butter)
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk (room temperature works best)
  • 1/2 teaspoon black pepper (freshly cracked is best)
  • 1/4 teaspoon garlic powder
  • Salt to taste
  • Pinch of cayenne (optional)

Equipment You’ll Need

  • Meat mallet or tenderizer
  • Large heavy skillet or cast-iron pan
  • 2 shallow bowls or pie plates
  • Tongs
  • Wire rack or paper towel-lined plate
  • Whisk (for gravy)
How to Make Chicken Fried Steak

Instructions: How to Make Chicken Fried Steak

Step 1: Prepare and Tenderize the Steak

If you’re not using pre-tenderized cube steak, you’ll need to tenderize your round steak. Place the steak between two sheets of plastic wrap or parchment paper. Using a meat mallet, pound the steak to about 1/4 inch thickness. This breaks down the tough muscle fibers and ensures your chicken fried steak will be tender.

Pro Tip: Pound from the center outward to create an even thickness. This helps the steak cook uniformly and prevents thin edges from overcooking. Learning how to properly tenderize is key to mastering how to make chicken fried steak!

Season both sides of the steaks lightly with salt and pepper. Let them sit at room temperature for 15-20 minutes while you prepare your breading station.

Step 2: Set Up Your Breading Station

This is crucial for getting that perfect crispy coating on your country fried steak!

Bowl 1 (Dry Mix): Combine 2 cups flour, garlic powder, onion powder, smoked paprika, 1 teaspoon black pepper, 1 teaspoon salt, and cayenne pepper. Mix well with a fork.

Bowl 2 (Wet Mix): Whisk together eggs and milk until fully combined.

Pro Tip: Save about 2-3 tablespoons of the egg mixture and drizzle it into your flour mixture, then mix with a fork to create little clumps. These clumps create extra crispy bits on your chicken fried steak coating—this is a secret many restaurants use!

Step 3: Bread the Steaks (Double Dredge Method)

This double-dredging technique is the secret to achieving maximum crispiness when you make chicken fried steak:

  1. First Flour Dredge: Press each steak into the seasoned flour, coating both sides completely. Press firmly to ensure the flour adheres.
  2. Egg Wash: Dip the floured steak into the egg mixture, making sure it’s completely coated. Let excess drip off.
  3. Second Flour Dredge: Return the steak to the flour mixture and press firmly again, making sure to coat it thoroughly. The coating should look thick and slightly shaggy.
  4. Rest: Place breaded steaks on a wire rack and let them rest for 10 minutes. This helps the coating adhere better during frying.

Why This Works: The double dredge creates a thick, craggy coating that stays crispy even under gravy. This is the key difference between okay chicken fried steak and restaurant-quality results!

Step 4: Fry the Chicken Fried Steak

Heat about 1/2 inch of vegetable oil in a large cast-iron skillet or heavy pan over medium-high heat. The oil should reach 350°F (use a thermometer if you have one). To test without a thermometer, drop a pinch of flour into the oil—if it sizzles immediately, you’re ready.

Frying Process:

  1. Carefully place 1-2 steaks in the hot oil (don’t overcrowd—work in batches if needed)
  2. Fry for 3-4 minutes on the first side without moving them
  3. When you see golden-brown edges creeping up the sides, flip carefully
  4. Fry the second side for another 3-4 minutes until deep golden brown
  5. Internal temperature should reach 145°F

Pro Tips for Perfect Country Fried Steak:

  • Don’t move the steaks while frying—let that crust develop!
  • Maintain oil temperature between 325-350°F
  • If the coating is browning too fast, reduce heat slightly
  • Don’t press down on the steaks—you’ll squeeze out the juices

Transfer fried steaks to a wire rack set over a baking sheet. Keep warm in a 200°F oven while you make the gravy.

Important: Reserve 3 tablespoons of the frying oil for making your gravy—it has all that amazing flavor!

Step 5: Make the Cream Gravy

This is what transforms good chicken fried steak into legendary country fried steak! The cream gravy is absolutely essential.

  1. Make a Roux: Pour off most of the frying oil, leaving about 3 tablespoons in the pan (along with all those crispy browned bits). If you prefer, you can use butter instead. Heat over medium heat and whisk in 3 tablespoons of flour. Cook, whisking constantly, for 1-2 minutes until it turns golden and smells nutty.
  2. Add Milk Gradually: Slowly pour in the milk while whisking constantly to prevent lumps. It will seem thin at first—don’t panic! Keep whisking.
  3. Season: Add black pepper, garlic powder, and salt to taste. The gravy should be peppery—that’s traditional!
  4. Simmer and Thicken: Let the gravy simmer for 3-5 minutes, whisking occasionally, until it thickens to your desired consistency. It should coat the back of a spoon.

Gravy Thickness Guide:

  • Too thick? Whisk in more milk, a tablespoon at a time
  • Too thin? Simmer longer or make a slurry (1 tsp flour + 1 tbsp cold milk) and whisk it in

Pro Tip: The gravy will continue to thicken as it cools, so make it slightly thinner than you think it should be.

Step 6: Serve Your Chicken Fried Steak

Place your crispy chicken fried steak on a plate and generously ladle the hot cream gravy over the top. The contrast between the crunchy coating and creamy gravy is pure magic!

How to Make Chicken Fried Steak

Serving Suggestions

This how to make chicken fried steak recipe is best served with classic Southern sides:

Traditional Pairings:

  • Creamy Mashed Potatoes – essential for soaking up extra gravy
  • Country Green Beans – cooked with bacon or ham hock
  • Buttered Corn – sweet corn balances the savory steak
  • Biscuits – for mopping up every drop of gravy
  • Coleslaw – adds a refreshing crunch
  • Mac and Cheese – double the comfort food!
  • Fried Okra – keeps the Southern theme going

Complete Comfort Food Meal:

  1. Chicken fried steak with cream gravy
  2. Garlic mashed potatoes
  3. Country-style green beans
  4. Buttermilk biscuits
  5. Sweet tea to drink

For more hearty comfort food recipes, try our beef stroganoff or classic meatloaf!

Tips for the Best Chicken Fried Steak

Choosing Your Steak:

  • Cube steak is traditional (already tenderized with a machine)
  • Round steak works great if you tenderize it yourself
  • Top sirloin is a premium option (more expensive but very tender)
  • Avoid thick cuts—you want 1/4 to 1/3 inch thickness

Make-Ahead Tips:

  • Bread the steaks up to 4 hours ahead; refrigerate uncovered
  • Make the gravy ahead and reheat gently, whisking in a splash of milk
  • Don’t fry ahead—the coating will get soggy

Storage:

  • Refrigerate leftovers in an airtight container for up to 3 days
  • Reheat in a 350°F oven for 10-12 minutes to restore crispiness (don’t microwave!)
  • Store gravy separately

Common Mistakes to Avoid:

  1. Not tenderizing enough – results in tough, chewy steak
  2. Oil too hot – coating burns before steak cooks through
  3. Oil too cool – coating absorbs oil and becomes greasy
  4. Overcrowding the pan – reduces oil temperature
  5. Skipping the resting time – coating falls off during frying
  6. Lumpy gravy – add milk too quickly or don’t whisk enough
  7. Not seasoning the flour – bland coating

Variations on Chicken Fried Steak

Spicy Chicken Fried Steak: Add 1 teaspoon cayenne pepper to flour mixture and use hot sauce in the egg wash. Top with jalapeño cream gravy.

Buttermilk Chicken Fried Steak: Replace milk with buttermilk in the egg wash for extra tang and tenderness. This is how many Southern cooks make fried chicken steak!

Country Fried Steak with Brown Gravy: Follow the same breading process but make brown gravy using beef broth instead of milk.

Chicken Fried Chicken: Use the exact same technique with chicken breasts instead of steak—equally delicious!

Gluten-Free Option: Use gluten-free flour blend and cornstarch mixture (1:1 ratio) for breading.

Nutritional Information (per serving, serves 4)

  • Calories: 650
  • Protein: 42g
  • Fat: 35g
  • Carbohydrates: 42g
  • Fiber: 2g
  • Sugar: 5g
  • Sodium: 890mg

Note: Nutritional values are approximate and include gravy.

Frequently Asked Questions

Q: What’s the difference between chicken fried steak and country fried steak? A: While the terms are often used interchangeably, chicken fried steak traditionally has a crispy flour coating (like fried chicken) and is served with white cream gravy. Country fried steak may have a lighter coating or no coating at all and is often served with brown gravy. When learning how to make chicken fried steak, you’re making the version with the thick, crispy breading!

Q: Why is it called chicken fried steak if it’s beef? A: It’s called chicken fried steak because the beef is prepared using the same method as fried chicken—breaded with seasoned flour and deep-fried. The name refers to the cooking technique, not the meat itself!

Q: Can I use a different cut of beef? A: Yes! While cube steak is traditional, you can use round steak, top sirloin, or even flank steak. Just make sure to tenderize it properly by pounding it to 1/4 inch thickness. The tenderizing step is crucial when you make chicken fried steak. Check out our guide on how to cook eye of round steak for more beef cut tips.

Q: How do I keep the coating from falling off? A: The key is proper breading technique: press the flour firmly into the steak, ensure complete coverage in the egg wash, do a second flour dredge, and let it rest for 10 minutes before frying. Don’t flip the steak too early—wait until you see golden edges creeping up before turning.

Q: Can I bake chicken fried steak instead of frying? A: While baking won’t give you the same crispy texture, you can bake at 400°F for 20-25 minutes, flipping halfway. Spray the breaded steaks with cooking spray for better browning. However, traditional country fried steak is pan-fried for that signature crunch.

Q: What oil is best for frying? A: Vegetable oil, canola oil, or peanut oil work best because they have high smoke points. Avoid olive oil or butter for frying—save those for the gravy!

Q: How do I know when the oil is hot enough? A: The ideal temperature is 350°F. Without a thermometer, drop a pinch of flour into the oil—if it sizzles immediately and floats, you’re ready. If it burns instantly, the oil is too hot.

Q: Can I make this ahead for a dinner party? A: You can bread the steaks up to 4 hours ahead and refrigerate. However, fry them just before serving for maximum crispiness. The gravy can be made ahead and reheated.

Q: Why is my gravy lumpy? A: Lumps happen when you add milk too quickly or don’t whisk constantly. To fix lumpy gravy, strain it through a fine-mesh sieve or use an immersion blender. Prevention is key: whisk constantly and add milk gradually!

Q: What’s the best way to reheat leftovers? A: Reheat in a 350°F oven for 10-12 minutes to restore some crispiness. Never microwave chicken fried steak—it makes the coating soggy. Reheat gravy separately on the stovetop, adding a splash of milk if needed.

Why This Recipe Works

This how to make chicken fried steak guide gives you foolproof results because it focuses on three key elements:

  1. Proper Tenderizing: Pounding the meat breaks down tough fibers, ensuring every bite is tender
  2. Double Dredging: Creates that signature thick, craggy coating that stays crispy
  3. Temperature Control: Keeping oil at 350°F prevents greasiness while ensuring thorough cooking

The cream gravy ties everything together with its silky texture and peppery flavor that complements the crispy, savory steak perfectly. This isn’t just any fried chicken steak recipe—it’s the technique that delivers consistent, restaurant-quality results every single time.

Pro tip for ultimate success: Don’t rush any step. Take your time tenderizing, let the breaded steaks rest, maintain proper oil temperature, and whisk that gravy until it’s silky smooth. Great chicken fried steak is all about patience and technique!