Name: Chicken Fried Steak
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1.5 pounds beef cube steak or top round steak (cut into 4 portions, about 1/2-inch thick); 2 cups all-purpose flour; 1.5 tsp kosher salt (divided); 1 tsp black pepper (freshly ground, divided); 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp paprika; 2 large eggs; 0.5 cup whole milk; 3 cups vegetable oil (or other high smoke point oil, for frying); 2 tbsp pan drippings from frying (or unsalted butter); 0.25 cup all-purpose flour; 2 cups whole milk (at room temperature, for gravy)

This Chicken Fried Steak delivers the ultimate Southern comfort food experience with crispy pan-fried beef steaks and creamy homemade gravy. Using simple ingredients like cube steak and pantry staples, this classic dish comes together in about an hour. It’s perfect for Sunday suppers or whenever you crave that satisfying combination of tender meat and rich country gravy.

I discovered my love for chicken fried steak during my travels through the South, where each diner served their own version of this crispy beef steak masterpiece. The aroma of frying steak and simmering gravy became my favorite welcome scent in roadside restaurants from Texas to Tennessee. Now I make it for family gatherings alongside my stuffed bell peppers and cottage pie, creating a comfort food spread that always brings everyone to the table.

There’s something deeply satisfying about the ritual of dredging and frying, watching the coating turn golden brown while the kitchen fills with that unmistakable savory fragrance. I often serve this with simple mashed potatoes and green beans, letting the chicken fried steak take center stage. It reminds me of those Southern kitchens where time slows down and good food becomes the centerpiece of connection.

Why You’ll Love This Chicken Fried Steak

Made From Scratch Flavor: Nothing compares to homemade country fried steak with fresh pan drippings gravy.
Crispy Perfection: Double dredging creates that signature crunchy coating we all crave.
Family Favorite: This Southern comfort food appeals to both kids and adults alike.
Weekend Worthy: Perfect for leisurely Sunday dinners or special occasion meals.

What You’ll Need for Perfect Chicken Fried Steak

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

For the Steaks

Beef cube steak: Look for well-marbled pieces about 1/2-inch thick for best results.
All-purpose flour: Forms the base of both the coating and the gravy later.
Kosher salt: Prefer kosher for its clean flavor and even distribution.
Black pepper: Freshly ground provides the best aromatic punch.
Garlic powder: Adds depth without burning during frying.
Onion powder: Complements the beef flavor beautifully.
Paprika: Just a touch for color and subtle sweetness.
Eggs: Large eggs bind the coating to the meat.
Whole milk: Creates the egg wash and makes the gravy creamy.
Vegetable oil: High smoke point oil ensures crispy frying without smoking.

Chicken Fried Steak

Learn how to make perfect Chicken Fried Steak with crispy coating and creamy country gravy. This Southern classic takes just 60 minutes from prep to plate.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Total Time 1

Course Dinner

Cuisine Southern

Servings 4 servings

Calories 650 kcal

Equipment

paper towels
meat mallet
cutting board
knife
shallow dishes
whisk
measuring cups
measuring spoons
wire rack
baking sheet
large skillet
deep-fry thermometer

Ingredients

Main Ingredients

1.5 pounds beef cube steak or top round steak cut into 4 portions, about 1/2-inch thick
2 cups all-purpose flour
1.5 tsp kosher salt divided
1 tsp black pepper freshly ground, divided
0.5 tsp garlic powder
0.5 tsp onion powder
0.25 tsp paprika
2 large eggs
0.5 cup whole milk
3 cups vegetable oil or other high smoke point oil, for frying

Gravy Ingredients

2 tbsp pan drippings from frying or unsalted butter
0.25 cup all-purpose flour
2 cups whole milk at room temperature, for gravy

Instructions

Gently pat the beef cube steaks dry with paper towels. If using top round steak, place each piece between two sheets of plastic wrap and pound it evenly to about 1/4-inch thickness using a meat mallet or the bottom of a heavy skillet.
In a shallow dish or pie plate, whisk together 2 cups all-purpose flour, 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon paprika until well combined. In a second shallow dish, whisk together the 2 large eggs and 1/2 cup whole milk until smooth and uniform.
Working with one steak at a time, first coat it thoroughly in the seasoned flour mixture, ensuring both sides are covered, then gently shake off any excess. Next, dip the steak into the egg wash, letting any extra liquid drip back into the dish. Finally, return the steak to the seasoned flour mixture, pressing the flour onto both sides to create a thick, even coating. Place each breaded steak on a wire rack set over a baking sheet and allow them to rest for at least 10 minutes; this crucial step helps the coating adhere during frying.
Pour 3 cups vegetable oil into a large, heavy-bottomed skillet (such as cast iron) to a depth of about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer. If you do not have a thermometer, test the oil by dropping a small pinch of flour into it; it should sizzle immediately but not brown too quickly.
Carefully place 1 or 2 breaded steaks into the hot oil, making sure not to overcrowd the pan, which can lower the oil temperature. Fry for 3 to 5 minutes per side, until the crust is deeply golden brown and wonderfully crispy, and the steak is cooked through. The internal temperature of the steak should reach 145°F (63°C). Remove the fried steaks from the skillet and place them on a clean wire rack set over a baking sheet to drain any excess oil. Keep them warm in a 200°F (93°C) oven while you fry the remaining steaks.
Carefully pour off all but 2 tablespoons of the hot oil from the skillet, leaving any browned bits or pan drippings in the pan. Reduce the heat to medium-low. Whisk the remaining 1/4 cup all-purpose flour into the hot oil and drippings, scraping up any flavorful browned bits from the bottom of the pan. Cook for 2 to 3 minutes, stirring constantly, until the flour mixture (roux) is lightly golden and smells toasty. Gradually whisk in 2 cups whole milk, at room temperature, until the mixture is smooth and lump-free. Increase the heat to medium and cook, stirring frequently, until the gravy thickens to your desired consistency, about 5 to 7 minutes. Season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Serve the hot gravy immediately over the warm chicken fried steaks.

Notes

Letting the breaded steaks rest for 10 minutes helps the coating adhere better during frying. Use room temperature milk for smoother gravy.

Keyword chicken fried steak, comfort food, country gravy

Recipe Variations

Spicy Version: Add cayenne pepper or hot sauce to the flour mixture.
Herb Crusted: Mix dried thyme and oregano into the seasoning blend.
Buttermilk Soak: Marinate steaks in buttermilk before dredging for extra tenderness.

Pro Tips for Perfect Chicken Fried Steak

Meat Preparation: Pat steaks completely dry before dredging to help coating adhere.
Oil Temperature: Maintain 350°F oil temperature for crispy rather than greasy results.
Don’t Overcrowd: Fry in batches to prevent temperature drop and steaming.
Gravy Consistency: Whisk constantly while adding milk to prevent lumps in your sauce.

Storing and Reheating Your Chicken Fried Steak

Store: Keep leftovers in an airtight container in refrigerator for up to 3 days.
Freeze: Freeze cooked steaks without gravy for up to 2 months in freezer bags.
Reheat: Bake at 350°F for 15-20 minutes until crispy and heated through.
Make-Ahead Tip: Bread steaks and refrigerate up to 4 hours before frying.

Frequently Asked Questions

What cut of meat is best for chicken fried steak?

Cube steak is traditional and ideal because it’s already tenderized. If using top round, pound it to 1/4-inch thickness between plastic wrap. The pre-tenderized texture helps the coating adhere and ensures even cooking.

Can I make chicken fried steak without a deep fry thermometer?

Yes, test the oil by dropping a pinch of flour into it. If it sizzles immediately without burning, the oil is ready. The flour should create bubbles around it but not turn dark brown too quickly.

Why did my coating fall off during frying?

This usually happens if the oil temperature is too low or the steaks weren’t patted dry. Always rest breaded steaks for 10 minutes before frying to help the coating set properly.

Can I use something other than whole milk for the gravy?

Whole milk creates the creamiest gravy, but 2% works in a pinch. Avoid skim milk as it won’t provide enough richness. Buttermilk adds nice tang if you enjoy that flavor profile.

More Comfort Food Recipes You’ll Love

Why This Chicken Fried Steak Becomes a Favorite

With its crispy coating and rich gravy, this chicken fried steak delivers everything you want from Southern comfort food. It’s surprisingly easy to make from scratch yet feels special enough for weekend dinners. Once you taste that perfect combination of textures and flavors, you’ll understand why this recipe becomes a regular in home kitchens across the country.

Country Fried Steak