Chicken fried steak is a dish made from cube steak, a cut of beef that’s been mechanically tenderized to break down its toughness. The steak is dredged in seasoned flour, dipped in an egg-milk wash, and coated again in flour—similar to how fried chicken is prepared. It’s then pan-fried until crispy and golden brown.
The dish is traditionally served with creamy country gravy, made from the pan drippings, which soaks into the crispy crust and adds richness to every bite. The combination of crunchy coating, tender beef, and velvety gravy makes chicken fried steak a timeless comfort food favorite.
Ingredients You’ll Need (Serves 4)
- 4 cube steaks
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon paprika
- 2 large eggs, beaten
- ½ cup milk
- Vegetable oil, for frying
Step-by-Step Instructions
Step 1: Prepare the Dredging Station
In a shallow dish, combine flour, salt, pepper, and paprika. This seasoned flour mixture forms the flavorful coating.
In a separate bowl, whisk together eggs and milk to create the egg wash.
Step 2: Coat the Steaks
Pat the cube steaks dry with paper towels—this helps the coating stick.
- First, dredge each steak in the seasoned flour.
- Next, dip it into the egg mixture.
- Finally, coat it again in the flour mixture, pressing gently to ensure an even crust.
This double-coating method ensures the crispy, crunchy exterior that chicken fried steak is known for.
Step 3: Heat the Oil
In a large skillet or cast-iron pan, pour enough vegetable oil to cover the bottom by about ¼ inch. Heat over medium-high until the oil reaches about 350°F (175°C). A quick test: sprinkle a pinch of flour in the oil; if it sizzles immediately, it’s ready.
Step 4: Fry the Steaks
Carefully place the coated cube steaks into the hot oil, working in batches if necessary. Do not overcrowd the pan.
Fry each steak for about 4 minutes per side, or until golden brown and crispy.
Step 5: Drain and Rest
Transfer the fried steaks to a plate lined with paper towels to drain excess oil. Rest for a few minutes while you prepare the gravy (if desired).
Step 6: Serve with Creamy White Gravy
Chicken fried steak is almost always served with classic country gravy. To make it, reserve a few tablespoons of pan drippings, whisk in flour, and slowly add milk until thick and creamy. Season with salt and pepper. Pour generously over the crispy steak before serving.
Tips for Success
- Choose cube steak: This cut is traditional and tenderized, making it ideal for chicken fried steak. If unavailable, you can pound round steak or sirloin thin with a meat mallet.
- Season well: Don’t be shy with salt and pepper in the flour. The coating should be flavorful enough to stand on its own.
- Double-dip for extra crunch: The flour-egg-flour method guarantees a crispy crust that holds up under the gravy.
- Keep oil hot but steady: If the oil is too hot, the crust will burn before the inside cooks. If too cool, the steak will be greasy instead of crisp. Maintain around 350°F.
- Don’t skip the rest: Letting the fried steak rest briefly before serving helps keep the coating crisp.
- Gravy is essential: While the steak is delicious on its own, the creamy white gravy truly makes this dish a Southern classic.
What to Serve with Chicken Fried Steak
Chicken fried steak is a hearty meal on its own, but it pairs beautifully with traditional Southern sides. Consider serving it with:
- Mashed potatoes: The perfect base for soaking up extra gravy.
- Buttered corn: Adds sweetness to balance the savory steak.
- Green beans or collard greens: A fresh, earthy side that complements the richness.
- Buttermilk biscuits: Soft and fluffy, perfect for mopping up gravy.
- Coleslaw: A crunchy, tangy side for contrast.
Frequently Asked Questions
Why is it called chicken fried steak if it’s beef?
The name comes from the cooking method, which mirrors how fried chicken is prepared: dredged in flour, dipped in egg, and fried until crispy.
What’s the difference between chicken fried steak and country fried steak?
Though often used interchangeably, chicken fried steak typically has a crispier coating and is served with white cream gravy. Country fried steak usually has a softer crust and is sometimes served with brown gravy.
Can I bake chicken fried steak instead of frying?
While baking won’t achieve the same crunch, you can bake at 400°F (200°C) for 20–25 minutes after coating the steaks. Spritz lightly with oil for better browning.
Can I make chicken fried steak ahead of time?
It’s best fresh, but you can fry the steaks and refrigerate them. Reheat in the oven at 375°F (190°C) for 10–15 minutes to re-crisp the coating.
How do I keep the breading from falling off?
Pat the steaks dry, coat evenly, and press the flour mixture onto the meat. Also, avoid moving the steaks around too much while frying.
Can I freeze chicken fried steak?
Yes. Fry the steaks, cool completely, then wrap tightly and freeze for up to 2 months. Reheat in the oven until hot and crispy.
Final Thoughts
Old-fashioned chicken fried steak is the definition of comfort on a plate. With its crispy breaded coating, juicy beef center, and creamy gravy topping, it’s easy to see why this dish has remained a Southern staple for generations.
Whether you’re making it for a hearty family dinner, a weekend treat, or to introduce friends to true Southern cuisine, this recipe delivers every time. With a little patience, the right technique, and plenty of gravy, you’ll master this classic dish and add it to your comfort food rotation.