This chicken fried steak recipe is a Southern favorite: tender cube steaks coated in a crisp, seasoned crust and topped with a creamy, savory gravy. Ideal for dinner (or brunch), it’s comfort food at its finest—serve with a generous scoop of mashed potatoes to soak up the sauce.
This easy, decadent version balances a crisp, golden coating with juicy steak and a rich, creamy gravy. It’s a classic weeknight dinner that feels special—perfect for family meals or when you want a hearty, comforting plate.
Why You’ll Love This Recipe
- Bold flavor. Buttermilk and a simple spice mix—smoked paprika, garlic powder, and white pepper—give the steak great depth.
- Irresistible gravy. The creamy pan gravy is silky and flavorful; it’s excellent on biscuits, potatoes, or the steak itself.
- Comforting and versatile. This dish is classic comfort food and pairs well with many sides, from mashed potatoes to roasted or green vegetables.
Why Is It Called Chicken Fried Steak?
The name comes from the cooking method: the steak is breaded and fried similarly to fried chicken. The recipe uses cube steak dipped in buttermilk, dredged in seasoned flour, fried until crisp, and finished with creamy gravy. Some people also call it “country fried steak.”
Recipe Ingredients
All ingredients are easy to find at most grocery stores. Refer to the recipe card below for exact measurements and detailed instructions.
For the Chicken Fried Steak:
- Steak: pre-tenderized cube steak patties.
- Salt and pepper.
- All-purpose flour: for the crust.
- Seasonings: smoked paprika, garlic powder, white pepper.
- Baking soda and baking powder: add extra crispness.
- Buttermilk: or a milk + vinegar substitute.
- Eggs: use large eggs.
- Vegetable oil: for frying.
For the Gravy:
- Butter: unsalted or salted.
- All-purpose flour.
- Milk: whole milk preferred, 2% works.
- Heavy cream: or half-and-half for a lighter option.
- Salt and freshly ground black pepper.
How To Make Chicken Fried Steak
Follow these straightforward steps to get tender steak with a crisp coating and smooth gravy.
- Season: Pat steaks dry and season both sides with salt and pepper.
- Make dredging stations: Mix flour with spices, baking soda, baking powder, and remaining salt and pepper in a shallow dish.
- Combine buttermilk: Whisk buttermilk and eggs in another shallow dish.
- First dredge: Coat steaks in the seasoned flour, pressing to adhere.
- Dip in egg mix: Submerge the floured steaks in the buttermilk-egg mixture.
- Second dredge: Return steaks to the flour for a second, thicker coating.
- Fry: Heat oil to about 350°F in a heavy skillet. Fry steaks 3–4 minutes per side until golden and crisp; drain on paper towels.
- Make gravy: Melt butter in a saucepan, whisk in flour and cook until lightly golden.
- Add milk and cream: Slowly whisk in milk and cream, cooking until the gravy thickens and is smooth.
- Season and serve: Adjust salt and pepper, then ladle the gravy over hot steaks and garnish with fresh thyme if desired.
Recipe Tips for Success
- Coat thoroughly. Use the baking soda and baking powder in the flour mix and make sure the meat is well coated for maximum crispiness.
- Don’t overcrowd the pan. Fry in batches so each steak gets evenly crisped.
- Brown the flour. When making the roux for the gravy, cook the flour until it loses its raw taste and turns a light golden color—stir constantly to prevent burning.
- Buttermilk substitute: To make 1 cup of buttermilk, add 1 tablespoon white vinegar to 1 cup whole milk and let it sit a few minutes. Adjust quantities as needed for the recipe.
Serving Suggestions
Serve chicken fried steak with buttery mashed potatoes and a green vegetable for a complete meal. Roasted potato wedges or parmesan roasted potatoes also work well. Simple sides like sautéed green beans, roasted Brussels sprouts, or a fresh salad complement the richness of the gravy.
How To Store & Reheat Leftovers
Store steaks and gravy separately in airtight containers. Refrigerate steaks for up to 3 days and gravy for up to 5 days. Reheat steaks in a lightly oiled skillet over low heat until warmed through and slightly crisp, a few minutes per side. Reheat gravy gently on the stove over low heat or in the microwave in short intervals, stirring until smooth and hot.
More Easy Beef Recipes
- Chopped Steak
- Swedish Meatballs
- Brown Sugar Meatloaf
- Beef Tips in Mushroom Gravy
Chicken Fried Steak
Ingredients
For the Chicken Fried Steak:
- 1½ pounds pre-tenderized cube steak patties, (4 steaks) ¼ -inch thick
- 1½ teaspoons sea salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1½ cups all-purpose flour
- ⅓ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon white pepper powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1½ cups buttermilk
- 2 large eggs
- 2 cups vegetable oil, for frying
For the Chicken Fried Steak Gravy:
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- ⅓ cup heavy cream
- ½ teaspoon Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
Season the Steaks:
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Pat cube steaks dry and season with 1 teaspoon sea salt and ½ teaspoon freshly ground black pepper.
Prepare the Dredging Station:
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Mix flour, smoked paprika, garlic powder, white pepper, baking soda, baking powder, and the remaining ½ teaspoon salt and ½ teaspoon pepper in a shallow dish.
Prepare the Wet Mixture:
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Whisk buttermilk and eggs together until combined.
First Dredge:
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Coat each steak in the flour mixture, pressing to adhere. Shake off excess.
Wet Coating:
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Dip the floured steak into the buttermilk and egg mixture, fully coating it.
Second Dredge:
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Return steaks to the flour for a second coating, pressing to form an even crust. Set aside on a plate and repeat.
Heat the Oil:
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Heat vegetable oil in a large cast-iron skillet over medium-high heat to about 350°F. Use a thermometer to check the temperature.
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Fry steaks in batches without overcrowding, 3–4 minutes per side, until golden brown. Transfer to paper towels to drain.
Make the Gravy:
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Melt butter in a medium saucepan over medium heat. Add flour and whisk constantly 1–2 minutes until light golden and fragrant.
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Slowly whisk in whole milk and heavy cream, stirring to prevent lumps. Cook until gravy thickens, about 5–7 minutes.
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Season with Kosher salt and freshly ground black pepper to taste.
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Place fried steaks on plates, ladle gravy over the top, and serve immediately with mashed potatoes. Garnish with fresh thyme if desired.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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