Golden, crunchy, and smothered in creamy peppered gravy—chicken fried steak is the very definition of Southern comfort. Its crispy crust and tender beef center make it a cherished classic, the kind of meal that feels right at home on a weekend table surrounded by hearty sides and good company.
Ingredient Breakdown
When it comes to choosing your protein, cube steaks offer convenience since they’re already tenderized. If using round steak, you’ll need to do the work yourself with a meat mallet. Either way, pounding the meat thinly ensures it cooks quickly and stays tender under the crisp coating.
The breading is a critical component. Flour seasoned with kosher salt, garlic powder, and a pinch of cayenne creates a flavorful shell with a subtle kick. A simple egg and milk mixture acts as the glue, allowing that seasoned flour to cling tightly—twice—for maximum crunch.
For the gravy, pan drippings are the star. They provide depth and a savory backbone. A roux of equal parts flour and fat forms the base, and then a mix of milk and cream is whisked in gradually, transforming into a smooth, pourable sauce. Season with plenty of black pepper and salt to your taste.
Oil matters too. Canola, peanut, or other high-heat oils are best for frying. They offer a clean flavor and a high smoke point, ensuring your steak cooks evenly without burning.
Step-by-Step Preparation Guide
Start by preheating your oven to 200°F and setting a wire rack over a baking sheet. This setup keeps the steaks warm and crispy while you focus on gravy.
If your steaks aren’t pre-tenderized, place them between plastic wrap and pound them out until they’re under ¼ inch thick. This ensures quick, even cooking and a more pleasant bite.
Next, season the meat lightly with kosher salt. Prepare two shallow dishes—one with whisked eggs and milk, the other with your seasoned flour. Dredge each steak in the flour, press it in well, then dip it into the egg wash. Let the excess drip off before dredging again in the flour. This double-dip technique creates the signature thick, crispy crust.
Heat about ¼ inch of oil in a heavy skillet until it reaches 350°F. You’ll know it’s ready when a pinch of flour sizzles on contact. Fry each steak for about 2 minutes per side. As soon as both sides are golden brown and crisp, let the oil drain and transfer the steak to the warm oven rack.
Now, for the gravy. Discard all but 3 tablespoons of oil and return the skillet to medium heat. Whisk in flour and cook it until it turns the color of milk chocolate—rich and aromatic. Gradually add the milk and cream, whisking constantly. The mixture may thicken quickly, but it will smooth out as you incorporate the liquid. Adjust the consistency to your preference and season generously with salt and cracked pepper.
To serve, plate each steak and ladle over the hot, silky gravy. It’s comfort food at its finest.
Recipe Tips & Frequently Asked Questions
Pound steaks evenly for consistent cooking and texture:
Thin, uniform meat ensures the coating crisps without overcooking the inside.
Press flour firmly into the meat to help the coating stick:
This prevents bare spots and ensures even browning.
Let breaded steaks rest before frying to reduce coating loss:
A 10-minute rest helps the flour bond to the surface.
Maintain oil temperature between batches for even browning:
Let the oil come back to 350°F before adding the next steak.
Whisk gravy constantly to prevent lumps and achieve smoothness:
A steady hand and gradual pouring create a velvety sauce.
Can I make chicken fried steak ahead of time and reheat it?
Yes, but it’s best fresh. To reheat, place it on a wire rack in a 350°F oven until hot and crisp.
What’s the best oil to use for frying this dish?
Neutral, high-heat oils like canola or peanut oil are ideal.
Can I bake instead of fry for a lighter version?
You can, but it won’t have the same crispy crust. Use an air fryer for a better alternative to deep frying.
How do I keep the breading from falling off while frying?
Double-dipping, pressing the flour into the steak, and letting it rest before frying all help prevent coating loss.
What to Serve With This Recipe
Chicken fried steak is all about balance—rich, creamy, crispy—and the sides should match that energy. Mashed potatoes topped with the same peppered gravy are a must. Green beans, whether sautéed or slow-cooked Southern style, bring freshness and texture.
Buttered corn adds a touch of sweetness, while flaky buttermilk biscuits are perfect for mopping up any extra gravy. For heartier fare, macaroni and cheese or creamy grits are classic additions. If you want something brighter, try tangy coleslaw or a crisp garden salad.
To drink, go Southern with iced sweet tea or lemonade. For a casual pairing, a cold, crisp lager is the perfect match.
Creative Variations
Switch it up by using boneless pork chops or even chicken cutlets for the base. The breading method remains the same and works beautifully across proteins.
Add smoked paprika or chipotle powder to the flour for a smoky, spicy kick. Swap the milk in the egg wash for buttermilk to introduce a subtle tang and tenderizing effect.
Enhance the gravy with a pinch of fresh herbs like thyme or rosemary, or a splash of Worcestershire sauce for added depth.
Chicken fried steak is more than just a Southern staple—it’s a golden, satisfying plate of comfort. Crispy on the outside, juicy on the inside, and covered in rich, peppery gravy, it delivers a nostalgic warmth that’s perfect for sharing. Whether you keep it traditional or make it your own, it’s a dish worth coming back to, again and again.
Ingredients
1 pound cube steaks or tenderized round steaks (4 individual steaks)
Kosher salt, for seasoning the meat
2 large eggs, beaten
½ cup milk
2 cups all-purpose flour
2 teaspoons kosher salt (for the breading)
1½ teaspoons garlic powder
½ teaspoon cayenne pepper
Canola, peanut, olive oil, or other neutral oil for frying
For the Gravy:
3 tablespoons pan drippings (reserved from frying)
3 tablespoons all-purpose flour
1¾ cups milk (adjust to preferred consistency)
¼ cup heavy cream
Kosher salt, to taste
Freshly ground black pepper, to taste
Instructions
Preheat the Oven:
Set your oven to 200°F. Line a baking sheet with a wire rack and place it in the oven. This will be used to keep the cooked steaks warm and crispy while the gravy is being prepared.
Tenderize the Steaks:
If you’re using round steaks that haven’t been pre-tenderized, pound each steak to under ¼ inch thickness to ensure tenderness. Even pre-tenderized cube steaks benefit from additional flattening. Sandwich each steak between two sheets of plastic wrap and use a meat mallet, rolling pin, or heavy bottle to pound them thin. Flip frequently and smooth out wrinkles in the plastic to maintain an even thickness. Repeat for all steaks.
Season the Meat:
Sprinkle each steak lightly with kosher salt. Set aside while you prepare the breading.
Bread the Steaks:
In one shallow dish, whisk together the eggs and milk. In a second shallow dish, mix the flour, kosher salt, garlic powder, and cayenne. Dredge each steak first in the flour mixture, pressing it in firmly on both sides. Shake off any excess, then dip into the egg wash, coating thoroughly. Lift out, allow excess egg to drip off, then dredge once more in the flour mixture. Press the flour firmly into the surface. Set the breaded steaks aside on a plate and repeat with the remaining pieces.
Fry the Steaks:
Pour oil into a large skillet to reach about ¼ inch up the sides. Heat the oil over medium-high until it reaches 350°F or sizzles when a pinch of flour is dropped in. Carefully lay one steak at a time into the hot oil. Spoon hot oil over the top of the steak to help set the coating. Fry for about 2 minutes per side, until golden brown and crisp. Tilt the steak to drain any excess oil and transfer it to the rack in the preheated oven. Repeat with the remaining steaks.
Make the Roux:
Turn off the heat and carefully pour out all but 3 tablespoons of fat from the pan. Over medium heat, whisk in the flour to the drippings and cook, stirring constantly, until the mixture takes on a rich milk chocolate color—about 4 to 5 minutes.
Finish the Gravy:
Once the roux is smooth and fragrant, slowly whisk in the milk and cream, a bit at a time. The mixture will thicken rapidly before loosening into a creamy gravy. Continue whisking to incorporate all the liquid smoothly. Adjust the thickness to your preference by adding more milk or reducing further. Season generously with kosher salt and plenty of freshly ground black pepper.
Serve:
Plate the chicken fried steaks and spoon the warm gravy over the top. Serve immediately with classic sides like mashed potatoes, green beans, or buttered corn.
Chicken Fried Steak Recipe
Ingredients
- 1 pound cube steaks or tenderized round steaks 4 individual steaks
- Kosher salt for seasoning the meat
- 2 large eggs beaten
- ½ cup milk
- 2 cups all-purpose flour
- 2 teaspoons kosher salt for the breading
- 1½ teaspoons garlic powder
- ½ teaspoon cayenne pepper
- Canola peanut, olive oil, or other neutral oil for frying
For the Gravy:
- 3 tablespoons pan drippings reserved from frying
- 3 tablespoons all-purpose flour
- 1¾ cups milk adjust to preferred consistency
- ¼ cup heavy cream
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
Preheat the Oven:
- Set your oven to 200°F. Line a baking sheet with a wire rack and place it in the oven. This will be used to keep the cooked steaks warm and crispy while the gravy is being prepared.
Tenderize the Steaks:
- If you’re using round steaks that haven’t been pre-tenderized, pound each steak to under ¼ inch thickness to ensure tenderness. Even pre-tenderized cube steaks benefit from additional flattening. Sandwich each steak between two sheets of plastic wrap and use a meat mallet, rolling pin, or heavy bottle to pound them thin. Flip frequently and smooth out wrinkles in the plastic to maintain an even thickness. Repeat for all steaks.
Season the Meat:
- Sprinkle each steak lightly with kosher salt. Set aside while you prepare the breading.
Bread the Steaks:
- In one shallow dish, whisk together the eggs and milk. In a second shallow dish, mix the flour, kosher salt, garlic powder, and cayenne. Dredge each steak first in the flour mixture, pressing it in firmly on both sides. Shake off any excess, then dip into the egg wash, coating thoroughly. Lift out, allow excess egg to drip off, then dredge once more in the flour mixture. Press the flour firmly into the surface. Set the breaded steaks aside on a plate and repeat with the remaining pieces.
Fry the Steaks:
- Pour oil into a large skillet to reach about ¼ inch up the sides. Heat the oil over medium-high until it reaches 350°F or sizzles when a pinch of flour is dropped in. Carefully lay one steak at a time into the hot oil. Spoon hot oil over the top of the steak to help set the coating. Fry for about 2 minutes per side, until golden brown and crisp. Tilt the steak to drain any excess oil and transfer it to the rack in the preheated oven. Repeat with the remaining steaks.
Make the Roux:
- Turn off the heat and carefully pour out all but 3 tablespoons of fat from the pan. Over medium heat, whisk in the flour to the drippings and cook, stirring constantly, until the mixture takes on a rich milk chocolate color—about 4 to 5 minutes.
Finish the Gravy:
- Once the roux is smooth and fragrant, slowly whisk in the milk and cream, a bit at a time. The mixture will thicken rapidly before loosening into a creamy gravy. Continue whisking to incorporate all the liquid smoothly. Adjust the thickness to your preference by adding more milk or reducing further. Season generously with kosher salt and plenty of freshly ground black pepper.
Serve:
- Plate the chicken fried steaks and spoon the warm gravy over the top. Serve immediately with classic sides like mashed potatoes, green beans, or buttered corn.
