This recipe delivers everything you want in a comfort meal: a crispy, flavorful crust, juicy steak inside, and a rich gravy to bring it all together. It’s perfect for cozy family dinners, Sunday gatherings, or when you’re simply craving a taste of Southern hospitality. With simple ingredients and straightforward steps, it’s also surprisingly easy to make at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cube steaks (tenderized round steaks)
All-purpose flour
Salt
Black pepper
Garlic powder
Onion powder
Paprika
Eggs
Buttermilk
Vegetable oil or shortening (for frying)
Whole milk (for gravy)
Butter
Directions
Pat the cube steaks dry and season both sides with salt and pepper.
In one bowl, whisk together eggs and buttermilk. In another, mix flour with garlic powder, onion powder, paprika, salt, and pepper.
Dredge each steak in the seasoned flour, then the egg mixture, and then back into the flour for a double coating.
Heat oil in a large skillet over medium-high heat. Once hot, carefully add the steaks and fry until golden brown on both sides, about 3–4 minutes per side.
Remove the steaks and place them on a paper towel-lined plate.
To make the gravy, discard all but 2–3 tablespoons of oil from the skillet. Stir in a bit of flour and cook for 1–2 minutes.
Slowly whisk in the milk and cook, stirring constantly, until the gravy thickens. Season with salt and pepper to taste.
Serve the steaks topped with warm gravy.
Servings and timing
This recipe makes 4 servings. Prep time: 15 minutes Cook time: 20 minutes Total time: 35 minutes
Variations
Spicy Chicken Fried Steak: Add cayenne pepper to the flour mixture for a kick of heat.
Oven-Baked Option: Instead of frying, bake the breaded steaks at 400°F for 25 minutes, flipping halfway.
Gluten-Free: Use a gluten-free flour blend for dredging and gravy.
Gravy Additions: Mix in cooked crumbled sausage or chopped mushrooms for a twist on the traditional gravy.
Storage/Reheating
Store leftover chicken fried steak in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F oven for 10–15 minutes until warmed through, or reheat gently in a skillet. Gravy can be stored separately and reheated over low heat on the stovetop, adding a splash of milk if needed to loosen.
FAQs
How do I keep the breading from falling off?
Make sure to pat the steaks dry before breading and press the flour mixture into the meat. Let the coated steaks rest for 5–10 minutes before frying to help the coating adhere.
Can I use a different cut of meat?
Cube steak is traditional, but you can use sirloin or round steak and tenderize it manually with a meat mallet.
What oil is best for frying?
Use a neutral oil with a high smoke point, like vegetable oil, canola oil, or shortening.
Can I make the gravy ahead of time?
Yes, you can make the gravy in advance and reheat it gently on the stove. Add a bit of milk if it becomes too thick.
Is chicken fried steak actually made with chicken?
No, despite the name, chicken fried steak is made with beef. The name refers to the cooking method, which is similar to fried chicken.
Why is my gravy lumpy?
Gravy can become lumpy if the flour isn’t whisked in well. To avoid this, whisk continuously while adding the milk and cook over moderate heat.
Can I freeze chicken fried steak?
Yes, you can freeze the cooked steaks without gravy. Wrap individually and freeze for up to 2 months. Reheat in the oven for best results.
How do I get extra crispy coating?
Double-dipping in the flour mixture and making sure your oil is hot enough (around 350°F) will help achieve a crispier crust.
What sides go well with chicken fried steak?
Mashed potatoes, green beans, coleslaw, and biscuits are classic sides. Mac and cheese or cornbread also pair well.
Can I make it dairy-free?
Yes, substitute the buttermilk with a plant-based milk and vinegar mixture, and use dairy-free milk and butter alternatives for the gravy.
Conclusion
Chicken Fried Steak is the ultimate Southern comfort food—crispy, flavorful, and smothered in rich gravy. It’s easy to make, deeply satisfying, and perfect for a hearty meal any day of the week. With simple variations and tips, you can customize it to your taste and enjoy it fresh or reheated just as deliciously
Chicken Fried Steak is a Southern comfort food classic made with tenderized beef steak, breaded and fried to golden perfection, then topped with rich, creamy gravy. A hearty, satisfying dish perfect for family dinners.
Ingredients
4 cube steaks (tenderized round steaks)
2 cups all-purpose flour
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
2 large eggs
1 cup buttermilk
Vegetable oil or shortening, for frying
2 cups whole milk (for gravy)
3 tbsp butter
3 tbsp all-purpose flour (for gravy)
Salt and pepper to taste (for gravy)
Instructions
Pat the cube steaks dry and season both sides with salt and pepper.
In one bowl, whisk together the eggs and buttermilk. In another bowl, mix flour with garlic powder, onion powder, paprika, salt, and pepper.
Dredge each steak in the seasoned flour, then the egg mixture, and then back into the flour for a double coating.
Heat oil in a large skillet over medium-high heat. Once hot, carefully add the steaks and fry until golden brown on both sides, about 3–4 minutes per side.
Remove the steaks and place them on a paper towel-lined plate to drain excess oil.
For the gravy, discard all but 2–3 tablespoons of oil from the skillet. Add 3 tablespoons flour and stir to combine, cooking for 1–2 minutes.
Slowly whisk in the milk, stirring constantly, and cook until the gravy thickens. Season with salt and pepper to taste.
Serve the steaks hot, topped with the warm gravy.
Notes
Let the breaded steaks rest for 5–10 minutes before frying to help the coating stick.Add cayenne to the flour mixture for a spicy version.To make it gluten-free, use a gluten-free flour blend.Gravy can be made ahead and reheated with a splash of milk.Store leftovers in the fridge for up to 3 days; reheat in the oven for best texture.
