Why You’ll Love This Recipe

Chicken Fried Steak is a Southern classic that combines tender, seasoned cube steak with a crispy, golden-brown breading—all smothered in rich, creamy country gravy. It’s comfort food at its best, bringing crispy texture and hearty flavor to the table in every bite. Perfect for weeknight dinners, Sunday brunch, or any time you’re craving down-home goodness.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cube steak (tenderized beef cutlets)all-purpose flourcornstarch (optional for extra crunch)eggsbuttermilksaltblack peppergarlic powderonion powderpaprikaoil (for frying)

For the gravy:
butterflourwhole milkblack pepper (freshly ground)salt

directions

Pound cube steak lightly if needed for even thickness and season with salt, pepper, and spices.

In one bowl, whisk together eggs and buttermilk. In another bowl, mix flour, cornstarch, and remaining seasonings.

Dredge each steak in the flour mixture, then the egg mixture, then again in the flour. Press to coat well.

Heat oil in a large skillet over medium-high heat.

Fry steaks 2–3 minutes per side, or until golden brown and crispy. Remove and drain on paper towels.

For the gravy, pour off excess oil, leaving 2–3 tablespoons in the pan. Add butter and melt.

Whisk in flour and cook 1–2 minutes until golden and bubbly.

Slowly add milk while whisking until smooth. Simmer until thickened.

Season gravy with salt and plenty of black pepper.

Serve steaks hot with gravy poured over the top.

Servings and timing

This recipe serves 4.Preparation time: 15 minutesCooking time: 20–25 minutesTotal time: 35–40 minutes

Variations

Add cayenne pepper or hot sauce to the egg mixture for a spicy kick.

Use seasoned breadcrumbs in the flour mix for added texture.

Swap beef for chicken cutlets to make a poultry version.

Serve with mashed potatoes, biscuits, or fried eggs for a complete meal.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 3 days.Reheat in the oven at 375°F (190°C) for 10–15 minutes to maintain crispiness.Store gravy separately and reheat on the stovetop, whisking in extra milk if needed.

FAQs

What cut of meat is best?

Cube steak is traditional, but round steak or sirloin can be used if tenderized.

Can I bake instead of fry?

Frying gives the best texture, but you can oven-bake at 425°F (220°C) for about 20 minutes, flipping halfway.

Why is it called chicken fried steak?

Because it’s prepared like fried chicken—with breading and pan-frying—despite using beef.

Can I make the gravy in advance?

Yes, reheat gently and whisk to restore smoothness.

How do I keep the breading from falling off?

Double-dip and press the coating on firmly. Let coated steaks rest 5–10 minutes before frying.

Can I freeze chicken fried steak?

Yes, freeze after frying and reheat in the oven to crisp up.

What kind of oil should I use?

Neutral oil with a high smoke point like vegetable, canola, or peanut oil.

Is buttermilk necessary?

It adds flavor and helps the coating stick, but milk with a splash of vinegar can substitute.

How thick should the gravy be?

Thick enough to coat a spoon, but pourable—adjust with milk if needed.

What sides go well?

Mashed potatoes, green beans, coleslaw, or cornbread are classic choices.

Conclusion

Chicken Fried Steak is a crispy, savory masterpiece that captures the heart of Southern cooking. With its golden crust, tender center, and creamy gravy, it’s a meal that’s both nostalgic and deeply satisfying—perfect for any occasion where comfort food is the goal.