Chicken Fried Steak

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Few dishes evoke classic American comfort food like chicken fried steak. Golden, crispy steak paired with creamy white gravy holds a special place in Southern cooking. Despite its name, chicken fried steak doesn’t contain chicken. The steak is prepared using the same double-dip breading technique as fried chicken, resulting in a crunchy crust and a tender bite. Whether you grew up eating this dish or you’re trying it for the first time, chicken fried steak promises hearty satisfaction.

This step-by-step guide covers everything from choosing the right cut of meat to perfecting that signature white gravy. I’ll show you how to get restaurant-worthy results at home, including handy storage tips and creative serving ideas.

What is Chicken Fried Steak?

Chicken fried steak, sometimes called country fried steak, features tenderized beef, breaded and fried until crispy, then smothered with savory gravy. It became a Southern staple thanks to influences from German and Austrian immigrants, who brought their schnitzel tradition to Texas kitchens. The dish has since spread across the United States and appears in diners, family tables, and breakfast menus nationwide.

Why This Chicken Fried Steak Shines

• Crispy, Satisfying Crunch: You get a crisp exterior and tender beef inside.
• Creamy Homemade Gravy: The velvety gravy is rich but not too heavy.
• Flexible for Any Meal: Serve it for breakfast, lunch, or dinner.
• Crowd-Pleasing Flavor: Always a favorite with family and guests.
• Approachable Ingredients: Most items are pantry staples.
• Customizable: Easy to add your own twist with spices or sides.

Ingredients

Choose fresh, high-quality ingredients. This ensures the best taste and texture.

Example spice proportions:

• 2 teaspoons kosher salt
• 1 teaspoon cracked black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika

These basic spices keep the flavor profile classic, but you can add a pinch of cayenne or Cajun seasoning if you prefer heat.

Step-by-Step: How to Make Chicken Fried Steak

Preparing chicken fried steak isn’t complicated, but attention to detail makes all the difference. Let’s break down each step.

1. Prep the Steak

• Pat steaks dry with a paper towel.
• Use a meat mallet or tenderizer, if needed, to get them to about 1/3-inch thickness.
• Season both sides of the steaks with salt and pepper.

Tip: Cube steak is usually pre-tenderized. If using another cut (like sirloin), pound well for tenderness.

2. Set Up a Breading Station

You’ll need two shallow dishes and a rack for resting the coated steaks.

Dry Mix:

• 2 cups all-purpose flour
• Spices (see above for suggestions)
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda

Wet Mix:

• 2 large eggs
• 1 cup buttermilk
• 1 tablespoon hot sauce

Breading Steps:

• Dredge the seasoned steak in the flour mixture. Shake off the excess.
• Dip into the buttermilk-egg mixture. Let any extra drip off.
• Return the steak to the flour mixture and coat well, pressing gently so the breading adheres.

Place the breaded steaks on a wire rack for a few minutes. This helps the coating stick when frying.

3. Frying to Perfection

• Add enough vegetable oil to a large skillet (cast iron works great) to cover the bottom by about 1/4 inch.
• Heat oil to 350°F. You can check with a thermometer or drop a bit of flour in—if it sizzles, it’s ready.
• Fry steaks in batches. Cook each side 3–4 minutes or until crisp and golden.
• Transfer steaks to a rack set over a baking sheet. Keep warm in a 200°F oven while you finish the batch.

Example: Don’t crowd the pan, or you’ll cool the oil and get soggy crust.

4. Making the Cream Gravy

You only need basic pantry items for this smooth, peppery gravy.

Gravy Ingredients:

• 3–4 tablespoons of the skillet drippings (strained)
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1/2 cup heavy cream
• Salt and freshly cracked black pepper

Instructions:

• Pour off all but 3–4 tablespoons of oil from your skillet.
• Whisk in the flour. Cook over medium heat, stirring, for 1–2 minutes, until golden.
• Gradually add milk and cream, whisking constantly to avoid lumps.
• Simmer, whisking, for 5 minutes or until thickened.
• Season with salt and plenty of black pepper.

Serve the hot gravy poured over your steaks.

Serving Suggestions

Chicken fried steak fits right in with Southern side dishes. Here are a few tried-and-true pairings:

• Mashed potatoes: Creamy and smooth, they soak up the gravy.
• Green beans or fried okra: Adds a fresh, crisp bite.
• Buttermilk biscuits: For extra gravy-dipping.
• Corn on the cob: Sweet balance to the meal.

A dash of hot sauce is a classic choice, especially if you want more kick.

Tips for Success

Getting restaurant-quality chicken fried steak at home is within reach. Use these pointers:

• Season generously: Don’t skimp on seasoning the steak and flour.
• Rest before frying: Letting the breaded steaks sit for a few minutes before frying keeps the coating intact.
• Maintain oil temperature: Fry at 350°F for crispy texture—lower heat leads to greasy steaks.
• Let them drain: Cool fried steaks on a rack, not just paper towels, for maximum crunch.
• Adapt flavors: Experiment with herbs or different spicy blends in your breading.

Storing and Reheating Chicken Fried Steak

Chicken fried steak makes excellent leftovers when stored and reheated properly.

To Store:

• Let the steaks cool to room temperature.
• Place in an airtight container, separating layers with parchment paper.
• Store gravy in a separate container.
• Refrigerate for up to 4 days.

To Freeze:

• Wrap steaks individually in plastic wrap.
• Place in a zip-top freezer bag; remove as much air as possible.
• Freeze for up to 3 months.
• Also, freeze gravy separately in a freezer-safe tub.

To Reheat:

• Preheat your oven to 375°F.
• Place steaks on a rack set over a baking sheet. Heat for 15–20 minutes.
• For a crispier result, use an air fryer at 350°F for 5–7 minutes.
• Reheat gravy gently on the stovetop, stirring in extra milk if needed.

Variations and Add-Ons

You can easily customize this dish for your preferences.

• Change up the beef: Try thin-sliced sirloin or round steak.
• Go spicy: Add cayenne or Cajun seasoning to the flour.
• Gluten-free: Use a cup-for-cup gluten-free flour blend.
• Non-dairy: Substitute plant-based milk and cream alternatives in the breading and gravy.

FAQs

Q: Can I bake instead of fry?
A: Classic flavor comes from shallow frying, but you can bake breaded steaks on a greased rack at 425°F for about 20 minutes, flipping halfway through.

Q: What if I don’t have buttermilk?
A: Mix 1 cup whole milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes. This gives a similar result.

Q: Does the steak have to be cube steak?
A: Cube steak is most common because it’s tender and thin, but any tenderized beef works.

Bringing It All Together

Chicken fried steak brings warmth and nostalgia to any table. Its crunchy, golden crust and creamy gravy invite you to slow down and savor each tender bite. Once you get the process down, you’ll want to make this Southern classic part of your regular meal rotation. Next time you want a crowd-pleasing main dish or a special family dinner, this recipe delivers comfort and flavor in every forkful.