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Why This Chicken Fried Steak Recipe Works

What You’ll Need for Perfect Chicken Fried Steak

How to Make Crispy Chicken Fried Steak with Homemade Country Gravy

Serving and Storage Tips for Chicken Fried Steak

Mistakes to Avoid while making Chicken Fried Steak

Suggestions for Chicken Fried Steak Side Dishes

Conclusion: Why This Chicken Fried Steak Will Become a Family Favorite

Crispy Chicken Fried Steak with Homemade Country Gravy

Name: Crispy Chicken Fried Steak with Homemade Country Gravy
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Southern American
Ingredients: 1 lb cube steak (4 pieces); 1 tsp salt; 1 tsp garlic powder; ½ tsp black pepper; 1½ cups all-purpose flour; 1½ tsp sea salt or seasoned salt; Pinch of cayenne pepper; ½ tsp onion powder; ¼ tsp celery salt; ¼ tsp Cajun seasoning; ¼ tsp paprika; 1 egg; ½–¾ cup whole milk; Canola oil for frying; 4 tbsp unsalted butter; 4 tbsp all-purpose flour; 1 cup chicken broth; 1½ cups whole milk; Salt, pepper, onion powder, garlic powder, thyme to taste

There’s something undeniably comforting about a perfectly executed chicken fried steak. That crispy, golden-brown exterior giving way to tender beef, all smothered in rich, creamy country gravy—it’s the definition of Southern comfort food at its finest. This chicken fried steak recipe delivers everything you crave: crispy coating, juicy meat, and a homemade gravy that’s worth making by the gallon. Whether you’re a seasoned pro or trying your hand at this classic dish for the first time, this recipe will guide you through creating restaurant-quality chicken fried steak right in your own kitchen.

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Why You'll Love This Recipe

Perfect Crunch Factor: This recipe uses a double-dredging technique that creates an exceptionally crispy coating that stays attached to the steak, not falling off when you cut into it.
Flavor-Packed Seasoning: The carefully balanced blend of seasonings in both the coating and gravy ensures every bite is bursting with savory goodness, eliminating any bland spots.
Foolproof Gravy Method: The step-by-step instructions for making silky, lump-free country gravy take the guesswork out of what is often the trickiest part of the dish.
Make-Ahead Friendly: You can prepare components in advance, making this impressive dish accessible even on busy weeknights when you need comfort food the most.
Versatile Serving Options: This chicken fried steak pairs beautifully with numerous sides, from classic mashed potatoes to fresh green beans, allowing you to customize your meal to suit any occasion.

Why This Chicken Fried Steak Recipe Works

Chicken fried steak is a dish that requires a delicate balance of techniques to perfect, and this recipe has been meticulously developed to address all the common pitfalls. The name itself can be confusing to the uninitiated—there’s no chicken in chicken fried steak. The name comes from the preparation method, which is similar to Southern fried chicken, applied to beef steak instead.

What sets this recipe apart is the attention to detail in the coating process. The three-step dredging method (flour, then batter, then flour again) creates the perfect foundation for that signature crispy exterior. Many recipes skip the middle batter step, but it’s crucial for developing a coating that adheres well to the meat and creates those beautiful craggy bits that get extra crispy.

The seasoning blend is another key factor. Rather than simply salting and peppering the meat, we’ve created a robust seasoning mix that infuses flavor into every layer. The addition of Cajun seasoning, paprika, and celery salt brings depth without overwhelming the classic country flavor profile.

For the gravy, we’ve tackled the common problems of lumps and bland flavor. By cooking the roux properly before adding liquids gradually, you’ll achieve a silky-smooth texture. The careful balance of chicken broth and whole milk creates richness without becoming too heavy, while the subtle herbs and spices elevate it beyond basic white gravy.

Perhaps most importantly, this recipe includes the crucial step of keeping your finished steaks warm in a low oven while you prepare the gravy. This prevents the dreaded scenario of perfectly fried steak getting cold and soggy while you finish the sauce—a small detail that makes a world of difference in the final dish.

What You’ll Need for Perfect Chicken Fried Steak

Ingredients

Creating the perfect chicken fried steak requires quality ingredients that work together to build layers of flavor. Here’s what you’ll need:

For the Steaks:

1 lb tenderized cube steak (typically 4 steaks) – Cube steak is already run through a mechanical tenderizer, giving you a head start on tenderness. Look for pieces that are evenly thinned.
1 teaspoon salt – Regular table salt works fine for seasoning the meat directly.
1 teaspoon garlic powder – This provides a subtle savory note without overwhelming the dish.
½ teaspoon black pepper – Freshly ground provides the best flavor.
1½ cups all-purpose flour – The foundation of your crispy coating.
1½ teaspoons sea salt (or seasoned salt) – For the flour mixture, this provides more complex flavor than regular salt.
A pinch of cayenne pepper – Just enough to add warmth without making it spicy.
½ teaspoon onion powder – Adds aromatic depth to the coating.
¼ teaspoon celery salt – A secret ingredient that adds a subtle savory note.
¼ teaspoon Cajun seasoning – Brings a hint of Louisiana flair.
¼ teaspoon paprika – Adds color and mild sweetness.
1 egg – The binding agent for your batter.
½-¾ cup whole milk – Creates the right consistency for the batter (you can substitute part with buttermilk for tanginess).
Canola oil for frying – You’ll need enough to fill your skillet about 1 inch deep.

For the Country Gravy:

4 tablespoons unsalted butter – The fat base for your roux.
4 tablespoons all-purpose flour – Works with butter to thicken the gravy.
1 cup chicken broth – Adds depth of flavor beyond a basic white gravy.
1½ cups whole milk – Creates richness and body.
Salt, pepper, onion powder, garlic powder, and thyme to taste – For seasoning your gravy to perfection.

Tools

Having the right equipment makes preparing chicken fried steak much easier:

Large deep skillet or cast iron pan – At least 12 inches in diameter with high sides for frying.
Meat mallet – If your cube steak needs additional tenderizing.
Two large shallow dishes – For the dredging stations (glass casserole dishes work perfectly).
Whisk – For mixing the batter and gravy without lumps.
Tongs – For safely handling the steaks during frying.
Cooking thermometer – To ensure your oil stays at the perfect 350°F.
Wire cooling rack – Placed over a baking sheet for holding fried steaks.
Baking sheet – To place under the cooling rack.
Paper towels – For draining excess oil.
Gravy whisk or flat whisk – Helps prevent lumps when making gravy.
Measuring cups and spoons – For accurate ingredient measurements.

How to Make Crispy Chicken Fried Steak with Homemade Country Gravy

Follow these step-by-step instructions for chicken fried steak success:

Prepare the Steaks: In a small bowl, combine 1 teaspoon salt, 1 teaspoon garlic powder, and ½ teaspoon black pepper. Season both sides of your tenderized cube steaks with this mixture, gently rubbing it in. Set aside at room temperature for 15-20 minutes to allow the seasoning to penetrate the meat.
Set Up Your Dredging Station: In a large shallow dish, whisk together 1½ cups flour, 1½ teaspoons sea salt, a pinch of cayenne, ½ teaspoon onion powder, ¼ teaspoon celery salt, ¼ teaspoon Cajun seasoning, and ¼ teaspoon paprika until well combined.
Prepare the Batter: In a second large shallow dish, place ½ cup of the seasoned flour mixture. Add 1 beaten egg and gradually whisk in enough milk (about ½ cup) to create a thick batter with the consistency of pancake batter.
Dredge the Steaks: Working with one steak at a time, first coat it in the dry flour mixture, shaking off excess. Next, dip it into the batter, allowing excess to drip off. Finally, return it to the dry flour mixture, pressing firmly to ensure the flour adheres well to create a textured coating. Place the coated steak on a clean plate and repeat with remaining steaks.
Preheat Your Holding Oven: Set your oven to 200°F. Place a wire cooling rack on top of a baking sheet and place it in the oven. This will keep your fried steaks warm and crispy while you prepare the gravy.
Heat the Oil: In a large, deep skillet, add canola oil to a depth of about 1 inch. Heat over medium-high heat until the oil reaches 350°F. If you don’t have a thermometer, you can test by sprinkling a pinch of flour into the oil—it should sizzle immediately but not burn.
Fry the Steaks: Carefully place 1-2 steaks in the hot oil (don’t overcrowd the pan). Fry for 2-3 minutes per side until golden brown and crispy. The internal temperature should reach at least 145°F for medium doneness.
Keep Warm: Transfer the fried steaks to the prepared rack in your warm oven. This keeps them crisp while you finish the remaining steaks and prepare the gravy.
Prepare for Gravy: Once all steaks are fried, carefully pour the hot oil into a heat-safe container to cool before discarding (never pour hot oil down the drain). Wipe out the skillet, leaving those flavorful brown bits if you want a tan-colored gravy (or clean completely for white gravy).
Make the Roux: Return the skillet to medium heat and add 4 tablespoons butter. Once melted, whisk in 4 tablespoons flour. Cook, whisking constantly, for 2-3 minutes until the mixture turns golden brown. This cooking step is crucial for removing the raw flour taste.
Add Liquids Gradually: Slowly whisk in 1 cup chicken broth, incorporating completely before adding any more liquid. Once smooth, gradually whisk in 1½ cups milk. Continue whisking to prevent lumps.
Simmer and Season: Bring the gravy to a gentle simmer, stirring constantly as it thickens. This will take about 3-5 minutes. Season with salt, pepper, onion powder, garlic powder, and a small pinch of thyme, tasting as you go. Remember, you can always add more seasoning, but you can’t take it away.
Serve: Remove the warm steaks from the oven and place them on serving plates. Generously ladle the hot gravy over each steak and serve immediately with your choice of sides.

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Chef's Helpful Tips

Rest the Coated Steaks: After dredging your steaks in the final flour coating, let them rest on a plate for 5-10 minutes before frying. This allows the coating to adhere better to the meat and results in less coating falling off during cooking.
Oil Temperature Control: Maintaining the correct oil temperature (350°F) is crucial for perfect chicken fried steak. Too hot, and the coating burns before the meat cooks; too cool, and the steak absorbs excess oil, becoming greasy. Use a thermometer and adjust your heat as needed throughout the cooking process.
The Fork Test for Gravy: To check if your gravy has reached the perfect consistency, dip the tines of a fork into it. The gravy should coat the fork and slowly drip off, not run off like water or stick like paste. This visual cue is more reliable than timing alone.
Season in Layers: For maximum flavor, season at every stage—the meat itself, the flour mixture, and the gravy. This creates depth of flavor that can’t be achieved by only seasoning at the end.
Gravy Rescue Techniques: If your gravy develops lumps, strain it through a fine-mesh sieve or blend it with an immersion blender. If it’s too thick, gradually whisk in more milk; if too thin, make a small amount of roux in a separate pan and whisk it into the gravy.

Serving and Storage Tips for Chicken Fried Steak

Serving Tips

Chicken fried steak is best enjoyed fresh from the skillet, but with proper serving techniques, you can ensure every bite is perfect:

Serve Immediately: Once the gravy is poured over the steak, the clock starts ticking on crispiness. Serve right away for the perfect texture contrast between crispy coating and creamy gravy.
Gravy on the Side Option: For guests who prefer to control their gravy portions, serve it in a small gravy boat on the side. This also helps preserve the crispiness of the coating longer.
Plating Strategy: For an impressive presentation, place the chicken fried steak slightly off-center on the plate, pour gravy over half the steak (leaving some crispy coating visible), and arrange your sides artfully around it.
Temperature Balance: Ensure all components of your meal are hot when served. Cold mashed potatoes next to hot chicken fried steak can diminish the overall experience.
Garnish Options: A light dusting of paprika or chopped fresh parsley over the gravy adds a pop of color and freshness to this otherwise rich dish.

For storage, while chicken fried steak is best enjoyed fresh, leftovers can be managed:

Refrigeration: Store leftover steak and gravy separately in airtight containers for up to 3 days. The coating will soften in the refrigerator, but the flavor will still be delicious.
Reheating: To revive some crispiness, reheat the steak in a 350°F oven on a wire rack for about 10 minutes. Reheat the gravy in a saucepan over low heat, adding a splash of milk if needed to restore its consistency.
Freezing: While not ideal, you can freeze cooked chicken fried steak without gravy for up to 2 months. Wrap individual portions tightly in plastic wrap, then foil. Thaw in the refrigerator overnight before reheating and making fresh gravy.

For a complete guide to the best fried steak techniques, check out Serious Eats’ Tender and Beefy Chicken-Fried Steak Recipe, which offers additional insights into the science behind perfect chicken fried steak.

Mistakes to Avoid while making Chicken Fried Steak

Even experienced cooks can run into challenges with chicken fried steak. Here are the most common pitfalls and how to avoid them:

Skipping the Tenderizing Step: If your cube steak isn’t pre-tenderized enough, take the time to pound it thinner with a meat mallet. This breaks down tough connective tissue and ensures a tender bite.
Coating Falling Off During Cooking: This usually happens when the meat is too wet before dredging or when the oil isn’t hot enough. Pat your steaks dry with paper towels before seasoning, and make sure your oil is at the proper temperature (350°F) before adding the steaks.
Overcrowding the Pan: Frying too many steaks at once lowers the oil temperature and creates steam, resulting in soggy rather than crispy coating. Fry in batches, giving each steak plenty of space.
Lumpy Gravy: Lumps form when you add liquid too quickly to your roux or don’t whisk constantly. The fix: Add liquids gradually while whisking vigorously, and keep whisking until the gravy is smooth.
Bland Gravy: Country gravy should be well-seasoned. Taste as you go and don’t be afraid to add more seasonings if needed. Remember that the gravy will be diluted slightly when it spreads over the steak.
Burning the Roux: A roux can go from perfect to burnt in seconds. Stay vigilant, keep the heat at medium, and stir constantly. If it starts to smell nutty and turns golden brown, it’s ready for the liquids.
Greasy Steaks: If your fried steaks seem greasy, your oil likely wasn’t hot enough. Use a thermometer to maintain 350°F, and let excess oil drain on a wire rack rather than paper towels, which can make the bottom soggy.

For more tips on perfecting your chicken fried steak technique, visit AllRecipes’ Best Chicken Fried Steak Recipe, which includes helpful community tips from home cooks.

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You Must Know

Oil Temperature is Critical: The success of your chicken fried steak largely depends on maintaining your oil at exactly 350°F. Too hot and the coating burns before the meat cooks; too cool and the steak absorbs oil, becoming greasy and soggy. Invest in a good thermometer and adjust your heat throughout the cooking process.
The Double-Dredge is Non-Negotiable: The flour-batter-flour dredging sequence isn’t just a suggestion—it’s essential for creating that perfect crispy coating that adheres to the meat. Skipping or shortcutting this process will result in a subpar coating that may fall off during cooking or eating.
Resting Time Matters: Allow your seasoned steaks to rest at room temperature for 15-20 minutes before coating and frying. This not only allows the seasonings to penetrate but also takes the chill off the meat, which helps it cook more evenly and prevents the coating from becoming too dark before the interior is properly cooked.
Gravy Must Be Made Fresh: While you can prepare many components ahead of time, country gravy is at its absolute best when made fresh just before serving. It thickens as it cools and can develop a skin or become too thick if made too far in advance. If you must make it ahead, keep it warm and thin it with a little warm milk just before serving.

Suggestions for Chicken Fried Steak Side Dishes

The perfect chicken fried steak deserves perfect accompaniments. Here are some classic and creative side dish options to complete your meal:

Classic Southern Sides:

Creamy Mashed Potatoes: The traditional pairing for chicken fried steak. The smooth texture and buttery flavor create the perfect base for soaking up extra gravy. For an elevated version, try adding roasted garlic or a touch of horseradish.
Southern-Style Green Beans: Slow-cooked with bacon and onions, these provide a savory contrast to the rich steak and gravy. The slight acidity helps cut through the richness.
Buttermilk Biscuits: Flaky, buttery biscuits are perfect for sopping up any remaining gravy. Split them open and spoon gravy directly over them for a delicious accompaniment.
Creamed Corn: Sweet and creamy, this classic side adds a different texture and flavor profile that complements the savory steak beautifully.

Lighter Options:

Simple Green Salad: A crisp salad with a tangy vinaigrette provides refreshing contrast to the hearty main dish. Consider arugula with lemon dressing for a peppery bite.
Roasted Brussels Sprouts: Caramelized and slightly crispy, these add a nutritious element without feeling like you’re sacrificing flavor for health.
Steamed Broccoli: Simple steamed broccoli lightly seasoned with lemon zest and a touch of butter offers freshness and nutritional balance.

Creative Twists:

Jalapeño Cheese Grits: For a Southwestern spin, creamy cheese grits with a kick of jalapeño heat pair wonderfully with chicken fried steak.
Sweet Potato Mash: Swap traditional mashed potatoes for sweet potato mash with a hint of cinnamon for a slightly sweet counterpoint to the savory steak.
Mac and Cheese: For the ultimate comfort food pairing, serve your chicken fried steak alongside a small portion of creamy, homemade mac and cheese.

Looking for more complete meal ideas? Check out our Ultimate Chicken Casserole for another comforting main dish that pairs well with many of these same sides.

FAQs:

What exactly is chicken fried steak if it doesn't contain chicken?

Chicken fried steak contains no chicken at all—it’s actually tenderized beef steak (usually cube steak) that’s breaded and fried in a style similar to Southern fried chicken, which is where the name comes from. The preparation method—dredging in seasoned flour, dipping in egg wash, and coating again in flour before frying—is identical to classic fried chicken recipes. The result is a crispy, golden-brown crust surrounding tender beef, typically served with country gravy.

Can I use something other than cube steak for chicken fried steak?

Yes, you can use other cuts of beef, though cube steak is traditional because it’s already been mechanically tenderized. If substituting, choose a thin cut like top round, bottom round, or sirloin. You’ll need to pound these cuts with a meat mallet until they’re about ¼-inch thick and tenderized. Some people also make chicken fried steak using venison, which works well with the same tenderizing treatment. Regardless of the cut you choose, mechanical tenderization is key to achieving the proper texture.

How can I make my gravy smoother and avoid lumps?

The secret to lump-free gravy lies in technique rather than ingredients. First, cook your roux (butter and flour) for 2-3 minutes before adding any liquid—this helps the flour particles separate. Second, add your liquids gradually while whisking constantly—adding all the liquid at once almost guarantees lumps. Third, maintain constant whisking, especially during the first minute after adding liquid. If you still end up with lumps, strain the gravy through a fine-mesh sieve or blend it with an immersion blender. For extremely smooth gravy, some chefs even use a gravy whisk, which has a unique spiral design specifically for preventing lumps.

Can chicken fried steak be prepared in advance for a dinner party?

Yes, but with some caveats. For best results, you can bread the steaks up to 4 hours ahead and keep them refrigerated on a wire rack. You can also fry the steaks about 30-45 minutes before serving and keep them warm in a 200°F oven on a wire rack (this prevents sogginess). However, the gravy should always be made just before serving for optimal texture and temperature. If you need to make it slightly ahead, keep it warm and thin it with a little warm milk just before serving, as it will continue to thicken as it sits.

Is there a way to make chicken fried steak healthier?

While chicken fried steak will never be considered health food, there are ways to make it lighter. You can bake the breaded steaks at 425°F with a light spray of cooking oil until golden and crisp (about 15-20 minutes, flipping halfway). For the gravy, use 2% milk instead of whole milk and reduce the butter slightly. Another option is to use an air fryer, which creates a crispy exterior with significantly less oil. Be aware that while these methods reduce calories and fat, they will produce a somewhat different texture and flavor than the traditional fried version—but they can still be delicious alternatives for more health-conscious diners.

Conclusion: Why This Chicken Fried Steak Will Become a Family Favorite

There’s something magical about serving a perfectly executed chicken fried steak to friends and family. The moment when your fork breaks through that golden, crispy crust into tender beef beneath, the way the creamy gravy coats each bite with rich, savory flavor—these are the experiences that create lasting food memories.

What makes this particular chicken fried steak recipe special is its attention to detail. From the carefully seasoned three-step breading process to the foolproof gravy technique, every element has been thoughtfully developed to ensure success. Even if you’ve never attempted chicken fried steak before, these clear instructions will guide you to restaurant-quality results.

Beyond its delicious taste, this dish carries the warmth of Southern hospitality and comfort food tradition. It’s the kind of meal that encourages conversation around the table as everyone savors each bite. In today’s fast-paced world, dishes like chicken fried steak remind us to slow down and appreciate the simple pleasure of a home-cooked meal.

Whether you’re serving it for a special Sunday dinner, preparing it as a comforting weeknight treat, or introducing someone to this classic American dish for the first time, this chicken fried steak recipe is bound to earn a permanent place in your cooking repertoire. The smiles and clean plates around your table will be all the confirmation you need.

Looking for more comforting recipes to add to your collection? Try our 10-Minute Creamy Garlic Shrimp Pasta for another crowd-pleasing dinner option, or explore something completely different with our 5-Ingredient Easy Keto Cloud Cake Recipe for a lighter dessert option.

Remember, the best recipes are the ones that bring people together—and this chicken fried steak does exactly that, one crispy, gravy-smothered bite at a time.