Learn how to make chicken fried steak – a true homestyle classic that pairs seasoned, tenderized steak with the crunchy coating of Southern fried chicken.
Chicken fried steak is mouthwatering and nostalgic, classically paired with mashed potatoes and green beans. While it seems like such a hearty and indulgent meal, cube steak was originally used for its price point.
Historically considered a cheap cut of meat, cube steak is leaner and less flavorful than a rib-eye or a sirloin, but not after we season it up. Unfortunately, it’s not exactly a steal anymore, but it is still delicious and worth every penny.
In this recipe, you’ll give the steak a quick bath in buttermilk marinade before dredging in a seasoned flour mixture. This adds moisture and flavor well before the steak ever hits the frying pan. The best part is frying them up in a generous amount of oil until the edges of the steak are crispy. The breading turns out light and crispy, resulting in a dish that doesn’t feel too heavy.
Serve the steak with a simple creamy white gravy and your selection of sides for an outstanding dinner. May I suggest baked potatoes and homemade herb butter? Green bean casserole or roasted carrots?
Maybe some easy instant pot applesauce, fermented jalapeños, or a fresh green salad with a classic ranch dressing. You can’t go wrong with whole wheat sourdough dinner rolls, especially with a spoonful of jam or a drizzle of raw honey.
Chicken fried steak is often confused with country fried steak, which is understandable. They are each battered steaks, prepared like fried chicken. The difference is in the gravy.
Chicken fried steak is served with a white, creamy gravy, and country fried steak is served with a savory brown gravy. Both are delicious.
If you’re working on this meal for a special occasion, consider preparing this incredible strawberry cheesecake afterward. Or maybe it’s a quick weeknight meal, but something light and sweet might be welcome when the dinner dishes are cleared? We love this coffee-flavored java chip ice cream!
Why You’ll Love This Recipe
Southern-style favorite – Tender steaks, crispy, salty breading, and a serving of creamy gravy, this meal is classic, comforting, and totally satisfying.
Delicious and filling – Well-seasoned without being too salty, this is the ultimate chicken fried steak. It’s flavorful and rich and fills you up.
Serve it your way – It’s a satisfying dinner with garlic mashed potatoes and a side of easy sourdough dinner rolls, or as a gourmet sandwich when layered between fluffy sourdough biscuits.
Ingredients
Cube steak – You can use another cut of meat, but it should be tenderized for the classic texture.
A full ingredient list with exact amounts can be found in the recipe card below.
Tools You May Need
Large cast-iron skillet
How to Make Chicken Fried Steak
Step 1: In a large mixing bowl, whisk the buttermilk, eggs, and hot sauce until combined. Place the cube steak into the bowl, submerging in the mixture. Let this marinate for 15 minutes.
Step 2: Mix the flour, baking powder, salt, garlic powder, and paprika in a large, shallow dish.
Step 3: Remove the steaks one at a time from the egg mixture, allowing any excess to drip off, and dredge each piece of meat in the flour mixture until completely coated. Give it a press into the flour to coat it really well. Repeat with each of the remaining steaks and set them to the side.
Step 4: Add enough oil to a heavy-bottomed cast iron pan to coat the bottom thoroughly and heat to 350 degrees Fahrenheit over medium heat. Once the oil has come to temperature, fry each coated steak for 4 – 5 minutes per side or until all sides of the steak are golden brown. Add more oil when needed to keep the steaks from sticking or burning.
Step 5: Place the finished steaks onto a wire rack or a paper towel-lined plate to allow the excess oil to drip off. Then place the cooked steaks onto a baking sheet in a 200-degree oven to stay warm while you prepare the gravy.
Step 6: To make the gravy, heat a large skillet over medium heat and add the butter. Once the butter is melted, add the flour and cook for about 1 – 2 minutes, whisking constantly. You want the roux to look like a golden-brown paste for the best flavor.
Step 7: Slowly whisk in the beef broth, followed by the heavy cream. Whisking frequently, cook for about 3 – 5 minutes or until the gravy has thickened. Add pepper and salt to taste.
Step 8: Serve the chicken fried steak with a generous spoonful of gravy over the top. Garnish with more freshly cracked black pepper if desired.
Tips
- If using a cut of meat other than cube steak, tenderize with a meat mallet before marinating.
- Keep plenty of oil in your pan so the steaks don’t stick and lose their coating.
- When making the gravy, you can also use the same cast iron pan to take advantage of the extra flavor from the pan drippings. Just add the flour to the leftover oil in the bottom of the pan (add butter if there isn’t much oil left) and whisk, cook for a couple of minutes, then add the broth and heavy cream. Whisk until the gravy thickens, then remove from heat.
- Store leftover steak in an airtight container in the refrigerator for a few days. Reheat in the oven for best results.
Recipe FAQs
The name comes from the process of frying a cut of steak as one would fry chicken: dredging in a seasoned flour mixture and frying until golden perfection.
Cube steak, which is a round steak that has already been tenderized. Other cuts of meat can be used, but you’d want to tenderize them first, including round steak, flank steak, skirt steak, or even sirloin tip.
I start with dredging the meat in the buttermilk mixture, then fully coating it with the flour mixture with some firm pressing. Gently place the steak in the hot oil and flip it only once. If it sticks to the bottom, gently work it away to flip.
Cube steak used to be cheap, but today it’s not priced much lower than other cuts of meat. However, it still makes a great chicken fried steak.
Cooking the flour and butter into a golden, thickened roux deepens the flavor of a gravy tremendously. Add salt and pepper to taste.
More Recipes from the Farmhouse
- Shepherd’s Pie
- Broccoli Soup
- Easy Homemade Chicken Pot Pie
- Smothered Pork Steaks
- The Best Homemade Meatloaf
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Chicken Fried Steak
Ingredients
Chicken Fried Steak
- 1 cup buttermilk
- 2 eggs
- 1 tablespoon hot sauce
- 1.5 pounds cubed steak, cut into 6 equal pieces
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 cups neutral oil to fry
Gravy
- 3 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 1 ¼ cups beef broth
- ¾ cup heavy cream
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon salt
Instructions
- In a large mixing bowl, whisk the buttermilk, eggs, and hot sauce until combined. Place the cube steak into the bow and marinate for 15 minutes.
- Mix the flour, baking powder, salt, garlic powder, and paprika in a large dish.
- Remove the steaks one at a time from the egg mixture, allowing any excess to drip off, and dredge each piece of meat in the flour mixture until completely coated. Give it a press into the flour to coat it really well. Repeat with each of the remaining steaks and set them to the side.
- Add enough oil to a heavy-bottomed cast iron pan to coat the bottom thoroughly and heat to 350 degrees Fahrenheit over medium heat. Once the oil has come to temperature, fry each coated steak for 4 – 5 minutes per side or until all sides of the steak are golden brown. Add more oil when needed. Place the finished steaks onto a wire rack to allow the excess oil to drip off, then place in a 200-degree oven to keep warm as you prepare the gravy.
- To make the gravy, heat a large skillet over medium heat and add the butter. Once the butter is melted, add the flour and cook for about 1 – 2 minutes, whisking constantly.
- Slowly whisk in the beef broth, followed by the heavy cream. Whisking frequently, cook for about 3 – 5 minutes or until the gravy has thickened. Add pepper and salt to taste. Serve the chicken fried steak with a generous spoonful of gravy over the top. Garnish with more freshly cracked black pepper if desired.
Notes
- Please double-check amounts when using the multiplying feature in the recipe card.
- If using a cut of meat other than cube steak, tenderize with a meat mallet before marinating.
- Keep plenty of oil in your pan so the steaks don’t stick and lose their coating.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
