Easy Chicken Fried Steak Recipe: Creamy and Gravy

Name: Simple Chicken Fried Steak
Prep time: 15 min
Cook time: 15 min
Total time: 40 min
Ingredients: 4 pieces Cube steak About 1/4-inch thick; 1 tsp Kosher salt For seasoning; 1/2 tsp Black pepper Adjust to taste; 1/2 tsp Garlic powder (Optional for extra flavor); 2 cups All-purpose flour (Divided into two bowls); 1 tsp Baking powder (Helps crispiness); 1/2 tsp Paprika (Adds color & mild spice); 1/2 tsp Onion powder (Optional for extra flavor); 1/4 tsp Cayenne pepper (Optional for heat); 1 cup Buttermilk (For best coating adhesion); 2 large Eggs (For best coating adhesion); 2 tbsp Pan drippings (Reserved from frying); 2 tbsp Butter (Adds richness); 2 tbsp All-purpose flour (For thickening); 1 1/2 cups Whole milk (Warmed for smoother texture); 1/4 cup Heavy cream (Optional for extra richness); 1 tsp Black pepper (More or less to taste); 1/2 tsp Salt (Adjust as needed)

The perfect chicken fried steak has haunted me for years. After my first taste at a roadside diner during a cross-country trip, I've been chasing that ideal combination of crispy coating and tender beef ever since. Dozens of test batches later, I've finally cracked the code to restaurant-quality chicken fried steak at home. The secret lies in proper meat preparation, double-dredging, and mastering that peppery cream gravy that makes this dish legendary.

Crispy, golden chicken fried steak with tender beef and rich, peppery cream gravy—just like your favorite roadside diner!

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A crispy, golden chicken fried steak topped with creamy pepper gravy, served with mashed potatoes on a white plate. Homemade and slightly rustic.

The Art of Perfect Chicken Fried Steak

While it may seem straightforward, perfect chicken fried steak requires balancing several elements; tenderizing the tough cut of beef properly, creating a coating that stays crispy without falling off, and crafting a smooth, flavorful gravy. This recipe breaks down these challenges into simple steps anyone can master, bringing authentic southern comfort food to your table regardless of your location or cooking experience.

Why You'll Love This Recipe

This iconic southern dish deserves a place in every home cook's repertoire. My time-tested method delivers that perfect contrast between crispy, seasoned coating and fork-tender beef that melts in your mouth. The preparation is surprisingly straightforward once you know the proper techniques, with most ingredients likely already in your pantry. What makes this version special is the extra attention to meat preparation; properly tenderized cube steak makes all the difference between tough, chewy results and restaurant-quality tenderness. Plus, the cream gravy isn't just an afterthought but a crucial component that ties everything together with its peppery richness. Even Max, who was initially skeptical of "steak that isn't really steak," now requests this for his birthday dinner every year.

Jump to:

The Art of Perfect Chicken Fried Steak
Why You'll Love This Recipe
Chicken Fried Steak Ingredients
How To Make Chicken Fried Steak
Substitutions
Chicken Fried Steak Variations
Equipment
Storage Tips
Aunt Emma's Magic Touch
Southern Comfort on a Plate!
Frequently Asked Questions:
Related
Pairing
Simple Chicken Fried Steak

Chicken Fried Steak Ingredients

From years of southern cooking experience, here's what creates that perfect dish:

The Meat Base:

Cube steak (tenderized round steak)
Kosher salt
Black pepper
Garlic powder

The Crispy Coating:

All-purpose flour
Baking powder
Paprika
Onion powder
Cayenne pepper
Buttermilk
Eggs

The Classic Gravy:

Salt
Pan drippings
Butter
All-purpose flour
Whole milk
Heavy cream
Black pepper

See recipe card for quantities.

Raw ingredients for chicken fried steak, including cube steak, flour, eggs, buttermilk, and spices, arranged casually on a white kitchen counter.

How To Make Chicken Fried Steak

Prep the Meat:

Pound cube steaks to ¼-inch thickness
Season well with salt and pepper
Set up three stations: seasoned flour, buttermilk-egg mixture, more seasoned flour
Double-dredge: flour → buttermilk → flour again
Rest coated steaks 10-15 minutes before frying

A home cook dredging cube steak in seasoned flour, preparing it for frying. Light flour dusting on the counter adds a homemade touch.

Frying Perfect Steaks:

Heat oil to 350°F in heavy skillet
Fry 3-4 minutes per side until golden
Drain on wire rack, not paper towels
Keep warm in oven while making gravy

Chicken fried steak sizzling in a cast-iron skillet with bubbling oil. Golden breading is crisping up, showing the frying process.

Classic Gravy:

Reserve 2 tablespoons pan drippings
Add butter and whisk in flour until golden
Gradually pour in milk while whisking
Simmer until thickened
Season generously with black pepper

Pro Tip: The resting time after coating is crucial - it helps the breading stick to the meat during frying.

Substitutions

Meat Options:

Cube steak → Thinly pounded chicken breast
Traditional → Ground beef patties
Beef → Pork cutlets
Standard → Portobello mushrooms (vegetarian)

Coating Alternatives:

Buttermilk → Milk + 1 tablespoon vinegar
All-purpose flour → Gluten-free flour blend
Regular → Cornflake crumbs (extra crunch)
Traditional → Panko breadcrumbs

Milk Choices:

Whole milk → 2% milk
Dairy → Unsweetened almond milk
Traditional → Half-and-half (richer)
Regular → Lactose-free milk

Seasoning Swaps:

Traditional → Cajun seasoning
Black pepper → White pepper
Regular → Ranch seasoning mix
Standard → Steak seasoning blend

Note: When making chicken fried chicken instead of steak, reduce the cooking time to about 3 minutes per side and verify doneness with a meat thermometer (165°F).

Chicken Fried Steak Variations

Classic Accompaniments:

Creamy mashed potatoes
Buttery corn on the cob
Buttermilk biscuits
Green beans with bacon

Breakfast-Style Serving:

Fried eggs
Hash browns
Buttermilk pancakes
Fresh fruit

Modern Twists:

Garlic Parmesan fries
Roasted Brussels sprouts
Mac and cheese
Jalapeño cornbread

Remember: For an authentic southern experience, serve chicken fried steak with mashed potatoes and arrange them side by side so the gravy can coat both; never stack your steak on top of the potatoes.

Equipment

Must-Have Tools:

Whisk for gravy
Cast iron skillet (10-12 inch)
Meat mallet with textured side
Tongs for flipping steaks
Wire cooling rack

Storage Tips

Refrigerator (2-3 days):

Cool completely
Store meat separate from gravy
Wrap steak loosely in foil
Keep gravy in airtight container

Freezer Options (limited):

Not ideal for freezing
Coating becomes soggy
If necessary, freeze meat only
Make fresh gravy when serving

Reheating Method:

Oven: 250°F on wire rack
Reheat gravy separately
Microwave: 50% power with cover
Add fresh black pepper before serving

P.S: Chicken fried steak is best enjoyed fresh, but if you must store leftovers, reheat in the oven on a wire rack to help restore some crispness to the coating.

Aunt Emma's Magic Touch

My Aunt Emma learned to make chicken fried steak while working at a famous roadside diner in her twenties. Her special trick isn't in the meat or coating, but in how she seasons the flour. Instead of adding all the spices directly, she toasts them gently in a dry pan first; just until fragrant. "Wakes up the flavors," she'd say while showing Max how to swirl the spices in the hot pan. This simple step adds remarkable depth to the coating that most recipes miss.

Her other genius move comes with the gravy. After making the roux with drippings and flour, she adds just one tablespoon of very cold butter right at the end, whisking it in off the heat. "It's what gives that silky finish," she explained to Max, who now takes his gravy-stirring duties very seriously when we make this dish. These small touches take just minutes but transform good chicken fried steak into something unforgettable, the kind that creates silent dinner tables because everyone's too busy enjoying every bite.

Southern Comfort on a Plate!

Now you have all the secrets to perfect chicken fried steak; from proper tenderizing techniques to Aunt Emma's spice-toasting trick. This iconic dish proves that a few simple ingredients, treated with care and respect, can create something truly memorable.

Looking for more comfort food classics? Try our Easy Old Fashioned Salisbury Steak Recipe that delivers rich gravy and tender patties. Need a lighter option? Our Salisbury Steak Recipe With Ground Chicken offers the same delicious flavor with less fat. Or for the ultimate weeknight comfort food, our basic Salisbury Steak Recipe comes together in just 30 minutes!

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Need answers to your chicken fried steak questions? Check our Frequently Asked Questions section below!

Frequently Asked Questions:

Why do they call it chicken fried steak?

Chicken fried steak gets its name from the cooking method, not the ingredients. It's called "chicken fried" because the beef steak is prepared in the same manner as traditional Southern fried chicken - dredged in seasoned flour, dipped in egg wash, coated again in flour, and then fried to a golden crisp. The technique creates a similar craggy, crispy exterior that's characteristic of classic fried chicken, though the dish is made with beef.

Is there a difference between chicken fried steak and country-fried steak?

Yes, though the terms are often used interchangeably, there are traditional differences. Chicken fried steak typically has a thicker, crispier coating and is served with a cream-based white gravy. Country fried steak usually has a thinner breading and is served with brown gravy. Regional variations exist, but generally, chicken fried steak is crunchier with white gravy, while country fried steak has a softer coating with brown gravy.

How to get batter to stick to chicken fried steak?

For batter that sticks perfectly, start with properly tenderized meat that's been patted dry. Use the standard three-step process: dredge in seasoned flour, dip in egg-buttermilk mixture, then dredge again in flour, pressing firmly to adhere. The crucial step most people miss is letting the coated meat rest for 10-15 minutes before frying, which allows the coating to bond with the meat. Maintain proper oil temperature (350°F) and avoid moving the meat too much while frying.

What kind of meat is chicken steak?

Despite its name, chicken fried steak contains no chicken. It's typically made from cube steak, which is a cut of beef (usually top round or top sirloin) that has been mechanically tenderized by being run through a meat cuber or pounded with a textured mallet. This tenderizing process creates small indentations that help tenderize the otherwise tough cut and allows the batter to adhere better during cooking.

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