The Best Chicken Fried Steak Recipe

Name: The Best Chicken Fried Steak
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 4 (1/2 pound) beef cube steaks; 2.25 cups all-purpose flour, divided; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon black pepper; 0.75 teaspoon salt; 1.5 cups buttermilk; 1 tablespoon hot pepper sauce (e.g. Tabasco™); 1 large egg; 2 cloves garlic, minced; 3 cups vegetable shortening for frying; 4 cups milk; kosher salt and ground black pepper to taste

Cook Time: 20 minutes

If you're on the hunt for the ultimate chicken-fried steak, look no further! This recipe results in a juicy, tender steak with a crispy coating that will make your taste buds sing. Follow these simple steps and you'll have the best chicken-fried steak of your life.

What is Chicken-Fried Steak? Chicken-fried steak is a classic Southern dish where steak is prepared in the same way as fried chicken: coated in seasoned flour and deep-fried until crispy. Its often topped with creamy gravy. The dish is quite similar to Wiener schnitzel, a traditional Austrian breaded veal dish.

Chicken-Fried Steak vs. Country-Fried Steak While they may look similar, chicken-fried steak and country-fried steak have slight differences. Chicken-fried steak is typically served with creamy gravy, while country-fried steak is often accompanied by brown gravy and onions. Additionally, chicken-fried steak tends to be a bit crunchier than country-fried steak.

Best Cut of Beef for Chicken-Fried Steak The best cut for chicken-fried steak is cube steak, as its already tenderized. This recipe uses cube steak, but other tenderized cuts will work too.

Ingredients

4 (-pound) beef cube steaks
2 cups all-purpose flour, divided
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
teaspoon salt
1 cups buttermilk
1 tablespoon hot pepper sauce (e.g., Tabasco)
1 large egg
2 cloves garlic, minced
3 cups vegetable shortening for frying
4 cups milk
Kosher salt and ground black pepper to taste

Directions

Step 1: Begin by pounding the steaks. Place them between two layers of plastic wrap and use a meat mallet to pound each steak until it's about inch thick.

Step 2: Prepare the coating. In one shallow bowl, place 2 cups of flour. In another bowl, combine the baking powder, baking soda, 1 teaspoon of black pepper, and teaspoon of salt. Add the buttermilk, hot sauce, egg, and garlic to the second bowl and mix everything together.

Step 3: Heat vegetable shortening in a deep cast-iron skillet to 325F (165C). While the shortening is heating, dredge each steak in flour, shaking off the excess. Then, dip the steak into the buttermilk mixture, ensuring its fully coated, and dredge it again in flour. Repeat this process with the remaining steaks.

Step 4: Fry the steaks. Working in batches, carefully place the breaded steaks into the hot oil. Fry each steak for 3 to 5 minutes per side, or until golden brown and crispy. Once done, remove the steaks and place them on a plate lined with paper towels to drain excess oil. Keep them warm by covering with foil while you make the gravy.

Step 5: Make the gravy. Drain the fat from the skillet, reserving cup along with any solid remnants. Return the skillet to medium-low heat, adding the reserved fat. Whisk in the remaining cup of flour. Scrape up any bits from the bottom of the skillet and mix them into the flour. Slowly pour in the milk, whisking constantly to avoid lumps. Bring the gravy to a simmer and cook for about 6 to 7 minutes, stirring often, until it thickens. Season with kosher salt and black pepper to taste.

Step 6: Serve the chicken-fried steaks. Place the crispy steaks on a platter and pour the gravy over the top. Enjoy!

What to Serve with Chicken-Fried Steak

For a complete Southern meal, pair your chicken-fried steak with these classic sides:

Kickin' Collard Greens
Okra and Tomatoes
Slow Cooker Spicy Black-Eyed Peas
Southern Green Beans
Baked Cream Corn

For more side dish ideas, explore our entire collection of Southern Side Dishes.

How to Store Chicken-Fried Steak

If you have leftovers, store the chicken-fried steak in an airtight in the fridge for up to 3 to 4 days. Reheat in the microwave or oven until warmed through.

Can You Freeze Chicken-Fried Steak?

Yes, you can freeze chicken-fried steak! Let the steaks cool completely, then wrap them individually in a layer of storage wrap followed by foil. Place them in a freezer bag or airtight , label with the date, and freeze for up to 4 months. To reheat, thaw in the fridge and warm in the oven.

Community Tips and Praise

"This was absolutely amazing! I made this for my roommates, and they all raved about it, even the boy from the South. The flavor was spot on, and the crunch was perfect!" - alrondm

"Ive tried several chicken-fried steak recipes, but this one nailed it! The breading was crunchy and the steak was tender. I used round steak, and it turned out great!" - colinger

"Best chicken-fried steak Ive ever made. The texture was perfect, and the flavor was out of this world. Definitely making this again!" - Renee Ann Galvan

Nutrition Facts (per serving)

Calories: 832
Fat: 29g (37% DV)
Saturated Fat: 12g (62% DV)
Cholesterol: 206mg (69% DV)
Sodium: 1273mg (55% DV)
Carbohydrates: 71g (26% DV)
Dietary Fiber: 2g (8% DV)
Protein: 68g (136% DV)
Vitamin C: 2mg (2% DV)
Calcium: 559mg (43% DV)
Iron: 9mg (47% DV)
Potassium: 1407mg (30% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs.

The Best Chicken Fried Steak Recipe

FAQ about The Best Chicken Fried Steak Recipe

Yes. You can bread the steaks a few hours before cooking and refrigerate them on a wire rack. This helps the coating adhere better. Avoid leaving them longer than 12 hours before frying to prevent the coating from becoming soggy.

Reheat chicken fried steak in an oven at 350°F (175°C) for about 15–20 minutes, or until hot and crispy. Avoid microwaving, as it will soften the crust.

Place cooled steaks in an airtight container or wrap tightly with foil or plastic wrap. Store in the refrigerator for up to 3–4 days. Keep gravy in a separate airtight container.

Yes. Let the steaks cool completely, then wrap each one tightly in plastic wrap followed by aluminum foil. Store in a freezer-safe bag or container for up to 4 months. Thaw overnight in the refrigerator before reheating in the oven.

After coating the steaks, let them rest on a wire rack in the refrigerator for at least 15–30 minutes before frying. This helps the flour adhere better to the meat and reduces the risk of the crust separating during cooking.

Yes. Vegetable oil or canola oil are good alternatives to shortening. Maintain a steady frying temperature of about 325°F (165°C) for best results.

You can substitute buttermilk by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk. Let it sit for 5–10 minutes before using. This provides similar acidity and flavor.

Yes. Use a gluten-free all-purpose flour blend in both the dredge and gravy. Ensure that all other ingredients, like baking powder, are certified gluten-free.

Whisk continuously when adding the flour to the fat and again when adding milk. If lumps form, strain the gravy through a fine mesh sieve or blend briefly until smooth.

Yes. You can substitute cube steak with thinly pounded chicken breast or pork cutlets. Adjust frying time to ensure the meat is cooked through but not overdone.

Traditional sides include mashed potatoes with cream gravy, green beans, collard greens, okra, or cornbread. The creamy gravy complements most Southern-style sides.

Yes. Gravy can be made up to two days in advance and stored in the refrigerator. Reheat gently over low heat, stirring frequently, and add a splash of milk if it thickens too much.

If it’s too thick, whisk in small amounts of warm milk until the desired consistency is reached. If it’s too thin, cook for a few more minutes over medium heat to allow it to reduce and thicken naturally.

Pound the steaks to about 1/4 inch thickness. This ensures even cooking and a tender result without the crust burning before the meat is done.

Comments

Nicole Clark

11/11/2024 01:24:26 PM

Delicious! I suggest seasoning the meat with salt and pepper before coating it in the flour and buttermilk mixture to enhance its flavor. Otherwise, the meat may taste dull.

Richard Wright

09/28/2024 06:12:33 AM

The original recipe for this steak is great. I seasoned the meat with a mesquite rub and a small amount of buttermilk, then let it sit at room temperature for a few hours. After frying up a sample, I decided to increase the amount of hot sauce in the buttermilk and added 1/4 cup of cornstarch to the flour dredge. This trick helped the flour adhere better to the steak, preventing the crust from falling off.

Jessica Moore

03/02/2025 11:42:42 AM

Splendid! The crust was just right - not too hard like in some other recipes I've tried. I followed the suggestions of previous reviewers by seasoning the meat before battering and letting it rest for a few minutes before frying. Some reviewers recommended adding chicken bouillon to the gravy. I used to think I made the best cream gravy, but I learned something new this time. I added some chicken 'better than bouillon' paste while browning the flour and grease, and it turned out absolutely fantastic.

Samuel Nelson

06/03/2024 05:50:11 AM

This recipe was fantastic! I tried it out with my girlfriend, and we both loved it so much that we wanted to make it again. However, my girlfriend found it a bit too heavy, so we decided to swap the steak for chicken. The chicken version turned out amazing! We also added some paprika and cayenne pepper to the dredge mixture, which added a nice kick. Plus, pounding the chicken to a quarter-inch thickness is essential for the perfect result. Highly recommend trying out this modified version!

Sandra Edwards

09/25/2023 07:39:52 AM

Excellent recipe! I cut the receipt into strips to make steak fingers. I mixed the ingredients together and placed them in a large freezer bag. I coated two strips at a time by shaking them in the bag, then dipped them in buttermilk and coated them again in the bag. After letting them stand on a plate until the coating was somewhat dry, I cooked them. The flavor was fantastic and the texture was really crunchy!

Tyler Williams

12/08/2024 09:29:54 AM

Simple and straightforward recipe to follow. As someone with celiac, I substituted gluten-free flour and the end result was incredible in terms of taste.

Maria Edwards

06/10/2024 06:33:00 PM

To enhance the flavor, consider sprinkling red pepper flakes on the steak before dredging it in flour. Additionally, adding chopped roasted Hatch green chilies to the gravy elevates the dish. Delicious!

Ryan King

06/10/2024 07:07:24 AM

"Great telescope"

Rebecca Roberts

04/24/2024 08:04:21 PM

Looks amazing!

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The Best Chicken Fried Steak Recipe

Ingredients

Directions

What to Serve with Chicken-Fried Steak

How to Store Chicken-Fried Steak

Can You Freeze Chicken-Fried Steak?

Community Tips and Praise

Nutrition Facts (per serving)

FAQ about The Best Chicken Fried Steak Recipe