How to make chicken fried steak

Try a classic American Deep South dish that fuses steak with southern-fried chicken. The steak is coated in a spice mix and fried for an indulgent dinner

Nutrition: Per serving

Nutrient Unit
kcal 699
fat 28 g
saturates 10 g
carbs 52 g
sugars 7 g
fibre 4 g
protein 58 g
salt 2 g


  • 2 fillet tail steaks (about 200g each), or 2 sirloin steaks, fat trimmed
  • 2 eggs, beaten
  • 1⁄2 tsp cayenne pepper
  • steamed greens and corn cobs, to serve (optional)
  • vegetable oil, for frying

For the spice mix coating

  • 4 tbsp plain flour
  • 1 tbsp cornflour
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • 1⁄2 tsp ground cumin
  • 1⁄2 tsp ground cinnamon
  • 1⁄2 tsp black pepper

For the sauce (optional)

  • 1 tbsp flour
  • 1 chicken stock cube
  • 275ml milk
  • 1 tbsp thyme leaves
  • squeeze of lemon juice


  • STEP 1

Put the steaks on a board and bash with a rolling pin until about half the original thickness. Mix the eggs with the cayenne in a bowl. Combine the ingredients for the spice mix with a large pinch of salt in a separate shallow dish.

Dip the steaks into the egg, then the spice mix, turning to coat. Pour the oil into a large non-stick frying pan until the base of the pan is covered. Fry the steaks over a high heat for 2 mins until crisp, then turn and fry for 2 mins more. Transfer to a plate and keep warm.

If you’re making the sauce, pour away all but 1 tbsp oil from the pan and stir in the flour, cooking until browned. Crumble in the stock cube. Slowly pour in the milk, whisking until smooth and fully incorporated. Reduce the heat to a simmer and cook for 4-5 mins. Season. Add the thyme and plenty of black pepper, then squeeze in the lemon juice to taste. Serve the steaks with the sauce, and greens and corn, if you like.

How to make chicken fried steak

How to make chicken fried steak

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Chicken-fried steak is a treat no Southerner can resist! And I can’t resist a 5-ingredient version of the recipe. This is really not a hard food to prepare and I give ideas for rounding out a traditional meal using convenience foods. Prepare as much of your menu as possible beforehand because once the meat starts cooking, it goes fast! Treat yourself to some real down-home southern cooking today!

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How to make chicken fried steak


  • 4 cube steaks (one for each of your diners)
  • 1 ⁄3 cup flour
  • salt and pepper
  • 1 ⁄4 cup milk
  • 1 egg, beaten
  • 1 1 ⁄4 cups dry bread, crumbs (panko may be used)
  • 1 ⁄3 cup salad oil


  • Mix the flour, salt and pepper together in a bowl; I use soup bowls. You may measure these, as I do, Rachael Ray style

in other words I eyeball the amounts. In a second bowl. whisk together the milk and egg until lemon colored. I a third bowl, add the dry bread crumbs. Line the bowls up assemble-line style.

  • Dredge the meat in the seasoned flour, knocking off excess. Dip floured meat in the egg and milk mixture, coating well. Then dredge in the bread crumbs, again, coating well.
  • Heat a cast-iron skillet (traditional but your own skillet will work) over medium-high heat. Add oil. When oil is hot enough to spit back at you if you sprinkle water on it, add meat and brown 2-1/2 minutes per side for rare, 4 minutes per side for medium and 6 minutes per side for well-done. Turn only once. As you see, this goes fast and the meat requires your full attention while cooking. Remove meat to a serving dish and keep warm.

    And gravy, of course.

    How to make chicken fried steak

    Don’t be confused—there’s no chicken in this recipe. The reason it’s called chicken fried steak is because it has a breading on it that resembles fried chicken.

    Freshly ground black pepper

    cube steak (tenderized round steak that’s been extra tenderized)

    canola or vegetable oil

    Freshly ground black pepper

    Mashed potatoes, for serving

    1. For the steak: Begin with setting up an assembly line of dishes. Beat the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
    2. Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat. Place the breaded meat on the clean plate, then repeat with the remaining meat (dry mixture/wet mixture/dry mixture).
    3. Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it’s sufficiently hot. When the butter sizzles immediately, you know it’s ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
    4. After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.
    5. For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
    6. Pour in 3 to 4 cups milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure the gravy is sufficiently seasoned.
    7. Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!

    How to make chicken fried steak

    There’s nothing special about this dish, except that it’s a total miracle.

    It’s chicken fried steak, is what it is. I made it for Marlboro Man last night because I like him, because he drove me all over Kingdom Come this weekend, because he stopped at a gas station each of the 4,322 times I asked him to because I kept drinking iced coffees (TMI?), and because I like him.

    I think I’ll keep him.

    Make it for someone you like!

    And plan on keeping.

    To begin, you need an assembly line of ingredients:

    How to make chicken fried steak

    A plate of cube steak, which is tenderized round steak that’s been extra tenderized.

    You could also just use tenderized round steak.

    You could also buy regular round steak and beat it to smithereens with a tenderizer.

    How to make chicken fried steak

    You need a dish with milk and eggs…

    How to make chicken fried steak

    Beaten together with a fork.

    How to make chicken fried steak

    Next, you need a dish with flour. Sprinkle on some seasoned salt…

    How to make chicken fried steak

    And some black pepper. I like to add a little cayenne, too; you can add whatever spices you think might float your boat.

    How to make chicken fried steak

    For the assembly, dip the meat, one piece at a time, into the flour mixture.

    How to make chicken fried steak

    Chicken Fried Steak. The ultimate in southern comfort food! Tender seasoned steak, coated with a thick batter and fried until golden. Served with a cream gravy drizzled on top. Simple, basic ingredients is all that is needed to bring this recipe to life in your own kitchen!

    How to make chicken fried steak

    Southern comfort food at it’s finest. This chicken fried steak is better than ANY restaurant. And I have all the tips and tricks that you need to be able to make this at home!

    How to Make Chicken Fried Steak:

    • Get your meat ready, make sure it’s tenderized, then season both sides with salt and pepper. I like to use kosher salt and coarse ground pepper to add a bit more flavoring. Let the meat sit for about 10 minutes like this before breading.
    • Start heating your oil in a large skillet.
    • Prepare the dry ingredients for the breading. Whisk together the flour, salt, pepper, and paprika in a medium size bowl. I also like to add some garlic powder and onion powder, but those are completely optional.
    • In another bowl whisk together the eggs and buttermilk.
    • Dip the steak into the flour, press the flour into the steak with the palm of your hand. Then dip the steak into the egg mixture, and back to the flour mixture.
    • When the oil is ready, add the steaks, two at a time into a large skillet, or one at a time in a small skillet. Don’t overcrowd your pan.
    • Cook for about 5 minutes on one side, spoon some hot oil on the top while it’s cooking. You will notice juices coming from the steak while it cooks. That means it’s cooking! Don’t flip before you see those juices.
    • Flip the steak and continue cooking for about another 5 minutes. Once both sides are golden brown, remove from the oil and place on a wire rack over a baking sheet. Keep the steaks in the oven at 200 degrees while frying the other steaks and making the gravy.
    • How to make chicken fried steak
    • How to make chicken fried steak
    • How to make chicken fried steak
    • How to make chicken fried steak

    Why is it called chicken fried steak?

    This dish is basically a genius invention. It is NOT made with chicken. But with steak. Steak that is ultra tenderized, breaded, and then fried. Just like you would do with chicken. This dish is southern comfort food at it’s finest.

    What meat do I use for chicken fried steak?

    For this chicken fried steak recipe you want to go with a cube steak. This is steak that has been tenderized before being packaged. It almost looks like it has been ground, and has small indentations on the surface of it.

    If you are unable to get cube steak you can also use another cut of steak called Round Steak, but you will need to tenderize this with a mallet prior to using. Almost to the point that the meat is falling apart.

    How to make chicken fried steak

    How to make Cream Gravy:

    The key to making the chicken fried steak gravy, is to keep the drippings in the pan from making the actual chicken fried steak. Since I shallow fry the steaks, I only use a small amount of oil, and don’t even need to pour the oil out to only add about 1/4 cup back.

    By the time I’m done frying the steaks I only have about 1/4 cup of oil left, so I just proceed with the recipe. Plus this way, I keep ALL the good stuff in there from cooking the meat.

    If you do have more oil in your pan, you will want to remove some so that you don’t end up with overly greasy gravy.

    • Use 1/4 cup of the drippings and oil left from cooking the chicken fried steaks.
    • Whisk in 1/3 cup of flour. Salt and pepper.
    • Cook the flour mixture for 4-5 minutes. The flour needs to cook, and this will get rid of the raw flour taste.
    • Whisk in the milk. Bring this to a simmer. As the gravy simmers for about 5 minutes you will see it thicken.
    • Taste the gravy and add more seasonings as needed. I find that it typically needs a lot of coarse ground black pepper.

    How to make chicken fried steak

    Tips for making the BEST chicken fried steak recipe:

    • Salt. Salt. Salt. Trust me. This makes all the difference in this dish. Make sure that you season the meat before dipping into the flour and egg mixtures. Sprinkle a healthy dose of salt and pepper on both sides of the meat and let it sit for about 10 minutes before moving on to the dipping.
    • Double dip! This will give a nice thick coat of batter on your steak. When dipping the steak into the flour the first time, you want to press the flour down into the meat with the palm of your hand. This helps it stick and hold the rest of the batter from the egg and second flour dip.
    • Heat the oil. If your oil isn’t heated enough then it won’t cook the meat through. Also keep an eye out for oil that is too hot. To test the oil toss a bit of flour into it. If it sizzles then you’re good! If it doesn’t do anything, then your oil needs to be hotter. If the flour burns, then turn it down.
    • Shallow fry. We don’t need a lot of oil, I start with about 3/4-1 cup of oil. This is enough to coat the bottom of my pan and come up about halfway up the sides of the steaks. But it doesn’t need to cover the steaks completely.
    • Spoon some hot oil on the steaks while they cook. This will help the batter stay on the steaks when you flip them. And only flip the steaks once, the more you flip them while cooking, the more chances for your breading to come off.
    • Use a wire rack. Once you are done frying the steaks, place them on a wire rack that is over a baking sheet. This allows air to circulate all around the steaks, and they aren’t sitting on a paper towel soaked in oil. This keeps the breading nice and crispy and the bottom of your steak won’t get soggy.
    • Heat your oven to 200 degrees. Place the baking sheet with the steaks in the oven after you fry them. This will keep them warm while you fry the other steaks and make the gravy.

    How to make chicken fried steak

    Some tools that will help you make this recipe (affiliate links):

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    Published: Jan 8, 2017 Modified: Aug 25, 2021 by Kristin King / This post may contain affiliate links

    Lightened up and easy to make, yet still so delicious, this Baked Chicken Fried Steak is a hearty dish your whole family will love!

    How to make chicken fried steak

    This is chicken fried steak at its best! The beef is so moist and delicious because its baked slowly in the oven. Finally, I topped it with a rich chicken gravy which is irresistible!

    So, what is chicken fried steak?

    My boys call this dish ‘a lie on a plate’.

    Well, it isn’t chicken, and it isn’t fried. So it’s really two lies!

    But who’s counting?!

    P/S: I do have a true Chicken Potato Bake recipe which has chicken and is baked, LOL.

    I really do love a good chicken fried steak, but I can do without all the fat and calories. So one day when I was craving this dish, I decided to try it with a ‘fake frying’ method, which I also use with calamari (YUM) and actual chicken as well.

    I couldn’t believe how tasty it was!

    How to make chicken fried steak

    Baked cube steak recipes are really popular among my readers. When cooked, they are so tender and juicy. Plus they are so filling.

    You can never go wrong with beef recipes for dinner. One of my family favorites is this crock pot beef and mushroom recipe. It takes very little effort to make which means less work for me.

    Recently, I discovered that beef and broccoli are best friends. I put them together in this crock pot beef and broccoli recipe which just made everyone jump with joy.

    How to make chicken fried steak

    And if you are looking for more baked chicken recipes, I recently made this baked breaded lemon chicken which was well received by Thing 2!

    This post may contain affiliate links which won’t change your price but will share some commission.

    I cheated a little in this chicken fried steak recipe by using cube steak from Certified Angus Beef, which is already tenderized when you buy it. But it was well worth it! However, you can also tenderize your own steak using a tenderizer if you have one.

    This week’s #SundaySupper event is all about lean beef recipes, which is perfect timing since everyone is trying to eat lighter after the indulgence of the holidays.

    So don’t forget to check out all the other lean beef recipes listed at the bottom of the post!

    This Chicken Fried Steak is lightened up but still delicious!

    How to make chicken fried steak

    Plus it only takes a few ingredients to make this quick and easy dinner.

    What you need to make Chicken Fried Steak:

    • Cube steak
    • Extra virgin olive oil
    • All purpose flour
    • Eggs
    • Skim milk
    • Cornstarch
    • Garlic powder, onion powder, salt and black pepper

    Instead of using heavy cream I used skim milk for the gravy. I used a little bit of cornstarch to help thicken it up.

    How to make Chicken Fried Steak:

    I started by whisking the eggs in a shallow dish. In another dish I added the flour, garlic powder, onion powder, salt and pepper.

    Preheat a nonstick skillet over medium heat.

    Cut the cube steak into four equal size pieces. Dredge the steak in the flour mixture, then the egg, then back into the flour.

    Once all four pieces are coated with flour add them to the pan.

    Cook for 3-4 minutes on both sides.

    Remove the steaks from the pan and remove most of the grease. Add the skim milk to the pan.

    In a small bowl add the cornstarch and mix it with a little bit of water. Slowly whisk the cornstarch mixture in with the milk.

    Add some salt and pepper, then let the mixture simmer for 2 minutes or until it’s thickened.

    To help keep the recipe light I limited the amount of oil I used. It was still enough to get the flour nice and crispy.

    Click here to view your WW Personal Points and track it on your app.

    You can keep the Chicken Fried Steak low in points by serving with a zero point side. Peas and green beans go great with this dish.

    Chicken fried steak is some serious comfort food but it can come with lots of extra calories when it is pan fried in oil. Try this oven-baked version that cuts the fat down considerably yet maintains a great texture and flavor.

    How to make chicken fried steak

    How to make chicken fried steak

    13 reviews


    1 pound beef eye of round steak, cut into serving pieces
    1/3 cup all-purpose flour
    1 teaspoon seasoned salt
    3/4 cup seasoned bread crumbs
    2 egg whites, beaten
    2 tablespoons skim milk
    1 jar (12 ounce size) fat-free chicken gravy


    Preheat the oven to 400 degrees F. Lightly grease rimmed baking sheet.

    Place the round steaks between two sheets of waxed paper and pound to 1/8-inch thick using a meat mallet or rolling pin. Set aside.

    In a shallow dish, combine the flour, seasoned salt, and bread crumbs. Mix well.

    In another shallow dish, whisk together the egg whites and milk.

    Dip each piece of steak in the bread crumbs, coating well and pressing the crumbs on so they adhere. Then dip the meat in the egg mixture, coating completely and letting any excess liquid drip off. Then, again dip the meat into the crumbs and coat well.

    Place the coated steaks on the baking sheet. Spritz with non-stick cooking spray or olive oil. Place the baking sheet in the oven and bake at 400 degrees F for 10 minutes. Turn the steaks over and spray again with cooking spray. Bake for 10-12 more minutes or until the coating is crisp and lightly browned.

    While the chicken fried steak is in the oven, place the gravy in a microwave safe dish and microwave for 2 minutes or until heated.

    To serve, place one steak on each plate and top with about 1/4 cup of gravy. Serve hot.

    I was fortunate to grow up in the middle of nowhere, although I didn’t see it as a fortune at the time. Looking back of course, having no one to play with but my brother and nothing to do but run around The Hill as we called it was probably the coolest way to spend my young-years, as it forced me to get creative.

    We built a lot of forts on The Hill, out of sticks and big sheets of bark we tore from the juniper trees, tied together with rope. We’d make “beds” with piles of grass and leaves (and jillions of chiggers, I’m sure). Then we’d take provisions out there. You know, important stuff like rope, pencils, coffee cans full of nails, matches, and of course Operation. Poor, stupid, little Me. I had no inkling that a fort built by two children would not be rain-proof. The next time I checked in on that fort, Operation was non-operational and our coffee can of nails was a coffee can of rust.

    How to make chicken fried steak

    Chicken Fried Steak

    One of the coolest forts we built was with help from my dad. He had this idea to recreate the grass huts made by the Caddo Indians. He built a domed frame in the yard (out of some kind of sticks, I guess?) and every day, walking home from the bus stop, my brother and I gathered handfuls of long grasses and tied them up in bundles. My dad attached them to the frame. It takes a lot of goddamn grass bundles to cover a 5-foot stick-dome.

    Ultimately, we all three lost interest in it before it was completed. I imagine it was dismantled and burned in the fireplace eventually. But it was a cool idea while it lasted and I guess we learned something about Indians and nature and how fucking hard it is to build a house out of grass.

    And sooo, in a round-about way, that leads me to something else I learned from my dad. How to make chicken fried steak. And by that I mean, how to make the best chicken fried steak on the planet. Chicken fried steak like you’d get in Heaven. Or Hell.

    Not sure which has the best cafeteria.

    The thing about chicken fried steak is that, unlike other breaded meat things such as wiener schnitzle which uses veal, CFS is traditionally made with the absolute worst cut of meat you can buy. It’s called “cube steak” and what it is, is any piece of meat that’s been run through a mechanical tenderizer, giving it a recognizable “cubed” appearance, like it’s been punched a bunch with tiny square mallets, which of course, it has. Cube steak is sometimes made from round steak, but often is made from any sorta leftover cuts the butcher has. It’s also called “minute steak”. It’s also often gristly and tough. Unpleasant, in other words.

    To get around that unpleasantness, I use thin round steaks and tenderize them myself with a mallet. That way, I know exactly what cut of beef I’m buying and I get the added bonus, if you will, of pounding it myself. Which I think is kinda fun. If you’re not into that, your butcher should be able to auto-tenderize any cut of beef you want to buy. Although I still recommend sticking with something fairly inexpensive like round steak since we’re going to be breading and frying it until it’s medium-well or well-done, anyway.

    Let us begin. (Watch the chicken fried steak video for additional tips.)

    Wondering how to make chicken fried steak? We’ll tell you what to do.

    What exactly is chicken-fried steak? If you need to ask, you’re probably not from Texas or the South.

    How to make chicken fried steak

    This editor isn’t from Texas either. But I’ve seen chicken-fried steak on many comfort-food menus.

    It’s basically cube steak that’s breaded and deep fried like chicken. It’s typically topped with white gravy and served with mashed potatoes or tucked into a sandwich.

    See what I mean? It’s Comfort food with a capital “C.”

    How to make chicken fried steak

    Ingredients for Chicken Fried Steak

    • 1/2 pounds Cube Steak, pounded to ¼-inch thick
    • 1 Egg
    • 1/2 cup Milk
    • 2/3 cup All-Purpose Flour
    • 1 teaspoon Season Salt
    • 1/2 teaspoon Black Pepper
    • 2 cups Vegetable Oil

    How to make chicken fried steak

    How to Make Chicken Fried Steak

    1. Add oil to a large cast iron skillet and place over medium-high heat until oil reaches 350°F.
    2. Add egg and milk to a bowl and beat together until mixed well. Add flour, season salt and pepper to another bowl and mix until well combined.
    3. Dredge each tenderized steak in flour on both sides, dip into milk and then back into flour, coating both sides. Repeat with remaining steaks.
    4. Carefully add floured steaks into hot oil. Cook for 5-7 minutes on each side or until well browned.
    5. Remove to a paper towel lined plate to drain.
    6. Store leftovers in the refrigerator for up to 4 days.

    How to make chicken fried steak

    How to Make Gravy for Chicken Fried Steak

    • In a medium sized saucepan, add about 1/2 cup of the excess oil from the steaks into the saucepan.
    • Add in 4 cups of milk.
    • Whisk in ¾ cup flour.
    • Add salt and pepper to taste and then continue stirring until it thickens.
    • Serve topped over the steak.
    • Add additional salt and pepper to taste if needed.

    Gluten-Free Chicken-Fried Steak

    If you need to avoid gluten, you can still enjoy chicken-fried steak, with a simple substitution. Just use all-purpose gluten-free flour instead of regular flour! Get all the details in this recipe for Gluten-Free Chicken-Fried Steak.

    Country-Fried Steak vs. Chicken-Fried Steak

    Country-fried steak is very similar to chicken-fried steak. Country-fried steak usually features brown gravy instead of white and is less crispy than chicken-fried steak. Some people, however, use the terms interchangeably.

    Planning a dinner party and need some inspiration?

    How about looking for a new slow cooker dinner idea?

    We’ve got you covered in our ever-growing Facebook group! If you’re not a member yet, why not?!

    How to make chicken fried steak

    We’re chatting cooking techniques, dessert ideas, and everything in between. If you’re already a member, invite your friends to join us too!

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    About Christine

    I’m a mom of 5 and love making healthy baby food with wholesome, natural ingredients. In 2005 I started the Homemade Baby Food Recipes website, sharing recipes for everything from simple fruit purees to gourmet curries for the baby food connoisseur! You’ll also find plenty of tried and tested tips to help encourage even the most reluctant diner to enjoy a wide range of nutritious new foods. If you enjoy cooking, then you will LOVE learning to become head chef for a very special little customer!

    How to make chicken fried steak

    Table of Contents

    Chicken fried steak is one of the most delicious, Southern-style dishes around. If you’ve ever wanted to cook perfect chicken fried steak at home, you might have been confused by the lack of chicken in the recipes you found online. The truth is that a delicious chicken steak is a thin, regular steak that has been breaded and fried in the style of fried chicken.

    Everyone knows that chicken temperature matters when you’re cooking, but for most people, steak temperatures are a little more personalized. However, when you cook chicken fried steak, you should keep in mind that temperatures are critical if you want the dish to be the same level of “melt in your mouth” goodness that you’re used to.

    This recipe is one of the many reasons that it’s a great idea to keep a professional food thermometer in your kitchen. Whether you have a wireless model like the ThermoPro TP-21 or one with a probe like the ThermoPro TP-22, the precision that you can achieve with this one simple tool can take your dishes from good to excellent.

    Before we jump into the recipe, you should keep in mind that your steaks will almost always be medium-well or well-done by the time they’re finished. This is because the frying process tends to take longer than it would cook a medium-rare or medium steak. You should aim for an inner meat temperature of at least 145 degrees Fahrenheit or 63 degrees Celsius before removing the steaks from the pan.

    How to make chicken fried steak

    Here is the chicken fried steak recipe:

    What You’ll Need to Cook Perfect Chicken Steak:

    For the Chicken Steaks:

    • – 4 thin-sliced round or sirloin steaks
    • – 1.25 cups all-purpose flour
    • – 2 cups canola oil
    • – 1 large egg
    • – 1 cup milk
    • – 2 tsp. onion powder
    • – 2 tsp. kosher salt
    • – 2 tsp. paprika
    • – 2 tsp. garlic powder
    • – 1 tsp. cayenne pepper
    • – 1 tsp. black pepper

    For the Chicken Fried Steak Gravy:

    • – 3 tbsp. butter or bacon fat
    • – 4 tbsp. all-purpose flour
    • – 4 oz. milk
    • – 1 tbsp. black pepper
    • – Pinch of salt

    How to cook delicious chicken fried steak:

    1. First, you’ll want to tenderize your steaks. If they’ve been tenderized by the butcher already, you can skip this step. Otherwise, pound the meat into one-quarter inch thickness with a meat mallet.
    2. Next, season both sides of your steak liberally with salt, and then coat them in a thin layer of flour. Set them aside.
    3. In a shallow dish, gently whisk the egg and 4 oz. of milk together.
    4. In a bowl, combine the remaining flour with the onion, garlic, paprika, peppers, and salt. Slowly stir in the remaining milk until just combined. Overmixing will yield an unusable dough. The mixture should be moist and lumpy.
    5. Dip each steak into the egg wash first and then into the seasoned flour mixture. Press each steak into the mixture well to ensure a good, even coating.
    6. Set steaks aside to rest, and preheat the oven to 200 degrees Fahrenheit, or 93 degrees Celsius.
    7. In a large, cast iron skillet or frying pan, heat the vegetable oil to precisely 375 degrees Fahrenheit, or 191 degrees Celsius. It’s best to use your instant-read food thermometer here to ensure the right temperature. I’d strongly recommend ThermoPro TP-18 digital instant-read thermometer , easy-to-use and accurate.
    8. When the oil is hot enough, carefully add a steak to the pan with long meat tongs to avoid any oil splashes, and cook until golden brown on each side. This should take about three minutes, but be sure to check the internal temperature with your thermometer’s probe before removing it from the pan.
    9. Place each steak on a rack or plate inside the preheated oven to keep them warm while you finish cooking and prepare the gravy.

    How to make chicken fried steak

    Tip: Be sure to check the cooking oil temperature before adding another steak. It will drop during the cooking process, so you should wait until it comes back up before cooking the next steak.

    Preparing the Gravy:

    1. Melt the bacon fat or butter in a skillet on medium-high heat.
    2. Once melted, whisk in the flour until combined, and let it toast slightly.
    3. Slowly whisk in the milk, stopping to check the consistency frequently. Remember that your gravy will thicken once removed from the heat, so be sure it’s slightly thinner in the pan than you want it to be when served.
    4. Season with salt and pepper to taste. You can add a bit of extra cayenne if you want more kick to your dish.

    To Serve:

    Remove the steaks from the oven, and plate each with your desired side dishes. Ladle a generous portion of gravy onto each, and serve while hot.

    With a little bit of time and the help of your ThermoPro food thermometer, you’ll be able to make the chicken fried steak that everyone will love. To learn more about ThermoPro TP-18 digital food thermometer, please refer to this video.

    How to make chicken fried steak

    How to make chicken fried steak

    Serious Eats / Joshua Bousel

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    Why It Works

    • Thinly pounded sirloin tips make the most flavorful and tender chicken-fried steak.
    • Coating the steak with cornstarch creates an extra thin and delicate crust that won’t overwhelm the thinly pounded meat.
    • Adding buttermilk to seasoned flour and working it with your fingertips until the mixture resembles coarse wet sand creates an extra crisp-textured breading. Baking soda adds lightness to the crust.
    • Deep frying cooks the steaks more evenly than pan frying.

    Chicken-fried steak was never on my radar until I started dating a Texan. Even then, when she waxed poetic about it, her eyes turning back to the lucky days when it was lunch at the school cafeteria, all I could respond with was an awkward mix of curiosity and disdain. I simply didn’t understand how a well done, deep-fried hunk of cheap steak drowned in gravy could ever win hearts and minds.

    One trip to Texas changed all that.

    I remember my first chicken-fried steak, at a Country Inn No. 2 in Brenham. Out came a golden slab, so big it overhung the super-sized platter. I took a bite of the thinly pounded, breaded steak, and suddenly I understood: If you love fried foods and gravy, chicken fried steak is the ultimate way to eat them.

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    Serious Eats / Joshua Bousel

    I’ve since made numerous excursions for it on my regular visits to the Lone Star State. Above is one of the more exemplary versions I’ve come across, from Killen’s Barbecue. Despite the too-thin gravy, it’s a perfect piece of chicken-fried steak: a beautiful browned crust with a tender and flavorful piece of beef swaddled within. It was exactly what a chicken fried steak should be, and exactly what I have yet to find in my home town of New York. As it stands, if I want this greatness at home, I have to take matters into my own hands.

    Steak Tips

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    Serious Eats / Joshua Bousel

    First things first, let’s all agree to call chicken-fried steak by it’s proper acronym going forward, CFS. With that part settled, it’s time to tackle a major issue: finding the right steak.

    The spirit of CFS dictates that it be made with a cheap steak. That steak also needs to be tender. See the problem? Cheap and tender are two words that don’t generally go together when describing cuts of beef. I began my tests by picking up four of the least expensive cuts I could find, including bottom round, eye round, sirloin tip, and cube steak (the most popular cut for CFS, and usually made of round that’s been run through a tenderizer a couple times).

    For each cut, I pounded the steak even thinner than it came, placing each in a plastic bag and going at them with my rolling pin until they were between 1/8 and 1/4 inch thick (a meat pounder or small skillet will work too).

    I whipped up some initial batches and enlisted the tasting help of some of my Texan friends. Everyone agreed on a clear winner: The sirloin tip was the most tender and had the best beefy flavor by far. Cube steak may be the people’s choice for CFS, but it took a distant second place to sirloin tip in terms of both texture and flavor. Bottom round and eye round, meanwhile, were tough and flavorless, and if it weren’t for the delicious crust, they probably would have been fed to the dogs

    Putting the “Chicken-Fried” in the Steak

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    Serious Eats / Joshua Bousel

    CFS’s strange name comes from its batter, which should closely resemble the best fried chicken crust you’ve ever had. I know my way around fried chicken, so this part seemed like a no-brainer to me.

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    Serious Eats / Joshua Bousel

    I started with my standard batter station: First I dredged the steaks in plain flour, followed by a dip in an egg-and-buttermilk mixture, and finally a coating of flour dampened with buttermilk and seasoned with salt, onion powder, garlic powder, cayenne, paprika, and black pepper.

    That final coating of dampened flour is important because it’s what ultimately gives the fried crust its craggy texture and extra-crispiness.

    Next, I rested the steaks on a wire rack, which helps set the coating so that it stays intact when you fry it.

    To avoid the mess of deep frying, I shallow-fried these steaks in a cast iron skillet. But that led to a few problems. First, the batter didn’t brown evenly, since the areas not touching the bottom of the pan cooked at a slower rate. Second, the breading got smashed against the bottom of the pan, ruining the three-dimensional craggy texture I was aiming for. Third, after the first couple steaks, pieces of blackened crust that had fallen off previous batches started to embed themselves in the subsequent ones. And fourth, my breading, which has always worked great for my fried chicken, was just too thick and heavy on the steak.

    It turns out that CFS, despite its name, doesn’t work exactly like fried chicken. Back to the drawing board.

    CFS (Certified Fixed Steak)

    To fix the breading, I made the first coating with cornstarch instead of flour, which helped create a thinner inner layer, and therefore a thinner overall crust. I also added baking powder to the outer coating of damp flour for extra lightness.

    Given my disappointment with pan frying, I switched over to full-fledged deep frying, using my seven-quart dutch oven to accommodate the large size of my pounded steaks. This made a huge difference, producing steaks that were evenly golden, with every nook and cranny of their textured crust intact.

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    Serious Eats / Joshua Bousel

    Riding the Gravy Train

    CFS isn’t really CFS until your pour a thick pepper gravy over the top. I’ve covered this territory previously, so there’s not much new to say. After you’ve finished frying your steaks, take a quarter cup of the now well-seasoned frying oil and work it into a roux with some flour.

    Once that browns lightly, I whisk in whole milk, season it heavily with coarsely ground black pepper, and let it cook until thickened, which only takes a few minutes. Then after a final seasoning with salt and more pepper, it’s good to go.

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    Serious Eats / Joshua Bousel

    If you’ve made your CFS right, with a thick, craggy crust, even a deluge of gravy won’t soften it up. This is one version to make your inner Texan proud.

    Published: Mar 12, 2022 · Modified: Mar 22, 2022 by Ranch Style Kitchen · As an Amazon Associate I earn from qualifying purchases. · 62 Comments

    How to make chicken fried steak

    How to make chicken fried steak

    Here in Texas, we are known for our smoky barbeque, spicy Tex-Mex, and chicken fried everything! Since my freezer is currently full of venison (thanks hubby!), today we’re making Southern-style Chicken Fried Deer Steak!

    These are hands-down the best pan fried venison steaks you will ever put in your mouth! They are so tender, juicy, and melt-in-your mouth delicious!

    In this recipe, cubed venison steaks (backstrap or hindquarter cuts) are marinated in buttermilk, coated in seasoned flour, and pan fried to a golden perfection!

    How to make chicken fried steak

    Be sure to save your pan drippings to make my peppery Country Cream Gravy to pour on top!

    This is my family’s all-time favorite meal and once you try it you’ll know why!

    If you love wild-game recipes as much as my family does, you’ll also want to try my juicy Deer Burgers, Slow-Cooker Deer Chili, and Chicken Fried Elk Steak!

    If your an avid hunter (or have one in your family), I highly recommend you buy a copy of The MeatEater Fish and Game Cookbook by Steven Rinella. Trust me, you will not be sorry! You will learn so much about processing and cooking wild game from this book!

    What is Chicken Fried Deer Steak?

    Is it chicken? Is it steak? What the heck is it?!

    If you’re not from Texas, I realize this may sound a bit foreign to you. Chicken Fried Deer Steak is actually venison steak that has been battered and fried similarly to fried chicken – thus the name!

    Ingredients in Chicken Fried Venison Steak

    This recipe uses basic ingredients you probably already have on hand or can easily find at your local grocery store. (For measurements, please scroll down to the recipe card below.)

    How to make chicken fried steak

    • Venison Steaks – cut from the deer’s backstrap or hindquarters and tenderized to one quarter inch thickness.
    • Buttermilk – used to marinate the deer steaks in and also used in the batter for a thicker breading.
    • Flour – use all-purpose flour for the batter.
    • Seasonings – seasoned salt, black pepper, paprika, salt, and cayenne pepper (optional).
    • Oil – use canola or vegetable oil with one tablespoon of olive oil (added for flavor) to fry the steaks in.
    • Butter – adds a golden-brown color to the breading.
    • Gravy (optional) – save your pan drippings to make my peppery Country Cream Gravy to pour over your delicious deer steaks.

    How to Make Chicken Fried Deer Steak

    Here are the steps and process images for how to make this recipe. (More detailed instructions are in the recipe card below.)

    • Start by using a tenderizing meat mallet to pound the deer steaks to one quarter inch thickness. (Be careful not to tear the meat.)

    How to make chicken fried steak

    • Marinate in buttermilk overnight or for at least 2 hours.

    How to make chicken fried steak

    • Mix flour and seasonings together in a medium bowl or small pan. Drizzle about 1 tablespoon of buttermilk into the flour mixture while stirring, until tiny clumps start to form.

    How to make chicken fried steak

    • Remove the steaks from the buttermilk one by one, allowing excess buttermilk to drip off. Coat both sides of the steaks in the seasoned flour.

    How to make chicken fried steak

    • Place battered steaks on a large baking sheet and refrigerate for 15 minutes. (This helps the batter stick to the steaks better while frying.)

    How to make chicken fried steak

    • Add cooking oil and butter (for browning) to a deep cast-iron skillet or frying pan. Heat to 325°F.

    How to make chicken fried steak

    • Fry 2 to 3 steaks at a time for 2-3 minutes on the first side, until blood starts to surface.

    How to make chicken fried steak

    • Flip over and cook for 1-2 minutes, until golden brown and internal temperature reaches 165°F.

    How to make chicken fried steak

    • Save your pan drippings to make my Country Cream Gravy to drizzle over the delicious deer steaks. Serve and enjoy!

    How to make chicken fried steak


    • Tenderizing Meat Mallet – Since deer meat is so lean, it needs to be tenderized for this recipe. Be sure to pound the steaks to one quarter inch thickness to ensure a tender texture.
    • Large Heavy Skillet– A deep cast-iron skillet works best for pan-frying meat but any heavy skillet or frying pan will do.


    Store leftover steaks in an airtight container for up to 3 days in the refrigerator.

    Other Recipes You’ll Love!

    • Country Cream Gravy
    • Slow-Cooker Deer Chili (No Beans)
    • Best Deer Burger Recipe
    • Chicken Fried Elk Steak
    • Boudin Stuffed Pork Loin Wrapped in Bacon

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    Be sure to check out my how-to video in the recipe card below!

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    Chicken-Fried Steak is a Southern favorite that consists of steak dredged in a cracker-crumb mixture and then fried. This homestyle dish is great topped with gravy and served with mashed potatoes.


    Recipe Summary


    Sprinkle salt and pepper evenly over steaks. Set aside.

    Combine cracker crumbs, 1 cup flour, baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and red pepper.

    Whisk together 3/4 cup milk and eggs. Dredge steaks in cracker crumb mixture; dip in milk mixture, and dredge in cracker mixture again.

    Pour oil into a 12-inch skillet; heat to 360°. (Do not use a nonstick skillet.) Fry steaks 10 minutes. Turn and fry 4 to 5 more minutes or until golden brown. Remove to a wire rack on a jellyroll pan. Keep steaks warm in a 225° oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet.

    Whisk together remaining 1/4 cup flour, 1 teaspoon salt, 1 teaspoon black pepper, and 4 cups milk. Pour mixture into reserved drippings in skillet; cook over medium-high heat, whisking constantly, 10 to 12 minutes or until thickened. Serve gravy with steaks and mashed potatoes. Sprinkle with parsley, if desired.

    Chicken fried steak is classic comfort food. The crispy, golden steak is the perfect family recipe served with gravy and mashed potatoes.

    How to make chicken fried steak

    My mom was not an avid cook. She preferred spending time reading or playing video games with my brothers (she was the COOLEST mom). But every now and then she would venture into the kitchen a little earlier than normal and I was always delighted because that only meant one thing. Chicken fried steak. I loved the crispy, crunchy golden steak served with creamy gravy and a healthy mound of buttery mashed potatoes. To this day this is the meal that reminds me of my mom more than any other and lucky for me, my kids love it just as much as I do so the tradition is being continued.


    Full recipe and amounts can be found in the recipe card below.

    • Steak. I prefer using thin-cut sirloin that I thin out myself with a meat mallet but you can buy tenderized or cube steak from most supermarkets.
    • Flour. All purpose / Cake flour.
    • Seasoning: Salt, garlic powder, paprika, dried mixed herbs (herbs de Provence, Italian, etc.), black pepper.
    • Eggs.
    • Oil, for frying. I prefer using canola but any neutral frying oil will work.

    What is chicken fried steak?

    Chicken fried steak or Country fried steak, as it is also known, is a thin piece of beef coated in breading and fried until golden and crisp.

    How to make chicken fried steak

    How to make chicken fried steak?

    1. Prepare the breading station: Pre-heat the oven to 160°C/320°F and place a wire rack over a sheet pan. In a large bowl or dish with sides whisk together flour, salt, garlic powder, paprika (optional), dried mixed herbs (Herbs de Provence or Italian seasoning can be used) and black pepper. In a separate bowl, whisk together eggs. If making your own, place thin-cut steak on a chopping board and flatten with a meat mallet. You can also place the steak in between two sheets of parchment paper and use a rolling pin to flatten it.
    2. Bread the steak: Pre-heat 1-2cm (half inch) of oil in a deep frying pan or skillet. Coat the steaks first in the seasoned flour, then in the egg mixture and finally in the seasoned flour again, pressing down to make sure the steak is well coated.
    3. Fry the chicken fried steak: Working in batches, carefully lower the steaks into the hot oil. Fry for 3-4 minutes per side until golden brown and crisp. Remove from the oil and place on the wire rack set over a sheet pan and keep warm in the oven. Repeat with the remaining steaks until they are all cooked.

    How to make gravy for chicken fried steak

    To make the gravy, pour off the oil and wipe out most of the flour in the pan. Return the pan to the heat and add a knob of butter. Add flour and whisk to form a roux then pour in chicken stock. Season with salt, pepper and lemon juice. You can add other herbs and spices of your choice as well. Allow to simmer for 5-6 minutes until the sauce is cooked. Serve the steak with gravy, mashed potatoes and vegetables of your choice.

    How to keep breading on steak or chicken

    Coating the meat first in flour then in egg and then finally in flour again is the key to keeping breading from falling off the meat you are frying. The flour acts as something for the eggs to grip onto and will ensure good coverage.

    How to make chicken fried steak

    What to serve with chicken fried steak

    1. Garlic parmesan mashed potatoes
    2. Maple butter mashed sweet potatoes
    3. Crispy salt and pepper smashed potatoes
    4. Easy creamy mushroom sauce

    How to make chicken fried steak

    Chicken fried steak

    Chicken fried steak is classic comfort food. The crispy, golden steak is the perfect family recipe served with gravy and mashed potatoes.

    Chicken fried steak or country fried steak is a delicious dish from America that we don’t see in Australia. It’s a similar concept to a veal or beef schnitzel, and while it can have a crumb coating, it usually has a breaded fried chicken style coating. Today I show you how to make homemade chicken fried steak and cream gravy with my simple recipe.

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    1 cheap lean steak 1cm thick
    Pinch salt
    Pinch pepper

    ½ cup flour
    1 tsp ground black pepper
    1 tsp salt
    2 beaten eggs

    Cream Gravy:
    3 tbs oil
    ¼ cup flour
    1 cup milk
    ½ cup liquid beef stock / broth (optional, can substitute for milk)

    Oil for frying steak

    How, To, Make, Chicken, Fried, Steak, Video, Recipe, country, deep, breaded, coating, beef, schnitzel, veal, cream, gravy, sauce, how-to, how, to, howto, how to, tutorial, CookWithAussie, Cook, With, Aussie, Griller, AussieGriller, cooking, making, make, made, homemade, simple, easy, recipes, channel, channels, show, cuisine, kitchen, eating, eat, main, meal, dinner, lunch
    Video Rating: 4 / 5

    How to make chicken fried steak

    Let’s Talk First About The Similarities

    Some food historians believe that “chicken fried” and “country fried” are just regional names for the same thing: a relatively cheap cut of beef, usually round steak or cube steak, that is seasoned, breaded, and pan-fried, traditionally in a cast-iron skillet. A delicious creamy gravy is made using the pan leavings, and both steak and gravy are served with biscuits, mashed potatoes, or your favorite vegetables.

    How Much Is Frozen Chicken Fried Steak

    frozen chicken fried steak come in a variety of designs and pricing ranges. Its difficult to predict product costs nowadays. You dont know how much something costs because the pricing range is so vast. For example, a pair of pants can range from $20 to $200 depending on where you buy them. Similarly, additional goods like as frozen chicken fried steak.

    How To Make Chicken Fried Steak And Gravy:

    For the steaks: If your cubed steak is more than ½ thick, youll want to pound it out until thin. This will provide additional tenderizing as well as allowing for more even cooking. Season cubed steaks lightly with salt and pepper.

    On a plate, place ½ cup flour set aside. In a shallow bowl, mix remaining ½ cup flour, saltine cracker crumbs, seasoned salt, garlic powder and cayenne pepper.

    In another shallow bowl, whisk together eggs and milk.

    Dredge cubed steak in flour.

    Then dip it in egg mixture.

    Finally coat the steak with saltine cracker mixture.

    Continue the same procedure for the rest of the steaks and place them on a large baking sheet.

    Heat vegetable oil or shortening in a large pan over medium heat until oil reaches a temperature to 350 375F degrees.

    Cook steak in 2 batches. Continue with the rest of the steaks. Remove steaks to a paper towel-lined baking sheet to drain excess oil.

    For the sawmill gravy: Once steaks are finished cooking, remove excess oil from pan and add flour to pan Whisk and cook over medium heat for 1 minute.

    Gradually whisk in milk and cook until thick.

    Whisk constantly and season to taste with salt and freshly ground black pepper.

    Pour gravy over steaks.

    Serve with mashed potatoes and your delicious creamy gravy!

    Bacon Coconut Cheese Gravy With A Hint Of Chili


    3/4 cup Pioneer Roasted Pork Gravy Mix1/2 cup Cold water2 cups Coconut milk in a can 1 cup Shredded sharp cheddar cheese3/8 teaspoon Crushed red pepper12 Baked buttermilk biscuits for serving


    Available In Spicier Spicy Or Original

    How to make chicken fried steak

    Legs & Thighs Box Legs & Thighs Meal with 2 Large Sides and 4 Biscuits 10 Pc. Legs & Thighs Meal with 3 Large Sides and 6 Biscuits 15 Pc. Legs & Thighs Meal with 4 Large Sides and 8 Biscuits 20 Pc. Mixed Meal with 2 Large Sides and 4 Biscuits 10 Pc. Mixed Meal with 3 Large Sides and 6 Biscuits 15 Pc. Mixed Meal with 4 Large Sides and 8 Biscuits 20 Pc. Chicken Sandwich $0.99 Spicy or Original Legs & Thighs or Tender Strips 9 Pc. Spicy or Original Legs & Thighs or Tender Strips with 2 Large Sides & 4 Biscuits 9 Pc. Spicy or Original Mixed Chicken Meal with 2 Large Sides & 4 Biscuits 9 Pc. Spicy or Original Legs & Thighs or Tender Strips 14 Pc. Spicy or Original Legs & Thighs or Tender Strips with 3 Large Sides & 6 Biscuits 14 Pc. Spicy or Original Mixed Chicken Meal with 3 Large Sides & 6 Biscuits 14 Pc. Texas Pete Tender Strips & Biscuit 3 Pc. Texas Pete Tender Strips, 2 Small Sides & Biscuit 3 Pc. Texas Pete Tender Strips, 2 Small Sides, Biscuit & Small Drink 3 Pc. Spicy or Original 12 Strips Meal with 2 Large Sides & 4 Biscuits 12 Pc. Spicy or Original 20 Strips Meal with 4 Large Sides & 8 Biscuits 20 Pc. 2 Pc. Mixed & Biscuit with 2 Small Sides 2 Pc. 2 Pc. Mixed & Biscuit with 2 Small Sides & Small Drink 2 Pc. 1/2 Gallon $1.99

    Churchs Chicken was founded in 1952 by George Church. Currently, the restaurant chain has over 1,650 restaurants in over 20 countries worldwide.

    Recipe from Rosemarie Hudson

    Adapted by Kim Severson

    Through good times and bad, the cube steak has remained a wallflower among meat cuts. Old-fashioned and a little mysterious, it’s a steak without pretension, or maybe a hamburger with humble aspirations.

    The term “cube” can be a little murky. It doesn’t refer to the shape of the meat, which is usually beef but is sometimes made from pork, elk or other animals. Rather, it refers to both the shape of the dimples that checkerboard the surface of cube steak and the process that puts the dimples there.

    Those dimples provide more surface area for flour to cling to, which makes for crisper cutlets in recipes like this simply-prepared (no batter, just a generous dusting of flour) chicken-fried steak. —Kim Severson


    • Vegetable oil for frying
    • 2 cups flour
    • 1½ tablespoons salt
    • 1½ tablespoons pepper
    • 2 cups milk
    • 2 pounds cube steak, cut into 6 pieces
    Nutritional analysis per serving (6 servings)

    862 calories; 58 grams fat; 9 grams saturated fat; 0 grams trans fat; 36 grams monounsaturated fat; 8 grams polyunsaturated fat; 37 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 48 grams protein; 739 milligrams sodium

    Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


    Heat oven to 200 degrees. Pour a half-inch of oil into a cast-iron or other large, heavy skillet and place over medium-high heat.

    Put flour, salt and pepper in a large zip-top bag or in a large baking dish and mix well. Pour milk into a large bowl. Dip each piece of steak in milk, shake off excess and then shake in bag of flour or press into dish of flour, making sure both sides are well coated. Shake off excess.

    Lay steaks into hot oil until skillet is full, but not crowded. Cook for about 3 minutes a side, or until a good crust is formed. You may need to do this in batches, moving steaks to a platter in the warm oven as they cook. When done, pour off all but about 4 tablespoons of fat from pan, leaving in as many browned bits as possible, and turn off heat.

    Pour milk into a saucepan and add enough water to make 3 cups. Heat over medium heat until just before boiling point.

    Turn heat under frying pan to medium. When oil is hot, sprinkle in 3 tablespoons of flour mixture, 1 tablespoon at a time, quickly stirring until flour starts to brown, 1 to 2 minutes. Gradually add liquid, stirring constantly to remove lumps and cook until thickened. Adjust seasoning.

    By Kat Jeter & Melinda Caldwell · Published: March 18, 2019 · Last Updated: March 18, 2019 This post may contain affiliate links. Read my disclosure policy.

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    How to make chicken fried steak

    Chicken Fried Steak is classic comfort food of tender cube steak fried until golden and topped with creamy country gravy!

    How to make chicken fried steak

    As a southern girl, I take my fried food pretty seriously and Chicken Fried Steak is one of those simple recipes that brings back so many happy memories. My mom makes an awesome Chicken Fried Steak and an even better gravy, and after years of watching her make it she passed the recipe on to me. It’s all about getting the seasonings in that crispy outer crust just right. This is hands down the best Chicken Fried Steak recipe. I like to serve up our steaks with crock pot mashed potatoes for an easy weeknight dinner that the whole family will enjoy.

    Like this recipe? Pin it to your DINNER pinboard!
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    What is Chicken Fried Steak?

    Tender, juicy, cube steak is dipped in eggs and flour and fried until it has a crisp outer crust. Then a creamy white gravy is made from the drippings, flour, and milk.

    How to Make Chicken Fried Steak

    First, you fry your steak. You start with a mix of flour, salt, pepper, paprika, and just a pinch of cayenne. Getting those spices just right is important because that’s where all of the flavors in your Chicken Fried Steak recipe are going to come from.

    Once you have your flour seasoned you set up and assembly line with your cube steak, a bowl of flour, and a bowl of whisked eggs and milk. Then you dredge the slices of cube steak in the flour mixture, then the egg mixture, and back into the flour mixture, making sure each piece is well-coated.

    Each piece of flour-coated steak goes into a hot skillet filled with vegetable oil. My #1 tip for getting a perfectly fried steak is, don’t rush! Let the steak cook until it is nice and brown on the bottom, then flip it and let it continue to cook until you have a crispy, medium brown, crust on the steak. As each piece finishes set it on a paper towel-lined plate to help remove excess grease.

    How to make Chicken Fried Steak Gravy

    Once all of your steaks are cooked it’s time for part two: the gravy. Country Fried Steak is nothing without a thick, creamy, peppery, white gravy and it’s super simple to make. You mix a few tablespoons of reserved grease from the steak together with flour and you cook it in your skillet until it just begins to turn golden. This is called making a roux. To the roux you add milk, salt, and pepper and bring everything to a boil, stirring the whole time. As it boils it will thicken and turn into a smooth, peppery gravy that you’ll want to eat with a spoon.

    I serve my easy Chicken Fried Steak over homemade mashed potatoes, or with some homemade baking powder biscuits, top it with a thick layer of creamy country gravy, and every bite brings me back to when my mom used to make it for me as a kid. Totally delicious, comfort food.

    How to make chicken fried steak

    Try these other Southern food favorites!

    How to make chicken fried steak

    Tools used to make this Country Fried Steak recipe

    Mixing Bowl: These mixing bowls are perfect for mixing and serving. I love the varied sizes so I always have to right size bowl for all my mixing needs.

    Whisk: This is my favorite set of whisks. There’s a size for every job and the thicker handles give me a good grip.

    Dredge Trays: These trays are the best when I’m coating meat for dinner. They interlock so there’s no drip between trays and everything is easy to manage!

    Cast Iron Skillet: This cast iron skillet is one of my most treasured pieces of cookware. I’ve had mine for years and make everything from breakfast to dinner and dessert in it!

    Tongs: A good pair of tongs is a kitchen essential. I like having a couple sizes – a longer set for grilling and a shorter set for stovetop cooking.

    Texas Independence Day may have come and gone, but the pride is spilling over into this week’s ToT.

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    How to make chicken fried steak

    I hope all of you BONizens had an absolutely fantastic Texas Independence Day this past Saturday. My friends and I celebrated by BBQing several racks of beef ribs over six hours (because you can’t cook that inferior pig slop on Texas Independence Day), enjoying several Texas brews, and listening to fine Texas artists like Townes Van Zandt, Willie Nelson, Hayes Carll, and the Old 97s, to name a few. Before all of these festivities began, however, I sat down to one of my favorite breakfasts: Chicken Fried Steak and Eggs. And, in the theme of Texas classics, let’s talk about how to make a perfect chicken fried steak.

    It probably didn’t take long for most of you to realize that I’m incredibly picky about my BBQ. Well, take that passion and multiply it tenfold when it comes to chicken fried steak. Words can’t describe my agony and disappointment when I am served a pre-breaded, flash fried chicken fried steak smothered in gravy made from a box. In fact, I’m so particular about the entree that I almost won’t order it in a restaurant anymore because it is never “right.” Almost every eatery makes it; few make it well. The sad thing is that chicken fried steak is not a hard dish to cook, so let’s put those mediocre establishments in their respective places.

    First you need to get the right cut of beef. I find that round steak works just fine for purposes of this meal. You often see higher end restaurants advertise things like “chicken fried ribeye,” and I firmly believe this is ridiculously silly. The way this dish is prepared completely masks the rich flavors of the ribeye and negates the need for a tender cut of beef. Save yourself a few bucks and get a cheaper cut.

    Once you have your beef, take a meat tenderizing mallet and beat it senseless on both sides until it is flattened out. Be liberal with your swinging, but be sure you don’t tenderize the steak so much that it’s falling apart. Once the steak is sufficiently tenderized, season it. Not seasoning the meat is one of the major mistakes restaurants make. I can’t tell you the number of times I’ve sat down to a chicken fried steak with beautiful breading and amazing gravy only to find the meat itself is bland. As I mentioned above, we’re not dealing with a rich cut of meat here, so help it along with some good seasoning. I like to keep things simple with garlic salt, onion powder, and black pepper.

    While the seasoning is resting on the steak, it’s time to make up our batter. I use a mixture of eggs and whole milk (yes whole milk; get your wimpy 2% and skim out of my kitchen). I eyeball the amounts and don’t have a particular ratio, but the goal is to get the batter thick enough to stick to the meat but thin enough to actually dip the steak into it. Additionally, some people get creative with their batters and add things like beer, but I like to keep it basic in this regard.

    Once your batter is made it’s time to make a decision. How thick do you want the breading on your steak to be? If you want a really thick batter you need to coat the steak in flour, dip it in the batter, and finally coat it with another layer of flour. If you want a thinner breading, dip the meat into the batter then flour it. Regarding the flour, I season my flour in addition to the steak as a little bit of flavor insurance because the batter will wash some of the spices off the steak.

    Now that the steak is prepped, pour several tablespoons of vegetable or peanut oil into a frying pan and heat the skillet on the stove over medium-high heat. The amount of oil should be enough to fully cover the bottom of the pan but not enough to make the oil come over the top of the steak once the steak is in the pan. Once the oil is hot, place the steak in the pan and cook it until done, flipping once. You’ll know it’s time to flip the steak when you can see juices from the meat appearing on the top side. Once you have a golden brown crust on both sides, remove the steak and start making the next batch or move on to the gravy.

    I don’t know why so many people insist on making gravy from a box. You’ve spent this much time and effort crafting the perfect chicken fried steak, so isn’t it worth it to go the extra mile and make the gravy homemade? Of course it is.

    Thankfully, gravy is not that difficult, either. There should be a little bit of oil and the drippings from the cooked steaks in the same skillet you’ve been frying the meat in. Add a few spoonfuls of flour to the skillet and stir the flour around the pan on medium heat. The flour will absorb the remaining oil and will brown during the process. Once the flour is a light to deep brown color and all the oil is absorbed slowly pour whole milk into the pan until the pan is ¼ to ½ full, stirring constantly. Stirring constantly is the most important step to making good gravy. If you don’t stir constantly while the milk is cooking down and thickening, the flour will ball up and leave you with lumpy gravy. Nobody likes lumpy, so stir that gravy until your arm can’t take it anymore and you’re left with the smoothest, tastiest gravy the state has ever known.

    The traditional way is to serve the chicken fried steak smothered in your homemade cream gravy, but I go against the grain a little on this one. I fully believe a good chicken fried steak should be able to stand on its own, so I always opt for the gravy on the side. However you choose to serve it, this meal will be better than most you’ll ever find in a restaurant.

    I know many of you probably have a multitude of tips and tricks for cooking this meal, and I can’t wait to hear about them, but that’s the classic broken down to its simplest form.

    Published by Lauren on May 20, 2019 .

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    How to make chicken fried steak

    If you want the BEST Chicken Fried Steak this is it! For years it has gotten TONS of pins and TONS of views and TONS of compliments that it is the BEST Chicken Fried Steak Recipe EVER!

    How to make chicken fried steak

    Chicken Fried Steak

    Once I moved to living down south one meal, I decided I needed to learn to master was chicken fried steak. Southern chicken fried steak is a staple here where I have moved to down south and I don’t always want to have to just enjoy it at a restaurant.

    You might be thinking that it is a complicated dish to make, however I am happy to let you know that is is sooo much easier then you would think it would be!

    We recently took new photos of this amazing Chicken Fried Steal recipe, so I hope you enjoy the new photos that show off the amazingness of this comfort food recipe.

    How to make chicken fried steak

    What is Chicken Fried Steak?

    It is a very popular southern dish and one that it quite tasty too. Its like having the best part of fried chicken throw in with the great flavor of a steak. Yum Yum! I am getting hungry just thinking about it!

    It starts with a cube steak, which is a cheaper cut of meat. That is then pounded with a meat tenderizer, into a thin piece of meat. Once you have the tenderized cube steak it is coated in breading. Then fried in oil in the same way that you make fried chicken.

    Plus chicken fried steak topped with the white gravy is ah-mazing! Seriously if you have never topped yours with white gravy, you HAVE to! I know that not everyone does, however it is even more amazing with white gravy on top!

    How to make chicken fried steak

    What to Serve with Chicken Fried Steak

    The side options are really unlimited for chicken fried steak, aside from potatoes. Having a potato side dish like homemade mashed potatoes or fried potatoes is a must.

    However after that your sides are whatever else you feel like making. Some of the sides you will normally enjoy with chicken fried steak, are Fried Okra, Green beans, corn on the cob, and buttermilk biscuits.

    Tips for Making this recipe

    I find it is best to use a cast iron skillet when making chicken fried steak. You can use a regular pan to make this dish if that is what you have on hand.

    When you are making this recipe, it is important that the oil is hot enough, if it is not it will not give you the perfect crispy crunchy outside of the steak that you want.

    When you are putting the steaks in the oven, you are not cooking them. You are using an oven to keep them warm while you finish making more, if you are making a double batch and for while you are cooking your white gravy.

    How to make chicken fried steak

    Chicken Fried Steak Ingredients

    • 1 1/2 cups buttermilk
    • 2 pounds beef cube steaks (4 1/2 pound cube steaks)
    • 1 teaspoon baking soda
    • 2 cups all-purpose flour
    • 1 egg
    • 3/4 teaspoon salt
    • 1 tablespoon hot pepper sauce
    • 2 teaspoons baking powder
    • 1 teaspoon black pepper
    • 3 cups peanut oil (for frying)

    White Gravy Ingredients

    • 1/4 cup all-purpose flour
    • 4 cups milk
    • 1 pinch salt
    • 1 pinch pepper

    How to Make Chicken Fried Steak

    Preheat the oven to 200 degrees F.

    Pound the steaks to about 1/4-inch thickness using a meat pounder.

    Place 2 cups of flour in a pie pan or a mixing bowl.

    In a separate pie pan or mixing bowl stir together the baking powder, baking soda, pepper, and salt.Than stir in the buttermilk, egg, and hot sauce to the baking powder mixture.

    Heat the peanut oil in a deep cast-iron skillet to 325 degrees F.

    Dredge each steak first in the flour, then in the batter, and again in the flour. Be sure to pay flour mixture onto the steaks to make sure it is well covered.

    Fry the steaks until evenly golden brown, 3 to 5 minutes per side.

    Place fried steaks on a plate with paper towels to drain.

    Once they have drained place the steaks onto a sheet pan that is lined with a cooling rack.

    Place the steaks in the oven and bake while making your gravy.

    How to Make White Gravy

    Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.

    Return the skillet to medium-low heat with the 1/4 cup of reserved oil.

    Whisk the 1/2 cup flour into the oil.

    Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk over medium heat, and bring the gravy to a simmer.

    Cook until thick, 6 to 7 minutes. Season with kosher salt and pepper.

    Spoon the gravy over the steaks to serve.

    Chicken Dinner Recipes you will love!

    Author by Amanda Formaro on April 1, 2018 Updated on May 6, 2021

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    How to make chicken fried steak

    How to make chicken fried steak

    How to make chicken fried steak

    The Best Chicken Fried Steak

    I found this recipe on AllRecipes, it’s even called “The Best Chicken Fried Steak Recipe”. How could I not try that?

    I stuck pretty close to the recipe itself, only I used canola oil for frying. Instead, These were delicious and I will make them again.

    How to make chicken fried steak

    Ingredients for Chicken Fried Steak

    slightly adapted from All Recipes

    • 4 (1/2 pound) beef cube steaks
    • 2 cups all-purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon black pepper
    • 3/4 teaspoon salt
    • 1 1/2 cups buttermilk
    • 1 egg
    • 1 tablespoon hot pepper sauce (e.g. Tabasco™)
    • 2 cloves garlic, minced
    • 2.5 cups canola oil for frying

    Helpful Kitchen Tools

    How to make chicken fried steak

    How to make Chicken Fried Steak

    • Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
    • Heat the oil in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Serve with gravy of your choice.

    How to make chicken fried steak

    Pair this chicken fried steak with some warm, cheesy Crockpot Mac and Cheese. If you’re looking for a good tried and true chicken recipe, don’t miss our delicious Chicken Cacciatore which is bursting with flavor!

    How to make chicken fried steak

    Chicken Fried Steak

    IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!


    • ▢ 2 pounds beef cube steaks 4 1/2-pound patties
    • ▢ 2 cups all-purpose flour
    • ▢ 2 teaspoons baking powder
    • ▢ 1 teaspoon baking soda
    • ▢ 1 teaspoon black pepper
    • ▢ 3/4 teaspoon salt
    • ▢ 1 1/2 cups buttermilk
    • ▢ 1 large egg
    • ▢ 1 tablespoon hot pepper sauce e.g. Tabasco™
    • ▢ 2 cloves garlic minced
    • ▢ 2.5 cups canola oil

    Milk Gravy:

    • ▢ 1/4 cup all-purpose flour
    • ▢ 4 cups whole milk
    • ▢ Kosher salt and freshly ground black pepper to taste


    Milk Gravy:



    Tried this Recipe? Pin it for Later! Follow on Pinterest @AmandaFormaro or tag #AmandasCookin!

    This post was originally published on this blog on October 31, 2010.

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    Sally Anderson says

    It works well with pork cube steak as well.Then I cook apple slices to go with it.

    You said chicken fried steak when the recipe says beef cube steak.?

    Yes chicken fried steak is the name of the recipe, beef cube steaks are the cut of meat that you use to make it

    Its called chicken fried because you cook it like fried chicken but it’s beef

    Margo Lopes says

    I have only had chicken fried steak with traditional white gravy. Here is Bobby Flay’s recipe for the gravy.

    White Gravy for Chicken Fried Steak

    2 heaping tablespoons all-purpose flour
    2 cups whole milk, heated
    2 tablespoons heavy cream
    Finely chopped fresh thyme
    Kosher (any salt) and freshly ground black pepper
    Fresh thyme and (parsley sprigs, for garnish optional)

    * You can crisp 6 slices of bacon and drain on towels. Remove all but 2 tablespoons of fat from skillet and leave residual bits, if you’d like. If you don’t want to use bacon renderings, 2 tablespoons of butter will do well enough.

    Cooking over medium heat.
    Whisk the flour into the skillet and let cook for 1 minute.
    Slowly whisk in the warm milk and continue to cook, whisking occasionally, until thickened.
    Stir in the heavy cream and thyme and season with salt and “lots” of black pepper.
    * Do not let it brown. You’re looking for a nice off white color.

    Serve 1 steak piece per person ladled with some of the gravy and garnished with a few pieces of bacon. Garnish with thyme and parsley sprigs.

    The great equalizer.

    How to make chicken fried steak

    The Dish

    Chicken-fried steak is the great equalizer. Its very preparation—the energetic pounding with a mallet, the vigorous dredging in flour, the immersion in splattering hot grease—puts all who make it on the same messy plane. It is also democratic to the core: The tenderized steak at its center can be as high-grade as a ribeye or as lowly as a round steak. And then there’s its broad appeal. In small towns, the best chicken-fried steak is found at the cafe with the most pickup trucks parked out front. But big-city owners of Cadillacs and Lexuses relish the dish just as much. Cowboys, hairdressers, bankers, lawyers—is there anyone who can resist that golden crunchy crust, that fork-tender beef, or that luxurious blanket of peppery white gravy? Chicken-fried steak is our shared birthright.

    How to Make It

    You’re lucky if you can brag about the righteous chicken-fried steaks your mother used to make and how she passed along her secrets to you. If Mom was a lousy cook, your cherished memories may come from a favorite cafe. Grady Spears has made a career of CFS, perfecting the recipe he first learned in 1992 as a newbie chef at the Gage Hotel, in Marathon. Through his tenure at various Fort Worth restaurants, including Reata; the late Chisholm Club; his namesake, Grady’s; and a new venture, Clear Fork Station (the initialism, CFS, a sheer coincidence, he says), his trademark chicken-fried steak has “never left any menu where I’ve been working.” Spears’s formula has always been his own Texas two-step, in that he flours and batters the tenderized steak twice. First, he says, pound the meat—a tenderloin, a ribeye, any good cut—between two pieces of plastic wrap until it’s barely more than 1/4-inch thick. While you heat peanut or vegetable oil in a cast-iron skillet to 350 degrees, dredge your steak through flour that’s been seasoned with plenty of kosher salt and pepper (use your fingers to really make the flour adhere). Then dunk the meat in a wash of two beaten eggs, buttermilk, and some Shiner Bock (or club soda for a lighter batter). Repeat the flour-and-egg-wash process. Cook your steak in the hot oil for about three minutes, flip it carefully, and cook for another three minutes. Drain the steak on paper towels and season it with additional salt. Cream gravy, naturally, is a must. —JN

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    Chicken-Fried Steak
    from Grady Spears

    1 1/2 cups flour
    2 teaspoons kosher salt
    2 teaspoons freshly ground pepper
    4 tablespoons paprika
    2 eggs
    1/2 cup buttermilk
    1/2 cup Shiner Bock or other bock beer
    peanut oil, enough to cover meat halfway
    4 tenderized round steaks (about 1/2 pound each)
    2 cups Cracked-Pepper Gravy

    Mix first 4 ingredients and set aside on a plate or wax paper. Whisk eggs in a large bowl, then add buttermilk and beer and whisk to blend. Set aside. In a deep, heavy skillet, heat oil to 350 degrees. While oil is heating, prepare the steaks by dredging them in flour mixture, coating evenly. Shake off any excess. Dip in egg batter, and then again in flour, evenly coating the batter so it is dry on the outside. When oil temperature reaches 350 (a drop of batter will sizzle when dropped into it), gently slide one steak into the oil. Cook about 3 minutes, then turn it, taking care not to break the crust, and cook 3 more minutes, or until nicely browned. Drain on paper towels. Repeat with the other steaks. Hold cooked steaks in a 225-degree oven until all are done. Serve with Cracked-Pepper Gravy. Serves 4.

    Cracked-Pepper Gravy

    1/2 cup unsalted butter
    5 tablespoons flour
    2 1/2 cups whole milk
    1 1/2 teaspoons kosher salt
    4 teaspoons cracked pepper

    Melt butter in a heavy saucepan over low to medium-low heat. When foam subsides, add flour, whisking continuously until it cooks, becoming a fragrant light brown. Slowly add milk, whisking to keep lumps from forming. Season with salt and pepper and simmer for 10 minutes. Makes about 3 cups.

    In Texas, the reigning queen of comfort food or down-home cooking is Chicken-Fried Steak, or as Texans affectionately call it CFS. Every city, town, and village in Texas takes prides in their CFS. Some, admittedly, are better than others.

    Texans have a unique way of rating restaurants that serve CFS. The restaurants are rated by the number of pickup trucks that is parked out in front. Never stop at a one pickup place, as the steak will have been frozen and factory breaded. A two and three pickup restaurant is not much better. A four and five pickup place is a must stop restaurants, as the CFS will be fresh and tender with good sopping gravy.

    You might be surprised to learn that there is no chicken in Chicken-Fried Steak. It is tenderized round steak (a cheap and tough piece of beef) made like fried chicken with a milk gravy made from the drippings left in the pan. The steak, when fried, should look just like the coating on a piece of Southern fried chicken. The traditional way to cook CFS is in a large cast-iron skillet with very little oil. Served with “the works” means accompanied by mashed potatoes, gravy, greens, black-eye peas, and cornbread.

    It has been said there are three food groups in Texas: Tex-Mex, barbecue, and chicken-fried steak. Chicken-Fried Steak is known by Texans as the unofficial state dish of Texas. According to the Texas Restaurant Associate, it is estimated that 800,000 orders of Chicken-Fried Steak are served in Texas every day, not counting any prepared at home.

    How to make chicken fried steak

    History of Chicken Fried Steak:

    – The origin of the Chicken-Fried Steak probably comes from the German people who settled in Texas from 1844 to 1850. As Wiener Schnitzel is a popular German dish that is made from veal, and because veal was never popular in Texas and beef was, the German immigrants probably adapted their popular dish to use the tougher cuts of beef available to them.

    1930s – As to where and when the term Chicken-Fried Steak began remains a mystery. Most authorities agree that it probably developed in the 1930s, and by the time of World War II, it had become the generally accepted term.

    April 19, 1988 – Oklahoma designated an Official State Meal consisting of fried okra, squash, cornbread, barbecue pork, biscuits, sausage and gravy, grits, corn, strawberries, chicken-fried steak, pecan pie, and black-eyed peas.

    October 26, 2011 – The Texas House of Representatives has declared that October 26 shall heretofore be known as Texas Chicken Fried Steak Day.

    RESOLUION – By: Sheffield H.R. No. 1419:

    WHEREAS, Texans are renowned for their love of chicken fried steak, that exceptional dish that elevates the hearty flavor of beef to new heights by coating it in batter and breading and frying it until the ingredients are melded in a blissful union; and

    WHEREAS, A food that reflects the history and diversity of our state, chicken fried steak has been linked to the German specialty Wiener schnitzel, which arrived in Texas with European immigrants; other food historians note that chicken fried steak is similar to pan-fried steak, a favorite of Texas cowboys; and

    WHEREAS, Generations of Lone Star State residents have partaken of this beloved entree, and happy memories of putting knife and fork to a chicken fried steak in the company of family and friends are shared by countless people all across Texas; and

    WHEREAS, While chicken fried steak can be enjoyed at any time, the dish’s popularity justifies the celebration of an observance in its honor; on October 26, 2011, restaurants throughout the state are marking the second annual Texas Chicken Fried Steak Day with special deals and related activities; and

    WHEREAS, This signature dish occupies a special place in the culinary culture of the Lone Star State, and Texas Chicken Fried Steak Day provides a welcome opportunity to pay homage to that shared legacy; now, therefore, be it

    RESOLVED, That the House of Representatives of the 82nd Texas Legislature hereby recognize October 26, 2011, as Texas Chicken Fried Steak Day and extend sincere best wishes to all who are taking part in this unique occasion.

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    Can you really make a chicken-fried steak that isn’t loaded with saturated fat and salt? Absolutely. We skip the deep frying, but with rich country gravy as consolation, you won’t miss it. Our pan-fried, crispy cube steak has less than one-third of the fat and about 80 percent less sodium.


    Recipe Summary

    Nutrition Profile:

    • Low-Calorie
    • Healthy Aging
    • Healthy Immunity
    • Low Added Sugars


    Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray.

    Place all-purpose flour on a large plate. Place egg whites in a shallow dish. Whisk cornmeal, whole-wheat flour, 1/4 cup cornstarch and paprika in another shallow dish. Season both sides of steak with 1/2 teaspoon each salt and pepper. Dredge the steak in the flour, shaking off excess; dip in the egg whites, then dredge in the cornmeal mixture.

    Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add 2 pieces of the steak; cook until browned on both sides, turning once, 3 to 5 minutes total. Transfer the steak to the prepared baking sheet and repeat with the remaining 1 tablespoon oil and 2 pieces of steak. Transfer the baking sheet to the oven and bake until cooked through, about 10 minutes.

    Meanwhile, add broth to the pan and boil over medium-high heat, stirring occasionally, until reduced to about 1 cup, 3 to 5 minutes. Whisk water and the remaining 1 tablespoon cornstarch until smooth. Remove the pan from the heat and stir in the cornstarch mixture. Return to the heat and cook, stirring, until thickened, 1 to 2 minutes. Stir in half-and-half; season with the remaining 1/4 teaspoon salt and pepper. Serve the steak topped with the gravy.

    Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

    How to make chicken fried steak

    Perfect Chicken Fried Steak Recipe with Gravy… Crispy Oklahoma-style country fried steaks with thick white peppery gravy! A classic diner recipe you have to try at home.

    How to make chicken fried steak

    Chicken Fried Steak Origins

    Although I’ve lived in North Carolina for the last fifteen years, I grew up in Oklahoma… The land of massive crispy unapologetic Chicken Fried Steak dinners.

    Chicken Fried Steak is considered common southern fare. However it is a sacred dish to some that originated in the Texas-Oklahoma region.

    Although many people believe it was invented in Texas (Ahem, like Texans) others (Such as Okies) say it was born in an Oklahoma diner along Route 66.

    Either way, it is commonly understood that the idea of Chicken Fried Steak was brought to the Texas-Oklahoma prairies by German immigrants in the form of classic Schnitzel.

    How to make chicken fried steak

    Is There a Difference Between Country Fried Steak and Chicken Fried Steak?

    Yes, there is a small difference between Country Fried Steak and Chicken Fried Steak, but it has nothing to do with the steak itself. And the difference is a little misleading…

    Country Fried Steak is usually served with brown gravy, made with the meat drippings.

    However, Chicken Fried Steaks is served with white gravy made with milk… The kind of gravy that is usually called Country Gravy.

    See what I mean about misleading?

    How to make chicken fried steak

    The Perfect Chicken Fried Steak Recipe with Gravy

    So what makes this recipe perfect? In my humble opinion, this is the best chicken fried steaks we’ve ever made because:

    • The steak is extra thin
    • The crust is extra crispy
    • The crust is well seasoned
    • And the country gravy is on point!

    How to make chicken fried steak

    How To Make The Best Chicken Fried Steak Recipe with Gravy

    1. It’s important to start with tenderized cube steaks, and to stretch them a little to thin them out. (Or you can tenderize them further with a meat tenderizing hammer!) The steak should be no more than 1/4 inch thick.
    2. Triple dip the steaks to create the perfect coating.
    3. It’s also important that you bread the steaks, then let the chicken fried steaks rest for a few minutes before going into the frying oil.
    4. Fry the steaks hot and fast!
    5. Keep them warm in the oven while you make the gravy, so the crust stays crisp.
    6. Make sure the skillet is free of burnt flour before making the gravy. You can’t make “white gravy” in a dark greasy skillet.

    Get the Full (Printable) Perfect Chicken Fried Steak Recipe with Gravy Below

    • How to make chicken fried steak
    • How to make chicken fried steak

    How Do You Keep Breading on Chicken Fried Steak?

    Although country fried steaks can be made with both a liquid batter coating, or with a dried flour-based breading, the triple dip flour-egg-flour method works best for keeping the breading on the cube steaks.

    Some cooks believe you can get a crispier crust with batter. However, we’ve found that as long as:

    • The steaks are dry before breading
    • You shake off the excess liquid and flour
    • You let them rest for a few minutes before going in the fry pan
    • And the oil is hot

    …You will create ultra crispy Chicken Fried Steak every single time.

    How to make chicken fried steak

    Country Fried Steak Tips

    Don’t forget to keep the finished steaks warm in the oven until you are ready to serve them, so the crust stays crispy.

    I love this Chicken Fried Steak recipe, because it reminds me of my childhood.

    Serve it with mashed potatoes, fried okra, and black-eyed peas, and corn bread for a true Okie feast!Also check out our AMAZING Steak Fingers with Country Gravy recipe!

    How to make chicken fried steak

    Frequently Asked Questions

    How long does this recipe last?

    If you keep them in an airtight container you can store these steaks in the fridge for 3 to 4 days.

    Can I freeze the leftover steaks?

    Yes you can! Wrap them individually with plastic wrap and then again with foil and store them in a ziplock bag for up to 3 to 4 months. Then reheat in a 350 degree F oven until crispy.

    How to make chicken fried steak

    Chicken fried steak is an Oklahoma specialty.

    Welcome to Clubhouse Eats, where we celebrate the game’s most delectable food and drink. Hope you brought your appetites.

    If you had to designate an “official dish” of Oklahoma, where the PGA Championship is taking place this week, chicken fried steak would make a good nominee.

    This hearty preparation, starring battered and fried beef, blanketed in velvety gravy, is a staple at road stops and grill rooms around the state. Sample all you like. You won’t find a better version than the one served by chef Geoff van Glabbeek and his staff at Cedar Ridge Country Club, in south Tulsa.

    What are the finer points of chicken fried steak? We asked Van Glabbeek to run us through the fundamentals, just in time for supper after Sunday’s final round. We’ve also included his complete recipe below.

    The Meat of the Matter

    Cube steak is the classic cut used in chicken-fried steak. It’s Van Glabbeek’s go-to. But if you can’t find it, he suggests buying round steak and asking your butcher to tenderize it for you. Still not tender enough for your taste? Try marinating the meat in buttermilk for a few hours, with a dash of Tabasco for additional flavor. For a black-tie version of chicken-fried steak, you could upgrade to tenderloin, Van Glabbeek’s choice for special occasions.

    How to make chicken fried steak

    A Hot Iron Game

    When he’s making chicken-fried steak for a sizable crowd, Van Glabbeek sometimes uses a deep-fryer. But his preferred method is the stovetop, in a cast-iron skillet, which retains heat better than a stainless-steel pan. He is firmly opposed to an air fryer.

    “I know they are popular,” he says. “But it just isn’t the same.”

    Working Better with Batter

    Dredging and battering can be messy work. Van Glabbeek recommends that you divide the labor, using one hand for the dredging and the other for the dripping, so that both don’t get caked in flour.

    “It’s not as important when you’re only making a few steaks,” he says. “But when you scale it up, it saves you time, flour and headaches.”

    Staying Warm

    When you take your chicken-fried steak hot off the skillet, don’t let it go cold while you make the gravy. Keep it in a warming drawer or in the oven set to low, until you’re ready to top it off.

    Chef Van Glabbeek’s Chicken Fried Steak Recipe

    4 cube steaks, 4 to 6 ounces each
    1 cup milk
    1 egg
    2 tsp salt
    1 tsp black pepper
    1/4 teaspoon cayenne pepper
    1/2 tsp granulated garlic
    1 tsp smoked paprika
    1/2 cup canola oil
    2 Tbs butter
    For the Gravy:
    1/4 cup flour
    2 to 3 cups milk
    Salt and black pepper to taste


    In a shallow bowl, whisk together the milk and eggs. In a second shallow bowl, mix the flour, salt, pepper, cayenne, granulated garlic and smoked paprika.

    Working with one steak at a time, season the meat with a touch of salt and pepper and place in the seasoned flour. Turn to coat. Place the meat in the milk mixture, turn to coat. Then return the meat to the flour mixture and coat again. After the second coating of flour, place the battered steak on a clean plate. Repeat with the remaining steaks.

    How to make chicken fried steak

    Heat the oil in a large skillet over medium heat. Add half the butter. If the butter sizes, you know the pan is hot enough (if the butter browns immediately, though, the pan is too hot). Place two pieces of the floured meat in the skillet and cook until the edges start to turn golden brown, flip over and repeat for the other side. This should take 2 to 3 minutes per side. Place the cooked meat on a parchment paper-lined baking tray.

    Add the remaining butter to the skillet and cook the rest of the floured meat.

    For the Gravy:

    Pour off the grease into a heat-proof container. Add 1/4 cup of the grease back to the skillet and allow it to heat over medium heat.

    Sprinkle the flour evenly over the oil. Using a whisk, mix the flour with the grease to create a paste. Keep cooking and stirring the roux until it reaches a golden-brown color.

    Pour in 2 cups of the milk while whisking constantly. Season to taste with salt and pepper, then continue cooking while whisking until the gravy is smooth and thickens. If the gravy becomes too thick, whisk in more of the remaining milk. Simmer for at least 5 minutes.

    Taste the gravy again and adjust seasoning before spooning it over the steaks.


    This is the battered steak I made this morning. This is the batter I made for it. I’m going to dump all the steak into the batter. Make sure it’s well-coated. Mix it all up. I’d love to know, I’d love to meet the person the person who thought about chicken fried steak. I mean how did they come up with this idea? How? It’s beyond me.

    It would be absolutely crazy, if it wasn’t so good. We’re going to go to the smaller fryer again, and what we’re going to do is we’re going to drain off the excess. Drop it into our seasoned flour, like the fried chicken. We’re going to make sure that we give it a good pressing in, and so we’ve got nice seasonings in there.

    Remember we put salt in the batter, into the batter mix, so there’s no need to season the steak. And it’s just a little bit of joy, and if I can get half as good as a place in Austin, Texas I went to, I will be a very happy man. When I put these in, I’m putting them away from me again. So when it splashes, it splashes against the back of the fryer. You know, I’ve burnt myself too many times over the years. We all have and I will continue to. It’s inevitable, just with the career path that I have chosen.

    A lot of people pan fry this, but as this is a show about deep fat frying, deep fat frying we will do. You really want that crust because that’s the best bit. And this would you believe is $10 worth of steak. So I don’t know how many people you’d feed out of this. Quite a lot, it’s a very economical dish, and more importantly very delicious.

    Chicken Fried Steak, also known as country fried steak, is an American breaded cutlet dish. It is made from beefsteak that has been dipped in seasoned flour. It is either deep-fried or grilled, and often associated with southern food. In its traditional form, the meat is pan-fried, but it is now also popular throughout the United States. Here are some reasons to try it.

    I used to eat chicken fried steak every week. The sad thing is, this is when I was in high school. Obviously the patties were frozen, super unhealthy and sometimes if I could snag some extra lunch money, I would eat two! Oh.. the healthy diet of an American teenager.

    But nowadays I don’t have to eat the frozen, unhealthy kind. I make it from scratch and it is so much better.

    I make chicken fried steak often for Kyle, but have waited until now to blog about it. See, I didn’t usually follow a recipe for something like CFS (what the pros call it). I’m from Texas, it’s just instinct to know how to chicken fry a piece of cube steak! So the past few times I have made it I made sure to write down my measurements, so I can eventually share with you my CFS recipe. And here it is, ta da!

    On the plate you will also see two of my favorite sides. My not-so-bad-for-you mashed potatoes and sugared pearl onions. Both are delicious and go great with the CFS. And both will be on the blog this week.

    How to make chicken fried steak

    Chicken Fried Steak with Pan Cream Gravy


    • 4 Tenderized Beef Cutlets Cube Steak
    • 1 cup Buttermilk
    • 1 Egg
    • 1/4 cup Corn Starch
    • 1 cup AP Flour
    • 1 TBS Salt
    • 2 tsp White Pepper
    • 1/4 cup Vegetable Oil
    • 1 TBS Butter
    • Pan Drippings
    • 2 TBS Butter
    • 2 TBS Flour
    • 1 cup Heavy Cream
    • 1/2 cup Milk
    • 1 tsp White Pepper
    • 1 TBS Dijon Mustard
    • Salt & Black Pepper to taste




    Tips And Tricks

    How to make chicken fried steak

    The origin of this dish lies in the immigration of Germans to Texas between 1844 and 1850. The immigrants from Germany originally ate veal, but because beef was more plentiful in Texas, they adapted the recipe for beef. In the 1930s, this dish began to gain popularity, and it became widely known during World War II. As such, it is likely that its creation traces to the early nineteenth century, when the German immigrants migrated to Texas from Germany.

    When preparing this dish, chicken fried steak is usually prepared in a three-step process. First, the meat is dipped in flour, then in a buttermilk and egg batter, and finally, in a fourth step, a coating of flour. The steaks can be served on their own, with mashed potatoes and gravy. For a delicious dinner with a twist, chicken fried steak is a must-have for the family.

    While the term chicken fried steak is an American staple, its origins are unclear. The original use of the phrase is unknown, but it is thought to have originated in Texas. In fact, the earliest documented usage of the term was in a newspaper advertisement in Colorado Springs in 1914. The origins of this delicious dish are not yet known, but it has an enduring reputation as a safe, comfort food. So, if you’re looking for a recipe for chicken fried steak, here is how you can prepare it in two easy steps:

    How to make chicken fried steak

    The process of frying steak is remarkably simple and fast. First, it’s important to prepare the steak before cooking it. The ingredients should be ready for frying. The oil should be hot and sizzling. The steak should be well-browned on both sides. Afterward, you should keep it warm in the oven. It’s also worth noting that chicken fried steak is the best way to enjoy fried chicken.

    When preparing chicken fried steak, you should make sure to keep the meat at room temperature. Depending on how thin it is, it will take less time to cook. If the meat is too thick, it’s overcooked. Adding more liquid will make the meat more tender. If it’s too dry, it’s best to add more butter. The more you heat the oil, the more the steak will brown.

    When cooking the steak, it’s important to ensure that it is cooked to perfection. The steak should be a golden brown color. If the steak is still not done, you should cover it with aluminum foil and place it in the oven. Similarly, chicken fried stew should be thick and flavorful. To make the gravy, you need to reserve about 1/4 cup of the frying oil. For the sauce, you should add shallots, garlic, and a tablespoon of flour. Once the flour is lightly brown, you should continue to cook it. Once the roux is ready, you can add the milk and stock.

    As with all dishes, chicken fried steak should be prepared in batches. When frying a chicken burger, most of the fat will evaporate, leaving only the “crispies” from the meat crust. The meat can be served with mashed potatoes or vegetables or in a wrap. During a meal, you should have the perfect portion of both. If you’re serving more than one person, you can make a chicken burger and serve it as a sandwich.

    Posted on Last updated: June 1, 2020

    The first time I tried this amazing Taiwanese chicken steak was at a night market called Shilin in Taipei, Taiwan. I was fascinated by the insane size of the steaks, which the local described by comparing to the dimension of the face. It is thin and large, look-alike schnitzel snack with a crumbly, crispy and crunchy coating. The surface is dusted liberally with a mix of chili powder and pepper.

    This delightful Taiwanese chicken steak has slowly entered into other countries. One successful chains store from Taiwan is Hot Star, with outlets across Taiwan, Australia, Singapore, Indonesia, Malaysia, Philippines, Canada, Hong Kong, China, and Thailand. The main cities of these countries are now in the grip of this Taiwanese chicken streak frenzy from the Hot Star fried chicken chain. We can also find it at street stores and night markets in Malaysia. They serve this enormous size chicken steak among the array of other local sumptuous delights.

    However, there is little information about how to prepare this finger-licking street food. There is only some sporadic information about Taiwanese chicken steak written in the native language. Therefore, I have decided to take on this recipe and explain how to make it in English.

    How to make chicken fried steak

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    Huge size chicken steaks

    The size of the Taiwanese chicken steak is about 30cm long, which is even unable to achieve by butterflying just once. That is why I did it by butterflying twice to form a larger piece with a sharp knife and pound it with a meat mallet. The purpose is to create a thin piece of chicken which is the secret of success to replicate this recipe.

    What the major difference of this oriental style chicken steak compares with the traditional schnitzel is the coating of the chicken. Sweet potato flour is used in this recipe to render the crunchiness. Other oriental foods such as the Japanese karaage include this type of flour for the crunchiness and crispness. If sweet potato flour is unavailable, the closest substitute you can reply on is cornflour.

    Try this Taiwanese chicken steak recipe for your next culinary adventure in your kitchen. This recipe is the closest copy of the Hot Star fried chicken as the recipe is a trade secret. However, I guarantee that this will be a total crowd pleaser.

    10 Tips to prepare a perfect Taiwanese chicken steak


    • Baking soda help to make the coating crunchy and crispy.
    • The purpose of adding some water to the marinade is to keep the thin slices of chicken moist. However, Do not use too much soy sauce and water in the marinade mixture. The chicken will turn out to be gooey and not crispy it contains too much moisture.
    • Some recipe suggests marinating the chicken for a few hours. It is not necessary as the chicken steak is thin can absorb the flavor in a very short time.
    • Getting sweet potato flour in some countries may be difficult. You can use cornstarch as a substitute when necessary.
    • Some people like to have a chicken with a more crunchy coating. To do this, set the chicken aside for half a minute and double coat it by putting into the bed of sweet potato flour for the second time.
    • Taiwanese use white pepper to prepare the chicken, but black pepper is an adequate substitute. However, it just won’t give you the taste of the authentic Taiwanese chicken steak that you get at the night market in Taiwan.

    How to make chicken fried steak

    The deep-frying process

    • Deep fried the chicken immediately after dipping it into the mixture of rice and potato flour. If you set it aside for too long, the chicken will absorb the flour coating and it will no longer turn out crunchy and crispy.
    • Use a large wok or pan to deep fried the chicken steaks. You may face the situation where there is insufficient space to deep fried the chicken without curling it up to the edge of the wok.
    • Deep-fry the chicken at or above 180°C/350°F to make it crispy. The chicken should be sizzling and even popping.
    • The composition of the seasoning sprinkled on the surface of the chicken steaks can be modified according to your preference. You can start with the standard formula by mixing some fine salt, white pepper, and chili powder. You can add a small amount of five-spice powder or ground Szechuan peppercorn.

    How to make chicken fried steak

    This is the replica of the Hot Star fried chicken from Taiwan, which is one of the most famous Taiwanese street food.