Name: Chicken Fried Steak
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Southern American
Ingredients: 4 cube steaks (about 4-6 oz each); 1 1/2 cups all-purpose flour; 1 teaspoon paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon cayenne pepper (optional); 2 large eggs; 1/2 cup milk; Vegetable oil, for frying; 1/4 cup reserved frying oil (for gravy); 1/4 cup all-purpose flour (for gravy); 2 to 2 1/2 cups milk (for gravy); Salt and black pepper, to taste (for gravy)

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A true Southern classic, Chicken Fried Steak is the ultimate comfort food. I take tenderized cube steak, coat it in a flavorful, seasoned flour mixture, fry it until it’s perfectly crispy, and then smother it with rich, creamy country gravy. It’s hearty, satisfying, and packed with homestyle flavor.

Chicken Fried Steak

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Steak:

4 cube steaks (about 4-6 oz each)

1 ½ cups all-purpose flour

1 teaspoon paprika

½ teaspoon garlic powder

½ teaspoon onion powder

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon cayenne pepper (optional)

2 large eggs

½ cup milk

Vegetable oil, for frying

For the Gravy:

¼ cup reserved frying oil

¼ cup all-purpose flour

2 to 2 ½ cups milk

Salt and black pepper, to taste

Directions

I start by patting the cube steaks dry with paper towels to help the coating stick better.

In a shallow dish, I mix the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne.

In a separate bowl, I whisk the eggs with the milk.

I dip each cube steak into the flour mixture, then into the egg mixture, and back into the flour again, pressing the flour into the steak to get that perfect crust.

I heat about ¼ inch of vegetable oil in a large skillet over medium-high heat.

Once the oil is hot, I carefully add the steaks in batches, frying each one for 3–4 minutes per side until golden brown and crispy. Then I transfer them to a wire rack to drain.

For the gravy, I reserve ¼ cup of the frying oil in the skillet and reduce the heat to medium.

I whisk in the flour and cook it for 1–2 minutes until it turns golden.

Slowly, I whisk in 2 cups of milk and stir until the gravy thickens. If needed, I add more milk to reach the consistency I like.

Finally, I season the gravy with salt and black pepper to taste and pour it over the steaks to serve.

Servings and timing

This recipe serves 4 people and takes about 35 minutes total:

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Calories: Approximately 560 kcal per serving

Variations

I sometimes use buttermilk in place of regular milk for extra flavor in the egg wash.

For a spicier kick, I add more cayenne or a dash of hot sauce to the egg mixture.

If I want a gluten-free version, I substitute gluten-free flour in both the breading and the gravy.

I’ve also tried this with chicken breast or pork cutlets instead of cube steak—both work great.

For a lighter version, I bake the steaks on a wire rack in the oven at 400°F until crispy, flipping halfway through.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I prefer using the oven at 350°F for about 10–15 minutes to help the crust stay crisp. If I’m in a hurry, the microwave works, but the crust won’t be as crunchy. I reheat the gravy separately in a saucepan, adding a splash of milk to loosen it up if needed.

FAQs

What cut of meat is best for chicken fried steak?

I always use cube steak because it’s already tenderized and perfect for frying. It’s also affordable and easy to find.

Can I make chicken fried steak ahead of time?

Yes, I fry the steaks ahead and store them in the fridge. When I’m ready to serve, I reheat them in the oven and make the gravy fresh.

Why is my breading falling off the steak?

This usually happens if there’s too much moisture. I always pat the steaks dry and make sure to press the flour mixture firmly into the meat.

Can I freeze chicken fried steak?

Absolutely. I let the cooked steaks cool completely, then wrap them in foil and freeze. To reheat, I bake them straight from frozen at 375°F for 25–30 minutes.

What’s the difference between chicken fried steak and country fried steak?

Chicken fried steak is usually served with white gravy and has a crispier coating, while country fried steak may be served with brown gravy and has a slightly softer crust. I personally prefer the crunch of chicken fried steak with creamy white gravy.

Conclusion

This Chicken Fried Steak recipe is my go-to for a comforting, satisfying meal. With its crispy, golden crust and rich, savory gravy, it’s everything I love about Southern cooking. It’s easy to make, incredibly flavorful, and perfect for any day I want something hearty and homemade.

📖 Recipe:

Chicken Fried Steak

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Author: Cheryl
Total Time: 35 minutes
Yield: 4 servings
Diet: Halal

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Description

A true Southern classic, Chicken Fried Steak features tender cube steak with a crispy, seasoned crust, smothered in rich, creamy country gravy. It's the ultimate comfort food, perfect for cozy dinners or feeding a crowd.

Instructions

Pat the cube steaks dry with paper towels to help the coating stick better.
In a shallow dish, mix the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
In a separate bowl, whisk the eggs with the milk.
Dip each cube steak into the flour mixture, then into the egg mixture, and back into the flour again, pressing the flour into the steak.
Heat about ¼ inch of vegetable oil in a large skillet over medium-high heat.
Once the oil is hot, add the steaks in batches, frying each for 3–4 minutes per side until golden brown and crispy. Transfer to a wire rack to drain.
For the gravy, reserve ¼ cup of frying oil in the skillet and reduce heat to medium.
Whisk in the flour and cook for 1–2 minutes until golden.
Slowly whisk in 2 cups of milk, stirring until the gravy thickens. Add more milk as needed for desired consistency.
Season gravy with salt and black pepper to taste. Serve over the fried steaks.