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    Home » Recipes » Main Dishes » Chicken Fried Steak

    Chicken Fried Steak

    Published: March 20, 2022 · Modified: Mar 20, 2022 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    A Southern classic, this Chicken Fried Steak recipe only needs a few ingredients to make. Cube steak coated with flour and egg before fried to golden perfection and topped with creamy gravy, you’ll love how comforting and hearty this recipe is. This restaurant-quality dish comes together quickly and easily at home in a few simple steps!

    Two plates with chicken fried steak with gravy on top with mashed potatoes and peas.
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    Pinterest graphic of a plate with chicken fried steak, partly sliced.
    Pinterest graphic of an overhead view of chicken fried steak with gravy on top.
    Pinterest graphic of a plate with chicken fried steak and gravy, by a glass of wine.
    Pinterest graphic of a plate with chicken fried steak, gravy, mashed potatoes, and peas.
    Pinterest graphic of two plates of chicken fried steak with gravy, mashed potatoes, and peas.

    You won’t believe how easy it is to make this chicken fried steak recipe at home! You make the steaks and gravy in the same pan, so cleaning up is a breeze. Each serving of steak always comes out super juicy, and the coating gives it such an addictive crunch. Everyone will be asking you to make this again and again.

    I love serving this recipe alongside some mashed potatoes or mashed sweet potatoes so they can soak up the silky and rich white gravy slathered over top of the fried steaks. It’s also likely you’ll have most of the ingredients to hand, so you can enjoy this hearty and filling meal in no time. For more fried recipes, check out my fried chicken recipe or my coconut shrimp recipe.

    What You Need to Make This Recipe

    Ingredients needed to make chicken fried steak.

    Cube steak — this is a steak that has gone through a mechanical meat tenderizer, so it is tenderized and flattened, making it perfect for frying.

    Milk — you will need milk to coat the steak and prepare the gravy. Whole milk is ideal for the recipe.

    Flour — you don’t need anything fancy to dredge the steaks in. All you need is all-purpose flour for the coating.

    Oil — I use canola oil as it has a high smoke point, making it ideal for frying the steaks in. Another ​​neutral oil you can use is vegetable oil.

    How to Make Chicken Fried Steak

    Set of two photos showing wet and dry ingredients whisked separately.

    1. In a shallow dish, whisk together ¼ cup milk and the eggs.

    2. Whisk together 1 cup flour, 2 teaspoons salt, garlic powder, and red pepper in another shallow dish.

    Set of two photos showing beef dredged in flour and dipped in egg.

    3. Dredge seasoned steaks in the flour mixture pressing firmly on each side to coat.

    4. Dip the steaks in the egg mixture, then dredge again in the flour mixture, pressing firmly to coat. Set aside on a plate.

    Set of two photos showing beef cooked in oil and gravy made.

    5. In a large cast-iron skillet, heat the oil over medium-high heat until the temperature registers 350°F. Add 2 steaks into the skillet and fry until golden brown on the edges, about 2 minutes. Turn and cook for an additional 2 minutes. Remove the steaks from the skillet and place them in a ​​200°F oven on a wire rack to keep warm as you fry the remaining 2 steaks.

    6. Pour out the pan drippings, reserving and returning ¼ cup to the skillet. Whisk in ¼ cup of flour and place over medium heat. Cook until the mixture turns light brown, then gradually whisk in the remaining 2 cups of milk and the cream. Bring to a boil and cook until thickened, about 4 minutes. Stir in the remaining 1 teaspoon salt and remaining black pepper into the gravy. Remove the steaks from the oven and serve with the gravy.

    A plate with chicken fried steak sliced, with gravy drizzled on top by a glass of wine.

    Pro Tips for Making This Recipe

    • Use the palm of your hand to press the flour into the meat to help the coating adhere better.
    • Don’t skip seasoning both the steaks and flour mixture. Seasoning both the steak and coating ensures each bite is full of flavor.
    • If you can’t get cube steak, use what you have but use a meat tenderizer to flatten your steaks beforehand.
    • If you thawed frozen steak for this recipe, pat it dry with a paper towel before dredging it to remove any excess moisture, this will help the coating stick to the steak.
    • A thermometer is a great tool to help get the temperature of the oil right. The exterior coating will burn before the interior cooks if the oil is too hot. The chicken fried steaks will become greasy if the oil isn’t hot enough.
    • Letting the salted steaks stand for 10 minutes helps tenderize the meat even more.

    Overhead view of a plate of chicken fried steak with gravy on top.

    Frequently Asked Questions

    What is the meaning behind the name?

    Despite having “chicken” in the name, this recipe contains no chicken! The “chicken fried” refers to the style of cooking where you cook the beef steaks like you would fried chicken. Think of it as beef steaks cooked fried chicken style.

    What cut of meat is best to use for this recipe?

    I highly recommend using cube steak. This recipe is perfect for making cheap cuts of meat flavorful and tasty, so round steak or another cheap cut is a great alternative. Just be sure to tenderize the steaks beforehand.

    How do you keep the batter from falling off?

    Not pressing the coating onto the steak before frying and not patting them dry will lead to the batter falling off as the steaks fry. The moisture from the beef will steam as it cooks, causing the breading to fall off.

    What is the difference between this recipe and country fried steak?

    They are very similar. Chicken fried steak is coated in a flour mixture and egg mixture, whereas you just coat the country fried steak in seasoned flour. Also, you serve country fried steak with brown gravy instead of white gravy.

    Can I make it ahead of time?

    It’s best to serve this dish as soon as it’s ready so that the coating stays crispy. Also, the gravy will continue to thicken as it cools. If you have leftovers, reheat the chicken fried steaks in the oven or an air fryer to crisp up the coating.

    If you love this recipe try these out!

    • Chicken parmesan on a blue plate with spaghetti

      Chicken Parmesan

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    • A white and blue floral platter with Tuscan chicken breasts with the sauce over top.

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      Chicken Pot Pie Recipe

    If you’ve tried this Chicken Fried Steak recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    Angled view of a plate of chicken fried steak with gravy.
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    5 from 4 votes

    Chicken Fried Steak

    Made with simple ingredients, this Chicken Fried Steak recipe is a Southern classic that comes together easily! The steaks are crispy on the outside and tender on the inside!
    Course Main Course
    Cuisine American
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 4 servings
    Calories 1314kcal
    Author John Kanell

    Equipment

    • Baking Sheet
    • Wire rack
    • Cast iron skillet

    Ingredients

    • 4 beef cube steaks or tenderized round steaks (about 1 pound/450g)
    • 1 tablespoon plus 1 teaspoon salt divided
    • 1 teaspoon ground black pepper
    • 2¼ cups whole milk divided (540mL)
    • 2 large eggs beaten
    • 1¼ cups all-purpose flour divided (150g)
    • 2 teaspoons garlic powder
    • ½ teaspoon ground red pepper
    • 1 cup canola oil (240mL)
    • ¼ cup pan drippings
    • ½ cup heavy whipping cream (120mL)

    Instructions

    • Preheat the oven to 200°F. Place a wire rack inside a rimmed baking sheet and place it in the oven.
    • Season the steaks with 1 teaspoon salt and ½ teaspoon pepper. Let stand for 10 minutes.
    • Meanwhile, in a shallow dish, whisk together ¼ cup milk and the eggs. In another shallow dish, whisk together 1 cup flour, 2 teaspoons salt, garlic powder, and red pepper.
    • Dredge the steaks in the flour mixture pressing firmly on each side to coat. Dip the steaks in the egg mixture, then dredge again in the flour mixture, pressing firmly to coat. Set aside on a plate.
    • In a large cast-iron skillet, heat the oil over medium-high heat until the temperature registers 350°F on a deep-fry or candy thermometer.
    • Place 2 steaks into the skillet. Cook until golden brown on the edges, about 2 minutes. Turn and cook for an additional 2 minutes. Remove the steaks from the skillet and place in the oven on the wire rack to keep warm. Repeat with the remaining 2 steaks.
    • Very carefully pour out the pan drippings, reserving and returning 1/4 cup to the skillet. Whisk in ¼ cup of flour and place over medium heat. Cook until the mixture turns light brown in color, about 3 minutes. Gradually whisk in the remaining 2 cups of milk and the cream. Bring to a boil and cook until thickened, about 4 minutes. Stir in the remaining 1 teaspoon salt and remaining black pepper.
    • Remove the steaks from the oven and serve immediately with the gravy.

    Notes

    • Use the palm of your hand to press the flour into the meat to help the coating adhere better.
    • Don’t skip seasoning both the steaks and flour mixture. Seasoning both the steak and coating ensures each bite is full of flavor.
    • If you can’t get cube steak, use what you have but use a meat tenderizer to flatten your steaks beforehand.
    • If you thawed frozen steaks for this recipe, pat it dry with a paper towel before dredging it to remove any excess moisture, this will help the coating stick to the steak.
    • A thermometer is a great tool to help get the temperature of the oil right. The exterior coating will burn before the interior cooks if the oil is too hot. The chicken fried steaks will become greasy if the oil isn’t hot enough.
    • Letting the salted steaks stand for 10 minutes helps tenderize the meat even more.

    Nutrition

    Calories: 1314kcal | Carbohydrates: 39g | Protein: 48g | Fat: 107g | Saturated Fat: 27g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 55g | Trans Fat: 1g | Cholesterol: 280mg | Sodium: 1966mg | Potassium: 910mg | Fiber: 1g | Sugar: 8g | Vitamin A: 901IU | Vitamin C: 1mg | Calcium: 252mg | Iron: 5mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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