Chicken Fried Steak

This is the chicken fried steak recipe I’ve been using for years and years. With a crispy golden brown breading and a rich, creamy gravy, what could be more comforting than this?

Why this recipe works

I think the secret to the best chicken fried steak comes down to the double dredge. This creates that thick, golden brown crust that crunches and crackles, even beneath a bed of creamy gravy.

Now, let’s not get it twisted, there is no chicken involved with chicken fried steak. It’s essentially a crispy coated cube steak that’s dredged and fried, made similar to how you’d make good ole fried chicken. It’s a Southern comfort food classic that’s smothered in creamy gravy. You may have even heard of it as country fried steak, though that typically uses a brown gravy instead of a milk based gravy like we’re using today.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

STEAK – Cube steak is ideal for chicken fried steak because it’s already tenderized and cooks quickly. Top round or bottom round steak can be substituted if needed. Be sure to pound them thin to about 1/4 inch thickness if you do substitute, just as you would with cube steak. This helps break down the muscle fibers so you have tender beef instead of chewy beef.

BREADING – The flour breading gives your chicken fried steak its signature crispy, golden brown coating. We’ll be doubled breading it so that it’s nice and thick. You can substitute the buttermilk with milk if that’s what you have on hand. We’re using 1 tablespoon of hot sauce here, which gives it a very mild kick of flavor. It will not be spicy if you’re worried about that! Though you can always kick it up a notch or two if you want the extra heat.

How to Make Chicken Fried Steak

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Line a baking sheet with paper towels and place a wire rack over the top.
   
   TIP – Placing the cooked steaks on a wire rack as opposed to directly on paper towels will keep the bottom of the steaks from getting soggy.
   
   
2. Pound the steaks to about 1/4-inch thickness.
3. In the first breading tray or shallow bowl, combine 2 cups of flour, baking powder, baking soda, pepper, and salt.
4. In a second breading tray or shallow bowl, whisk together the buttermilk, egg, hot sauce, and garlic.
5. 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.
6. In a deep cast-iron skillet, heat enough oil to come about an inch up the sides over medium heat to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on wire rack over paper towels.

Milk Gravy

1. Drain the oil from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
2. Return the skillet to medium-low heat with the reserved oil. Whisk the 1/4 cup of flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the roux. Cook for a moment, until the flour smells like pie crust, then begin whisking in the milk.
3. Raise the heat to medium, 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 and potatoes to serve.

Frequently Asked Questions & Expert Tips

It’s called chicken fried steak because the steak is breaded and fried the same way you would fry chicken. It’s all about the cooking method!

This usually happens if you don’t whisk your flour in completely. Be sure to give it a good whisk until it’s fully incorporated. While still whisking, add the milk slowly.This usually happens if you don’t whisk your flour in completely. Be sure to give it a good whisk until it’s fully incorporated. While still whisking, add the milk slowly.

The steak cooks rather quickly, as it’s pretty thin. After about 3-5 minutes on each side, the breading should be golden brown, and your steak should be cooked through.

Although the names are used interchangeably, there are a few differences between the two. The most obvious difference is the gravy. Chicken fried steak is known for its creamy white gravy, whereas with country fried steak, you’ll typically use a brown gravy. Chicken fried steak is usually doubled breaded, therefore it tends to have a thicker crust. Otherwise, the two are quite similar.

Store cooled leftovers in an airtight container kept in the refrigerator for up to 4 days. To reheat, place the breaded steaks on a baking pan lined with a wire rack. This will help heat circulate around it and keep it from being soggy on the bottom. Heat in a 375F until warmed through, about 10-15 minutes.

Serving Suggestions

Serve your chicken fried steak with a heaping side of mashed potatoes along with some green beans, broccoli, corn, mac and cheese, or coleslaw.

More Fried Recipes

• Fried Crab Legs
• Fried Cabbage
• Fried Pork Chops
• Fried Green Tomatoes

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