It doesn’t get more Southern than a juicy and golden chicken fried steak with gravy. Tender cube steaks are fried to crispy golden-brown perfection and served with a rich, creamy white gravy. It’s a hearty stick-to-your-ribs meal that’s easy to make and even easier to love.
Why We Love this Chicken Fried Steak Recipe
We promise that this is one of the best southern dishes you’ll ever try! If you haven’t had chicken fried steak before, now is the time! And we promise that you’re going to love our version if you are already a fan. This classic southern family favorite is always requested again and again. This recipe has been in our family for generations, and once you make it, you’ll see why it’s such a timeless classic. Here’s why we’re so obsessed:
- Inexpensive: We love this recipe because it’s so simple and affordable. Cube steaks are one of the most affordable cuts of beef. You can feed the whole family without breaking the bank!
- Southern: There’s just something so cozy about a classic southern staple like chicken fried steak with gravy.
- Easy: Don’t let the dredging and frying scare you off. All of the steps here are easy to follow!
- The Gravy: Honestly, sometimes we whip up this recipe just because we’re craving that thick gravy. It’s SO good.
Winner winner, chicken dinner! Check out more of our favorite easy chicken recipes like oven baked bbq chicken, chicken and waffles and homemade crispy chicken sandwiches.
Key Ingredients
Below you will find helpful notes for key ingredients used to make this chicken fried steak and gravy. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Whole Milk: You can also use buttermilk.
- Egg: This is a key ingredient for a good dredging station! It helps the flour stick to the steak.
- All-Purpose Flour: Using all-purpose flour is the best way to get a thick and crispy crust.
- Cornstarch: The cornstarch also helps the steak fry up beautifully!
- Garlic Powder: You could also use granulated garlic or garlic salt. However, you will want to cut back on regular salt if you use garlic salt.
- Cube Steak: Cube steak (also called cubed steak) is a cut of Top Round or Top Sirloin that’s been tenderized. It’s not the same thing as ground beef.
- Cooking Oil: Any high-heat oil will work like avocado oil, canola oil, or vegetable oil.
- White Gravy: This homemade white gravy is a must-have for this recipe!
What type of beef is best for chicken fried steak?
Chicken fried steak was originally created to make cheaper cuts of beef taste better. So, using less expensive meat is the best way to get the most of out this recipe! There’s no need to break the bank when making this dish.
Cube steak is one of the less expensive cuts of meat. You can also use any other beef that has already been tenderized. A round steak is also an option.
It’s important that you tenderize it and pound it thin with a meat mallet if you do choose to use a different type of steak.
How to Make Chicken Fried Steak
Here’s how to make this classic southern meal! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions.
- Set up your breading station. The first thing you will need to do is whisk together the egg and milk in a shallow bowl.
- Prepare the dry ingredients for the breading station. Mix the flour, cornstarch, salt, pepper, and garlic powder in a shallow bowl or sheet tray for easy dredging.
- Coat the steak with the flour mixture first. Make sure that you rub the flour into the steak very well.
- Then place the steak in the milk and egg mixture. Be sure to coat both sides of the steak.
- Put the steak back into the flour mixture. Return the steak to the flour mixture. Double coating the steak helps create a thick crust.
- Fry the steaks in a large frying pan. Make sure that the oil is nice and hot before putting the steaks into the pan! Fry the steaks on each side until they are golden brown and crispy.
- Serve the steaks immediately! Don’t forget to cover each steak with our rich and creamy white gravy.
Cook’s Tips & Variations
- Room temperature cube steak is best. Let the cube steak rest on the counter for 20-30 minutes before coating it with the flour. This will help the meat to stay tender.
- Tenderize the meat more, if needed. Sometimes, you may need to tenderize the beef more. If the meat is thick try placing it on a cutting board and using a meat tenderizer pound it until thin.
- How to ensure a thick and crispy crust: You want to really rub the flour into the steak. Getting it in all of the grooves helps the meat get coated and become crispy once fried.
- It’s important to double-coat the steak. The double coating makes all the difference to a thick crispy breading on the fried steak.
How to Serve Chicken Fried Steak
- Mashed Potatoes: This is our favorite classic side for this meal! We have the perfect mashed potatoes recipe for you. Or change it up with our favorite mashed sweet potatoes!
- Green Beans: Adding a green vegetable helps balance out the dish and adds something healthy! Try our green beans with bacon (another classic southern dish!).
- Sweet Potatoes: Try this dish with sweet potatoes instead if you’re not into mashed potatoes. Our twice baked sweet potato is a great recipe to try. Or try our candied sweet potatoes!
- Gravy: White gravy is the original choice for this recipe. But you could also use brown gravy for richer flavor if you’d like.
Chicken Fried Steak
Ingredients
- 1 cup whole milk, or buttermilk
- 1 large egg
- 1 ½ cups all purpose flour
- 2 tablespoons corn starch
- 1 tablespoon pepper
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 2 pounds cube steak
- 1 cup *oil
- White Gravy
Instructions
- In a shallow bowl, whisk together the eggs and milk. In a separate shallow bowl or plate, whisk together the flour, cornstarch, pepper, salt and garlic powder.
- Dredge the cube steak in the flour and coat completely on both sides. Use your fingers to really press/rub the flour mixture into the meat.
- Transfer the flour coated steak to the milk/egg bowl and cover both sides with the milk and egg mixture.
- Then transfer the steak back into the flour mixture one more time and coat on both sides. Set aside and repeat with the remaining steaks.
- Add the oil to a large frying pan over medium to medium-high heat. Once you think the oil is hot, do a test drop with a pinch of flour. If the flour sizzles, the oil is ready to add the steaks. If it doesn’t, continue to let the oil heat and test again.
- Once oil is hot, add the breaded steaks to the skillet (as many as you can fit without overlapping the steaks). Cook for 3 to 4 minutes per side, until perfectly golden brown and cooked through.
- Place cooked steaks on a serving plate and repeat the process until all of the steaks have been cooked.
- Serve immediately with white gravy!
How did you keep the flour from coming off?….should I use a non stick pan 🤔
Hi Marina, I rub the flour into the meat with my hands. Let the meat rest for a few minutes and then rub a little more flour on the meat. You do not have to use a nonstick pan just make sure when you place the steaks in the hot oil to push them around a bit, this will help the meat to not stick to the pan. Also, try and only flip once.
Absolutely delicious. Easy to make. I didn’t have buttermilk, but added the vinegar to the milk…voila! Thanks for a great recipe.