By Chef Costa - 03/22/2025
Chicken Fried Steak is a Southern classic featuring tenderized beef cutlets, coated in seasoned flour, fried to crispy perfection, and served with a rich, creamy gravy.
Tenderize the cube steaks if they are not already pre-tenderized. In a shallow bowl, mix the flour, salt, black pepper, garlic powder, and paprika. In another bowl, whisk the eggs and milk together.
Dredge each steak in the seasoned flour mixture, then dip into the egg mixture, and coat again in the flour. Press the flour onto the meat to ensure a crispy coating.
Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Fry each steak for 3-4 minutes on each side until golden brown and crispy. Remove and place on a paper towel-lined plate.
For the gravy, melt butter in a separate pan over medium heat. Stir in the flour and cook for about 1 minute until golden. Slowly whisk in the milk and cook until thickened. Season with salt and pepper.
Serve the fried steaks topped with creamy gravy and enjoy!
Chicken Fried Steak has deep roots in Southern cuisine, but its origins can be traced back to German and Austrian immigrants who brought their schnitzel-making techniques to America. Over time, the recipe evolved to include local ingredients and cooking styles, leading to the dish we know today. Traditionally made with beef cube steak, it is coated in seasoned flour, fried until golden brown, and served with a creamy white gravy. This dish became a staple in Texas and across the South, offering a comforting meal for generations.
Achieving the perfect crispy coating for Chicken Fried Steak requires a few essential techniques. Double-dipping the steak in the seasoned flour mixture ensures an extra crunchy crust. Letting the coated steaks rest for a few minutes before frying allows the breading to adhere better, preventing it from falling off. Using a cast-iron skillet and frying at the right temperature—around 350°F—ensures an even golden-brown exterior. Additionally, avoiding overcrowding the pan helps maintain the oil’s temperature, resulting in perfectly crispy steaks.
Chicken Fried Steak is best enjoyed with a variety of classic Southern sides. Mashed potatoes with rich, homemade gravy complement the crispy texture of the steak. Buttery biscuits or cornbread add a delightful touch, while collard greens or green beans provide a balance of freshness. Some even enjoy it with mac and cheese for the ultimate comfort food experience. Whether served at a family dinner or a special occasion, this dish is sure to satisfy.
Chicken Fried Steak is coated in a crispy flour-based batter and served with white gravy, while Country Fried Steak has a lighter breading and is often paired with brown gravy. Both dishes originate from Southern cuisine and are made using tenderized beef.
Yes! You can pan-fry it in a shallow amount of oil in a cast-iron skillet. This method ensures a crispy crust while using less oil than deep frying. Baking is an option, but it may not yield the same crispy texture.
The best cut is cube steak, which is pre-tenderized and absorbs the batter well. You can also use top round or sirloin, but tenderizing it with a meat mallet is essential for achieving the right texture.
Letting the breaded steak rest for 5-10 minutes before frying helps the coating stick. Also, avoid flipping too often and make sure the oil is at the right temperature—around 350°F—to prevent the breading from absorbing too much grease.
Yes! Substitute all-purpose flour with gluten-free flour or cornstarch. Use gluten-free breadcrumbs if needed. The texture will be slightly different, but it remains a delicious alternative for those with gluten sensitivities.
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