Chicken Fried Steak Recipe

This chicken fried steak recipe makes golden brown cube steak with a crispy coating and creamy country gravy. The ultimate comfort food dinner!

Prep Time 20

Cook Time 25

Total Time 45

Course Dinner, Main Course

Cuisine American, Southern

Servings 4 Servings

Calories 520 kcal

For the Steak
4 cube steaks about 1 ½ pounds total – Tenderized beef that’s perfect for frying.
2 cups all-purpose flour – The base for your seasoned flour mixture.
1 teaspoon baking powder – Helps create a lighter crispier coating.
½ teaspoon baking soda – Another secret for an airy crust.
2 teaspoons salt – Season generously for flavor.
1 teaspoon ground black pepper – Freshly cracked if possible.
1 teaspoon garlic powder – Adds depth.
1 teaspoon onion powder – Classic savory flavor.
1 teaspoon smoked paprika – Optional but gives color and smokiness.
2 large eggs – For the egg mixture.
1 cup buttermilk – Tangy helps tenderize the steak.
Neutral oil for frying vegetable or canola – Enough to fill skillet ½ inch deep.
For the Cream Gravy
4 tablespoons pan drippings use leftover frying oil
4 tablespoons all-purpose flour
2 cups whole milk or more as needed
Salt and black pepper to taste

Prep the seasoned flour mixture.
In a shallow bowl, whisk together flour, baking powder, baking soda, salt, pepper, garlic powder, onion powder, and paprika.
Make the egg mixture.
In another shallow bowl, whisk eggs and buttermilk until smooth.
Dredge the steaks.
Pat steaks dry with paper towels. Dip one steak at a time into the seasoned flour mixture, then into the egg mixture, then back into the flour. Press gently to coat fully and shake off excess. Place coated steaks on a wire rack.
Heat the oil.
Pour oil into a large cast-iron skillet or heavy-bottomed pan until about ½ inch deep. Heat to 350°F over medium-high heat.
Fry the steaks.
Fry one steak at a time, about 3–4 minutes per side, until golden brown. Transfer to a paper towel lined plate to drain. Repeat with remaining steaks.
Make the gravy.
Pour off most of the oil, leaving 4 tablespoons drippings. Stir in flour and whisk for 1–2 minutes. Slowly pour in milk, whisking constantly, until smooth. Cook until thickened, 5–7 minutes. Season with salt and pepper to taste.
Serve.
Spoon gravy generously over the steaks. Serve hot with mashed potatoes and green beans for the ultimate comfort meal.

Don’t overcrowd the pan: Fry one steak at a time so the oil temperature stays steady.
Pat steaks dry: Excess moisture prevents coating from sticking.
Use a thermometer: Oil should stay around 350°F for best results.
Rest on a rack: After frying, place steaks on a rack over a baking sheet to keep them crispy.
Make gravy right away: Use the hot drippings — that’s where the flavor lives!