If you’re craving classic Southern comfort food, this chicken-fried steak delivers everything you want: ultra-crispy breading, tender beef, and rich, peppery cream gravy poured generously over the top. It’s the kind of meal that works just as well for Sunday supper as it does for breakfast with eggs and biscuits.
This top-rated recipe has earned thousands of glowing reviews because it nails the essentials crunch, flavor, and indulgence every single time.
What Is Chicken-Fried Steak?
Despite the name, chicken-fried steak isn’t chicken at all. It’s beef usually cube steak that’s breaded and fried exactly like fried chicken. The final touch is a silky cream gravy, making it one of the most iconic dishes in Southern cuisine.
It’s closely related to country-fried steak, but there’s a key difference:
- Chicken-fried steak → topped with cream (white) gravy
- Country-fried steak → usually served with brown gravy and onions
Why This Recipe Works So Well
- Double dredging creates an extra-crispy crust
- Buttermilk batter keeps the steak juicy and flavorful
- Cube steak ensures tenderness without expensive cuts
- Gravy made in the same skillet captures all the fried goodness
This is old-school cooking done right.
Ingredients You’ll Need
For the Steaks
- Cube steaks (tenderized beef)
- All-purpose flour
- Baking powder & baking soda (secret crunch boosters)
- Salt & black pepper
- Buttermilk
- Hot sauce (adds flavor, not heat)
- Egg
- Fresh garlic
- Vegetable shortening (or neutral frying oil)
For the Cream Gravy
- Reserved frying fat
- Flour
- Whole milk
- Kosher salt & black pepper
How to Make the Best Chicken-Fried Steak
1. Tenderize the Meat
Pound cube steaks to about ¼-inch thick. This helps them cook evenly and stay tender.
2. Prepare the Breading Stations
- Dry bowl: flour
- Wet bowl: buttermilk, egg, garlic, hot sauce, baking powder, baking soda, salt, and pepper
The leavening agents are what make the crust extra crisp and airy.
3. Dredge Twice for Maximum Crunch
- Coat steak in flour
- Dip into buttermilk mixture
- Dredge again in flour
Let the breaded steaks rest briefly on a rack — this helps the coating adhere.
4. Fry Until Golden
Heat oil to 325°F (165°C) in a cast-iron skillet. Fry steaks 3–5 minutes per side, until deeply golden and crispy. Drain on paper towels and keep warm.
5. Make the Cream Gravy
- Reserve ¼ cup frying fat and the browned bits
- Whisk in flour to form a roux
- Slowly add milk, stirring constantly
- Simmer until thick, then season generously with salt and pepper
6. Serve
Place steaks on a platter and smother with hot cream gravy.
What to Serve With Chicken-Fried Steak
This dish shines with classic Southern sides:
- Mashed potatoes
- Biscuits or cornbread
- Collard greens
- Fried okra
- Green beans
- Creamed corn
For breakfast? Add fried eggs and hash browns.
Storage & Freezing Tips
Refrigerator:
Store leftovers in an airtight container for 3–4 days.
Freezer:
Wrap cooked steaks individually and freeze for up to 4 months. Thaw overnight and reheat in the oven for best texture.
Tip: Store gravy separately and reheat gently on the stovetop.
Why Home Cooks Love This Recipe
- Crunchy without being greasy
- Gravy is rich, smooth, and peppery
- Tastes just like a Southern diner classic
- Crowd-pleasing for family meals
Once you make this chicken-fried steak, it’s hard to go back to anything else.
The Best Chicken Fried Steak
Ingredients
Method
- Pound steaks to ¼-inch thickness.
- Prepare flour mixture and buttermilk batter.
- Dredge steaks in flour, batter, then flour again.
- Fry at 325°F until golden, 3–5 minutes per side.
- Reserve drippings and whisk flour into oil.
- Add milk and simmer until gravy thickens.
- Season gravy and serve over steaks.
