This homemade Chicken Fried Steak is crispy and tender, and served with a creamy homemade country gravy. This is a Southern comfort food that is easy to make and perfect for a hearty family dinner.
For another fun version of chicken fried steak, try these Chicken Fried Steak Fingers!
When I ask my husband what I should put on the menu for dinner, chances are he will ask for Chicken Fried Steak.
I used to think this was a really effort heavy dinner, but really, it’s not that difficult at all. Frying can be intimidating, but in actuality, it’s simple. It can get a little messy, but it’s totally worth it!
This is just good, down home comfort food. Serve it up with mashed potatoes, and a good southern dinner is on the table in no time at all!
Ingredients
- Flour: You will need all-purpose flour for both the steaks and the gravy.
- Baking Powder and Baking Soda: To get the crispiest coating, you want to use both baking powder and baking soda. The combination makes the coating nice and airy.
- Garlic Powder: This just adds some flavor to the breading.
- Salt & Pepper: Do not forget the salt and pepper, especially for the gravy. The gravy is pretty basic, so the salt and pepper is very important. You will also need salt and pepper for the breading.
- Buttermilk: Buttermilk is used for a few reasons. First, it really helps to activate the baking soda for a crispy crust. It is also thicker than regular milk, so the flour will stick to the coating better.
- Egg: You just need one egg.
- Hot Sauce: You can really use any hot sauce here that you like. I usually use something like Tabasco, but have also used Frank’s Red Hot.
- Cube Steaks: Cube steaks are usually pretty easy to find at most grocery stores. Some recipes have you pound them thin, but I think the thickness that they come is perfect.
- Oil: Any neutral oil will work for frying. I usually reach for avocado oil or vegetable oil.
- Milk: This is for the gravy. I usually use 2% because it is what I keep on hand.
How to Make Chicken Fried Steak
STEP 1: Place the flour in a shallow dish. I like to use a pie plate.
STEP 2: In another dish, combine the baking powder, baking soda, garlic powder, pepper, and salt. Whisk this together, then stir in the buttermilk, egg, and hot sauce.
STEP 3: Woking with one steak at a time, dip it into the flour, allowing the flour to coat the steak completely. Shake off any excess.
STEP 4: Take that same steak and dip it in the buttermilk mixture. Completely coat the steak.
STEP 5: Now take it back into the flour for another coat. Then transfer the steak to a cooling rack over a baking sheet. Repeat with the remaining 3 steaks.
STEP 6: Heat your oil in a heavy skillet or dutch oven. I like to use my cast iron skillet. Working if batches, if needed, cook the steaks until golden brown, flipping once. This should take about 3-5 minutes per side. Remove the steaks to a clean cooling rack and keep warm.
STEP 7: Once your steaks are cooked, remove the oil, leaving about 3 tablespoons of the oil behind, as well as as many of the browned bits in the skillet as possible. Whisk in the flour.
STEP 8: Whisk in the milk and continue to cook until the gravy is thickened, whisking often. Season with lots of salt and pepper. Serve the steaks with the gravy.
Tips and Tricks
The coating will stick best to the steaks if you let the steaks sit for a bit after they are coated. I like to dip all of my steaks, placing them on a cooling rack over a baking sheet. Once they are all dipped, then I will start to heat my oil. That way, the steaks have some time to sit.
We love to eat chicken fried steak with mashed potatoes. This makes enough so that each serving has enough gravy for the steak and some mashed potatoes.
The steaks are nice and crispy when served right away. If you have leftovers, they aren’t as crispy but they are still delicious!
More Comforting Dinners
Coconut Chicken Tenders
Chicken and Dumplings
Shepherd’s Pie Tater Tot Casserole
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Chicken Fried Steak
Ingredients
Chicken Fried Steak:
- 1 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 1/2 cups buttermilk
- 1 large egg
- 1 tablespoon hot sauce
- 4 beef cube steaks (about 1 1/2 pounds)
- Oil for frying
Gravy:
- 3 tablespoons all-purpose flour
- 3 cups milk
- Salt and pepper to taste
Instructions
- Pour the flour into a shallow dish.1 3/4 cups all-purpose flour
- In another shallow dish, whisk together the baking powder, baking soda, garlic powder, pepper, and salt. Once mixed, add the buttermilk, egg, and hot sauce and whisk to combine.2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, 1/2 teaspoon salt, 1 1/2 cups buttermilk, 1 large egg, 1 tablespoon hot sauce
- Place a cooling rack over a baking sheet.
- Working with 1 cube steak at a time, coat the steak in the flour. Shake off any excess, then dip into the buttermilk mixture until it is coated. Return the steak to the flour, making sure the steak is fully coated. Place on the baking sheet.4 beef cube steaks
- Repeat with the remaining steaks.
- Heat at least an inch of oil in a heavy saucepan or cast iron skillet to 325ºF.Oil
- Once the oil is hot, fry the steaks, working in batches if necessary. (I cook 2 at a time.) Cook until golden brown on one side, then flip and cook the second side. This should take about 4-5 minutes per side.
- Remove the finished steaks to another cooling rack over a baking sheet. Place in the oven on warm to keep warm while you make the gravy.
- Drain the oil from the skillet, leaving behind about 3 tablespoons of the oil, along with as many of the solid bits left in the skillet from frying. (These are flavor – don’t get rid of them!)
- Place the skillet over medium heat. Once the oil is hot, whisk in the flour. Whisk for a minute or two. Slowly whisk in the milk.3 tablespoons all-purpose flour, 3 cups milk
- Bring to a boil and continue to cook, whisking often, until the gravy has thickened. Season to taste with salt and pepper.Salt and pepper
- Serve the chicken fried steak with the gravy.
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