Name: The Best Chicken Fried Steak Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Southern
Ingredients: 4 (½ pound) beef cube steaks; 2 ¼ cups all-purpose flour, divided; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon black pepper; ¾ teaspoon salt; 1 ½ cups buttermilk; 1 tablespoon hot pepper sauce (e.g. Tabasco™); 1 large egg; 2 cloves garlic, minced; 3 cups vegetable shortening for frying; 4 cups milk; kosher salt and ground black pepper to taste

If you’re yearning for Southern comfort food at its finest, look no further than The Best Chicken Fried Steak. This tried-and-true recipe has earned a permanent spot in my kitchen thanks to its crunchy, golden coating, juicy tender cube steak, and that rich creamy gravy that drapes everything in pure decadence. Every time I serve this meal to family and friends—whether it’s for a special brunch or a cozy weeknight dinner—it’s met with grins and excited second helpings. The Best Chicken Fried Steak may sound simple, but it delivers maximum flavor and old-fashioned charm in every single bite.

The Best Chicken Fried Steak Recipe - Recipe Image

Ingredients You’ll Need

One of the beauties of The Best Chicken Fried Steak is how it’s built on simple, familiar ingredients that work together to create a showstopping dish. Each component adds either flavor, texture, or that unmistakable Southern color and crunch.

Beef cube steaks (4, ½ pound each): These are already tenderized but pounding them extra-thin ensures melt-in-your-mouth texture.
All-purpose flour (2 ¼ cups, divided): The key player for that irresistible, crispy breading and the base for your savory gravy.
Baking powder (2 teaspoons): Gives a little lift to the crust so it fries up light and crisp rather than heavy.
Baking soda (1 teaspoon): Helps with browning and adds a subtle tang to the batter.
Black pepper (1 teaspoon): Adds a gentle bite to both the crust and the gravy.
Salt (¾ teaspoon): Essential for balancing flavors; use kosher or fine sea salt for best results.
Buttermilk (1 ½ cups): Tangy and rich, buttermilk tenderizes the steak and gives the breading an irresistible flavor.
Hot pepper sauce (1 tablespoon): Don’t worry if you’re a spice wimp—it just adds depth, not heat.
Large egg (1): The binder that ensures your breading clings like a charm.
Garlic, minced (2 cloves): Rounds out the flavor with a savory backbone.
Vegetable shortening (3 cups): Delivers that classic Southern-fried crust; you can also use vegetable oil if needed.
Milk (4 cups): For that signature creamy, luscious gravy.
Kosher salt and ground black pepper (to taste): Always season the gravy to your personal liking for depth and richness.

How to Make The Best Chicken Fried Steak

Step 1: Prep the Steaks

Start by sandwiching your cube steaks between two layers of plastic wrap. Grab a meat mallet or rolling pin and give those steaks a good pounding until they’re about 1/4 inch thick. This isn’t just therapeutic—it also ensures maximum tenderness in every bite. Thinner steaks cook faster and soak up all the flavor from the breading and gravy.

Step 2: Set Up Your Breading Stations

In one shallow bowl, add 2 cups of your flour. In a separate bowl, whisk together the baking powder, baking soda, black pepper, and salt. Then mix in the buttermilk, hot pepper sauce, egg, and minced garlic until you have a rich, savory batter. Lining these up assembly-line style will make breading a fun, seamless process.

Step 3: Bread the Steaks

One at a time, dredge each pounded steak in the plain flour, shaking off any excess. Then dip the steak into the buttermilk batter, letting the extra drip off so it doesn’t get gummy. Quickly press the steak into the flour again, making sure to coat both sides really well. Place each breaded steak on a wire rack set over parchment paper and continue until all steaks are ready to fry.

Step 4: Get Frying

Heat the vegetable shortening in a deep cast-iron skillet to 325 degrees F. (A thermometer takes out the guesswork, but a sprinkle of flour should sizzle on contact.) Gently add the steaks in batches, frying them for 3 to 5 minutes per side, until beautifully golden brown and crisp. Don’t overcrowd the pan—give each steak room to fry up nice and crunchy! Once done, let them drain briefly on a plate lined with paper towels, then keep warm under foil while you whip up the gravy.

Step 5: Make That Creamy Gravy

Pour off most of the frying oil but save about 1/4 cup in the skillet—along with all those tasty browned bits. On medium-low, whisk in the remaining 1/4 cup flour, scraping the pan bottom to capture the flavor-packed solids. Slowly add the milk, turn up the heat a bit, and keep stirring as the gravy thickens and becomes gorgeous and silky (about 6 to 7 minutes). Season with kosher salt and plenty of black pepper to taste.

Step 6: Serve and Savor

Arrange the golden fried steaks on a platter, then pour the creamy gravy over the top. Watch your family light up as you bring The Best Chicken Fried Steak to the table, hot and ready for the first forkful!

How to Serve The Best Chicken Fried Steak

Garnishes

A generous spoonful of fresh, chopped parsley or chives over the creamy gravy adds a pop of color and a whisper of freshness that balances all that rich flavor. A sprinkle of flaky sea salt and extra cracked black pepper on top can make each bite even more vibrant.

Side Dishes

Nothing pairs quite like fluffy mashed potatoes alongside The Best Chicken Fried Steak, their creamy texture soaking up every drizzle of gravy. Try buttery green beans, roasted corn, or classic Southern biscuits for an all-out comfort meal. Biscuits are especially handy for mopping up every last drop of that homemade gravy!

Creative Ways to Present

If you’re feeling playful, slice the steaks into strips for crowd-pleasing finger food at a party, or serve mini versions on slider buns with pickles for the most unforgettable sandwiches. A sprinkle of smoked paprika on the gravy or serving with a side of pickled jalapeños gives an extra punch for adventurous eaters.

Make Ahead and Storage

Storing Leftovers

To keep The Best Chicken Fried Steak tasting fresh, store any leftovers in an airtight container as soon as they cool down. The breading will soften in the fridge, but it’ll stay flavorful for up to 3 days—a lifesaver for weeknight dinners or spontaneous breakfasts.

Freezing

If you want to freeze cooked chicken fried steak, let the steaks cool completely, then wrap each one individually in foil or waxed paper. Place in a zip-top freezer bag and store for up to 2 months. Freeze the gravy separately in a container, leaving a little room at the top for expansion.

Reheating

The quickest way to recapture that crispy crust is to reheat leftover steaks in the oven or air fryer at 375 degrees F until hot and sizzling, about 10–15 minutes. Warm your gravy gently on the stovetop, adding a splash of milk if it’s gotten too thick, and pour over the hot fried steak just before serving.

FAQs

What is the difference between chicken fried steak and country fried steak?

While the names are often used interchangeably, chicken fried steak is typically breaded and fried crisp like fried chicken, then topped with a creamy white gravy. Country fried steak is usually dredged and fried but served with brown gravy instead. The Best Chicken Fried Steak recipe here uses the classic creamy gravy for comfort food perfection.

Can I use a different cut of beef if I can’t find cube steak?

Yes! If cube steak isn’t available, you can use top round or sirloin pounded thin. The trick is to tenderize the meat thoroughly so it becomes just as fork-tender as a pre-tenderized cube steak—key for achieving The Best Chicken Fried Steak experience.

Is there a way to make this recipe lighter?

For a lighter version, you can pan-fry the steaks in less oil or even bake them on a well-oiled rack in the oven, though you’ll lose some of that signature crunch. You can also use low-fat milk and oven “air fry” the steaks, but nothing beats the full Southern flavor of the original!

How do I keep the breading from falling off?

Make sure the steaks are dry before breading, and follow the double-dip method: flour, batter, flour. Allowing the breaded steaks to rest on a rack for a few minutes before frying also helps the coating adhere, a little tip straight from my kitchen for The Best Chicken Fried Steak success.

Can I make the gravy ahead of time?

You can definitely make the gravy a day ahead—just reheat it gently on the stovetop, adding a splash of milk and whisking well to refresh its creaminess. Store it separately from the fried steak for the freshest flavors and textures.

Final Thoughts

There’s just nothing quite like gathering around the table to dig into The Best Chicken Fried Steak, whether it’s your first time making it or your hundredth. I hope you give this recipe a try and experience the magic for yourself—crispy, creamy, and utterly irresistible Southern comfort on a plate!