There’s nothing quite like Crispy Chicken Fried Steak—a golden, crunchy, and tender Southern favorite that’s pure comfort food. Whether you’re making it for a weeknight dinner, a weekend feast, or a nostalgic home-cooked meal, this recipe brings bold flavor and satisfying crunch to the table. Plus, it’s easier than you might think to make at home!
But first, here’s a fun fact: Despite its name, chicken fried steak doesn’t contain chicken at all! The name comes from the crispy, golden-brown coating that’s similar to classic fried chicken. This dish has deep roots in Southern cuisine, influenced by German and Austrian immigrants who brought their love for breaded and fried meats to the U.S.
Now, if you’ve ever had dry or soggy chicken fried steak, don’t worry—this recipe guarantees a juicy, tender steak with an ultra-crispy crust. Plus, we’re topping it off with a rich, creamy country gravy for the ultimate Southern-style experience. So, grab your skillet, and let’s fry up a batch of the best chicken fried steak you’ll ever taste!
Recipe Yield: 4 servings
INGREDIENTS
For the Chicken Fried Steak:
4 cube steaks (about 4-5 oz each)
1 1/2 cups all-purpose flour
1/2 cup cornstarch
1 1/2 tsp salt
1 tsp black pepper
one tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
half tsp cayenne pepper
1/2 tsp baking powder
2 large eggs
3/4 cup buttermilk
1/4 cup whole milk
Vegetable oil, for frying
For the Creamy Country Gravy:
3 tbsp butter
3 tbsp all-purpose flour
2 cups whole milk (warm)
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder
INSTRUCTIONS
1. Prepare the seasoned coating: In a shallow dish, whisk together the flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, cayenne, and baking powder.
2. Mix the egg wash: In another bowl, whisk the eggs, buttermilk, and whole milk until fully combined.
3. Coat the steaks: Dredge each cube steak in the flour mixture, then dip into the egg mixture, and back into the flour mixture. Firmly press the coating onto the steak for an extra crispy crust. Let the breaded steaks sit for 10 minutes before frying—this helps the coating stick better.
4. Heat the oil: In a large skillet, add about 1/2 inch of vegetable oil and heat over medium-high heat until it reaches 350°F.
5. Fry the steaks: Carefully place the breaded cube steaks into the hot oil and fry for 3-4 minutes per side, or until golden brown and crispy. Remove and place on a wire rack (not paper towels!) to keep them crispy.
6. Make the gravy: In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to eliminate the raw flour taste. Gradually pour in warm milk, whisking continuously, until smooth and thickened. Season with salt, black pepper, and garlic powder.
7. Serve and enjoy: Pour the warm, creamy gravy over the crispy chicken fried steak and serve with mashed potatoes, biscuits, or buttery corn on the cob.
HELPFUL TIPS TO PERFECT THIS RECIPE
- Cornstarch + Baking Powder = Ultra Crispiness! The combo of cornstarch and baking powder creates the perfect light and crispy crust.
- Let It Rest Before Frying: Allowing the breaded steaks to rest for 10 minutes ensures the coating won’t fall off when frying.
- Don’t Skip the Wire Rack! Placing fried steak on a wire rack instead of paper towels prevents sogginess and keeps that golden crust crunchy.
- Warm the Milk for Gravy: Using warm milk instead of cold helps the gravy thicken evenly without lumps.
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