This recipe for chicken fried steak is easy to make and served with homemade gravy. Make this comfort meal for dinner or a hearty breakfast!
COUNTRY FRIED STEAK VS CHICKEN FRIED STEAK
Both of these dishes consist of a battered and fried piece of tenderized steak that’s covered in gravy. However, there are some distinct differences that set them apart:
Chicken fried steak
- Served with a peppery white gravy, often on the side
- Has a crispier coating
- More popular in Texas and the Midwest
Country fried steak
- Smothered in a traditional brown gravy
- Cooked in gravy so the coating is infused with the flavor
- More commonly found in the South
INGREDIENT NOTES AND SUBSTITUTIONS
Note: This is just a partial list of ingredients. For the full ingredient list, see the recipe card at the bottom of this post.
- Cube steaks – These are simply sirloin steaks that have been put through a mechanical tenderizer. They may also be labeled as breakfast steaks, swiss steaks, or minute steaks. You can also make your own by pounding sirloin steaks with a meat tenderizer.
- Buttermilk – If you don’t have any buttermilk on hand, you can make your own from whole or 2-percent milk. Simply stir in 1 tablespoon of vinegar or lemon juice for every 1 cup of milk and let it sit for a minute to curdle. Then, it’s ready to use!
- Tabasco – While there are slight differences in flavor and heat between hot sauce brands, any of them will work in this recipe.
- White pepper – This has a milder flavor than black pepper and is also more visually appealing since it blends into the breading. However, you can substitute a smaller amount of black pepper if needed.
- Frying oil – Use any neutral cooking oil with a high smoke point. Vegetable and canola oils are the most common, but peanut and safflower oils are also great choices.
How to make easy chicken fried steak
Marinate and dredge the tenderized steaks, then fry and serve with a delicious homemade gravy.
Marinate the steaks
- Whisk together the buttermilk, eggs, and Tabasco in a large shallow dish.
- Then, place the steaks in the liquid mixture and let sit for 1 hour.
Dredge and rest
- In a separate wide shallow dish, mix the remaining dry ingredients with a whisk to break up any clumps.
- Next, lift the steaks out of the marinade with tongs and coat both sides in the flour mixture.
- Dip them back in the buttermilk, letting any excess drip off, then coat them again in the dry ingredients.
- Place the steaks on a baking sheet lined with foil or parchment and refrigerate for 15 minutes.
Fry in oil
- While the steaks are in the refrigerator, heat the cooking oil in a cast iron skillet or deep frying pan.
- Once the oil has reached 350 degrees F, carefully lower the steaks into the pan.
- Fry on each side until golden brown, then transfer to a pan lined with paper towels to drain.
Make the gravy
- Next, make a blonde roux with butter and flour in a saute pan.
- Add the beef stock and lemon juice and whisk until well combined.
- Bring to a boil, then simmer until thickened.
Garnish and serve
- Place each steak on a plate and spoon warm gravy over the top.
- Add some fresh parsley and serve with your side of choice.
If you enjoyed this recipe for chicken fried steak, try my Salisbury Steak with Mushroom Gravy that’s straight from my mom’s recipe cards!
- Storage – Keep covered in the refrigerator for 3 to 4 days or freeze for up to 3 months. To freeze, allow the steaks to cool before wrapping in layers of plastic wrap and foil and placing in a freezer-safe storage bag.
- Reheating – The best way to reheat this easy chicken fried steak is in a pan on the stove to keep the coating crispy. You can also place the steak on a wire rack over a baking sheet in the oven, or in an air fryer if you have one.
- Preparation – If you are good at multitasking, you can make the gravy while frying the steak so they’re ready around the same time. Otherwise, be sure to place the steaks in a low-temperature oven to keep them warm while the gravy is cooking.
What to serve with chicken fried steak
This dish is often served with mashed potatoes or grits, but here are some other popular options:
- Creamy polenta
- Roasted potatoes
- Tomato salad or coleslaw
- Green beans
- Corn on the cob
- Eggs and hashbrowns
This recipe first appeared on Kevin Is Cooking February 2013 and has been updated with new photos and video.
Watch how to make this below!
Chicken Fried Steak with Gravy
For the Steaks:
- 4 cube steaks (See Note 1)
- 2 cups buttermilk
- 2 large eggs
- 2 tsp Tabasco
- 1 cup flour
- 1/4 cup cornmeal
- 1/4 cup cornstarch
- 2 tsp salt
- 1 tsp garlic powder
- 1/2 teaspoon white pepper
- 4 cups oil for frying
For the Gravy:
- 3 tbsp butter
- 3 tbsp flour
- 1 1/2 cups beef stock
- 1 lemon juiced (about 4-5 tablespoons)
- 1/4 tsp salt
- parsley chopped for garnish
- To a large bowl deep enough to hold all the steaks, whisk together buttermilk, eggs and Tabasco. Set aside.
- To another wide bowl to dredge the steaks in, whisk together flour, cornmeal, cornstarch, salt, garlic powder and white pepper.
- Place the steaks in the buttermilk marinade, turning to coat each, for an 1 hour.
- Using tongs or a fork, first dredge the steaks into seasoned flour, be sure to coat each side then back into buttermilk marinade (allow excess to drip off) and back into seasoned flour. Gently place on a lined baking sheet. Place in the refrigerator for 15 minutes.
- Add oil to cast iron skillet or deep frying pan and heat to medium high. Once oil is hot, fry each steak turning until golden brown on each side.
- Drain steaks on a paper towel lined platter. Tent with foil to keep warm and repeat with remaining steaks. Keep warm in a 250°F oven while you make the gravy.
- Melt the butter in a sauté pan over medium. Whisk in flour and cook for 3-4 minutes (should be a golden brown).
- Whisk in the beef stock and lemon juice. Bring to a boil and turn heat to low, allow to thicken until it coats the back of a spoon.
- Season with salt to taste and spoon gravy on top of steaks. Sprinkle with parsley and serve hot with mashed potatoes or polenta if you prefer.
- Cube steaks often times are called breakfast steaks, sirloin that has been put through a tenderizer.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.