Chicken Fried Steak
Chicken Fried Steak: Crispy, Comforting, and Easier Than You Think
Chicken fried steak is a classic Southern comfort-food favorite: tender beef coated in a seasoned, crunchy crust and fried until golden. Add creamy mashed taters and plenty of gravy, and you have the kind of hearty meal that makes everyone want to linger at the table. In my book, mashed taters and gravy are a must with this meal.
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Chicken fried steak is much easier to make than you may think. There are no fancy ingredients—because that is not my style anyway—and the crunchy coating comes together with simple pantry staples. All you need is eggs, flour, seasonings, cooking oil, and cube steak. Set up a quick breading station, heat your skillet, and you are well on your way to a crisp, satisfying dinner.
I made four steaks, but the recipe is easy to scale up or down. Keep in mind that only about four small steaks will fit in the skillet at one time. If you are cooking more, fry them in batches so the oil temperature stays steady and the coating has room to crisp instead of steam.
So, let’s get to it! Whether this is an old favorite or your first time making it, these extra pointers will help you put a golden, crunchy chicken fried steak on the table.
Fun Facts About Chicken Fried Steak
- Despite the name, chicken fried steak is made with beef. “Chicken fried” describes the flour-and-egg breading and skillet-frying method, which is similar to the way fried chicken is prepared.
- Cube steak is a popular choice because it has already been tenderized, giving it a distinctive dimpled surface that helps the coating cling.
- The dish is closely associated with Southern and Texas cooking, where it is often served with creamy peppered gravy.
- Chicken fried steak and country fried steak are sometimes used interchangeably. Depending on the cook or region, the main difference may be the style of gravy served on top.
Tips and Tricks for a Crispy Crust
- Pat the steaks dry. Removing excess moisture helps the flour stick and keeps the coating from sliding off.
- Season every layer. Add seasoning to the meat and the flour mixture so the finished steak tastes good from crust to center.
- Press on the coating. After dredging, gently press the flour into the steak, especially along the edges.
- Let the breaded steaks rest. A short 5- to 10-minute rest before frying helps the coating bond to the meat.
- Do not crowd the pan. Leave space between steaks and cook in batches when necessary.
- Watch the heat. The oil should sizzle as soon as the steak goes in, but it should not smoke. If the crust browns too quickly, lower the heat slightly.
- Turn carefully. Use tongs and flip each steak only when the first side is golden and set. Too much handling can knock off the crust.
- Keep batches crisp. Place cooked steaks on a wire rack set over a baking sheet rather than stacking them or laying them directly on paper towels.
Serving Suggestions
Serve chicken fried steak hot, with gravy spooned over the top or passed at the table so everyone can add as much as they like. Creamy mashed potatoes are the classic partner, but there are plenty of ways to round out the plate:
- Green beans, peas, corn, or roasted carrots for color and balance
- Buttermilk biscuits or dinner rolls for catching every drop of gravy
- Coleslaw, cucumber salad, or a simple green salad for a cool, crisp contrast
- Macaroni and cheese when you want a full comfort-food feast
- Fried or scrambled eggs and hash browns for a hearty country-style breakfast
Storage and Reheating
For the best texture, store the steaks and gravy separately. Let leftovers cool, then place the steaks in an airtight container with parchment paper between layers. Refrigerate for up to 3 days. Store gravy in its own covered container and reheat it gently on the stovetop or in the microwave, stirring in a splash of milk if it has thickened.
To bring back the crunch, reheat the steaks on a wire rack over a baking sheet in a 375°F oven until hot, usually 10 to 15 minutes depending on thickness. An air fryer also works well; heat at 350°F for a few minutes and check often. The microwave is convenient, but it will soften the coating. For longer storage, freeze cooled steaks in a single layer, wrap them well, and place them in a freezer-safe container for up to 2 months. Reheat from frozen in the oven, adding a few extra minutes as needed.
ITEMS/INGREDIENTS USED IN RECIPE – If you are interested in any of the items I may have used (or are similar to the items I used) in making this recipe, I have listed some of them below. NOTE: These links are affiliate links of which I receive a small commission from the sale of certain item. This does not affect your price, it remains the same.
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Rock on!
~Bobbi
Chicken Fried Steak
Equipment
Ingredients
- 2 Eggs, beaten
- 1 Cup Flour, All Purpose
- 1 Tbsp Lawry’s Seasoned Salt
- 1 Tbsp Pepper
- 1/2 Tbsp Onion Powder
- 4 Cube Steaks, tenderized
- Vegetable Oil For Cooking
Instructions
- Pour oil, about half the depth of your meat in a skillet. Heat on medium high heat. If oil is hot enough to cook, you can sprinkle water on it and it will bubble and pop.
- Beat eggs and put in shallow dish. Mix flour with seasoning and put in a shallow dish.
- Dip your cube steak (using tongs) in the eggs, then the flour, back in the eggs, then back in the flour. Place in oil.
- Cook about 7-8 minutes on each side. Check the internal temp with a thermometer – should be at least 165°.
- Place on paper towels.
Notes
Nutrition
Thanks for pinning Kim!! Appreciate it!!
Hubby would love this. Thank you for linking up to Creative K Kid’s Tasty Tuesdays. I pinned your recipe to the Tasty Tuesdays Pinterest Board.
Anna @ family living on a budget recently posted…30+ After school snack ideas
Thanks for stopping by and thanks for pinning!!
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🙂 I’ve always wanted to make this! It sounds good! Thank you so much for sharing on Merry Monday! Julia
Julia@Happy House and Home recently posted…Perfect Prime Rib ~ Every Time
Thanks Julia…I appreciate you taking the time to swing on by and check it out.
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Brings back memories of when I was a teen working at the local dairy queen. A popular menu item was the steak fingers and at least once a week I was elbow deep in flour and (surprise) unfrozen ice cream – yep we dipped the steak in the ice cream then flour, using the double dip technique, then froze until needed. LOVED them even if I had to make them lol. Thanks for sharing this chicken friend steak recipe with Snickerdoodle Sunday!
Kristina & Millie recently posted…Shirt Pillows for Rami’s Room
Ice cream? OMG, I have to try that. I love the steak fingers at Dairy Queen too 🙂
jic – use vanilla lol
Kristina & Millie recently posted…Shirt Pillows for Rami’s Room
I don’t make a lot of fried things, but when I do I like to keep it simple and this is a great simple recipe. Thanks for sharing it on Merry Monday.
Erlene recently posted…Shoyu Chicken
Thanks Erlene!! Appreciate you stopping by and leaving me comments every week 🙂
I’m always a fan of simple meals like this. Good old fashioned comfort food. Thanks for stopping by Creative Spark!
Kristy gd recently posted…Starfruit Cuff links – 4th Anniversary Present
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This is totally mouthwatering. Thank you for sharing at Share It One More Time. Cathy
Cathy recently posted…Thoughts of Fall
I know, every time I see the picture, I want to make some more. Love me some good ole chicken fried steak! Thanks for stopping by!!
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Yum!!! This looks amazing.
Debi
Debi and Charly @ Adorned From Above recently posted…Dear God Note 3
Thanks Debi!! Appreciate you stopping by and checking it out!
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My first meal after my son was born was chicken fried steak. It was SO HEAVENLY! I thought I was eating in a five star restaurant Unfortunately when they offered it again the next day, I figured out it was just hospital food after all. 🙁
Jill @ Do Try This at Home recently posted…Getting Your Kids in the Picture: The subtle differences between bribes, threats, and good natured cajoling
Crazy how everything tastes so much better when you’re starving. I always asked for burgers after my kiddos were born. In fact it’s a joke that I love burgers more than my babies. Not true, but when they here the stories, they like to mess with me.
Thanks for stopping by Jill…hope you have a great day!
YUMMY! Perfect family meal…mashed tators, green beans, gravy, biscuits….maybe a little pie..that my dear, is HEAVEN!
Kim @ The Cookie Puzzle recently posted…Painting Metal Chairs with Chalk Paint
Yup yup…love this meal. It’s a comfort meal. I would have had to wait awhile to fit the pie in my belly, but that’s a great idea!!
Thanks for stopping by!!
It is easy…maybe a little messy…but easy. Thanks for stopping by. See you next week 😉
Hi Bobbi,
Did you say Chicken Fried Steak, save one for me. Thanks so much for sharing your awesome recipe with Full Plate Thursday this week. Have a great weekend and come back real soon!
Miz Helen
Miz Helen recently posted…Full Plate Thursday 8-14-14
Aww man…we ate them puppies up! Next time, I will save one for ya. 🙂
Thanks again for stopping by!!
Yum – I do love a good chicken fried steak!!
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Me and you both then! Thanks for stopping by and leaving a comment…much appreciated!
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Cool Dee…hope you get the chance and love it!! Appreciate you stopping by!!
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Love chicken fried steak, Bobbi! This looks yummy. My hubby would love it. Do you find that the steaks are chewy or do they turn out pretty good. Sometimes I have had this where it is really chewy, and that turns me off. It is probably a type of meat issue.
Elizabeth recently posted…Chicken and Green Chile Tortilla Casserole
I do find myself pretty picky about certain steaks, but I didn’t have an issue with these cube steaks. But, I think it’s a personal thing. My Mom finds some meat chewy and it will turn her off and I don’t and then vice versa.
Appreciate you stopping by Elizabeth! Have a great day!
That looks wonderful Bobbi! I love a southern meal!
Michele @ Alwayzbakin recently posted…Chocolate Chip Banana Cookies
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Thanks Chastity!! Sometimes my gravy is a failure…I wasn’t sure this was gonna turn out having to take pictures in the process. Next time, I’ll get a picture taker. 🙂
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Have a great day!