Chicken Fried Steak Recipe
This easy chicken fried steak recipe makes golden, crispy comfort food with creamy gravy — perfect for family dinners with mashed potatoes and green beans.
Ingredients
- For the Steak:
- 4 cube steaks about 4–6 oz each – tenderized beef is key.
- 2 cups all-purpose flour – the base of your seasoned flour mixture.
- 1 tsp baking powder – helps with crispy coating.
- ½ tsp baking soda – adds extra crunch.
- 1 tsp salt – classic seasoning.
- 1 tsp ground black pepper – adjust pepper to taste.
- ½ tsp paprika – optional for color and flavor.
- 2 large eggs – for the egg mixture.
- 1 cup buttermilk – tangy and tenderizing.
- Vegetable oil – enough for shallow frying about 1 inch in a large cast-iron skillet.
- For the Gravy:
- ¼ cup pan drippings – from your fried steaks.
- ¼ cup all-purpose flour – for thickening.
- 2 cups whole milk – creamy base.
- Salt and black pepper – season generously.
- For Serving:
- Mashed potatoes – perfect for soaking up gravy.
- Steamed green beans – a fresh crisp side.
- Biscuits or cornbread optional, but highly recommended.
Instructions
- Set up dredging station:
- Place the seasoned flour mixture in one shallow bowl. In another, whisk eggs and buttermilk into an egg mixture.
- Dredge the steaks:
- Pat steaks dry, then dredge one steak at a time in flour, dip into egg mixture, then dredge again in flour. Shake off excess.
- Heat oil:
- In a cast-iron skillet, heat about 1 inch of oil to 350°F. Test with a pinch of flour — it should sizzle instantly.
- Fry the steaks:
- Carefully place one steak at a time in the hot oil. Fry 3–4 minutes per side until golden brown and crispy coating forms. Transfer to a paper towel lined plate.
- Make the gravy:
- Drain off all but ¼ cup of the drippings. Stir in flour and cook 1–2 minutes. Slowly whisk in milk, stirring until thick and creamy. Season with salt and plenty of black pepper to taste.
- Serve:
- Plate steaks with mashed potatoes and green beans. Spoon generous gravy over the top.
Notes
- Don’t overcrowd the pan: Frying too many at once lowers the oil temperature and makes the coating soggy.
- Double dredge for crunch: That second dip in flour is what makes the crust stick.
- Season every layer: Lightly season the flour, the egg mixture, and the gravy. Flavor builds.
- Keep warm in the oven: If cooking in batches, place finished steaks on a wire rack over a baking sheet in a 200°F oven.
- Avoid burnt gravy: Cook the flour just until golden, not too dark.