Chicken Fried Steak

Listen boos, Chicken Fried Steak is considered the GOAT of Texas comfort food. So trust ya girl Grandbaby Cakes’ who lives in good ole Dallas to show you how to make it right. My country fried steak version starts with a tenderizing buttermilk marinade before frying it up in the most perfectly seasoned breading delivering all the golden crunch factor. Then I top it with that soul-warming country white gravy that’s kicked up with a bit of spice. My chicken fried steak recipe is life changing and legit the only one you will ever need. I ain’t lying to ya! The reviews speak for themselves y’all.

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Chicken fried steak is the truth y’all. I legit consider it the heart and soul of Texas Southern cooking. First of all, its fried and we all know Texas loves to fry any and everything no matter how crazy it sounds. And secondly, it has all these textures and flavors going on that just can’t be beat. This recipe, bless its breaded heart, ain’t your grandma’s schnitzel. We’re talking juicy cube steaks dipped in buttermilk then coated in a crispy, cracklin’ crust. And let’s not forget the smooth as silk gravy, y’all – it’s the real MVP. If you don’t know how to make it, don’t worry, I got you!

What is Chicken Fried Steak?

Chicken fried steak is steak that’s prepped and fried just like fried chicken. It’s seasoned and coated in flour before frying til it’s golden and crispy. It’s typically topped with a creamy white gravy making the whole dish super comforting. Whether you call it chicken fried steak or country fried steak, it’s all the same and prepared the same. It’s considered a Southern speciality especially so let me show you how to nail it.

The Lowdown on the Best Chicken Fried Steak Recipe

Cuisine Inspiration: Southern Comfort with Texas Roots
Primary Cooking Method: Frying
Dietary Info: This ain’t for my vegetarian boos but it can be made gluten-free with a few substitutions
Key Flavor: Crispy, juicy, creamy, savory
Skill Level: Intermediate (we are frying and making gravy y’all!)

• Extra Crunchy: The crispy crust is next level. That’s exactly why this is the best chicken fried steak recipe periodt. It also seals in the juicy tenderness of the steak. I guarantee you right now that when you have that first bite, folks will hear that crunch miles away.
• That Gravy Tho!: It’s creamy and perfectly seasoned. You might just eat it by the spoon.
• Flavor on Flavor: Y’all know I believe in max flavor in each and every component of my recipes. Just know I seasoned this recipe just right. No need to keep the salt and pepper shakers nearby.
• The Ultimate Texas Southern Meal: If you need to impress any of your Southern homies, this will do it.
• Budget-Friendly: Using cube steak keeps this recipe pretty affordable.
• Super Versatile: This recipe works served up for Sunday Supper with all the sides or sandwiched in between some hearty bread for lunch. Do you boos!

Ingredients To Make Chicken Fried Steak Recipe

For the Cube Steaks & Breading:

• Buttermilk: This tangy liquid tenderizes the chicken fried steak ensuring it’s super juicy and flavorful from the inside out.
• Eggs: They work as a binding agent, helping the breading stick to the steak.
• Hot Sauce: This adds a nice subtle kick of heat.
• Worcestershire Sauce: This upgrades that marinade providing complex savory flavor.
• All-Purpose Flour: It gives your country fried steak that golden-brown, crispy coating we all crave.
• Cornstarch: This is my secret to extra crunch y’all. It lightens the breading too.
• Salt: Better have this y’all!
• Pepper: This is gonna compliment that salt perfectly adding a bit of warmth.
• Garlic Powder, Pepper, and Cayenne: This trio is giving aromatic and earthy spice. It’s undefeated when it comes to amping up that flavor.
• Cube Steaks: These are tenderized beef steaks, usually from the top round or top sirloin. Plus they get so tender without being expensive.
• Oil for Frying: Grab a neutral oil with a high smoke point. Something like vegetable or canola oil is perfect.

For the Gravy:

• Shallots: Finely chop them up! They are gonna add some nice texture. They are also a bit milder than onions so they are great for this recipe where we got a lot of flavors going on.
• Minced Garlic: Can’t have a bomb chicken fried steak gravy without this aromatic ingredient! It makes a world of difference.
• All-Purpose Flour: This is gonna thicken that gravy right on up. We combine it with the frying oil to create a rich roux.
• Milk: I love a silky smooth white gravy so this is gonna give that perfect creamy velvety texture.
• Chicken Stock: This thins out our roux creating the perfect gravy consistency. I like to grab chicken or beef stock for those deep savory notes.
• Pinch of Cayenne: Just a sprinkle elevates the warmth of the gravy.
• Salt and Pepper: Season it up boos!

How To Make Chicken Fried Steak

Step 1: Prep the Breading and Marinade The Cube Steak

1. In a large bowl, toss in the flour, cornstarch, salt, garlic powder, pepper, and cayenne.
2. Mix it up until combined then slide to the side.
3. In a separate bowl, whisk up the buttermilk, eggs, hot sauce, and Worcestershire sauce.
4. Pound the steaks a bit if you want to really get them super tender then dip your cube steaks in the buttermilk mixture.
5. Cover with plastic wrap and let those steaks chill for at least 1 hour. Longer is always better boos.

Step 2: Bread & Fry Your Chicken Fried Steaks

1. Let’s get dredging. Dip a cube steak straight out of a marinade into the seasoned flour mixture coating each side then back into marinade then finally back into the seasoned flour.
2. Place your breaded country fried steak on a parchment lined baking sheet. Repeat with all the steaks. Let them rest so that breading really sticks.
3. Add oil to a cast iron skillet or frying pan and heat it up. Also, preheat the oven. Once oil is hot and ready, fry each steak on both sides until golden brown.
4. Drain on wire racks with a paper towel lined baking sheet underneath. If you want to keep the steaks super warm, add them to the baking sheets and slide into the preheated oven while you throw together that gravy.

Step 3: Make The Gravy

1. Add some of the oil from frying with drippings to a saute pan over medium. Toss in shallots and garlic and cook while stirring.
2. Next stir in flour creating a good ole roux. Cook until a tan brown develops (don’t burn it boos).
3. Stir in milk and stock and heat.
4. Allow the gravy to thicken until it coats the back of a spoon and is super silky.

Step 4: Assemble Your Country Fried Steak

1. To serve it up, add your steak to your plate and ladle on that gravy boos!
2. Sprinkle on a bit of parsley and serve it up!

What to Serve with Buttermilk Chicken Fried Steak

• Classic Vibes: Serve your easy chicken fried steak recipe up the old fashioned way on a bed of creamy sour cream mashed potatoes or garlic mashed potatoes. That’s how we do in Texas!
• Southern Supper: Get it going with some veggies like collard greens or mustard greens and some corn muffins or hot water cornbread .
• Chili’s Throwback: When I was a kid, I would order chicken fried steak from the Tex-Mex chain restaurant Chili’s and it would come with mashed potatoes, fried corn and garlic bread. Nothing was better!
• Brunch it Up: This is just perfect with some hash browns, scrambled eggs and drop biscuits boos.

Recipe Substitutions

• Steak: Round steak or sirloin steak that’s been pounded thin so it cooks faster and more evenly is a great sub here.
• Flour: For an extra crunchy exterior, mix some bread crumbs or panko in with the flour. That’s gonna amp up that crisp texture y’all.
• Hot Sauce: Grab some tabasco or even sriracha in place of this. Chili sauce will give a totally different flavor vibe.
• Worcestershire Sauce: Tamari or soy sauce is a great alternative here.
• Buttermilk: Grab some sour cream or plain greek yogurt and thin it out with milk. Or you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk. Let it sit for 10 minutes until it starts to curdle and throw it in the recipe.
• Chicken Stock: Beef stock works great as well in the chicken fried steak gravy. You can even substitute for broth.
• Shallots: You can totally replace with white or yellow onions y’all.

Recipe Variations and Additions

• Cheesy Gravy: Add a handful of shredded cheese (like cheddar or Monterey Jack) to your gravy. As it melts, it gives that extra rich creaminess.
• Extra Heat: For more kick, throw some chipotle powder or just a few hot chili flakes to the breading mix.
• Upgrade the Buttermilk: Spice up the wet ingredients with some fresh herbs like rosemary, parsley or thyme. You can even add some grated lemon to brighten up the flavor more.
• Swap out the Steak: If beef ain’t ya thing, you can try pork steaks or even chicken. Yep chicken fried chicken is a whole thang y’all. You can even make this vegetarian friendly by frying meaty oyster mushrooms. It’s legit like vegan fried chicken.
• Gluten-Free: Try using a 1:1 gluten-free flour blend for a gluten-free version. You will need to use for both the breading and the gravy roux.

Expert Tips and Tricks for Making Country Fried Steak

1. Use a Cube Steak and Pound!: Breaded cube steak recipes are my fave y’al! The beauty of a cube steak is that it has already been tenderized by being beaten with a mallet. Now could you do a bit more work and really get that baby tender? Yep! This will really help those muscle fibers break down even more. This not only means it cooks evenly, but it also absorbs flavors better.
2. Press Flour into the Steak: Don’t just lightly dredge your steak in flour—press it in boos! This is really gonna make that flour stick to that steak so it doesn’t go anywhere!
3. Let the Breaded Steaks Rest: In order to get that chicken fried steak fried up right, that breading has to stay put. Letting the steaks rest after you dredge will make sure they have time to set.
4. Grab a Cast Iron Skillet: I love frying with a cast iron skillet because it retains heat so well and helps those steaks fry up evenly.
5. Don’t Crowd the Pan: Make sure you fry in batches so the oil temperature doesn’t lower and make the country fried steaks soggy.
6. Save Those Drippings: Pan drippings are gold y’all. Add those cooked up bits to the gravy for some bomb flavor.
7. Brown the Roux: If you like extra rich gravy or want to add more color, take a moment to let the roux cook to a beautiful golden tan hue. It’s gonna add more flavor y’all.
8. Test Oil Temperature: Before frying, drop a tiny bit of country fried steak breading into the oil. If it sizzles immediately and rises to the top, your oil is good to go. The right temperature ensures that your steak fries to golden perfection without getting soggy or burnt.

How To Store & Reheat Country Chicken Fried Steak

• Fridge: Cool your chicken fried steak down to room temp, then add the steaks and gravy to separate airtight containers. Pop in the fridge. They will last for 3-4 days.
• Freezer: Make sure you wrap the steak and gravy separately. Properly stored, it can last for up to 3 months. Just thaw in the fridge overnight before reheating.
• Reheating: For optimal crispiness, preheat your oven to 375°F and heat the steaks on a baking sheet for about 15-20 minutes. If reheating from frozen, allow an additional 10-15 minutes. An air fryer is fantastic too. Y’all don’t use the microwave since the crust won’t crisp up well. However, you can reheat the gravy in the microwave or in a saucepan over medium heat. Just add a bit of milk or stock to thin it out if necessary.

Frequently Asked Questions

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