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Chicken fried steak is the kind of meal that makes your whole kitchen smell like someone’s grandma came over and got straight to work. I make this when I want comfort on a plate. I’m talking tender steak seasoned to perfection, fried golden, and drowned in rich, creamy gravy. Serve over some mashed potatoes and you’re in for a treat.
Ingredient breakdown for chicken fried steak
For the Steak:
- Buttermilk – Tenderizes the steak and gives it that Southern tang.
- Eggs – Helps the coating stick and adds richness.
- Smoked Paprika & Garlic Powder – Infuses the marinade with warmth and boldness.
- Hot Sauce – Wakes everything up with a punch of heat and vinegar.
- Cubed Steaks – Thin, tenderized beef that fries up crisp while staying juicy. The only steak for country fried steak.
- All-Purpose Flour & Cornstarch – The duo that delivers crunch. Cornstarch makes the coating lighter and extra crispy.
- Salt & Black Pepper – Foundation flavor that brings everything together.
- Cayenne Pepper, Onion Powder, Garlic Powder – Bring heat and extra depth to the flour coating.
- Oil for Frying – Go with something neutral like canola or vegetable oil for that golden finish.
For the Gravy:
- Pan Drippings – Packs savory flavor straight from the fried steaks.
- Butter – Adds richness to the roux and deepens flavor.
- Flour – Builds the gravy’s base and thickens it to silky perfection.
- Garlic – Brings that bold aromatic flavor to the sauce.
- Chicken Broth – Adds body and savory depth to the gravy.
- Milk & Heavy Cream – Helps make the sauce extra creamy and comforting.
- Paprika – Adds color and warmth without overpowering.
- Salt & Pepper – Balance and seasoning to taste.
- Chopped Parsley – Finishing touch for color and fresh contrast.
Helpful Tips
What cut of meat is used for chicken fried steak?
Cubed steak is traditional. It’s already tenderized and thin, so it cooks quickly and soaks up all that flavor.
What should I serve with country fried steak?
Mashed potatoes are the classic move. Add some green beans or a biscuit on the side if you want to go full Southern comfort.
Can I skip the heavy cream in the gravy?
You can substitute with more milk, but heavy cream gives the sauce that thick, velvety texture that makes it extra comforting.
What oil is best for frying chicken fried steak?
Use a neutral oil with a high smoke point like canola or vegetable oil. Avoid olive oil, it’ll burn too quickly.
Chicken Fried Steak Recipe
This Southern-style chicken fried steak is crispy, tender, and smothered in rich, garlicky cream gravy. It is comfort food at its finest.
Ingredients
Steak
- 1 ½ cups buttermilk
- 2 large eggs
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 2 tsp hot sauce
- 4 cubed steaks
- 1 cup all-purpose flour
- ⅓ cup cornstarch
- ½ tsp Salt
- ¼ tsp Black Pepper
- 1 tsp Cayenne pepper
- ½ tsp onion powder
- ½ tsp garlic powder
- Oil for frying
Gravy
- ¼ cup pan drippings
- 2 tbsp butter
- ¼ c flour
- 3 cloves garlic , minced
- ½ cup chicken broth
- 1 ½ cup milk
- ¾ cup heavy cream
- ½ tsp Paprika
- Pinch salt & Black pepper
- Chopped parsley for garnish
Instructions
- In a large mixing bowl whisk together the buttermilk and eggs. Then add the paprika, garlic powder and hot sauce and whisk in.
- Take the steaks and cover with plastic wrap. Pound the steaks out evenly with a meat mallet or rolling pin. Add the steaks to the buttermilk mixture and let marinate for at least an hour.
- In another mixing bowl, combine the flour, cornstarch, salt, black pepper, cayanne pepper, onion powder and garlic powder, whisk together.
- Remove a piece of steak from the marinade and shake off any excess. Dip the steak into the flour mixture and coat really well, pressing into the steak. Set aside on a baking tray or plate. Continue this process until all the steaks are coated. Let this rest on the side while we proceed to the next step.
- Turn your oven to its warming cycle or to 200 degrees. This is so we can keep the steaks warm when they are finished while making the gravy.
- Heat a large frying pan with oil over medium high heat. Once the oil is hot enough (350 degrees), fry the steak for about 3 minutes on each side. They should be golden brown. Do this in batches so you don’t overcrowd the pan.
- Set the steaks on a baking sheet and place in the pre heated oven.
- Take ¼ cup of the pan drippings from the pan we fried the steak in and add it to a pan over medium heat. Add in the butter and once melted, gradually add in the flour while constantly whisking. This is to create our roux. You want to keep mixing until the flour is dissolved and starts to get a light brown color.
- Add in the garlic and whisk for 30 seconds. Then add in the chicken broth and continuously whisk until everything is smooth.
- Turn the heat to medium high and whisk in the milk, heavy cream, paprika, salt and black pepper until everything is smooth. Once it starts to boil, reduce the heat and let the gravy thicken, stirring occasionally.
- Once it’s thick, remove from the heat and serve the gravy on top of the steaks, top with some chopped parsley. I like to have mashed potatoes as a side.
Nutrition
Calories: 646kcal | Carbohydrates: 15g | Protein: 43g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 281mg | Sodium: 680mg | Potassium: 845mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1680IU | Vitamin C: 3mg | Calcium: 217mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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