Chicken Fried Steak Recipe
Published February 26, 2021. This post may contain affiliate links. Please read my disclosure policy.
You will absolutely love this tender delicious breaded chicken fried steak recipe with homemade gravy that comes together in 30 minutes.
Occasionally we have a taste for beef, and if you’re looking to try out some new steak recipes then definitely check out my Flank Steak Tacos or Bistecca All Fiorentina.
Chicken Fried Steak
Chicken fried steak is thinly sliced cubed steak that is battered and fried in oil and is then served with a simple milk-based gravy. The history of this recipe is a little bit murky, but to tie things together you are essentially taking a fried chicken batter and applying it to steak.
The traditional meat in this recipe, cubed steak, can oftentimes be cheaper than chicken making it a great option. In addition, when recipes like this were created it all goes back to what was available and/or how much does it cost.
Is It the Same as Country Fried Steak?
The two recipes are similar in that they share breading and cooking procedures, however, the traditional gravy served with a country-fried steak uses beef stock and is cooked with caramelized onions, much like the sauce in my Smothered Pork Chops recipe.
What Cut of Meat is Best?
The most traditional cut of meat used in this recipe is cubed steak which is from a bottom round roast of the cow. This cut of meat tends to be a little tough without loads of flavor to it which is why it is tenderized through the cubing or mallet pounding process and is battered and fried. Here are some other cuts of meat you could use:
- Top Round
- Sirloin
- Ribeye
- Flank
- Skirt
How to Make It
Follow along with these easy-to-make instructions for making a chicken fried steak from scratch.
If you did not buy cubed steak, then slice, and pound the sliced steak until thin and set aside.
In a bowl whisk together the eggs, milk, hot sauce, salt, and pepper until combined.
Whisk together some flour, corn starch, paprika, onion granules, garlic granules, salt, and pepper in a separate bowl.
Dredge a sliced pounded-out steak into the egg wash and then into the flour batter making sure it is completely coated and set aside on a cookie sheet tray lined with parchment paper. Repeat until the steak is battered.
Cook the breaded steak on each side in a large frying pan over medium to medium-high heat, or 350°, for 1 ½ to 2 ½ minutes per side or until browned and cooked through. Drain on paper towels or a rack.
In a medium-size pot, make a round combining butter and flour and then add milk and bring to a boil to thicken. Finish with salt and pepper.
Serve the chicken fried steak with the gravy and garnish with optional chopped parsley and chives.
Make-Ahead and Storage
Make-Ahead: This recipe is meant to be eaten as soon as it is finished cooking.
How to Reheat: To reheat the steak, place it on a rack on a cookie sheet tray and bake at 350° for 4-5 minutes or until crisp and warm. If reheating the steak from the freeze, bake on a cookie sheet tray lined with parchment paper at 350° for 12-15 minutes. Heat the gravy in a small saucepot over low heat until warmed. You can also heat both of these in a microwave until warm.
How to Store: Cover and keep in the refrigerator for 3 days. This will freeze covered for up to 2 months. Go straight from the freezer to the oven when reheating.
chef notes + tips
- Watch the video if you want to make cube steak at home.
- There will be plenty of gravy leftover.
- You can make the gravy with leftover oil instead of butter from the frying pan, but your meat can get soggy sitting while waiting.
More Steak Recipes
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Video
Chicken Fried Steak Recipe
Ingredients
For the Steak:
- 2 eggs
- ½ cup whole milk
- 2 dashes hot sauce
- 1 cup all-purpose flour
- ½ cup corn starch
- 1 teaspoon paprika
- 1 ½ teaspoons onion granules
- 1 ½ teaspoons garlic granules
- ½ teaspoon pepper
- 1 ½ teaspoons sea salt
- 8 cube steaks
- sea salt and pepper to taste
- 1 cup cooking oil
For the Gravy:
- 4 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 4 cups whole milk
- sea salt and pepper to taste
Instructions
- Steak: In a bowl whisk together the eggs, milk, hot sauce, salt, and pepper until combined.
- In a separate bowl whisk together the flour, corn starch, paprika, onion granules, garlic granules, pepper, and 1 ½ teaspoons of sea salt until combined.
- Next, add 1 cube steak to the bowl with the whisked eggs and milk and completely coat.
- Transfer the egg-washed steak to the bowl with seasoned flour and dredge to completely coat on each side. Place on a cookie sheet tray lined with parchment paper and repeat until all of the steaks have been breaded.
- Add the breaded steak 2 or 3 at a time to a large frying pan over medium to medium-high heat, or at 350°, and cook for 1 ½ to 2 ½ minutes per side or until browned and cooked through.
- Drain on paper towels or a cookie sheet tray with a rack. Repeat the process until all of the steaks have been cooked.
- Gravy: In a medium-size saucepot over low heat add in the butter until melted and then whisk in the flour until completely combined.
- Pour in the milk while constantly whisking and turn the heat to medium-high until nappe, or very thick.
- Finish the gravy with salt and pepper and serve with the chicken fried steak.
- Serve with optional garnishes of chopped green onions and parsley.
Notes
- Make-Ahead: This recipe is meant to be eaten as soon as it is finished cooking.
- How to Reheat: To reheat the steak, place it on a rack on a cookie sheet tray and bake at 350° for 4-5 minutes or until crisp and warm. If reheating the steak from the freeze, bake on a cookie sheet tray lined with parchment paper at 350° for 12-15 minutes. Heat the gravy in a small saucepot over low heat until warmed. You can also heat both of these in a microwave until warm.
- How to Store: Cover and keep in the refrigerator for 3 days. This will freeze covered for up to 2 months. Go straight from the freezer to the oven when reheating.
- Watch the video if you want to make cube steak at home.
- There will be plenty of gravy leftover.
- You can make the gravy with leftover oil instead of butter from the frying pan, but your meat can get soggy sitting while waiting.
I made this, but I made a mushroom and brandy sauce for over the top.
It was diffidently over the top. Will make again, and again
Excellent!
I love this recipe. Always used cracker crumbs after dredge and egg wash but this is crispier! Thank you Chef!
Thank you chef Billyparisi your recipes are amazing.*****
my pleasure!
I made this the other night and it was delish! I’ve never tried making chicken fried steak and it was easier than I thought and came out great. I didn’t have any milk, all I had was heavy whipping cream so I improvised. Needless to say, the gravy was all that! Will definitely make it again. Thanks Chef Billy!
Thank you for all the amazing recipes you show us amateur chefs.
my pleasure!
Thank you ChefBilly delicious 😋 recipe