- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 2 large eggs
- 1 cup buttermilk
- Vegetable oil or another neutral frying oil, for frying
For the Country Gravy
- 1/4 cup reserved frying oil or pan drippings
- 1/4 cup all-purpose flour
- 2 1/2 to 3 cups whole milk
- 1 teaspoon black pepper, or to taste
- 1/2 teaspoon salt, or to taste
For an especially rich gravy, you can replace part of the milk with half-and-half.
What Cut of Beef Should You Use?
Cube steak is the classic convenient choice.
It's typically made from a tougher cut of beef that has been mechanically tenderized, giving it the characteristic cube-shaped marks.
Because the steak has already been tenderized, it works beautifully for this recipe.
If you can't find cube steak, a thin round steak that has been tenderized can also work.
The important thing is to use a relatively thin steak that can cook through while the coating becomes crisp and golden.
Kitchen Tools You'll Need
You don't need anything fancy.
- Large cast-iron skillet or heavy frying pan
- Shallow bowls or dishes
- Whisk
- Tongs
- Wire rack
- Baking sheet
- Meat thermometer
- Paper towels
A cast-iron skillet is especially nice here because it holds heat well and gives you plenty of room to fry the steaks.
How to Make Southern Chicken-Fried Steak
Step 1: Prepare the Seasoned Flour
In a shallow dish, combine the flour, salt, black pepper, garlic powder, paprika, and onion powder.
Mix everything well.
Don't be shy with the seasoning.
The flour coating is where a lot of the flavor comes from.
Step 2: Make the Egg Mixture
In another shallow dish, whisk together the eggs and buttermilk.
The buttermilk adds a little tang and helps create a flavorful coating.
Step 3: Coat the Steaks
Pat the cube steaks dry with paper towels.
Dip one steak into the seasoned flour and coat both sides.
Shake off the excess.
Then dip it into the buttermilk-and-egg mixture.
Let the excess drip away.
Finally, place it back into the seasoned flour.
Press the flour gently onto the steak so you get a substantial coating.
That second flour coating is what helps create those delicious craggy, crispy edges.
Repeat with the remaining steaks.
Step 4: Heat the Oil
Pour enough oil into a large heavy skillet to provide a shallow layer for frying.
Heat the oil over medium to medium-high heat.
You want it hot enough to make the coating sizzle immediately, but not so hot that the outside burns before the beef cooks.
A thermometer can help you keep the oil around 350°F (175°C).
Step 5: Fry the Steaks
Carefully place the coated steaks into the hot oil.
Don't overcrowd the skillet. Work in batches if necessary.
Fry until the bottom is deeply golden brown, then carefully flip.
Continue cooking until both sides are crisp and the steak is cooked through.
The exact cooking time will depend on the thickness of your steaks.
Transfer the finished steaks to a wire rack set over a baking sheet.
The rack helps keep the bottoms crisp.
Step 6: Make the Gravy
This is where the magic happens.
Carefully pour off excess oil from the skillet, leaving about 1/4 cup of flavorful drippings and oil behind.
Keep the browned bits in the pan.
Those little bits are flavor!
Sprinkle in the flour and whisk continuously for about 1–2 minutes.
You want the flour to cook and form a smooth roux.
Step 7: Add the Milk
Slowly pour in the milk while whisking constantly.
Keep stirring as the gravy begins to thicken.
Let it gently simmer for several minutes.
Season generously with black pepper and add salt to taste.
If the gravy becomes thicker than you'd like, whisk in another splash of milk.
Step 8: Serve
Place a crispy chicken-fried steak on each plate.
Then spoon that beautiful peppery country gravy right over the top.
Or, if you want to preserve as much of that crisp coating as possible, serve the gravy alongside and let everyone add their own.
Either way, don't forget the mashed potatoes!
What to Serve With Chicken-Fried Steak
This is one of those meals where the side dishes matter.
Creamy Mashed Potatoes
Probably the classic companion.
And here's the best part: the gravy can run right into the mashed potatoes.
That's not a problem.
That's the plan!
Southern Green Beans
A fresh, savory vegetable balances all that richness beautifully.
Biscuits
Want to go all in?
Serve warm buttermilk biscuits alongside the steak and gravy.
Corn
Sweet corn or Southern-style creamed corn makes another wonderful pairing.
Coleslaw
A crisp, tangy slaw adds a refreshing contrast to the fried steak.
Tips for the Crispiest Chicken-Fried Steak
Don't Skip the Double Dredge
The flour → egg mixture → flour process gives the steak its substantial crispy coating.
Let the Coated Steaks Rest
After breading, let the steaks sit for about 5–10 minutes before frying.
This can help the coating adhere better.
Don't Crowd the Pan
Adding too many steaks at once can lower the oil temperature.
That can result in greasy rather than crisp coating.
Maintain the Oil Temperature
If the oil is too cool, the coating can absorb excess oil.
If it's too hot, the outside can burn before the steak is properly cooked.
Use a Wire Rack
Placing fried steaks directly on paper towels can trap steam underneath them.
A wire rack allows air to circulate and helps preserve that crispy crust.
How Do You Keep Chicken-Fried Steak From Getting Soggy?
The biggest trick is to avoid trapping steam.
Place the fried steaks on a wire rack instead of stacking them.
And don't pour the gravy over the entire steak until you're ready to eat.
If you want maximum crunch, serve the gravy on the side.
Can You Make Chicken-Fried Steak Ahead of Time?
You can prepare the steaks ahead of time, but they're at their absolute best shortly after frying.
If you're cooking for a crowd, you can fry the steaks in batches and keep them warm in a low oven on a wire rack.
Avoid stacking them because trapped steam can soften the coating.
The gravy can also be prepared ahead of time and gently reheated.
Add a splash of milk if it becomes too thick.
How to Store Leftovers
Allow the steak and gravy to cool before refrigerating.
Store them in separate airtight containers.
The steak is best eaten within 3–4 days when properly refrigerated.
For reheating, an oven or air fryer will do a much better job of restoring crispness than a microwave.
The microwave is convenient, but expect the coating to become softer.
Can You Freeze Chicken-Fried Steak?
Yes.
For best results, freeze the cooked steaks separately from the gravy.
Let the steaks cool completely, then wrap them well and place them in a freezer-safe container or bag.
The gravy can also be frozen, although cream-based gravies can sometimes change texture slightly after thawing.
Thaw refrigerated leftovers and reheat thoroughly.
Frequently Asked Questions
Why is it called chicken-fried steak?
It's called chicken-fried steak because the beef is prepared using a method similar to fried chicken—breaded and fried until crisp.
What kind of steak is used?
Cube steak is one of the most common choices because it has already been tenderized and is well suited to quick frying.
Can I use regular milk instead of buttermilk?
Yes. Buttermilk adds tang and richness, but regular milk can work in the egg mixture.
Why did my breading fall off?
The steaks may have been too wet, or the coating wasn't pressed onto the meat firmly enough. Letting the breaded steaks rest for a few minutes before frying can also help.
Why is my gravy lumpy?
Usually, lumps form when the flour isn't whisked thoroughly into the fat before the milk is added. Add the milk gradually while whisking constantly.
How can I make the gravy thicker?
Let it simmer a little longer. You can also adjust the flour-to-liquid ratio the next time you make it.
Can I make the gravy without meat drippings?
Yes. Butter and a little reserved frying oil can be used to make the roux, although the gravy will have less of the flavor produced by frying the steaks.
Can I make this recipe spicy?
Absolutely! Add cayenne pepper, hot sauce, crushed red pepper flakes, or a little Cajun seasoning to the flour mixture.
Southern Chicken-Fried Steak Recipe at a Glance
Prep Time: 20 minutes
Cook Time: 20–30 minutes
Total Time: About 45–50 minutes
Servings: 4
Course: Main Course
Cuisine: Southern-inspired American
Difficulty: Moderate
Approximate Nutrition
Nutrition will vary depending on the size of the steaks, amount of oil absorbed during frying, and how much gravy is served with each portion.
As a general estimate, one serving of chicken-fried steak with gravy may contain approximately 650–850 calories, with about 35–45 grams of protein, 40–55 grams of fat, and 35–50 grams of carbohydrates.
These numbers are estimates and are provided for general informational purposes.
Final Thoughts
There's something wonderfully comforting about a plate of Southern Chicken-Fried Steak.
Maybe it's that first crunch when your fork breaks through the golden coating.
Maybe it's the smell of beef frying in a hot skillet.
Or maybe it's that creamy pepper gravy slowly making its way across the steak and into the mashed potatoes.
Whatever it is, this is old-fashioned comfort food at its finest.
And don't let the name fool you—there's no chicken required!
Make it for Sunday dinner, a cozy family meal, or simply the next time you're craving something hearty and satisfying.