Southern Classic
Few meals evoke the warmth and comfort of the American South quite like chicken fried steak with country gravy. This crispy, golden-fried steak topped with a creamy, peppered gravy is a cornerstone of Southern comfort food, beloved across generations for its hearty flavor and nostalgic appeal.
This dish is often mistaken for fried chicken at first glance, but instead of poultry, it uses tenderized cube steak, dredged in seasoned flour, fried to a crunchy finish, and smothered in rich, pan-made gravy. Originating from the Southern United States, this dish draws on the region’s deep tradition of comfort cooking and offers a satisfying blend of crunch and creaminess in every bite.
Often served with sides like mashed potatoes, green beans, or buttermilk biscuits, chicken fried steak is more than a meal—it’s a symbol of home-cooked tradition. Learn how to master this Southern staple with our foolproof recipe and expert tips. From perfectly crispy breading to silky country-style gravy, we’ll guide you through every step of this iconic dish. Want to learn more about its roots? Check out the history behind chicken fried steak and how it became a staple in Southern United States cuisine.
As you follow this recipe, we’ll also explore how to pair it with ideal Southern sides and how to tweak it for dietary preferences, making it suitable for any dinner table. Whether you’re new to Southern cooking or simply looking to perfect a classic, this guide will help you create the ultimate chicken fried steak dinner.
History and Origins of Chicken Fried Steak
While chicken fried steak is undeniably a Southern classic today, its origins trace back to European immigrants—particularly Germans and Austrians—who brought dishes like schnitzel to Texas in the 19th century. These traditional recipes, involving breaded and fried meats, were adapted by settlers using local ingredients, eventually giving rise to what we now know as chicken fried steak.
In its earliest form, this dish was a way to make inexpensive cuts of meat tender and flavorful. By pounding the beef—often cube steak, which is mechanically tenderized—and coating it in seasoned flour, early cooks created a satisfying, filling meal from humble ingredients. The technique mirrored the preparation of wiener schnitzel but was tailored to the American palate and pantry.
By the early 20th century, chicken fried steak had become a staple in Texas diners and home kitchens, often served with mashed potatoes and a peppered white gravy. The gravy itself, made from pan drippings and flour, reflects Southern resourcefulness—nothing went to waste, and every bit of flavor was used.
Today, you’ll find chicken fried steak on menus across the South and beyond. Its place in Southern United States cuisine is firmly established, and it continues to be a beloved comfort dish that bridges cultural traditions. For example, its similarities to schnitzel connect it to European cooking, while its rich, creamy gravy and deep-fried preparation firmly root it in American culinary heritage.
It’s also commonly confused with country fried steak, but there’s a key difference: chicken fried steak is dipped in egg batter before flouring and is typically served with white gravy, while country fried steak skips the egg and often comes with brown gravy. This subtle distinction has led to regional variations and loyal followings for each version.
Whether you’re drawn in by the crunchy crust, the tender beef, or the creamy gravy, this dish continues to bring comfort to tables across the country. It’s not just a recipe—it’s a reflection of how culture, necessity, and flavor come together on the plate.
What Makes the Perfect Chicken Fried Steak?
Crafting the perfect chicken fried steak starts with a focus on texture, flavor, and balance. At its core, this dish should deliver a crispy, golden crust that contrasts beautifully with a tender, juicy interior and is topped with rich, creamy country gravy. To achieve this, every component—from the meat to the coating to the gravy—must be prepared with precision.
Here’s what truly sets a great chicken fried steak apart:
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Tenderized Cube Steak: The ideal cut is cube steak, a lean beef that’s mechanically tenderized. Its flattened surface allows the coating to adhere well and fry evenly. Learn more about why this cut works so well in dishes like cube steak.
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Well-Seasoned Coating: The flour dredge should be more than plain. A mix of seasoned salt, paprika, black pepper, and a touch of cayenne creates layers of flavor that enhance the meat while forming a flavorful crust. For added heat and complexity, experimenting with different paprika blends (like smoked or sweet) can also boost flavor—see how paprika influences different cuisines.
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Double-Dredge Method: A proper dredge involves dipping the steak in seasoned flour, then a buttermilk-egg mixture, and back into the flour. This double layer ensures a thick, crunchy coating that holds up under gravy.
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Crisp, Not Greasy: The steak should be fried in hot oil (about 350°F) to seal in juices and crisp the coating without making it soggy. Using a cast iron skillet enhances heat distribution—cast iron cookware has long been a Southern kitchen staple for a reason.
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Smooth, Creamy Gravy: Country gravy made from pan drippings is essential. A well-made gravy should be thick but pourable, peppery but not overpowering, and perfectly creamy. Using flour and milk in the right proportions is key, and the drippings add a depth that premade sauces can’t replicate. Explore more inspiration for country gravy styles on Pinterest.
When these elements come together, the result is a dish that balances crunch, creaminess, spice, and tenderness—all hallmarks of a truly authentic Southern chicken fried steak.
Ingredients Breakdown
For the Steak:
The foundation of any chicken fried steak is its protein and seasoned crust. Here’s what you need:
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Cube Steaks (4–6 oz each): These tenderized beef steaks are perfect for frying and offer a melt-in-your-mouth texture when cooked right. Learn more about how this cut is prepared in detail from cube steak.
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All-Purpose Flour (2 cups): Essential for dredging. The flour serves as the crispy outer layer that holds all the seasonings.
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Seasoned Salt (2 tsp): Adds depth and ensures the flour isn’t bland.
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Black Pepper (1 tsp), Paprika (1 tsp), Cayenne Pepper (½ tsp): These spices contribute to both flavor and subtle heat. Paprika, in particular, brings smokiness and color to the coating.
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Buttermilk (1½ cups): Its acidity helps tenderize the steak even more and enhances flavor. Discover why buttermilk is a staple in Southern cooking.
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Eggs (2 large): They help the flour adhere, forming that crunchy coating.
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Vegetable Oil: Choose a neutral oil with a high smoke point for frying, like canola or peanut oil.
For the Gravy:
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All-Purpose Flour (¼ cup): Use reserved dredging flour to maintain flavor continuity.
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Whole Milk (2 to 2½ cups): The base for creamy, rich country gravy. Stir in slowly for the perfect consistency.
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Salt and Pepper to Taste: Season once thickened to fine-tune the flavor.
This ingredient list not only creates a flavorful steak and gravy combination but also sets the stage for a classic Southern meal when paired with any of the Southern comfort food sides.
Step-by-Step Recipe Instructions
Prep Your Station
Before cooking, set up a dredging station with two shallow bowls: one for the seasoned flour and one for the buttermilk-egg mixture. Place a wire rack over a baking sheet and preheat the oven to 200°F to keep steaks warm between batches.
Dredge the Steaks
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Pat cube steaks dry.
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First, coat in seasoned flour.
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Dip into the buttermilk-egg mixture.
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Return to the flour, pressing it in for a thick, even layer.
This double-dredge process is crucial for achieving that iconic crispy chicken fried steak texture.
Fry to Golden Perfection
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Heat about ¼ inch of vegetable oil in a large skillet over medium-high heat.
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Once shimmering, add steaks without overcrowding.
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Fry each side for 3–4 minutes, or until deeply golden and crisp.
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Transfer cooked steaks to the wire rack in the oven to stay warm.
Make the Gravy
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Pour off all but ¼ cup of oil from the skillet.
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Add flour and whisk for about 1 minute until golden and bubbling.
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Gradually whisk in milk, scraping the bottom for flavorful bits.
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Simmer 5–7 minutes until thickened.
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Season with salt and pepper.
You’ll know it’s ready when it coats the back of a spoon and pours smoothly. For added tips, explore techniques on making perfect gravy.
Serve
Plate each steak and smother with a generous ladle of gravy. Pair with creamy mashed potatoes, green beans, or biscuits for the ultimate Southern dinner.
Expert Tips for Best Results
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Let coated steaks rest before frying: This helps the flour adhere and prevents it from flaking off.
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Use a thermometer: Oil should be around 350°F to crisp without burning.
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Season every layer: Don’t rely on the gravy alone—season your flour, egg mixture, and steak for maximum flavor.
Common Mistakes to Avoid
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Soggy Crust: Caused by frying at too low a temperature or overcrowding the pan.
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Tough Steak: Overcooking or not using cube steak can result in chewy texture.
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Gravy Too Thin or Lumpy: Add milk slowly and whisk constantly to avoid this.
Southern-Inspired Side Dishes to Serve With
Serve your steak with one or more of these classic Southern side dishes:
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Mashed Potatoes: A must-have to soak up that country gravy.
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Green Beans: Adds freshness and a pop of color.
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Buttermilk Biscuits: Great for scooping up every last drop of gravy.
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Fried Okra or Collard Greens: Vegetables with Southern flair.
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Macaroni and Cheese or Cornbread: For a richer, more indulgent plate.
Check out more ideas on Southern comfort food sides.
Chicken Fried Steak Variations
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Oven-Baked Version: Bake dredged steaks at 400°F for 25–30 minutes, flipping halfway through.
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Air Fryer Version: Cook at 375°F for 12–15 minutes, spray lightly with oil for extra crisp.
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Chicken Instead of Beef: Swap cube steak for chicken cutlets for a “country fried chicken” style dish.
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Gluten-Free or Dairy-Free Options: Use gluten-free flour blends and almond milk or dairy-free buttermilk alternatives.
How to Store and Reheat Leftovers
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Storage: Refrigerate steaks and gravy separately in airtight containers for up to 3 days.
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Reheating: Reheat steak in the oven at 350°F for 10–12 minutes for a crispy finish. Avoid microwaving to prevent sogginess.
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Freezing: Freeze fried steaks (without gravy) on a baking sheet, then transfer to a freezer bag.
Frequently Asked Questions (FAQs)
What cut of meat is used for chicken fried steak?
Cube steak is the most common. It’s pre-tenderized and ideal for frying.
What’s the difference between chicken fried steak and country fried steak?
Chicken fried steak is dipped in egg and served with white gravy, while country fried steak usually skips the egg and comes with brown gravy.
Can I make chicken fried steak ahead of time?
Yes, you can dredge and refrigerate steaks for up to 4 hours before frying. Reheat in the oven to keep the crust crisp.
How do I keep the coating from falling off?
Let the coated steak rest 10–15 minutes before frying, and don’t overcrowd the skillet.
Is chicken fried steak actually chicken?
No, despite the name, it’s made with beef—usually cube steak.
What’s the best oil for frying chicken fried steak?
Vegetable oil or peanut oil with a high smoke point ensures a crisp, non-greasy crust.
How do I fix runny gravy?
Simmer longer or whisk in a flour slurry (1 tbsp flour mixed with 2 tbsp water) until it thickens.
Can I freeze chicken fried steak?
Yes. Freeze after frying but before adding gravy. Reheat in oven or air fryer for best results.
Chicken fried steak with country gravy the ultimate southern dinner
Description
This crispy chicken fried steak with country gravy is the ultimate Southern comfort food dinner. Tender cube steak is coated in a seasoned flour crust, fried until golden, and topped with rich, creamy gravy made from skillet drippings. It’s perfect with mashed potatoes, green beans, and flaky biscuits for a hearty meal that brings the flavors of the South straight to your table.
Ingredients
For the steak:
- 4 beef cube steaks (about 4–6 oz each)
- 2 cups all-purpose flour
- 2 tsp seasoned salt
- 1 tsp black pepper
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 1/2 cups buttermilk
- 2 large eggs
- Vegetable oil, for frying
For the gravy:
- 1/4 cup all-purpose flour (use the leftover flour from dredging)
- 2 to 2 1/2 cups whole milk
- Salt and pepper, to taste
Instructions
- Preheat oven to 200°F. Place a wire rack over a baking sheet and set aside.
- In a shallow dish, mix flour, seasoned salt, black pepper, paprika, and cayenne pepper.
- In another bowl, whisk together buttermilk and eggs.
- Dredge each steak in the flour mixture, then dip into the buttermilk mixture, then back into the flour. Press the flour onto the steak to coat it well.
- Heat about 1/4 inch of oil in a large skillet over medium-high heat.
- Fry each steak for 3 to 4 minutes per side or until golden brown and crispy. Do not overcrowd the pan. Transfer cooked steaks to the wire rack and keep warm in the oven.
- To make the gravy, pour off all but about 1/4 cup of the oil from the skillet. Whisk in the flour and cook for 1 minute.
- Gradually whisk in the milk, scraping up any bits from the bottom of the pan. Cook until thickened, about 5 to 7 minutes. Season with salt and pepper to taste.
- Serve the steaks hot, smothered with gravy.
Notes
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Make it spicy: Add more cayenne or use hot paprika for a kick.
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Rest your dredged steaks: It helps the coating stick and crisp better.
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Double the gravy: If you love extra sauce, make a double batch—you’ll want it on everything!
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Gravy consistency: If too thick, add milk a tablespoon at a time. Too thin? Simmer longer.
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Gluten-free? Use a 1:1 gluten-free flour substitute and check your seasonings.
