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Brief overview
Chicken Fried Steak is a dish that speaks straight from the heart of American comfort food. Despite the name, it contains no chicken at all. It’s a breaded and fried beef cutlet, typically smothered in creamy white gravy, and often served with mashed potatoes or greens on the side.
Hugely popular in Southern kitchens, it’s a staple in diners and home style restaurants, bringing a hearty satisfaction with every bite. It’s a meal that fills the plate and leaves little room for anything else, not just because of its size but because of its rich, indulgent flavour.
What Is Chicken Fried Steak?
Chicken Fried Steak is made by taking a tenderised cut of beef, usually cube steak, and coating it in seasoned flour before frying it in a shallow pan. It’s called “chicken fried” because the preparation method mimics that of traditional fried chicken.
Once crisped to a golden brown, the steak is topped with a thick white gravy made from the pan drippings, milk and black pepper. The result is a crunchy, juicy cutlet beneath a blanket of creamy, savoury sauce. It’s rustic food, unapologetically rich and deeply satisfying.
It’s not just the crunch that makes it special, but the contrast between the crisp coating and the soft, seasoned meat inside. Paired with classic sides like buttery mash or biscuits, Chicken Fried Steak is comfort food at its finest, wrapped in nostalgia and southern pride.
Ingredients and Taste
The key ingredients include cube steak, flour, eggs, milk, oil and a generous shake of black pepper. The flour is seasoned with salt and sometimes garlic or paprika, depending on family traditions or local flair. The steak is dredged and double dipped before frying.
The taste is a bold mix of savoury and creamy, with the crunch of the breading meeting the rich texture of the gravy. The steak itself is tender, having been pounded thin, and absorbs the seasoning and gravy in every bite. It’s a dish that leans into richness without apology.
The gravy is a defining element, often made with the browned bits left in the pan, giving it a depth of flavour that goes beyond its simple ingredients. It softens the fried coating just slightly, creating a contrast that’s both comforting and layered with texture.
A Taste of History
Though Chicken Fried Steak is firmly rooted in American food culture, its roots reach back to the European immigrants who brought schnitzel style cooking to Texas in the 19th century. Germans and Austrians arrived with recipes for breaded veal cutlets, which slowly evolved into this Southern classic.
Beef was more readily available than veal, and Southern cooks adapted the technique to suit their ingredients and tastes. Over time, the dish became a staple in Texan and Southern cuisine, eventually spreading across the country as a beloved diner dish.
Today, Chicken Fried Steak is more than just a meal. It’s a story of adaptation, blending old world technique with American ingredients and spirit. It holds a place in state fairs, Sunday dinners and roadside cafes, offering a crunchy, creamy taste of Southern hospitality.
How to Make Traditional Chicken Fried Steak
Crispy, tender, and drenched in creamy peppered gravy, traditional chicken fried steak is a soul satisfying Southern classic. This dish brings together seasoned breaded cube steak, shallow fried until golden, then smothered in a silky white gravy made from the pan drippings. Expect a satisfying crunch, rich savoury flavour, and a comforting finish that pairs beautifully with mashed potatoes or buttermilk biscuits. See the recipe card at the bottom for printable directions
Ingredients
For the Steak:
- 4 beef cube steaks (each about 150–180g)
- Salt, to taste
- Freshly ground black pepper, to taste
For the Dredging Station:
- 2 cups plain flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Pinch of cayenne pepper (optional)
- 2 large eggs
- 1½ cups buttermilk
For Frying:
- 1 cup vegetable or canola oil (for shallow frying)
For the Gravy:
- 2 tbsp reserved frying oil
- 3 tbsp plain flour
- 2 cups whole milk
- Salt, to taste
- 1 tsp freshly ground black pepper
Cooking Instructions
Step 1: Prepare the Beef
Place four beef cube steaks on a board and gently pound them with a meat mallet until about ¼ inch thick. This helps tenderise the meat and ensures even cooking. Lightly season both sides with salt and black pepper. Set aside while you prepare the dredging station.
Step 2: Set Up the Dredging Station
In one shallow dish, whisk together 2 cups plain flour, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, and a pinch of cayenne pepper. In a separate bowl, beat 2 large eggs with 1½ cups buttermilk until smooth. Keep a third plate ready for the breaded steaks.
Step 3: Dredge the Steaks
Coat each steak in the seasoned flour, then dip into the buttermilk mixture, and back into the flour. Press the flour onto the surface firmly to create a thick, even crust. Let the coated steaks rest on a wire rack for 10 minutes to help the coating set.
Step 4: Preheat the Oven
Preheat your oven to 95°C (200°F). This will keep the cooked steaks warm while you prepare the gravy. Place a wire rack over a baking sheet and set it inside the oven.
Step 5: Fry the Steaks
In a large, heavy bottomed frying pan, heat 1 cup of neutral oil (like vegetable or canola) over medium heat until shimmering, about 175°C (350°F). Fry the steaks two at a time, 3 to 4 minutes per side, until deep golden brown and crisp. Transfer to the prepared oven rack to stay warm.
Step 6: Make the Gravy Base
Once all the steaks are cooked, pour off all but 2 tbsp of the frying oil, keeping the browned bits in the pan. Place the pan over medium heat. Whisk in 3 tbsp flour and cook for about 1 minute to form a roux, stirring constantly to avoid burning.
Step 7: Create the Gravy
Slowly pour in 2 cups whole milk, whisking continuously to prevent lumps. Simmer the mixture, stirring often, for 5 to 7 minutes or until it thickens to a silky, pourable consistency. Season with 1 tsp freshly ground black pepper and salt to taste.
Step 8: Adjust Seasoning and Consistency
Taste the gravy and adjust seasoning if needed. If too thick, add a splash more milk. Keep warm on very low heat until ready to serve, stirring occasionally to prevent a skin from forming.
Step 9: For Serving
Plate each steak with a generous spoonful of gravy ladled over the top. Serve alongside mashed potatoes, collard greens, or biscuits. For a touch of colour, add freshly chopped parsley or chives as a garnish.
Final Step: Present and Enjoy
Serve immediately while hot and crisp. The creamy gravy over crispy steak offers a rich, indulgent experience. For added depth, offer hot sauce or pickled jalapeños on the side to balance the richness with a bit of tang.
Cooking Tips for Perfect Chicken Fried Steak
- Letting the breaded steaks rest before frying helps the coating adhere better during cooking
- Use a cast iron pan if possible for even heat distribution and consistent browning
- Keep the oil at a steady temperature to avoid soggy or burnt crust
- Don’t skip seasoning the meat before dredging, it’s the foundation of flavour
- Whisk the gravy constantly when adding milk to avoid lumps and create a smooth sauce
Chicken Fried Steak (Breaded Beef Cutlet with Gravy)
Ingredients
For the Steak:
- 4 beef cube steaks each about 150–180g
- Salt to taste
- Freshly ground black pepper to taste
For the Dredging Station:
- 2 cups plain flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- Pinch of cayenne pepper optional
- 2 large eggs
- 1½ cups buttermilk
For Frying:
- 1 cup vegetable or canola oil for shallow frying
For the Gravy:
- 2 tbsp reserved frying oil
- 3 tbsp plain flour
- 2 cups whole milk
- Salt to taste
- 1 tsp freshly ground black pepper
Instructions
- Place four beef cube steaks on a board and gently pound them with a meat mallet until about ¼ inch thick. This helps tenderise the meat and ensures even cooking. Lightly season both sides with salt and black pepper. Set aside while you prepare the dredging station.
- In one shallow dish, whisk together 2 cups plain flour, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, and a pinch of cayenne pepper. In a separate bowl, beat 2 large eggs with 1½ cups buttermilk until smooth. Keep a third plate ready for the breaded steaks.
- Coat each steak in the seasoned flour, then dip into the buttermilk mixture, and back into the flour. Press the flour onto the surface firmly to create a thick, even crust. Let the coated steaks rest on a wire rack for 10 minutes to help the coating set.
- Preheat your oven to 95°C (200°F). This will keep the cooked steaks warm while you prepare the gravy. Place a wire rack over a baking sheet and set it inside the oven.
- In a large, heavy bottomed frying pan, heat 1 cup of neutral oil (like vegetable or canola) over medium heat until shimmering, about 175°C (350°F). Fry the steaks two at a time, 3 to 4 minutes per side, until deep golden brown and crisp. Transfer to the prepared oven rack to stay warm.
- Once all the steaks are cooked, pour off all but 2 tbsp of the frying oil, keeping the browned bits in the pan. Place the pan over medium heat. Whisk in 3 tbsp flour and cook for about 1 minute to form a roux, stirring constantly to avoid burning.
- Slowly pour in 2 cups whole milk, whisking continuously to prevent lumps. Simmer the mixture, stirring often, for 5 to 7 minutes or until it thickens to a silky, pourable consistency. Season with 1 tsp freshly ground black pepper and salt to taste.
- Taste the gravy and adjust seasoning if needed. If too thick, add a splash more milk. Keep warm on very low heat until ready to serve, stirring occasionally to prevent a skin from forming.
- Plate each steak with a generous spoonful of gravy ladled over the top. Serve alongside mashed potatoes, collard greens, or biscuits. For a touch of colour, add freshly chopped parsley or chives as a garnish.
- Serve immediately while hot and crisp. The creamy gravy over crispy steak offers a rich, indulgent experience. For added depth, offer hot sauce or pickled jalapeños on the side to balance the richness with a bit of tang.
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