Easy Chicken Fried Steak Recipe

My grandmother’s chicken fried steak always brought the whole family running to the kitchen table. The sound of sizzling oil and that golden crust forming still makes my heart skip a beat.

You deserve a meal that feels like a warm hug after a long day, and this chicken fried steak delivers exactly that comfort.

Here is why this Chicken Fried Steak is a family favorite

The crispy coating gives way to tender beef underneath, while that creamy gravy ties everything together perfectly. I’ve been making this version for twenty years now, and it never fails to satisfy even the pickiest eaters.

When you pair this with my easy biscuits and gravy recipe, Sunday dinner becomes something truly special.

The combination reminds me of those cozy weekend mornings when cooking felt less like work and more like love.

My ingredient list for Chicken Fried Steak

For the Steaks

• 1 1/4 pounds cube steaks or round steaks (about 5 pieces) – Ask your butcher to tenderize if not already
• Sea salt – For seasoning the meat
• 2 large eggs, beaten – Farm-fresh if possible
• 3/4 cup whole milk – Adds richness to the coating
• 2 1/4 cups all-purpose flour – Keep extra for dusting
• 2 1/2 teaspoons kosher salt – For the breading mixture
• 1 1/2 teaspoons garlic powder – Powder works better than fresh here
• 3/4 teaspoon cayenne pepper – Adjust to taste
• Vegetable oil for frying – Enough to make a shallow pool about 1/3 inch deep

For the Creamy Gravy

• 4 tablespoons pan drippings – From frying the steaks
• 4 tablespoons all-purpose flour
• 1/3 cup heavy cream – For silky richness
• 1 1/2 cups whole milk – Adjust for preferred thickness
• Salt and freshly cracked black pepper – To taste

My Method for Chicken Fried Steak

1. Prepare your workspace by preheating the oven to 200°F. Set up a wire cooling rack on a rimmed baking sheet – this keeps your finished chicken fried steak warm and crispy while you work on the gravy.
2. Pound the steaks thin using a meat mallet or rolling pin. Place each piece between plastic wrap and gently flatten until they’re about 1/4 inch thick. I always turn them halfway through to ensure even thickness.
3. Season both sides of the flattened steaks with a light sprinkle of sea salt. Let them rest for about 5 minutes while you set up your breading station.
4. Create your breading station with two shallow dishes. In the first, whisk together the beaten eggs and milk until well combined. In the second, mix the flour, kosher salt, garlic powder, and cayenne until evenly distributed.
5. Double-bread each steak by first dredging it in the seasoned flour mixture. Press the flour firmly into both sides using the heel of your hand – this helps create that beautiful crust. Shake off excess, then dip into the egg mixture, coating completely. Finally, dredge in flour again, pressing gently to adhere.
6. Heat your oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until it reaches 350°F. You’ll know it’s ready when a pinch of flour sizzles immediately upon contact.
7. Fry the steaks one at a time, laying them gently away from you to avoid splashing. Spoon hot oil over the top surface to help set the coating. Cook for 2-3 minutes until the edges turn golden brown, then flip carefully and cook another 2-3 minutes.
8. Drain and keep warm by transferring the finished steaks to your prepared wire rack in the oven. This step keeps them crispy while you make the gravy.
9. Start the gravy by pouring off all but 4 tablespoons of the cooking oil from the pan. Whisk in the flour over medium heat, stirring constantly for 4-5 minutes until the mixture turns a lovely light brown color.
10. Finish the gravy by slowly streaming in the cream first, then gradually adding the milk while whisking constantly. The mixture will look lumpy at first but smooths out as you add more liquid. Season with salt and plenty of black pepper to taste.

Come follow me on Pinterest where I share all my family’s favorite comfort food recipes, including variations on this beloved chicken fried steak that have been passed down through generations.

My go to methods for Chicken Fried Steak success

The secret to perfect breading lies in that double-dredging technique I learned from my neighbor decades ago.

When you press that first coating of flour really well into the meat, it creates a foundation that holds everything together during frying.

Temperature control makes or breaks this dish, so I always use a thermometer to keep my oil at a steady 350°F.

Too hot and the coating burns before the meat cooks through, too cool and you end up with greasy, soggy chicken fried steak.

Never crowd the pan when frying – I learned this lesson the hard way during my early cooking days. Work in batches and keep that first batch warm in the oven while you finish the rest.

What’s the best way to store leftovers?

Store any leftover chicken fried steak in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 8-10 minutes to restore some of that crispy texture.

The microwave makes them soggy, so avoid that if possible.

Easy Chicken Fried Steak Recipe

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• Author: Amelia Bryan
• Total Time: 47 minutes
• Yield: 5

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Description

This chicken fried steak features tender beef cutlets with a golden, crispy coating and rich country gravy that brings comfort to any dinner table.

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Ingredients

• 1 1/4 pounds cube steaks or round steaks (about 5 pieces)
• Sea salt for seasoning
• 2 large eggs, beaten
• 3/4 cup whole milk
• 2 1/4 cups all-purpose flour
• 2 1/2 teaspoons kosher salt
• 1 1/2 teaspoons garlic powder
• 3/4 teaspoon cayenne pepper
• Vegetable oil for frying

For the gravy:

• 4 tablespoons pan drippings
• 4 tablespoons all-purpose flour
• 1/3 cup heavy cream
• 1 1/2 cups whole milk
• Salt and black pepper to taste

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Instructions

1. Preheat oven to 200°F and prepare a wire rack on a baking sheet.
2. Pound steaks to 1/4 inch thickness between plastic wrap using a meat mallet.
3. Season steaks lightly with sea salt on both sides.
4. Set up breading station with eggs and milk whisked together in one dish, flour mixture in another.
5. Double-bread each steak: flour (press firmly), egg wash, flour again.
6. Heat oil to 350°F in a large skillet.
7. Fry steaks one at a time for 2-3 minutes per side until golden brown, spooning hot oil over tops.
8. Transfer to wire rack in oven to keep warm.
9. Make gravy by whisking flour into 4 tablespoons of pan drippings, cooking 4-5 minutes until light brown.
10. Gradually whisk in cream and milk until smooth. Season with salt and pepper.

Notes

Double-dredging creates the crispiest coating. Keep oil temperature steady at 350°F for best results. Press flour firmly into meat during first coating for better adherence.

• Prep Time: 25 minutes
• Cook Time: 22 minutes

Can I freeze chicken fried steak?

I freeze the breaded raw steaks all the time for busy weeknights. Place them on a baking sheet until solid, then transfer to freezer bags.

They keep for up to 3 months and can be fried directly from frozen – just add an extra minute or two to the cooking time.

What sides work best with this dish?

My family always expects creamy mashed potatoes alongside their chicken fried steak – it’s practically mandatory in our house.

Green beans with almonds or my easy elk stew recipe for heartier appetites also make wonderful companions to this comfort food classic.

The best way I serve Chicken Fried Steak

Sunday dinners at our house always feature this chicken fried steak as the star of the show, surrounded by all the classic sides that make hearts happy.

The whole family gathers around, and even the teenagers put down their phones when this hits the table.

I also make this on those chilly weeknight evenings when we need something substantial and warming after long days at work and school.

There’s something deeply satisfying about hearing that first bite crunch, knowing you’ve created something truly special from simple ingredients.