There’s something about your first bite of chicken fried steak: the golden-brown crust, the tender meat underneath, and the creamy, peppery gravy. I’ll be honest with you: you’ll use a ton of dishes. But this recipe isn’t hard. And it’s totally worth the effort. It will become one of your favorite cast iron dinner recipes ever.
Chicken Fried Steak
Equipment
- cast iron skillet
- Mixing Bowls
- cookie sheet
- cooling rack
- Meat mallet or rolling pin
Ingredients
Steaks
- 1 ½ pounds cube steak cut into 4 equal pieces
- 1¼ teaspoons salt divided
- ¾ teaspoon pepper divided
- 2 cups all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ cup buttermilk
- 2 large eggs
- 4 cups cooking oil for frying
Gravy
- ¼ cup oil saved from frying
- ¼ cup all-purpose flour
- 3 cups whole milk
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon onion powder
- ½ teaspoon beef bouillon base
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Instructions
- Pound and season steaks. Pound the steaks to ⅛ inch thickness or less. (Yours may come already flat and tenderized.) Season the steak with ¾ teaspoon salt and ¼ teaspoon pepper.
- Mix ingredients separately. In a wide, shallow bowl, whisk together 2 cups flour, 1 teaspoon salt, ¾ teaspoon pepper, garlic powder, and paprika. In a second bowl, whisk together the buttermilk and eggs.
- Preheat oven. Preheat the oven to 200℉. Place a cooling rack over a cookie sheet and put it near the stove.
- Coat steaks. Using tongs, dip one steak at a time into the flour mixture, thoroughly coating on both sides. Shake off any additional flour. Next, place the floured steak into the egg mixture, thoroughly coating on both sides and letting the extra egg mixture drip back into the bowl. Finally, return the steak to the flour mixture and coat a second time on both sides, shaking off any additional flour. Place steak in an even layer on a small cookie sheet or large plate and refrigerate for 15 minutes to set the breading.
- Fry. Pour cooking oil into a 12-inch heavy-bottomed skillet until it is about an inch high in the skillet (a cast iron skillet is best). Heat to 350℉ over medium-high heat. Using tongs, carefully place two pieces of steak, side by side, into the hot oil and cook steak on each side for 2 minutes. Using tongs or a skimmer for frying, carefully remove the steak from the hot oil and set it on the cooling rack resting on the cookie sheet. Repeat the cooking process with the remaining steak.Place the cookie sheet with the steak in the oven to keep warm while you make the gravy.
- Carefully set hot oil aside. Using oven mitts, carefully place your hands on the handle and the opposite side of the skillet. Carefully pour the hot oil into a medium-sized pot and set aside. Do not wipe out the pan.
- Heat milk. Microwave the milk in a microwave-safe bowl for 2 minutes or heat until just below boiling in a small pot.
- Make gravy. Measure ¼ cup of the cooking oil and return it to the pan you used to cook the steak. Warm the oil over medium heat and add the remaining ¼ cup of flour. Whisk together the flour and oil and let it simmer for about 2 minutes while stirring. Gradually, whisk in 2 ½ cups of the warm milk and let the gravy come to a boil. Reduce the heat and whisk in ½ teaspoon salt, ½ teaspoon pepper, bouillon, and garlic powder. Whisk frequently until the gravy is thickened, adding more milk if necessary to get the desired thickness of the gravy. The gravy will thicken as it sits.
- Serve. Serve the gravy immediately with the chicken fried steak. Once plated, sprinkle the gravy with additional pepper if desired.
Notes
Nutrition
The secret to this recipe is a combination of the right ingredients and the right technique. Pounding the meat extra thin does more than just tenderize it and it helps the steak cook through before the breading can burn. The rest in the refrigerator after breading seems fussy, but don’t skip it. It gives the flour time to really bond with the egg mixture, creating that craggy, crunchy coating that’s so important.
But really, we all love… the gravy! It starts with the same pan you fried in. Those browned bits stuck to the bottom are pure gold. The trick here is to heat your milk before adding it – this prevents the gravy from seizing up and keeps it smooth.
I love making this on a cold day because it will definitely heat you up while you’re making it.
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Kitchen Wisdom
Temperature control is so important here. The oil needs to be hot enough (350°F) to create an instant crust on the breading. But it can’t be too hot! The outside will burn before the inside cooks through. A simple trick: if a pinch of flour sizzles gently when dropped in the oil, you’re in the sweet spot.
For the gravy, cooking the flour in the oil for a full two minutes might seem long, but it’s important. It cooks out the raw flour taste and creates a deeper flavor.
Tips for Success
- Pound the steaks thinner than you think you need to, the breading will thicken them up a lot.
- Keep your breading station organized, like a little assembly line.
- Don’t crowd the pan when frying.
- Whisk the gravy constantly while you’re adding the milk.
Ingredients and Equipment
Cubed Steak: It’s already tenderized, and thin, no extra prep required. If you buy a cow from a local butcher, this is a common cut that you can ask for.
Buttermilk: Creates a tangier flavor and helps the breading stick.
Heavy-Bottomed Skillet: Cast iron is ideal but any heavy bottom skilled is okay.
Meat Mallet: Essential for even thickness. A rolling pin works too.
Cooking Oil: Vegetable oil, canola oil, or peanut oil are all good choices for frying. Just make sure it has a high smoke point so it can handle the heat.
Make It Your Own
- Swap cubed steak for pounded chicken breast for classic chicken fried chicken (yes that’s what it’s really called and it’s delicious)
- Add cayenne to the breading
- Try different seasonings in the gravy – sage and thyme work beautifully
If you have questions or run into any problems, please feel free to ask me 🙂
This recipe might make a mess in your kitchen, but I promise you’ll love it. It’s a classic for a reason!
Love,
can this possibly be made in a slow cooker crock pot this looks delicious
hey Tina it would be a VERY different recipe. you can’t really get that crispy coating without frying it.