Chicken Fried Steak (A Classic and Comforting Meal You’ll Love)
Is anything more comforting than a plate of crispy, golden-brown chicken fried steak smothered in creamy gravy? This recipe brings the beloved diner favorite right to your kitchen table. Make sure to pound it thin so that it cooks quickly and stays juicy. This is a hearty, homestyle meal to satisfy your family.
Chicken Fried Steak
Ingredients
- 1 ½ pounds cubed steak cut into 4 equal pieces
- 2 1/4 teaspoon salt divided
- 1 1/2 teaspoon pepper divided
- 2 ¼ cups all-purpose flour divided
- ¾ teaspoon garlic powder
- ¾ teaspoon paprika
- ½ cup buttermilk
- 2 large eggs
- 4 cups cooking oil for frying
- 3 cups whole milk
- ½ teaspoon beef bouillon base
- ¼ teaspoon onion powder
Instructions
- Pound and Season Steaks. Pound the steaks to ⅛ inches thick or less. Season the steak with ¾ teaspoon salt and ¼ teaspoon pepper.
- Separately Mix Dry and Wet Ingredients. 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 degrees Fahrenheit. 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 Steaks. 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 degrees Fahrenheit 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.
- Keep Steaks Warm. 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
Chicken fried steak is one of those dishes that takes me right back to my grandma’s kitchen. The sizzle of the steak hitting the hot oil, the aroma of that rich gravy simmering on the stove… it’s pure comfort. I remember being a little kid and helping her in the kitchen.
I love making this for my family, and it’s always a hit.
Key Ingredients and Tools
Let’s take a closer look at a few key ingredients and tools that will help you.
- Cubed Steak. This specific cut is already tenderized, making it perfect for quick cooking. Look for it in the meat section, often near other beef cuts for frying or stewing.
- Buttermilk. The buttermilk adds a tangy flavor and helps the breading stick to the steak. You’ll usually find it in the dairy aisle near the milk and yogurt. Regular milk will work in a pinch if you don’t have buttermilk on hand. If you’re worried about having too much leftover, check out these leftover buttermilk recipes.
- Cast Iron Skillet. A cast iron skillet is better for frying because it retains heat evenly. A heavy-bottomed stainless steel skillet will do the trick if you don’t have one.
- Meat Mallet or Rolling Pin. Pounding the steak thin is essential for even cooking and tenderness. A meat mallet is designed for this task, but a rolling pin works just as well.
These items will help your steak turn out crispy, flavorful, and delicious!
Troubleshooting and Help
Yes! The breaded steak can be assembled and refrigerated up to 24 hours in advance. Just fry it up when you’re ready to eat. The gravy can also be made ahead and reheated gently on the stovetop.
No worries! Just whisk in a bit more warm milk, a little at a time, until it reaches the consistency you like.
Absolutely! 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.
Of course! A heavy-bottomed stainless steel skillet will also work well for frying the steak.
If you have questions or run into any problems, please feel free to ask me 🙂
I hope you like this classic chicken fried steak recipe, which is sure to become a family favorite. Its crispy coating, tender steak, and creamy gravy make it the ultimate comfort food. So go ahead, give it a try, and enjoy the heartwarming flavors of this beloved comfort food.
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.