Chicken Fried Steak is a down-home favorite featuring breaded and fried cube steak, much like fried chicken — hence the name. The secret to keeping it tender on the inside and crunchy on the outside? Buttermilk marinade and a perfectly seasoned flour dredge.
⏱ Prep & Cook Time
- Prep time: 20 minutes
- Marinate time: 30 minutes (optional, but recommended)
- Cook time: 20 minutes
- Total time: ~1 hour
- Servings: 4
🥘 Equipment
- Large skillet (cast iron preferred)
- Mixing bowls
- Wire rack or paper towels (for draining)
- Tongs
- Whisk
🧂 Ingredients
For the Steak
| Ingredient | Amount | Notes |
|---|---|---|
| Cube steak | 4 pieces (about 1.5 lbs) | Tenderized beef round |
| Buttermilk | 1 cup | For marinating |
| Hot sauce (optional) | 1–2 tsp | Adds subtle kick |
| All-purpose flour | 1½ cups | For dredging |
| Cornstarch | ¼ cup | Extra crispiness |
| Baking powder | 1 tsp | Lightens the crust |
| Salt | 1 tsp | To taste |
| Black pepper | 1 tsp | |
| Paprika | 1 tsp | For color |
| Garlic powder | 1 tsp | Flavor boost |
| Cayenne pepper | ¼–½ tsp | Optional for heat |
| Eggs | 2 | For binding |
| Milk | ¼ cup | Helps the egg mixture coat |
| Oil (for frying) | Enough for ½-inch depth | Peanut or vegetable oil preferred |
For the White Gravy
| Ingredient | Amount |
|---|---|
| Pan drippings (from steak) | ~2 tbsp |
| All-purpose flour | 2 tbsp |
| Milk | 1½ cups |
| Salt & pepper | To taste |
| Optional: Cream | ¼ cup (for richness) |
📝 Ingredient Notes
- Cube steak: Pre-tenderized beef works best. If using regular round steak, pound it thin.
- Cornstarch + flour: Makes the crust lighter and crispier than flour alone.
- Buttermilk soak: Optional but helps tenderize the steak and adds tangy flavor.
🔪 Instructions
1. Marinate the steak (optional)
Place cube steaks in a shallow bowl.
Pour in buttermilk and a dash of hot sauce. Cover and refrigerate for 30 minutes up to overnight.
2. Set up dredging stations
- In a shallow bowl, mix: flour, cornstarch, baking powder, salt, pepper, paprika, garlic powder, cayenne
- In another bowl, whisk: eggs + milk
Remove steaks from buttermilk (let excess drip off). Dip each steak in:
- Flour mixture
- Egg wash
- Back into flour mixture, pressing firmly to coat.
Set coated steaks on a rack or tray to rest while oil heats — helps the coating stick.
3. Fry the steaks
Heat ½-inch oil in a large cast iron skillet over medium-high heat (350°F if using a thermometer).
Carefully fry steaks 2 at a time for 3–4 minutes per side, or until golden brown and crisp.
Drain on paper towels or a wire rack. Keep warm in a 200°F oven if needed.
4. Make the white gravy
Pour off most of the oil from the skillet, leaving about 2 tablespoons of drippings.
Sprinkle in 2 tbsp flour and whisk over medium heat for 1–2 minutes to form a roux.
Slowly whisk in milk, stirring constantly to avoid lumps.
Cook 3–5 minutes until thickened. Season with salt & lots of black pepper.
Add cream for a richer gravy, if desired.
5. Serve it up!
Plate steaks, pour gravy on top or serve on the side.
Pair with mashed potatoes, green beans, or buttermilk biscuits.
🧮 Nutrition Facts (Per Serving – with gravy)
| Nutrient | Amount |
|---|---|
| Calories | ~700 |
| Protein | ~38g |
| Fat | ~42g |
| Carbohydrates | ~40g |
| Sodium | ~850mg |
Will vary based on frying oil and gravy amount used.
💡 Tips & Variations
✅ Tips
- Don’t skip resting the dredged steak before frying — helps the coating stick.
- Use a thermometer to monitor oil temperature (aim for 350°F).
- Avoid crowding the pan — it drops the oil temp and leads to soggy crust.
🔄 Variations
- Spicy version: Add more cayenne to the flour or hot sauce to the buttermilk.
- Chicken Fried Chicken: Use boneless chicken breasts, pounded thin.
- Air fryer version: Spray well with oil and cook at 400°F for 12–15 minutes, flipping halfway.
