Looking for the best chicken-fried steak of all time? Well, your search ends here. This top-rated recipe results in a tender, juicy steak with an irresistibly crispy coating. Learn how to make the greatest chicken-fried steak of your life — and get smart storage and serving tips.
Table of Contents
Why We Love This Recipe
- Double-dredge magic: Two coats of seasoned flour lock in a thick, crunchy shell that stays crispy even under the gravy.
- Buttermilk batter: Buttermilk tenderizes the meat while adding a subtle tang that balances the richness of the gravy.
- One-pan gravy: Made right in the same skillet — all those golden drippings become the most flavorful cream gravy.
- Dining quality at home: Cube steak + the right technique = impossibly tender results without a 45-minute wait in a booth.
Ingredient notes
- Beef cube steaks — Pre-tenderized by the butcher. Pound to even thickness for uniform cooking.
- All-purpose flour — Used twice—once for the crust, once to thicken the gravy.
- Baking powder — Creates air pockets in the coating for a light, crispy crust.
- Baking soda — Works with baking powder to make the breading extra crispy.
- Black pepper — Season the dry coating. Use generously for the best flavor.
- Salt — Balances the breading. This is your only chance to season the crust.
- Buttermilk — Tenderizes the meat and adds a subtle tang. Sub: milk + 1½ tbsp vinegar.
- Egg — Binds the batter so the crust sticks during frying.
- Hot pepper sauce — Adds depth, not heat. Don’t skip it.
- Garlic, minced — Fresh is best for the most flavor. Garlic powder works in a pinch.
- Vegetable shortening — Holds frying temperature well. Lard is a great swap.
- Whole milk — Makes the gravy rich and creamy. Lower-fat milk will thin it out.
- Kosher salt & black pepper — For seasoning the gravy. Taste and adjust before serving.
How To Make It
Step 1: Place the steaks between two sheets of heavy plastic wrap on a sturdy, flat surface. Using a meat mallet, pound each steak until it reaches about ¼-inch thickness.
Step 2: Add 2 cups of flour to a shallow bowl and set aside.
Step 3: In a separate shallow bowl, whisk together the baking powder, baking soda, 1 teaspoon black pepper, and ¾ teaspoon salt. Add the buttermilk, egg, Tabasco sauce, and garlic, stirring until well combined.
Step 4: Heat the shortening in a deep cast-iron skillet over medium heat until it reaches 325°F (165°C). Set a wire rack over a nearby sheet of parchment paper.
Step 5: Coat one steak in the flour, shaking off any excess. Dip it into the buttermilk mixture, allowing any extra batter to drip back into the bowl. Return the steak to the flour and coat thoroughly on both sides. Place it on the prepared wire rack. Repeat with the remaining steaks.
Step 6: Fry the steaks in batches, if needed, until golden brown and crispy, about 3–5 minutes per side. Transfer the cooked steaks to a paper towel-lined plate to drain, then loosely cover with foil to keep warm.
Step 7: Carefully drain the skillet, reserving ¼ cup of the cooking fat along with as many browned bits as possible.
Step 8: Return the skillet to medium-low heat. Add the reserved fat and whisk in the remaining ¼ cup flour. Stir continuously, scraping up the flavorful browned bits from the bottom of the skillet.
Step 9: Gradually whisk in the milk and increase the heat to medium. Bring the mixture to a gentle simmer and cook, stirring frequently, until the gravy thickens, about 6–7 minutes. Season with salt and black pepper to taste.
Step 10: Arrange the steaks on a serving platter and generously spoon the warm gravy over the top before serving.
Recipe Notes
Nutritional information is calculated using the full quantity of the breading ingredients; however, the actual amount consumed may vary since not all of the breading adheres to the food during cooking.
The nutrition estimate for frying oil is based on an assumed 10% oil retention after cooking. Actual oil absorption can differ depending on factors such as cooking time, frying temperature, ingredient composition, and the type of oil used.
Storing leftovers
Refrigerator: Store cooked steaks and gravy separately in airtight containers for up to 3 days. Keeping them apart prevents the crust from going soggy.
Freezer: Freeze cooked steaks (without gravy) for up to 2 months. Wrap individually in plastic, then foil. Make fresh gravy when reheating.
Reheating: Reheat steaks on a wire rack in a 375°F oven for 12–15 minutes to bring back the crispy crust. Avoid the microwave — it steams the coating and softens it.
What is chicken-fried steak?
Chicken-fried steak is a Southern American dish where beef steak is coated in seasoned flour and fried the same way you’d fry a piece of chicken — battered, breaded, and cooked in hot oil until crispy. Despite the name, there’s no chicken involved. The “chicken-fried” part refers entirely to the cooking technique. It’s often compared to Wiener schnitzel, the iconic Austrian dish of breaded and pan-fried veal, which follows a very similar concept.
Chicken-fried steak vs. country-fried steak
People use these names interchangeably all the time, but there are a couple of real differences worth knowing:
🍗 Chicken-fried steak
Typically crispier crust. Served with white cream gravy poured generously over the top.
🥩 Country-fried steak
Slightly softer breading. Usually paired with a brown gravy, often with sautéed onions on the side.
The Best Chicken Fried Steak Recipe
Ingredients
- 4 8 ounce beef cube steaks
- 2 ¼ cups all-purpose flour divided
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon black pepper
- ¾ teaspoon salt
- 1 ½ cups buttermilk
- 1 large egg
- 1 tablespoon hot pepper sauce such as Tabasco
- 2 cloves garlic minced
- 3 cups vegetable shortening for frying
- 4 cups milk
- kosher salt and ground black pepper to taste
Instructions
- Place steaks between plastic wrap and pound with a meat mallet to ¼-inch thickness.2. Add 2 cups flour to a shallow bowl. In a second bowl, whisk baking powder, baking soda, pepper, and salt, then stir in buttermilk, egg, hot sauce, and garlic.3. Heat shortening in a cast-iron skillet to 325°F. Set a wire rack over a parchment-lined baking sheet.4. Dredge each steak in flour, dip in batter, then dredge in flour again. Rest on the wire rack.5. Fry steaks 3–5 minutes per side until deep golden brown. Drain on paper towels and tent with foil.6. Pour off oil, leaving ¼ cup and the browned bits in the pan. Return to medium-low heat.7. Whisk remaining ¼ cup flour into the reserved oil and scrape up the browned bits from the bottom.8. Pour in milk, raise heat to medium, and whisk until the gravy simmers. Cook 6–7 minutes until thick. Season with salt and pepper.9. Plate the steaks and pour gravy generously over the top. Serve immediately.
Notes
- Nutrition data reflects the full amount of breading ingredients. The actual absorbed amount will be less.
- Oil retention is estimated at 10% after frying and will vary based on temperature and cook time.
- No buttermilk? Mix 1½ cups whole milk with 1½ tbsp white vinegar and let sit 5 minutes.
- Reheat leftovers on a wire rack in a 375°F oven for 12–15 minutes to restore crispiness. Avoid the microwave.
Nutrition Facts (per serving)
- Calories: 832
- Total Carbohydrate: 71g
- Dietary Fiber: 2g
- Protein: 68g
- Total Fat: 29g
- Saturated Fat: 12g
- Cholesterol: 206mg
- Vitamin C: 2mg
- Sodium: 1273mg
- Calcium: 559mg
- Iron: 9mg
- Potassium: 1407mg
Leave a Reply