Chicken Fried Steak – Easy Luby’s Copycat

This Luby’s Chicken Fried Steak copycat is everything you want in comfort food — crispy crust, tender beef, and that creamy white gravy poured over like it’s nobody’s business. It’s fast, filling, and way cheaper than going out (and honestly better, too).

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Quick Summary

• Prep time: 10 mins
• Cook time: 20 mins
• Flavor: crunchy, savory, creamy
• Great for: weeknight dinners, cozy weekends, food that hugs back

Why I Like This Recipe

This is one of those meals that looks like a lot of effort but isn’t. The kind of thing you make when you want real food but don’t want to think too hard. Beef + buttermilk + hot oil = magic. And if you’ve got a box of gravy mix lying around? You’re already halfway there. It’s old-school, yeah — but in the best way.

Ingredients

Chicken Fried Steak

• 2 cups all-purpose flour
• 1 tsp salt
• 1 tsp ground black pepper
• ½ tsp garlic powder
• ½ tsp paprika
• ½ tsp onion powder
• 2 cups buttermilk
• 1½ lbs sirloin steak (cut into 4 pieces, tenderized if needed)
• Oil for frying (about 3 inches in your skillet)

Gravy (homemade option)

• 2 tbsp butter
• 2½ tbsp all-purpose flour
• 1¾ cups whole milk
• ½ tsp salt
• ½ tsp ground black pepper

Or just use: 2 packs Pioneer white gravy mix (easy button)

How To Make Chicken Fried Steak

1. Set up your dredge station: Mix flour with all the seasonings in one dish. Buttermilk in another. Simple.
2. Bread the steak: Flour → buttermilk → back into the flour. Press that coating in. Let it chill on a wire rack for a few while the oil heats.
3. Heat the oil: You want it hot (350°F is the sweet spot). Don’t guess — use a thermometer if you can.
4. Fry the steak: One or two at a time, depending on pan size. Don’t touch it too soon. 7–8 mins on the first side, then 3–4 on the flip.
5. Drain and rest: Wire rack > paper towel (keeps it crispy). Let ’em sit while you make the gravy.
6. Make the gravy (or don’t): Melt butter in a small pot, whisk in flour, cook a minute. Slowly add milk, whisking. Season to taste. Or just follow your gravy mix instructions.

Tips for Success

• Don’t skip the double-dip — it’s what gives that thick, crunchy crust.
• Let the steaks rest before frying so the coating sticks better.
• Use a thermometer for the oil if you have one — too cool = greasy.
• If you go the homemade gravy route, whisk constantly so it stays smooth.

Storage and Reheating

• Fridge: Wrap leftovers up tight, store for up to 3 days.
• Reheat: Oven or air fryer works best — 300°F for about 10 mins. Microwaving? Not ideal, but it’ll do.
• Freezer: Sure. Just cool the steaks completely and wrap well. Freeze up to a month. Reheat in the oven from frozen, maybe 20–25 mins.

Frequently Asked Questions

• Can I use cube steak instead?
  Absolutely. That’s actually more traditional.
• What if I don’t have buttermilk?
  Splash of lemon juice or vinegar into regular milk. Wait 5 mins. Done.
• Do I need a deep fryer?
  Nope. Just a heavy skillet and enough oil to float the steak a bit.
• Can I use another cut of beef?
  Sure, but stick to something thin and tender. No one wants chewy fried steak.
• How do I know when it’s done?
  Crust should be golden brown and crisp. Meat inside cooks fast — don’t overdo it.

Common Mistakes and How to Dodge Them

• Frying too early (oil too cold): It soaks into the crust instead of crisping it. Always preheat your oil.
• Using one dip of flour only: It flakes off. That buttermilk sandwich method = crunchy success.
• Skipping the wire rack step: Laying battered steak on a plate makes it soggy. Rack helps it dry a bit = better fry.
• Overcrowding the skillet: Drops the oil temp, and nothing gets crispy. Fry in batches.
• Burning the gravy: Keep it on medium and whisk like your life depends on it. Add milk slowly, not all at once.

Nutrition Facts (Per Serving)

• Calories: 586 kcal
• Total Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 132mg
• Sodium: 1146mg
• Potassium: 810mg
• Total Carbohydrate: 54g
• Dietary Fiber: 1g
• Sugars: 6g
• Protein: 47g