Chicken Fried Steak Recipe

This classic Chicken Fried Steak Recipe is made with tenderized beef cube steaks, a tangy buttermilk-hot sauce batter, and a seasoned flour dredge fried in vegetable shortening. The result is a colossal, golden-crusted steak with a jagged, craggy exterior that shatters upon contact, yielding to succulent meat smothered in a rich, peppery cream gravy. It is the undisputed king of Southern comfort food, demanding a place at the Sunday table alongside mashed potatoes for a soul-satisfying feast the whole family will crave.

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Chicken Fried Steak Ingredients

The Steaks & Dredge:

• 4 beef cube steaks (about ½ lb each): Already tenderized by the butcher, but pounding them further is key.
• 2 ¼ cups all-purpose flour (divided): Used for both the dry coating and the wet batter.
• 3 cups vegetable shortening: The traditional fat for frying; it has a high smoke point and creates a crispier, less greasy crust than oil.
• Seasonings: 1 tsp black pepper, ¾ tsp salt, plus extra for finishing.

The Buttermilk Batter:

• 1 ½ cups buttermilk: Provides the acidity to tenderize the meat and flavor the crust.
• 1 large egg: For structure and binding.
• 1 Tbsp hot sauce: (Like Tabasco). Adds a vinegar kick without overwhelming heat.
• 2 garlic cloves: Minced, for savory depth.
• Leavening Agents: 2 tsp baking powder and 1 tsp baking soda help the batter puff up and become airy rather than dense.

The Country Gravy:

• Reserved pan drippings: The flavor foundation.
• 4 cups milk: Whole milk creates the creamiest gravy.
• Reserved flour: From the dredging process.

How To Make Chicken Fried Steak

1. Tenderize the Meat: Place the cube steaks between two sheets of plastic wrap. Using a meat mallet or a heavy rolling pin, pound them aggressively until they are uniformly flattened to about ¼ inch thick. This breaks down connective tissue, ensuring the steak is fork-tender.
2. Set Up the Station: You need two wide, shallow bowls. In Bowl 1, place 2 cups of the flour. In Bowl 2, combine the remaining ¼ cup flour, baking powder, baking soda, salt, and pepper. To Bowl 2, whisk in the buttermilk, egg, minced garlic, and hot sauce until you have a thick, gloopy batter.
3. Heat the Shortening: In a large, deep cast-iron skillet, melt the vegetable shortening over medium-high heat until it reaches 325°F. You want enough fat to submerge the steaks halfway.
4. The Double Dip: Dredge a steak in the dry flour (Bowl 1) first, shaking off the excess. Dip it fully into the wet buttermilk batter (Bowl 2), letting the excess drip off. Finally, press it back into the dry flour (Bowl 1), ensuring a thick, craggy coating adheres to every inch. Place the breaded steaks on a wire rack to rest for 5-10 minutes; this “sets” the crust so it doesn’t fall off in the oil.
5. Fry to Golden: Carefully lay the steaks into the hot fat (do not crowd the pan; fry in batches if necessary). Fry for 3 to 5 minutes per side until the crust is a deep golden brown and crispy. Transfer to a paper towel-lined plate to drain, then keep warm under foil.
6. Craft the Gravy: Carefully pour off the grease from the skillet, leaving about ¼ cup of fat and all those delicious crunchy browned bits (fond) in the pan. Whisk in ¼ cup of the leftover flour. Cook for 1 minute until bubbly and golden. Slowly pour in the milk, whisking constantly to prevent lumps. Simmer for 6-7 minutes until the gravy coats the back of a spoon. Season generously with salt and plenty of black pepper.
7. Serve: Plate the hot steaks and ladle a generous amount of white gravy over the top.

Recipe Tips

• Why Shortening? Vegetable shortening (like Crisco) solidifies at room temperature, which means it leaves less of an oily residue on the food compared to vegetable oil. It creates a lighter, crunchier crust that is signature to authentic chicken fried steak.
• Resting the Breaded Meat: Do not skip the resting step on the wire rack. If you throw the steaks into the oil immediately after breading, the moisture in the meat steams the crust off. Resting allows the gluten to hydrate and the coating to adhere.
• Don’t Overcrowd: Frying lowers the oil temperature. If you put too many steaks in at once, the temperature drops, the breading absorbs oil, and you get soggy steaks. Fry one or two at a time.
• Gravy Thickness: The gravy will thicken as it cools. If it gets too thick in the pan, splash in a little extra milk or water to loosen it up.

What To Serve With Chicken Fried Steak

• Mashed Potatoes: A non-negotiable side to soak up the extra gravy.
• Green Beans: Bacon-braised green beans add a savory vegetable element.
• Biscuits: Flaky buttermilk biscuits are perfect for cleaning the plate.
• Fried Okra: For a complete Southern feast.

How To Store Chicken Fried Steak

• Refrigerate: Store the steaks and gravy in separate airtight containers in the refrigerator for up to 3 days.
• Reheat: Reheat the steaks on a wire rack in a 350°F oven (or air fryer) for 10-15 minutes to re-crisp the crust. Warm the gravy in a saucepan on the stove, adding a splash of milk to thin it out.
• Freeze: Freeze the fried steaks (without gravy) in a single layer, then transfer to a freezer bag for up to 2 months. Reheat from frozen in the oven.

Chicken Fried Steak Nutrition Facts

• Calories: 680 kcal
• Fat: 42g
• Carbohydrates: 38g
• Protein: 34g
• Cholesterol: 110mg
• Sodium: 950mg

Nutrition information is estimated per steak with gravy.

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