Chicken Fried Steak Recipe

Chicken Fried Steak is made with tenderized sirloin steaks coated in a seasoned flour and buttermilk batter, then fried until golden and shatteringly crisp. The dish is finished with a rich, peppery white country gravy made from the pan drippings or a simple roux. It is the ultimate Southern comfort food that transforms a humble cut of beef into a decadent, hearty meal perfect for a weekend feast.

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Chicken Fried Steak Ingredients

For the Steak and Breading:

• 1 1/2 lbs Sirloin Steak: Cut into 4 equal pieces. It is essential that these are pounded thin and tenderized (cubed) to ensure they cook quickly and are tender to the bite.
• 2 cups All-Purpose Flour: The base of the crispy crust.
• 2 cups Buttermilk: The acid tenderizes the meat and helps the flour adhere.
• 1 tsp Salt: Plus more for seasoning the meat directly.
• 1 tsp Ground Black Pepper: Freshly ground is best.
• 1/2 tsp Garlic Powder: For savory depth.
• 1/2 tsp Paprika: Adds color and a hint of smokiness.
• 1/2 tsp Onion Powder: Sweet onion flavor.
• Oil for frying: Vegetable, canola, or peanut oil (enough for 3 inches in your skillet).

For the Homemade Gravy:

• 2 tbsp Butter: Or reserved pan drippings for extra flavor.
• 2 1/2 tbsp All-Purpose Flour: To thicken the sauce.
• 1 3/4 cups Whole Milk: Warm milk incorporates smoother than cold.
• 1/2 tsp Salt: To taste.
• 1/2 tsp Ground Black Pepper: Country gravy should be visibly speckled with pepper.
• (Optional: 2 packs White Gravy Mix if you prefer a shortcut).

How To Make Chicken Fried Steak

1. Prepare the coating: In a shallow dish or pie plate, whisk together the 2 cups of flour with the salt, black pepper, garlic powder, paprika, and onion powder. In a separate shallow bowl, pour in the buttermilk. This creates your dredging station.
2. Bread the steak: Take a piece of tenderized steak and dredge it in the seasoned flour, shaking off the excess. Dip it fully into the buttermilk, then press it back into the flour mixture. Ensure the meat is aggressively coated, pressing the flour into the surface to create a thick crust.
3. Rest the meat: Place the breaded steaks on a wire rack. Let them sit for at least 10–15 minutes while you heat the oil. This resting period allows the gluten to hydrate and the coating to adhere to the meat, preventing it from falling off during frying.
4. Heat the oil: Fill a large cast-iron skillet or Dutch oven with about 3 inches of oil. Heat over medium-high heat until it reaches 350°F (175°C). Use a thermometer to be precise; if the oil is too cool, the steak will be greasy.
5. Fry the steak: Carefully place one or two steaks into the hot oil (do not overcrowd the pan). Fry for 7 to 8 minutes on the first side until deep golden brown. Flip carefully and fry for another 3 to 4 minutes on the second side until crisp and cooked through.
6. Drain the meat: Remove the steaks from the oil and place them on a clean wire rack set over paper towels. This ensures air circulates around the steak so the bottom doesn’t get soggy while you finish the batch.
7. Make the gravy: In a small saucepan (or the wiped-out skillet), melt the butter over medium heat. Whisk in the flour and cook for 1 minute until it smells nutty (a roux). Slowly stream in the milk while whisking constantly to prevent lumps. Simmer for 2–3 minutes until thickened. Season generously with salt and plenty of black pepper.
8. Serve the dish: Transfer the hot steaks to plates and ladle the creamy white gravy generously over the top.

Recipe Tips

• Tenderizing is Key: If you buy standard sirloin, use a meat mallet to pound it out until it is 1/4-inch thick. The “chicken fried” texture relies on the meat being thin enough to cook through before the crust burns.
• Oil Temperature: Maintain the oil at 350°F. When you add the cold meat, the temperature will drop, so you may need to adjust the heat slightly. If the oil smokes, it’s too hot; if it doesn’t sizzle aggressively, it’s too cold.
• Resting the Breading: Do not skip step 3. If you throw a freshly breaded steak straight into the oil, the steam from the meat will blow the crust right off. Resting acts as the glue.
• Gravy Shortcut: If you are pressed for time, the Pioneer white gravy mix mentioned in the ingredients is a reliable “easy button.” Just whisk with water or milk and boil.

What To Serve With Chicken Fried Steak?

This is a heavy, rich meal that requires traditional sides. A mound of buttered mashed potatoes is non-negotiable for the extra gravy. For vegetables, collard greens or green beans cooked with bacon add a savory contrast. A warm buttermilk biscuit or a slice of cornbread completes the Southern plate.

How To Store Leftovers Chicken Fried Steak?

• Refrigerate: Store the steak and gravy in separate airtight containers in the refrigerator for up to 3 days.
• Reheat: To keep the crust crisp, reheat the steak on a wire rack in a 350°F oven or an air fryer for 5–8 minutes. Microwaving will make the crust soggy. Reheat the gravy on the stove with a splash of milk.
• Freeze: You can freeze the fried steaks (without gravy) for up to 2 months. Reheat from frozen in the oven.

Chicken Fried Steak Nutrition Facts

• Calories: ~750 kcal
• Fat: 45g
• Carbohydrates: 40g
• Protein: 42g
• Nutrition information is estimated per serving with gravy.

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