Chicken Fried Steak Recipe

This is a no-frills, full-flavor homemade take on Cracker Barrel’s Chicken Fried Steak — crispy, golden, smothered in silky white gravy. It’s loud, messy, deeply Southern, and honestly? Worth every splatter. Budget-friendly too. Just need a cast iron and some feelings to fry.

Jump to Recipe

Quick Summary

• Prep time: 20 mins
• Cook time: 15 mins
• Flavor: crispy, peppery, creamy
• Great for: chilly nights, bad days, impressing your Southern in-laws

Why I Like This Recipe

Okay. So this isn’t just “steak.” It’s like… your childhood and your grandma’s kitchen and the sound of a porch swing — all rolled into one messy, gravy-drenched plate. I make this when I need real food, like sit-down-and-breathe food. The crust crackles, the gravy’s all cozy, and it always hits harder than I expect. Plus, it makes the whole kitchen smell like I know what I’m doing.

Ingredients

• 4 beef cube steaks (about ½ lb each)
• 2 ¼ cups all-purpose flour, divided
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp black pepper
• ¾ tsp salt
• 1 ½ cups buttermilk
• 1 Tbsp hot sauce (Tabasco or whatever you like)
• 1 large egg
• 2 garlic cloves, minced
• 3 cups vegetable shortening (for frying — yes, really)
• 4 cups milk
• Kosher salt and black pepper, to taste

How To Make Chicken Fried Steak

1. Pound it out: Put the steaks between plastic wrap and go full rage — flatten them to ¼ inch thick.
2. Set up your stations: Bowl 1 = 2 cups flour. Bowl 2 = rest of the flour + baking powder, baking soda, salt, pepper. Add buttermilk, egg, garlic, hot sauce. Mix into a gloopy batter.
3. Heat the oil: 325°F in a deep skillet. Cast iron is your bestie here.
4. Bread the steaks: Flour → batter → flour again. Press it on. Don’t skimp. Rest them on a wire rack while the oil heats.
5. Fry time: 3–5 mins each side until golden. Drain on paper towels. Keep ’em warm under foil.
6. Make that gravy: Drain the pan but keep ¼ cup of the oil + the bits. Stir in the last ¼ cup flour. Cook 1 min. Add milk slowly, whisking constantly. Simmer 6–7 mins ‘til thick. Salt + pepper to taste.
7. Serve hot: Plate your steaks, drown in gravy. Add mashed potatoes if you’re emotionally prepared.

Tips for Success

• Press that second flour layer in — don’t just dust it.
• Let the steaks sit after breading. Helps the crust stick.
• Don’t crank the heat — 325°F is your magic number.
• Keep whisking the gravy. It’ll thicken when you’re not looking.
• Taste and adjust the salt at the end. Gravy always needs more than you think.

Storage and Reheating

• Fridge: Store leftover steak + gravy separately. 3 days max.
• Microwave: Not the crispiest, but still satisfying.
• Stovetop: Reheat gently in a pan with a splash of milk or water.
• Oven: Bake steaks at 300°F for 10–12 mins to revive crunch.

FAQs

Common Mistakes and How to Dodge Them

• Going straight from breading to frying: Let it sit 5–10 mins before frying or the crust’ll fall off.
• Not flattening the steaks: Thick steak = uneven cooking. Pound it out properly.
• Too hot or too cold oil: Use a thermometer — guesswork here = soggy or burnt.
• Skipping the second flour dredge: That’s where the crunch lives. Don’t skip.
• Rushing the gravy: Whisk it like you mean it. Let it bubble and thicken slowly. Be patient.

Nutrition Facts (Per Serving)

• Calories: 720 kcal
• Total Fat: 48g
• Saturated Fat: 18g
• Cholesterol: 125mg
• Sodium: 780mg
• Potassium: 460mg
• Total Carbohydrate: 35g
• Dietary Fiber: 1g
• Sugars: 6g
• Protein: 35g