A great chicken fried steak with gravy is a true Southern meat lover’s dream. Yes, there are a lot of mediocre fried steaks available at questionable restaurants, but when it’s done right, the combination of juicy and tender beef with a crunchy, flavorful crust is an unparalleled indulgent treat. This recipe is for the best kind of chicken fried steak, not rubbery or soggy but perfectly cooked with a crispy crust and a hefty drizzle of creamy, rich white gravy. Nothing disappointing about this chicken fried steak!

To keep the Southern dinner theme going, serve this Chicken Fried Steak with mashed potatoes, sautéed Swiss chard, and biscuits.

Chicken Fried Steak Recipe: The best kind of chicken fried steak, not rubbery or soggy, but perfectly cooked with a crispy crust and a hefty drizzle of creamy rich gravy. 

Is Chicken Fried Steak Chicken or Steak?

It’s beef, it’s steak! The name chicken fried steak comes from the fact that the crispy breaded coating is very much like the coating used to make fried chicken. A combination of dipping the steaks in seasoned flour, then an egg and milk mixture, then back in the flour before frying in oil. The flour-liquid-flour combo offers a crust that will remind you of the best fried chicken but encrusting beef instead of chicken here.

Chicken Fried Steak Ingredients

For the Chicken Fried Steak

• Steaks – I usually use a cheap one, like cube, round, chuck, or Swiss.
• Vegetable or other neutral oil – For frying.
• Eggs – Help create a paste for the breading to stick to the steak.
• Milk – Helps create a richer and crispier crust.
• All-purpose flour – For making the crisp crust.
• Salt – Enhances all the flavors in the breading.
• Garlic powder and cayenne pepper – For seasoning the breading.

For the White Gravy

• Pan drippings – The remaining drippings from frying the steaks.
• Flour – Use the leftover flour from breading the steaks
• Milk – To produce a rich flavor and creamy texture.
• Grated white onion – Optional, but it will provide a nice texture and flavor.
• Salt and pepper – To taste

What Kind of Steak to Use for Chicken Fried Steak

The most common cut of meat used to make this steak is usually a cheap one, like cube, round, chuck, or Swiss. You can use a fancier and pricier steak, but because this dish is as much about the crust and the gravy as it is the meat, I would save those more elegant steaks for simpler preparations.

I like to use cube steak, which is very affordable and, when quickly cooked, tender and juicy. Cube steak is cut from the round part of the cow and is usually tenderized by a butcher before it’s sold. This cut of meat is then easy to pound even thinner, which is desirable for this recipe.

How to Make Chicken Fried Steak

1. Prepare the meat: If necessary, use a meat mallet or a rolling pin to pound the meat to an 1/3-inch thickness.
2. Make the breading: Combine the eggs and the milk. In a separate bowl, combine the flour, 1 tablespoon salt, garlic powder, and cayenne.
3. Prepare the oil: Pour the oil into a large, heavy skillet to a 1/2-inch depth and heat over medium-high until it is about 375 degrees. Preheat the oven to 200 degrees (for keeping the steaks warm while you make the gravy), place a wire rack on a rimmed baking sheet, and line a large plate with paper towels.
4. Bread the steak: Place each steak into the flour mixture to coat. Shake off any excess flour. Dip the floured steaks into the egg mixture, turning to coat evenly. Allow any excess to drip back into the bowl. Dredge the steaks one more time in the flour mixture and place them on the wire rack. Repeat until all of the steaks are breaded.

5. Fry the steak: When the oil is ready, fry the steak for about 2 1/2 to 3 minutes per side, until the crust is brown and crispy. When cooked, transfer them to the paper towel-lined plate, then transfer to the wire rack. Once all of the steaks have been fried, transfer the baking sheet to the preheated oven to keep the steaks warm.

6. Make the white gravy: Pour off all but 3 tablespoons of the pan drippings from the pan and return to medium heat. Add 3 tablespoons of the leftover dredging flour mixture to the drippings. Whisk until the mixture turns a rich golden brown and starts to bubble, remove from heat, add milk, and whisk constantly. Add the onion, if using. Return to the heat and whisk frequently until thickened. Taste and add salt and pepper to taste.

7. Finish and enjoy: Serve the gravy over the top of the steaks or pass it on the side.

Tips

• Because the meat is pounded thin, these should take about 2 1/2 to 3 minutes per side. Don’t overcook the steaks or they will become tough.
• Double breading the steak by coating the steaks first in flour, then in an egg-and-milk mixture, and then back into the flour mixture for a final coating provides the perfect crispy crunchy crust. Make sure that your flour is well seasoned, as you don’t season the meat directly, and that‘s what provides the flavor in the crust.

Storage

Leftover chicken fried steaks can be stored in an airtight container in the refrigerator for up to 3 days. The fried exterior may get a bit soggy, but you can refry the streaks in oil straight from the fridge or warm them up in the oven.

For the gravy, store it in an airtight container in the fridge for about 5 days. It will thicken and can be reheated in a small pot over low heat. Stir frequently and add a few tablespoons of broth or water. Or, reheat the gravy in the microwave, covering microwave-safe bowl with paper towels and stirring every 30 seconds so it heats evenly.

What to Serve With Chicken Fried Steak

Cheddar Cornbread

Southern Collard Greens with Bacon

Hoppin’ John

More Steak Recipes

• Air Fryer Steak
• Steak au Poivre
• How to Cook Rib-Eye Steaks on the Stove
• Soy-Ginger Flank Steak