The Ultimate Comfort Food – Chicken Fried Steak
Crispy on the outside, tender on the inside, and smothered in rich country gravy—Chicken Fried Steak is the ultimate Southern comfort food. This classic dish, often mistaken for its cousin country fried steak, is known for its golden, crunchy coating and hearty flavor. Made from tenderized cube steak, breaded in a perfectly seasoned flour mixture, and fried to crispy perfection, it’s a dish that satisfies every craving.
What makes this the best chicken fried steak recipe? The secret lies in double dredging, cornstarch for extra crispiness, and the right frying technique. Whether you’re making it for a weeknight dinner or a special occasion, this foolproof method ensures your steak turns out extra crispy every time. Plus, with a side of creamy homemade country gravy, it’s a meal that brings warmth and nostalgia to every bite.
Ready to make the crispiest, most delicious chicken fried steak? Let’s dive into the recipe and all the tips you need for a restaurant-quality dish at home!
What is Chicken Fried Steak?
The Difference Between Chicken Fried Steak and Country Fried Steak
While Chicken Fried Steak and Country Fried Steak are similar, they differ in breading, frying method, and gravy.
- Chicken Fried Steak
- Double-dredged in flour and buttermilk/egg for an extra crispy coating, similar to fried chicken.
- Fried at high heat for a crunchy golden crust.
- Served with white country gravy, made from milk and pan drippings.
- Country Fried Steak
- Lightly dredged in flour with a thinner, softer crust.
- Often shallow-fried and simmered in gravy for tenderness.
- Served with brown gravy, made from beef broth and drippings.
Which One to Choose?
Go for Chicken Fried Steak if you want a crispy, crunchy bite, or choose Country Fried Steak for a heartier, more tender dish. Both are Southern classics worth trying!
Why This Recipe Works
This Chicken Fried Steak recipe guarantees a crispy crust and juicy steak by using the right ingredients and techniques. Here’s why it’s foolproof:
- Buttermilk Marinade for Tenderness – Softens the steak and helps the coating stick better.
- Double-Dredging for Extra Crunch – Flour and cornstarch create a light, crispy, golden crust.
- Perfect Seasoning – Layers of garlic, onion powder, and smoked paprika ensure every bite is flavorful.
- Proper Frying Technique – A cast iron skillet at 350-375°F gives even cooking and a crunchy texture.
- Wire Rack Draining – Prevents sogginess, keeping the crust light and crispy.
- Rich Country Gravy – Made from pan drippings, it’s the perfect creamy finish.
This method ensures a Southern-style Chicken Fried Steak that’s crispy outside, tender inside, and absolutely delicious!
Ingredients for the Best Chicken Fried Steak
Essential Ingredients
| Ingredient | Quantity |
|---|---|
| Cube steak | 4 pieces |
| All-purpose flour | 1 cup |
| Cornstarch | ¼ cup |
| Buttermilk | 1 cup |
| Eggs | 2 large |
| Garlic powder | 1 tsp |
| Onion powder | 1 tsp |
| Smoked paprika | 1 tsp |
| Salt | 1 tsp |
| Black pepper | ½ tsp |
| Vegetable oil | For frying |
Ingredients for Country Gravy
| Ingredient | Quantity |
|---|---|
| Butter | 2 tbsp |
| All-purpose flour | 2 tbsp |
| Whole milk | 2 cups |
| Salt & pepper | To taste |
Step-by-Step Guide to Making Extra Crispy Chicken Fried Steak
Preparing the Steak
The key to making Chicken Fried Steak extra tender and flavorful starts with properly preparing the steak. Follow these steps to ensure your steak is seasoned well, tenderized correctly, and ready for the perfect crispy coating.
1. Choosing the Right Cut of Meat
- The best choice is cube steak, which is pre-tenderized and ideal for frying.
- If using round steak, you’ll need to tenderize it manually with a meat mallet to break down the fibers and ensure even cooking.
- The steak should be about ¼ to ½ inch thick to prevent toughness and allow for proper frying.
2. Tenderizing the Steak (If Needed)
- If your steak isn’t pre-tenderized, place it between two sheets of plastic wrap or parchment paper.
- Use a meat mallet or rolling pin to pound the steak until it’s an even thickness.
- This step helps break down tough fibers, making the steak juicier and easier to eat.
3. Seasoning for Maximum Flavor
To ensure every bite is well-seasoned, apply seasoning directly to the steak before dredging.
- Generously season both sides with:
- Salt & Black Pepper – Enhances the natural beef flavor.
- Garlic & Onion Powder – Adds depth and richness.
- Smoked Paprika – Provides a subtle smokiness and great color.
- Let the seasoned steak sit for 5-10 minutes to absorb the flavors.
4. Prepping for the Coating Process
- Pat the steaks dry with paper towels before dredging to help the breading stick better.
- Have your dredging station ready: one bowl for seasoned flour, another for buttermilk and eggs.
- Ensuring the steak is well-prepared before breading helps achieve an extra crispy crust when fried.
Coating and Dredging for the Perfect Crunch
The secret to a crispy, golden-brown Chicken Fried Steak lies in the coating and dredging process. Properly layering the breading ensures that the crust adheres well and stays crunchy even after frying. Follow these steps for the ultimate crispy coating:
1. Set Up a Dredging Station
To create an efficient workflow, prepare three bowls:
- Bowl 1: Seasoned Flour Mixture
- All-purpose flour (1 cup) – Forms the base of the breading.
- Cornstarch (¼ cup) – Adds a lighter, crispier texture.
- Garlic powder, onion powder, smoked paprika, salt, and pepper – Enhances flavor.
- Bowl 2: Buttermilk and Egg Wash
- Buttermilk (1 cup) – Helps tenderize the steak and allows the coating to stick better.
- Eggs (2 large eggs, beaten) – Creates a strong binding layer for the flour.
- Bowl 3: Flour Mixture Again
- A second coating of the seasoned flour mix creates a thicker, crunchier crust.
2. The Double-Dredging Technique
For a flaky, extra-crispy crust, use the double-dredging method:
- Dredge the steak in the seasoned flour – Press the flour into the steak to ensure full coverage.
- Dip it into the buttermilk and egg mixture – Allow excess liquid to drip off.
- Dredge it again in the seasoned flour – Gently press to form a thick, even coating.
3. Let the Breaded Steak Rest
- Place the coated steaks on a wire rack and let them rest for 10-15 minutes before frying.
- This step helps the breading adhere properly, preventing it from falling off during cooking.
4. Pro Tip for Extra Crunch
- Lightly pat the flour coating onto the steak before frying—this creates flaky, craggy bits that crisp up beautifully.
- For an even crunchier texture, spritz the coated steak lightly with water before frying to create tiny crispy pockets.
Frying to Perfection
Follow these key steps to achieve a crispy, golden-brown Chicken Fried Steak with a juicy interior.
1. Choose the Right Oil
- Use vegetable, canola, or peanut oil with a high smoke point.
- Avoid butter or olive oil as they burn too quickly.
2. Maintain Proper Temperature
- Heat oil to 350-375°F (175-190°C) for the best crisp.
- Too low = greasy coating, too high = burnt crust.
- Use a deep-fry thermometer for accuracy.
3. Frying the Steak
- Don’t overcrowd the pan, which cools the oil.
- Fry for 3-4 minutes per side, flipping only once.
4. Drain Properly
- Place fried steaks on a wire rack, not paper towels, to keep them crispy.
- Keep cooked steaks warm in a 200°F oven while finishing batches.
5. Avoid Common Mistakes
🚫 Frying too many at once = soggy steak.
🚫 Flipping too often = uneven crispiness.
🚫 Skipping resting time = breading falls off.
Making the Perfect Country Gravy
How to Make a Classic Southern Gravy
A rich, creamy country gravy is the perfect topping for Chicken Fried Steak. Made with pan drippings, butter, flour, and milk, it’s smooth, flavorful, and easy to make.
1. Use Pan Drippings for Flavor
- Keep 2-3 tbsp of oil and pan drippings in the skillet after frying.
- These add a deep, savory flavor to the gravy.
2. Make a Smooth Roux
- Melt 2 tbsp butter over medium heat.
- Whisk in 2 tbsp flour, cooking for 1-2 minutes until lightly golden.
3. Add Milk and Thicken
- Gradually whisk in 2 cups of whole milk to prevent lumps.
- Simmer for 3-5 minutes, stirring constantly, until thickened.
4. Season and Serve
- Add ½ tsp salt and ½ tsp black pepper (adjust to taste).
- For extra flavor, add a pinch of garlic powder or cayenne.
- Pour over Chicken Fried Steak and enjoy!
Pro Tip: If the gravy gets too thick, add a splash of milk. Keep whisking for a silky, lump-free texture!
Serving Suggestions
A perfectly crispy Chicken Fried Steak deserves the right pairings to complete the meal. Whether you’re going for classic Southern sides or a more balanced plate, here are the best ways to serve this comfort food favorite.
1. Classic Southern Side Dishes
To create a traditional Southern-style meal, serve Chicken Fried Steak with these hearty sides:
- Mashed Potatoes & Country Gravy – The ultimate pairing! Creamy, buttery potatoes topped with rich country gravy soak up all the delicious flavors.
- Buttermilk Biscuits – Soft, flaky biscuits are perfect for scooping up extra gravy.
- Collard Greens or Green Beans – Adds a bit of freshness and Southern charm to balance the richness.
- Cornbread – A sweet and savory side that pairs well with crispy, fried foods.
2. Lighter Side Options
If you want to balance the richness of the steak, consider these lighter, healthier sides:
- Roasted Vegetables – Carrots, Brussels sprouts, or asparagus add color and nutrition.
- Simple Garden Salad – A fresh salad with a light vinaigrette cuts through the fried flavors.
- Steamed Rice or Quinoa – A neutral, wholesome side that complements the meal without overpowering it.
3. Best Drinks to Pair with Chicken Fried Steak
The right beverage enhances the meal experience:
- Sweet Tea – A Southern classic with the perfect balance of sweetness and refreshment.
- Iced Lemonade – A citrusy contrast to the rich flavors.
- Cold Beer – A light lager or pale ale complements the crispy fried crust.
4. Perfect Desserts to Finish the Meal
Round off your meal with a Southern dessert:
- Peach Cobbler – Warm, fruity, and topped with vanilla ice cream.
- Banana Pudding – A creamy, nostalgic favorite.
- Pecan Pie – A sweet, nutty treat to end on a high note.
FAQs About Chicken Fried Steak
What is the Best Cut of Meat for Chicken Fried Steak?
Choosing the right cut of beef is crucial for making Chicken Fried Steak that’s tender, flavorful, and easy to cook. Since this dish is pan-fried rather than slow-cooked, you need a cut that is naturally lean yet tender enough to fry quickly.
1. Cube Steak – The Best Choice
- Cube steak is the most traditional and commonly used cut for Chicken Fried Steak.
- It’s usually made from top round or top sirloin that has been mechanically tenderized, giving it a distinctive “cubed” texture.
- This pre-tenderizing process makes the meat softer and quicker to cook, which is ideal for frying.
- Because cube steak is already thin and tender, it absorbs seasonings well and fries up with a crispy crust and juicy interior.
2. Top Round or Top Sirloin (Hand-Tenderized Alternative)
- If cube steak isn’t available, top round or top sirloin are the best alternatives.
- These cuts are lean and affordable, but they need to be manually tenderized before cooking.
- To tenderize, pound the steak with a meat mallet until it’s about ¼ to ½ inch thick. This helps break down the muscle fibers and makes the meat more tender and easier to eat.
3. Avoid Tough or Expensive Cuts
🚫 Avoid tough cuts like brisket or chuck, as they require long, slow cooking to become tender.
🚫 Skip premium steaks like ribeye or filet mignon, as they are too expensive and naturally tender—they don’t need breading and frying.
How Do I Keep My Chicken Fried Steak Crispy?
To ensure a crispy, golden crust that stays crunchy, follow these key tips:
1. Use the Right Breading Technique
- Double-dredge (flour → buttermilk-egg → flour) for a sturdy, crunchy coating.
- Add cornstarch (¼ cup per cup of flour) for extra crispiness.
- Press the flour into the steak for better adhesion.
2. Let the Coating Set
- Rest the breaded steak on a wire rack for 10-15 minutes before frying to prevent the coating from falling off.
3. Fry at the Right Temperature
- Heat oil to 350-375°F (175-190°C)—too low = greasy, too high = burnt.
- Fry in small batches to keep the oil temperature stable.
4. Drain Properly
- Use a wire rack, not paper towels, to prevent sogginess.
5. Keep Warm Without Losing Crispiness
- Place in a 200°F oven while finishing the rest.
6. Add Gravy at the Last Moment
- Serve gravy on the side or pour just before eating to keep the crust intact.
Can I Make Chicken Fried Steak Without Buttermilk?
Yes! While buttermilk is traditionally used to tenderize the steak and help the breading adhere, there are several effective substitutes that will still give you a crispy, flavorful Chicken Fried Steak. Whether you don’t have buttermilk on hand or need a dairy-free alternative, here are some great options.
1. Buttermilk Substitute (Milk + Acid)
- How to make it: Mix 1 cup of milk (whole or low-fat) with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes until slightly thickened.
- Why it works: The acidity mimics buttermilk, helping to tenderize the meat and enhance flavor.
2. Yogurt or Sour Cream Mixture
- How to make it: Thin ½ cup of plain yogurt or sour cream with ½ cup of water or milk to create a buttermilk-like consistency.
- Why it works: The natural tanginess and thickness help the breading stick while keeping the steak moist.
3. Dairy-Free Alternatives
For a non-dairy option, try:
- Almond milk + vinegar – 1 cup almond milk + 1 tbsp vinegar (or lemon juice).
- Coconut milk + vinegar – Works well and adds a slight sweetness.
- Oat milk + vinegar – A neutral-flavored, plant-based substitute.
4. Egg Wash Only (Without Buttermilk)
- How to make it: Beat 2 eggs with 2 tablespoons of water and use as a dip before dredging in flour.
- Why it works: Eggs provide binding power, though the steak won’t be as tender as with buttermilk.
Final Recommendation
While buttermilk enhances tenderness and crunch, these alternatives work just as well. Milk with vinegar is the best quick substitute, while yogurt or dairy-free options ensure flavorful, crispy Chicken Fried Steak without buttermilk!
Making Chicken Fried Steak at home is easier than you think when you follow the right techniques. With tender cube steak, a well-seasoned double-dredge coating, and proper frying methods, you’ll achieve the perfect crispy, golden crust with a juicy interior every time. Pair it with creamy country gravy and classic Southern sides like mashed potatoes or biscuits for the ultimate comfort food experience.
Even if you don’t have buttermilk, there are plenty of easy substitutes to keep your steak flavorful and tender. And by following key tips—letting the coating set, frying at the right temperature, and draining on a wire rack—your Chicken Fried Steak will stay crispy until the very last bite.
Now, it’s time to get cooking! Try this best Chicken Fried Steak recipe, and enjoy a restaurant-quality meal right at home. Let us know how it turns out in the comments!