Chicken Fried Steak


What evil genius came up with the idea for chicken-fried steak? Just when I’m trying to be good, eating my greens, avoiding sweets, the notion to make chicken-fried steak takes hold in my brain and doesn’t let go until the deed is done. This isn’t Lenten food, dear brain, what are you doing?

Chicken-fried steak, if you are unfamiliar with the dish, is a Southern favorite—tenderized beef cutlets, dipped in egg and flour and fried, much like fried chicken, but with steak.

Chicken Fried Steak

It’s usually served with a creamy country gravy, made with some of the drippings from the pan. It’s made most often with cube steak, or steak that has already been tenderized, or a cheap cut like round steak, which you have to pound thin with a meat mallet.

Of course, as is the case with almost any regional dish, variations abound. If you make chicken-fried steak at home, what is your favorite way to prepare it? Please tell us about it in the comments.

Chicken Fried Steak Recipe

  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4


  • 4 quarter-pound cube steaks (pre-tenderized) or round steaks
  • A sprinkling of salt for pre-salting the meat
  • 2 cups of flour for breading
  • 2 teaspoons Kosher salt for breading
  • 1 1/2 teaspoons garlic powder
  • 1/2 teaspoon cayenne
  • 2 eggs, beaten
  • 1/2 cup milk
  • Canola oil, rice bran oil, or other high smoke point oil or fat for frying


  • 3 Tbsp pan drippings
  • 3 Tbsp flour
  • 1/4 cup whipping cream
  • 1 3/4 cups milk
  • Salt
  • Freshly ground black pepper



1 Pound steaks to an even thinness: If you are using round steak instead of the pre-tenderized cube steak, you will need to pound the steaks thin or they will be way too chewy. (Already tenderized cube steaks can also use some meat mallet attention to get more thin.)

Place each steak between two pieces of plastic wrap. Using a meat mallet, rubber mallet, rolling pin, or empty wine bottle, beat the steak until it is very thin, less than 1/4-inch.

chicken-fried-steak-1a chicken-fried-steak-1b

As you beat the steak, you will want to turn over often, and spread out the plastic wrap which tends to wrinkle as you work.

2 Salt meat, preheat warming oven: Sprinkle a little salt over the meat. Preheat the oven to 200°F.  In the oven put a wire rack over a baking sheet. This will keep the finished steaks warm and dry while you cook the gravy.

3 Dredge steaks in flour, egg, and flour again: Prepare two wide, shallow dishes such as a pyrex casserole dish. In the first  whisk together the eggs and milk. In the second, whisk together the flour, salt, cayenne, and garlic powder.

Working one at a time, dredge a steak into the flour. Using the heel of your hand, press the flour into both sides of the steak.

chicken-fried-steak-3a chicken-fried-steak-3c

Lift up the steak, shake off the excess flour and dip the steak into the egg wash, coating it on both sides.

chicken-fried-steak-3e chicken-fried-steak-3f

Lift the steak out of the egg wash, shake off the excess egg wash, and then dredge the steak again in the flour. Again, press the flour into the steak on both sides.

Set aside on a plate. Repeat with remaining steaks.

4 Fry the steaks: Pour enough oil in a large frying to cover the bottom by 1/4-inch. Heat the oil to 350°F or when you drop a little flour into the oil it sizzles. If the oil doesn't sizzle it isn't ready, if it burns, the oil is too hot, reduce the heat.

Working one at a time, lay a flour-egg-coated steak into the hot oil. Gently shake the pan a little to wash a little hot oil on the top of the steak. Or you can use a metal spoon to spoon some of the oil over the steak. This sets the coating.

chicken-fried-steak-4a chicken-fried-steak-4b

Fry until you see the edges of the steak turn golden brown, about two minutes. Carefully turn the steak over in the pan, and fry for two more minutes.

chicken-fried-steak-4c chicken-fried-steak-4d

Once both sides of the steak are golden brown, tip the steak up with a metal spatula to drain the excess oil. Remove it from the pan and place if on the wire rack in the oven to keep warm. Repeat with the remaining steaks.

5 Make a roux with fat and flour: Turn off the heat of the pan. Pour out all but about 3 tablespoons of fat from the pan. Whisk in 3 tablespoons of flour and turn the heat on to medium.

chicken-fried-steak-5a chicken-fried-steak-5b

Let the flour mixture cook until it's the color of milk chocolate, about 4 to 5 minutes, stirring constantly.

6 Stir in milk and cream to make gravy: When the flour fat mixture is smooth and a lovely milk chocolate color, slowly add the milk and cream, whisking constantly. Note that the mixture will seize up initially, and will loosen as you whisk in more liquid.

chicken-fried-steak-5c chicken-fried-steak-5d

Add milk to your desired thickness for gravy. If the gravy is too thick for you, add more milk. If it's too thin, let it cook longer.

chicken-fried-steak-5e chicken-fried-steak-5f

Season with salt to taste. Season with lots of black pepper, to taste.

Serve chicken fried steak with the gravy and a side of mashed potatoes.

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The Texas State Historical Association on the origins of Chicken Fried Steak

Chicken Fried Steak

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Showing 4 of 52 Comments

  • Mittz

    This recipe has gone over extremely well in my household. Unfortunately, my girlfriend has recently discovered she has a dairy allergy, is there any recommend replacements for the dairy in this or is she out of luck?

  • Don

    I’ve been a Chef for some 20 yrs. As far as breading meats, your website is one of the few to get it right out there! So many complain of the breading falling off the meat, because they do it wrong? It’s flour first, then egg mixture, then crumbs, etc. I even rub in the egg mixture in to set up the “glue” that holds to the meat. Definately NOT eggs first though? That fills all the pores of the meat making it almost impossible to stick anything? This works extremely well with Chicken Fried Steak or even any other meats or seafoods. Flour First!! Then eggs!!

  • David McNeely

    The “cube” steak recommended is usually bits and pieces of meats resulting from the process of making other cuts, mangled together with a mechanical “tenderizer.” The proper cut to use, despite comments below about using “better” cuts like rib eye, is a good round, cut thin, then pounded with a steak hammer. The pounding method you illustrate will just result in mangled plastic wrap mingled with the meat. No such wrapping is needed, pound the meat with a toothed steak hammer, hitting the meat directly, until it is around 1/4 inch thick.

    Despite all the advice given here and elsewhere, the meat should be seasoned with salt and lots of pepper, and then dredged in flour, but with no egg or milk. Coat the steak well with flour.

    The cooking must be done in an iron skillet or on a griddle, never deep fat fried, although that is almost all anyone will find in a restaurant these days.

    My mother ran an excellent diner in Texas for years, and people traveled for 100 miles just to get her chicken fried steaks. She taught me how to make them.

  • Gary Strickland

    My brother and I have devoted most of our lives (65 years) in search of the perfect chicken fried steak with cream gravy. A few years ago, I found a place about 60 miles north of Austin that came very close. I told my brother about it, and the next time he was in Austin taking a deposition, he rented a car and drove to the place just to try it. He agreed that it was close to perfect.

    We both have spent years also perfecting our own version of the dish, experimenting with battering technique and different cuts of meat. My technique is very nearly identical to the recipe above, with a few exceptions. I have concluded that choice sirloin is the best cut of beef for this dish. I usually get a small sirloin about 3/4 to 1″ thick. Cut it into roughly 4″ x 6″ squares. Then, using a sharp filet knife, I slice it horizontally to make two thinner cuts that are now half that thickness. Then I pound it with the meat hammer, etc. The taste and texture far exceeds cube steaks, round steaks, chuck steaks and the like, and only for little extra expense. Also, I add some Panko bread crumbs (1 to 4 ratio) to the flour used in the second dredge after the egg wash. It helps the steak batter stay crispy.

  • A Davis

    I just made chicken fried steak tonight for the first time ever! Your instructions are great, really break it down step by step for me. It turned out wonderfully. I added my own touches, used a little season salt and paprika and half and half since I did not have whipping cream. It was a big hit!

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