Chicken fried steak is one of those great guilty pleasures. It is basically delicious steak that is cooked like fried chicken – what’s not to like?
For more delicious steak recipes, why not try making this Bacon Wrapped Grilled Filet Mignon? Or learn how to make a Flank Steak Marinade instead?
Table of Contents
Chicken Fried Steak
Chicken fried steak is another one of those classic Southern traditions that are served by diners all over the place.
Some thinly sliced or cubed steak, some good seasoning, and some gravy made from the same oil result in some irresistibly tasty dinner.
While this is definitely one of the greasiest and fattiest dishes imaginable, there are some great ways to help cut through the fat and make it a tasty dinner that doesn’t leave the roof of your mouth greasy.
Chicken Fried Steak Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.
• Beef cube steaks
• All-purpose flour
• Baking powder
• Baking soda
• Black pepper
• Tabasco sauce
• Minced garlic
• Vegetable oil or shortening
• All-purpose flour
• Salt & pepper to taste
How To Make Chicken Fried Steak
This is just a recap, see the recipe card for full instructions.
• Pound the steaks to about a ¼ inch thickness
• Salt & pepper each steak on both sides
• Prepare flour dredge
• Prepare egg mixture
• Place the steak first in the flour, covering completely on all sides, and then remove and dredge in the second bowl with the rest of the ingredients
• Place the steak back into the flour mixture and coat thoroughly so that the steaks are covered in the dry flour
• Heat the oil in a deep skillet over medium-high heat
• Fry the steaks until golden brown, taking up to 5 minutes per side
• Once browned (avoiding burning), remove onto a plate covered in paper towels to soak up any excess oil
• Carefully drain all but ¼ up of the fat from the skillet
• Try to leave as much of the delicious browned bits in the pan as possible
• Heat the skillet to medium-low heat and whisk in the remaining flour and scrape the bottom of the pan to remove all browned bits into the soon-to-be gravy mixture
• Stir in the milk, raising the heat to medium heat, and bring to a simmer
• Cook until the gravy thickens, about 5 minutes, and then serve with the gravy spooned over the top
How To Easily Pound The Steaks Thin
Pounding meat thin is something that a lot of people are pretty hesitant about.
The idea of trying to pound meat thin, splashing meat juices all over the place, and getting the entire kitchen dirty isn’t something many people relish.
However, it is actually really easy to pound meat thin if you do it right.
To start with, just place the beef steaks in-between two layers of plastic wrap. The plastic wrap with help contain the meat and stop the juices from going everywhere.
To actually pound it, the best tool is obviously a meat mallet, using the flat side of the hammer.
This should result in some really thin meat and very little mess, as long as you use enough plastic wrap.
What to Serve with Chicken Fried Steak
The only problem with eating chicken fried steak for dinner is that it is an obscenely greasy meal. Not only is the steak covered in fat from the frying oil, but the gravy itself is made from the leftover browned bits and oil, resulting in every bite being pretty greasy.
There are two main ways to easily cut through the grease – either use some lemon or serve it with a fresh, green side dish.
A spritz of lemon juice is a common method in Austria to cut through the fat of their schnitzels and works really well with regular chicken fried steak, so long as you don’t overdo it. If you use too much, the whole dish starts tasting solely of lemon, which isn’t really ideal.
Another option is to serve your chicken fried steak with a really fresh green salad like a wedge salad or tossed salad, or another side dish. The brightness of the vegetables should help cut through any fatty tastes on the tongue, resulting in a much more enjoyable flavor profile.
Or you can just eat the steak on its own, we don’t judge.
Looking for more delicious Steak recipes? Try these out:
• The Best Steak Marinade Recipe
Pin this recipe to your BEEF RECIPES Board and Remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Learn to cook like the Kitchen Magpie
Flapper Pie and a Blue Prairie Sky
A Modern Baker’s Guide to Old-Fashioned Desserts
The Prairie Table
Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together
Subscribe to The Kitchen Magpie on YouTube
One click and you’ll get notified of new videos added to our YouTube account!Subscribe on YouTube
Chicken Fried Steak
- Prep Time
- 20 minutes
- Cook Time
- 25 minutes
- Main Course
- Karlynn Johnston
- four 1/2 pound beef cube steaks
- 3 cups vegetable oil
- 1 teaspoon black pepper
- ¾ teaspoon salt
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon onion powder
- 1 ½ cups buttermilk
- 1 large egg
- 1 tablespoon Tabasco sauce
- 1 tablespoon minced garlic
- ¼ cup all-purpose flour
- 2-3 cups whole milk
- salt and ground black pepper to taste
- Preheat your oven to 250 °F and get out an oven safe platter/pan.
- Start by pounding the steaks to about 1/4-inch thickness to ensure even cooking throughout.
- Salt and pepper each steak on both sides thoroughly.
- In a medium bowl, add the 2 cups of flour, baking powder, baking soda, onion powder and set aside.
- In a second bowl, mix together the buttermilk, egg, Tabasco sauce and minced garlic.
- Place the steak first in the flour, covering completely on all sides, then remove and dredge in the second bowl with the remaining ingredients. Ensure you cover completely.
- Now place the steak back into the flour mixture and coat thoroughly so that the steaks are covered in the dry flour. Place on a baking sheet and let rest while you heat the oil.
- Place a 1/4 inch of oil in a deep skillet and heat over medium-high heat. Fry the steaks until golden brown. This can take up to 5 minutes per side but be sure to keep an eye on them to avoid burning.
- Once browned, remove onto a plate covered in paper towels to soak up any excess oil, then set on the ovensafe platter and place into the preheated oven.
- Carefully drain all but 1/4 cup of the fat from the skillet. Try to leave as much of the fried brown bits as possible as these will add flavour to your gravy.
- Heat the skillet to medium-low heat now with the leftover oil still in it. Whisk in the 1/4 cup of flour and scrape the bottom of the pan to remove all browned bits into the soon-to-be gravy mixture. Stir in milk, raising the heat to medium and bring to a simmer.
- Continue cooking until the gravy thickens, about 5 minutes give or take. If the gravy gets too thick, add in a little more milk. Season with salt and pepper to taste.
- Spoon gravy over steaks and serve.
- Feel free to add your favorite seasonings to the flour dredge to play around with the flavor!
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
Made this recipe?
Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.
Please rate this recipe in the comments below to help out your fellow cooks!
Comments & Recipe Tips Share a tip or comment!
Linda Bergman says
The oil doesn’t go into the egg mixture. The oil is for frying. Not a typo. Why is it called “chicken”
fried steak when you use beef?
Karen Koehler says
You have 3c oil in with the egg mixture. Is this a mistake?
Yum… we love chicken fried steak only we use pork loin made into cube steaks. I’m assuming the three cups of vegetable oil is a typo? Lol.