Classic Chicken Fried Steak: Crispy, Juicy, and Smothered in Gravy

There’s nothing like a plate of golden-fried comfort food that just hits right every single time. We’re talkin’ about Classic Chicken Fried Steak—crispy on the outside, tender on the inside, and drenched in rich, peppery gravy. This is the kind of soul-satisfying meal that brings everybody to the table with a fork in hand and a smile on their face.

This post right here? It’s gonna walk you through everything you need to know to make the best dang chicken fried steak you ever had. Whether you’re cooking for Sunday dinner, a holiday gathering, or just need that deep-down home-style flavor on a random Tuesday, I got you covered.

Let me break it down: this dish ain’t just food—it’s an experience. Think fork-tender cube steak, marinated in buttermilk for that juicy bite, then coated in a seasoned flour blend that fries up crispy and golden. Then, just when you think it can’t get no better, it’s topped with a creamy, homemade gravy that’s got just enough kick to wake up your taste buds.

You ain’t gonna get that from a frozen box. And once you’ve had the homemade version? Game over. You’re the go-to chicken fried steak champion in your crew.

Ingredients You’ll Need

For the Steaks:

• 4 cube steaks (about 1/3 pound each)
• 1 1/2 cups vegetable oil (for frying)

Buttermilk Marinade:

• 2 cups buttermilk (or use milk + vinegar as a substitute)
• 2 large eggs
• 3 teaspoons salt

Breading:

• 1 cup all-purpose flour
• 1/3 cup cornstarch
• 1 1/2 teaspoons seasoned salt
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1 teaspoon black pepper

Gravy:

• 3 tablespoons butter
• 3 tablespoons flour
• 3 tablespoons pan drippings (from frying)
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1 sprig fresh thyme or dried
• 1 teaspoon black pepper
• 3/4 teaspoon seasoned salt
• 1/4 teaspoon cayenne pepper
• 1 1/2 cups milk
• 3/4 cup half and half

Equipment You’ll Need

• Cast iron skillet or heavy-bottomed frying pan
• Meat mallet (tenderizer)
• Mixing bowls (large and medium)
• Wire rack
• Baking sheet
• Whisk
• Measuring cups and spoons
• Tongs
• Thermometer (for oil temperature)
• Saucepan (for gravy)

Step-by-Step Guide: How to Make Classic Chicken Fried Steak

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Step 1: Tenderize the Steaks

Even though cube steaks are pre-tenderized, we’re takin’ it up a notch. Place each steak between plastic wrap and pound it out with the rough end of a meat mallet until about 1/2 inch thick.

Step 2: Marinade for Flavor

In a large dish, whisk together the buttermilk, eggs, and salt. Submerge the steaks in the marinade, cover, and refrigerate for at least 1 hour (up to 12 hours for max flavor).

Step 3: Mix the Breading

In a shallow bowl, combine flour, cornstarch, seasoned salt, paprika, cayenne, and black pepper.

Step 4: Bread the Steaks

Take the steaks out of the marinade and let the excess drip off. Dredge them in the flour mixture, pressing it on well so the coating sticks. Let the breaded steaks rest for 5–10 minutes.

Step 5: Fry to Perfection

Heat about 1 1/2 inches of oil in your skillet to 350°F. Fry the steaks two at a time, about 3–4 minutes per side, until golden brown. Use tongs to flip carefully.

Step 6: Drain and Rest

Place cooked steaks on a wire rack set over a baking sheet to drain. Keep warm in a 200°F oven.

Step 7: Make the Gravy

Skim 3 tablespoons of clear pan drippings from your skillet. In the same pan, melt the butter over medium heat. Whisk in flour and cook 1 minute. Add the drippings and garlic, then stir in the chicken broth. Add seasonings, milk, and half and half gradually. Simmer until thickened.

Expert Tips and Tricks

• Use a wire rack instead of paper towels to keep the crust crispy.
• Double dredge for extra crunch: dip back into the marinade and flour again before frying.
• Let the coating set for 10 minutes before frying to prevent it from falling off.
• Maintain oil temperature at 350°F for the best results.
• Use a thermometer to keep that oil steady—too hot and it burns, too cool and it gets greasy.

15 Variations to Try

1. Spicy Southern Style – Add hot sauce to the marinade.
2. Garlic Herb – Mix Italian herbs and garlic powder into the breading.
3. Country Fried Pork – Use boneless pork chops instead of beef.
4. Buttermilk Chicken Fried Chicken – Swap steak for chicken breasts.
5. Gluten-Free – Use gluten-free flour blend.
6. Dairy-Free – Use almond milk + lemon juice instead of buttermilk.
7. Tex-Mex – Add taco seasoning and serve with salsa.
8. Cheddar Crusted – Mix shredded cheddar into the breading.
9. Smoked Paprika Twist – Amp up the smokiness with paprika.
10. Maple Gravy – Add a touch of maple syrup to the gravy.
11. Gravy with Bacon – Add crumbled bacon to the gravy.
12. Lemon Pepper – Add lemon zest and cracked pepper to the breading.
13. Buffalo Style – Toss fried steak in buffalo sauce.
14. Sawmill Gravy – Use sausage instead of pan drippings for the gravy.
15. Breakfast Style – Top with a fried egg and serve over biscuits.

What to Serve with Chicken Fried Steak (15 Options)

1. Mashed potatoes (a must!)
2. Creamed corn
3. Buttermilk biscuits
4. Southern green beans
5. Mac and cheese
6. Cornbread
7. Collard greens
8. Sweet potato casserole
9. Fried okra
10. Potato salad
11. Deviled eggs
12. Coleslaw
13. Roasted carrots
14. Pickles or chow chow
15. Grits with cheese

Storage Tips

• Refrigerate: Leftovers will keep in an airtight container for up to 3 days.
• Freeze: Let steaks cool completely, then wrap tightly and freeze for up to 2 months.
• Reheat: Best in the oven at 350°F until crispy and warmed through. Avoid microwaving—it’ll make the breading soggy.

How Much to Make for Family Gatherings

Planning to feed a crowd? Here’s a quick guide:

• 4 people: 4 cube steaks (about 1.3 lbs.)
• 8 people: Double the recipe – 8 cube steaks (2.5-3 lbs.)
• 12+ people: Triple the recipe – 12+ cube steaks (4-5 lbs.), fry in batches

Pro Tip: Prep the steaks ahead of time, and keep them warm in the oven while the rest finish up.

How Far in Advance Can I Make Chicken Fried Steak?

You can marinate the steaks up to 12 hours in advance for deep flavor. Bread them and store in the fridge up to 4 hours before frying.

Cooked steaks can be made 1 day ahead, then reheated in the oven to serve hot and crispy.

Gravy can be made and stored in the fridge for up to 3 days—just reheat on the stovetop.

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Classic Chicken Fried Steak with Creamy Gravy

5 from 1 vote

Prep: 1 hour hr 20 minutes mins

Cook: 30 minutes mins

Total: 1 hour hr 50 minutes mins

Servings: 4

This Southern comfort classic delivers tender cube steaks, seasoned and fried to golden perfection, then topped with a creamy, flavorful gravy made right from the pan drippings. Perfect for Sunday dinner or when you need a hearty, stick-to-your-ribs meal.

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Ingredients  

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• ▢ For the Steaks:
• ▢ – 4 cube steaks about 1/3 pound each
• ▢ – 1 1/2 cups vegetable oil for frying
• ▢ Buttermilk Marinade:
• ▢ – 2 cups buttermilk or 2 cups milk + 2 tbsp vinegar
• ▢ – 2 large eggs
• ▢ – 3 teaspoons salt
• ▢ Breading:
• ▢ – 1 cup all-purpose flour
• ▢ – 1/3 cup cornstarch
• ▢ – 1 1/2 teaspoons seasoned salt
• ▢ – 1/2 teaspoon paprika
• ▢ – 1/4 teaspoon cayenne pepper
• ▢ – 1 teaspoon black pepper
• ▢ Gravy:
• ▢ – 3 tablespoons butter
• ▢ – 3 tablespoons flour
• ▢ – 3 tablespoons pan drippings from frying
• ▢ – 3 cloves garlic minced
• ▢ – 1/2 cup chicken broth
• ▢ – 1 sprig fresh thyme or 1/2 tsp dried thyme
• ▢ – 1 teaspoon black pepper
• ▢ – 3/4 teaspoon seasoned salt
• ▢ – 1/4 teaspoon cayenne pepper
• ▢ – 1 1/2 cups milk
• ▢ – 3/4 cup half and half

Instructions 

• Place steaks between sheets of plastic wrap. Pound them with the rough side of a meat mallet until they’re about 1/2 inch thick.
• In a large bowl, whisk together buttermilk, eggs, and salt. Add steaks, cover, and marinate in the fridge for at least 1 hour, up to 12 hours.
• In a shallow bowl, mix flour, cornstarch, seasoned salt, paprika, cayenne, and black pepper.
• Remove steaks from marinade, letting excess drip off. Dredge each steak in the breading mixture, pressing firmly. Let coated steaks rest for 5–10 minutes.
• Heat oil in a large skillet to 350°F. Fry steaks two at a time, 3–4 minutes per side, until crispy and golden. Flip with tongs.
• Transfer cooked steaks to a wire rack over a baking sheet. Keep warm in a 200°F oven while you prepare the gravy.
• In the same skillet, add butter and melt over medium heat. Whisk in flour and cook for 1 minute. Stir in pan drippings and minced garlic. Add chicken broth and thyme. Gradually whisk in milk and half and half. Add black pepper, seasoned salt, and cayenne. Simmer until thickened.

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