Chicken Fried Steak with Country Gravy

Chicken fried steak is a tenderized beef steak coated in seasoned flour, fried until crisp, and covered with a peppery milk gravy, and this version is ready in 52 minutes. The crust stays crunchy under the gravy, the beef stays tender, and the gravy comes from the same skillet.

Plan on 15 minutes of prep, a 10-minute rest for the coating, and 27 minutes at the stove. You need a 12-inch cast-iron skillet, a wire rack, and an instant-read thermometer.

Why This Chicken Fried Steak Works

Four details do most of the work.

• Cube steak is already tenderized. The blade marks cut through the muscle fibers, so a thin piece of top round cooks through in about 8 minutes and bites tender.
• A double dredge builds a thick shell. Flour, egg, then flour again gives the crust two layers to grip, and the outer layer turns craggy and crisp.
• A 10-minute rest sets the coating. The flour absorbs moisture from the egg dip and bonds to the beef, so the crust stays attached when you flip the steaks.
• The gravy starts in the frying skillet. The browned bits on the bottom of the pan carry the flavor, so the gravy tastes like the steak, not just like milk.

Ingredients and Substitutions

Steaks

• 4 beef cube steaks (6 ounces each; 24 ounces or 680 g total)
• 1/2 teaspoon table salt
• 1/2 teaspoon ground black pepper

Seasoned flour

• 1 1/2 cups all-purpose flour (188 g)
• 3/4 teaspoon table salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon onion powder

Egg dip

• 2 large eggs
• 1/2 cup whole milk

For frying

• 3/4 cup vegetable oil

Country gravy

• 1/4 cup pan drippings, reserved from the frying oil
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk
• 1/4 teaspoon table salt
• 1 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper (optional)

To serve

• Hot sauce, to taste (optional)

A few swaps keep the recipe flexible:

• Cube steak: Pound a 1/2-inch-thick top round or top sirloin steak to 3/8 inch with a meat mallet, then cut it into 4 pieces of about 6 ounces each.
• Milk in the egg dip: Buttermilk adds a light tang. Use the same 1/2 cup.
• Milk in the gravy: Half-and-half makes a richer gravy. Two percent milk works too, and the gravy will be a little thinner, so simmer it 1 extra minute.
• Oil: Canola oil or peanut oil fries the same way as vegetable oil.

How to Make Chicken Fried Steak

1. Heat the oven to 200°F and set a wire rack over a rimmed baking sheet. Pat the cube steaks dry with paper towels, then season both sides with 1/2 teaspoon table salt and 1/2 teaspoon black pepper. (3 minutes)
2. In a shallow dish, whisk 1 1/2 cups flour with 3/4 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon paprika, and 1/2 teaspoon onion powder. In a second shallow dish, whisk the 2 eggs with 1/2 cup milk until smooth. (3 minutes)
3. Press one steak into the seasoned flour to coat both sides, dip it in the egg mixture and let the extra drip off, then press it into the flour again until it has a thick, even coating. Set it on a plate and repeat with the remaining steaks. (9 minutes)
4. Let the coated steaks rest on the plate for 10 minutes so the coating sets and stays on the beef while frying.
5. Pour 3/4 cup vegetable oil into a 12-inch cast-iron skillet and heat over medium-high heat until it reaches 350°F, about 3 minutes.
6. Fry 2 steaks for 4 minutes per side, until the coating is deep golden brown and the internal temperature reaches 160°F. Move them to the wire rack in the oven. Bring the oil back to 350°F and fry the other 2 steaks the same way. (16 minutes for both batches)
7. Carefully pour off the oil, leaving 1/4 cup of drippings and the browned bits in the skillet. Lower the heat to medium. (1 minute)
8. Sprinkle 1/4 cup flour over the drippings and whisk constantly for 1 minute, until it smells toasty and looks pale golden.
9. Slowly pour in 2 1/2 cups milk while whisking, scraping up the browned bits. Simmer for 5 minutes, stirring often, until the gravy coats the back of a spoon. Whisk in 1/4 teaspoon salt and 1 teaspoon black pepper, plus the cayenne if using. (6 minutes)
10. Serve the steaks right away, with the gravy spooned over the top or poured alongside to keep the crust crisp.

Tips for Chicken Fried Steak

• Pat the steaks dry. Surface moisture turns flour into paste, and dry steaks hold the first layer evenly.
• Press the flour in. After the egg dip, press the steak firmly into the flour for a few seconds so the coating grips the beef.
• Watch the oil temperature. At 350°F the crust browns while the beef finishes cooking. Cooler oil makes the crust heavy and greasy, and hotter oil darkens the crust before the center reaches 160°F. Check the thermometer between batches.
• Do not crowd the skillet. Two steaks in a 12-inch skillet leave room for the oil to bubble around each one. Frying all four at once drops the temperature and softens the crust.
• Keep the browned bits. Pour off the oil gently and do not scrape the pan before the milk goes in. The dark flecks make the gravy savory.
• Add the milk slowly. Pour a splash, whisk until smooth, then add the rest. The gravy thickens as it cools, so whisk in a splash of milk if it gets too thick, or simmer 1 to 2 more minutes if it is too thin.

What to Serve with Chicken Fried Steak

Soft sides soak up the gravy, and something green or tangy balances the rich plate.

• Creamy mashed potatoes: The classic partner, because the gravy runs into them.
• Green beans: Simmered with onion until tender, they add a savory vegetable side.
• Buttery biscuits: Split a warm biscuit and spoon extra gravy over it.
• Coleslaw: A cold, vinegar-based slaw adds crunch and acidity.
• Corn on the cob: Sweet corn pairs well with the pepper in the gravy.

Storing, Reheating and Freezing

Refrigerate leftovers within 2 hours of cooking. Store the steaks and the gravy in separate airtight containers so the crust does not soften. Both keep for 3 to 4 days in the refrigerator.

To reheat, place the steaks on a wire rack over a baking sheet in a 375°F oven for 10 to 12 minutes, until hot and crisp. Warm the gravy in a saucepan over low heat, whisking in a splash of milk if it has thickened. Reheat all leftovers to an internal temperature of 165°F.

To freeze, cool the cooked steaks completely, wrap each one tightly, and freeze for up to 3 months. Freeze the gravy in a sealed container for the same length of time. Thaw both overnight in the refrigerator. The gravy may separate after thawing, and a few minutes of whisking over low heat brings it back together.

Common Questions

Why is it called chicken fried steak?

The name describes the method. The beef is dredged, dipped in egg, and fried the way fried chicken is, which gives it a crisp crust. There is no chicken in the recipe.

What is the best cut of beef for chicken fried steak?

Cube steak is the standard choice. It is usually top round or top sirloin that has been run through a tenderizing machine. If it is not available, pound a 1/2-inch top round steak to 3/8 inch with a meat mallet.

What is the difference between chicken fried steak and country fried steak?

The names overlap and often describe the same dish. When a menu separates them, chicken fried steak usually has the double dredge and a white milk gravy, while country fried steak may have a single flour coating and a brown gravy.

Why is the breading falling off the steak?

The usual causes are a wet steak, a coating that was not pressed in, or skipping the 10-minute rest. Pat the steaks dry, press the flour on both layers, and let the coated steaks rest before they hit the oil. Turn each steak once with a flat spatula.

How do you keep the gravy from turning lumpy?

Cook the flour in the drippings for a full minute, then add the milk slowly while you whisk, over medium heat. If lumps still appear, whisk hard for 30 seconds or pour the gravy through a fine-mesh strainer.

Related Recipes

• Beef recipes, from weeknight dinners to special occasions: more beef dinners to browse.
• Perfect roasted potatoes: a crisp potato side for the gravy.