The Ultimate Chicken Fried Steak Recipe for Truly Unforgettable Comfort Food

Are you on a quest for that one special dish that feels like a comforting embrace? A meal that fills your home with the most wonderful aromas and brings everyone to the table? If that sounds like what you’re after, then you’ve certainly found the right place. We are about to guide you on a delightful culinary adventure to make the crispiest, most flavourful steak you can imagine. This is our Ultimate Chicken Fried Steak Recipe, a cherished classic guaranteed to provide pure, heartwarming satisfaction in every single mouthful.

This dish truly represents the heart of Southern comfort food, demonstrating how humble ingredients can be elevated into something truly remarkable. Say goodbye to tough steaks and uninspired gravy. We’re here to walk you through each stage, ensuring your steak is melt-in-the-mouth tender, the coating is perfectly golden, and the gravy is decadently smooth. So, let’s head to the kitchen!

What Exactly Is Chicken Fried Steak?

Before we begin, let’s address a common source of confusion. Despite what the name suggests, chicken fried steak doesn’t contain any chicken at all. The name is derived from its preparation method, which mirrors the way we would make traditional fried chicken. We take a tenderised cut of beef, dredge it thoroughly in seasoned flour, dip it into an egg wash, and then coat it again in flour before pan-frying it to a beautiful golden-brown finish.

It is frequently mistaken for its very close relative, Country fried steak. The primary distinction between the two usually comes down to the gravy. Chicken fried steak is traditionally accompanied by a peppery, creamy white gravy crafted from the pan drippings. Country fried steak, conversely, is typically served with a brown gravy featuring onions. While both are delicious, our focus today is on the iconic creamy white gravy that has made this dish a legend.

Why You’ll Adore This Recipe

• A Supremely Crunchy Crust: We employ a double-dredging method that results in an exceptionally crunchy, textured coating that holds its crispness, even when generously smothered in gravy.
• Beautifully Tender Beef: Our technique for tenderising the steak guarantees it will never be tough. You’ll find it’s so tender you can easily cut it with a fork!
• The Perfect Peppery Gravy: We’ll show you how to create a flawless, lump-free cream gravy by using the flavourful pan drippings. This is truly the heart and soul of the dish.
• Simple, Accessible Ingredients: There’s no need for any fancy or hard-to-source components. This recipe relies on everyday pantry staples to produce a meal worthy of a top restaurant.
• A Guaranteed Crowd-Pleaser: This is a meal that delights people of all ages. It’s ideal for a hearty family supper, a special weekend indulgence, or any time you’re in need of a comforting treat.

Ingredients

• 4 beef cube steaks (or round steaks, pounded to 1/4-inch thickness), about 150g each
• 250g plain flour
• 2 tsp baking powder
• 2 tsp black pepper, freshly ground
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 2 large eggs
• 120ml milk (or buttermilk for extra tang)
• 500ml vegetable oil, for frying
• 700ml whole milk
• 1 tsp black pepper, or to taste
• Salt, to taste

We have organised the ingredients into two distinct sections: one for the steak and its fabulous coating, and the other for the velvety, rich gravy that completes the dish.

• For the Steak:
• 4 beef cube steaks (or round steaks, pounded to 1/4-inch thickness), about 150g each
• 250g plain flour
• 2 tsp baking powder
• 2 tsp black pepper, freshly ground
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 2 large eggs
• 120ml milk (or buttermilk for extra tang)
• 500ml vegetable oil, for frying
• For the Cream Gravy:
• 60g of the seasoned flour mixture (reserved)
• 60ml of the pan drippings/oil
• 700ml whole milk
• 1 tsp black pepper, or to taste
• Salt, to taste

How to Make the Ultimate Chicken Fried Steak Recipe

Assembling this comforting masterpiece is a very straightforward affair. We have divided the entire process into four essential stages: getting the steak ready, setting up the breading, frying to golden perfection, and making the delicious gravy.

Step 1: Preparing the Steak

The key to a wonderfully tender chicken fried steak lies in the beef. We suggest using cube steak, which is sold pre-tenderised. If you opt for round steak, simply place it between two pieces of baking parchment and pound it with a meat mallet to a uniform 1/4-inch thickness. This not only tenderises the meat but also ensures it cooks evenly. For other great tips on tender meat, you can explore the techniques in our Juicy Chicken Recipe. After pounding, lightly season both sides of the steak with salt and pepper.

For those interested in the science behind tenderising, you can find brilliant advice from culinary authorities like BBC Good Food. This initial step is absolutely vital for achieving that coveted, melt-in-your-mouth texture.

Step 2: Creating the Perfect Breading Station

A well-organised breading station makes the process seamless and helps create the perfect crust. You will need three shallow dishes for this setup.

1. Flour Mixture: In your first dish, whisk together the plain flour, baking powder, 2 teaspoons of black pepper, paprika, garlic powder, onion powder, and salt. This seasoned flour forms the flavour foundation of our crust. Crucial Tip: Scoop out about 60g (around 4 tablespoons) of this mixture and set it aside. We’ll be using this later to make our gravy.
2. Egg Wash: In the second dish, whisk the two large eggs with the 120ml of milk or buttermilk until the mixture is smooth and completely combined.
3. Final Coating: The third dish is where you can place the fully breaded steaks before they enter the pan, which helps keep your workspace tidy.

Step 3: The Pan-Frying Process

And now for the exciting part! This is where the real transformation happens, as we create that wonderfully golden, crispy exterior.

1. Heat the Oil: Pour the vegetable oil into a large, heavy-based frying pan (a cast-iron one is perfect) to a depth of roughly 1/2-inch. Heat it over a medium-high temperature until it reaches 175°C (350°F). If you lack a thermometer, you can test it by dropping in a small pinch of flour; it should sizzle vigorously.
2. Dredge the Steak: Taking one steak at a time, press it firmly into the seasoned flour, making sure it is coated on all sides. Gently shake off any excess.
3. Dip in Egg Wash: Next, submerge the floured steak in the egg wash, lifting it to let any surplus drip away.
4. Final Flour Coat: Place the steak back into the flour mixture for its second coating. Press down firmly to build a thick, craggy layer. This double-dredging technique is what gives us all those irresistible crunchy bits.
5. Fry to Perfection: Gently lower the breaded steak into the hot oil. Avoid overcrowding the pan; it’s best to fry in two batches if needed. Cook for about 3-4 minutes on each side, until the crust is a rich golden brown and the steak is cooked through. This is the essence of a perfect pan-fried steak.
6. Rest the Steaks: As each steak is cooked, transfer it to a wire rack placed over a baking tray. This allows air to circulate underneath, preventing the bottom from becoming soggy while you prepare the gravy.

Step 4: Making the Creamy Gravy

A chicken fried steak is simply not complete without its signature peppery cream gravy. We will harness the flavourful remnants in the pan to craft a truly sensational sauce.

1. Prepare the Roux: Cautiously pour out the hot oil from the frying pan, leaving approximately 60ml (4 tablespoons) of oil and drippings behind. Ensure you keep the browned bits (known as the “fond”) at the bottom—they are packed with flavour!
2. Cook the Flour: Lower the heat to medium and sprinkle the 60g of reserved seasoned flour into the pan. Whisk it constantly for about a minute until the flour is cooked and has formed a smooth paste, which is called a roux.
3. Add the Milk: Gradually pour in the 700ml of whole milk while whisking continuously to avoid any lumps. Keep whisking as the gravy is brought to a simmer.
4. Thicken and Season: Allow the gravy to simmer gently for 5-7 minutes, or until it has thickened to a consistency that coats the back of a spoon. Season it generously with the remaining teaspoon of black pepper and add salt to your taste. Your ideal gravy smothered steak is now ready!

What to Serve with Your Masterpiece

To round out this magnificent feast, serve the crispy steaks with a generous ladle of creamy gravy. Traditional pairings include fluffy mashed potatoes (ideal for catching every last drop of gravy), buttered green beans, sweetcorn, or light, flaky buttermilk biscuits. It’s a meal that feels both celebratory and wonderfully comforting, much like other classics such as a flavourful Garlic Parmesan Chicken Pasta Recipe.

FAQ

Conclusion: Your New Favourite Comfort Meal

And there you have it—our comprehensive guide to creating the perfect chicken fried steak right in your own kitchen. By following these instructions, you have learned how to take a simple cut of beef and turn it into a crispy, tender, and flavour-packed meal that is sure to please even the heartiest of appetites. This is more than just a recipe; it’s your key to a truly delicious and comforting dining experience.

We hope you feel inspired to gather your ingredients, turn on the hob, and give this Ultimate Chicken Fried Steak Recipe a go. And please, don’t be timid with the gravy! We would love for you to let us know how your meal turns out in the comments section below—hearing about your kitchen successes always makes our day.

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• For the Steak:
• 4 beef cube steaks (approx. 150g each), pounded to 1/4-inch thickness
• 250g plain flour
• 2 tsp baking powder
• 2 tsp black pepper, freshly ground
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 2 large eggs
• 120ml milk (or buttermilk)
• 500ml vegetable oil, for frying
• For the Cream Gravy:
• 60g seasoned flour mixture (reserved from above)
• 60ml pan drippings/oil
• 700ml whole milk
• 1 tsp black pepper, or to taste
• Salt, to taste

Instructions

1. Prepare Breading Station: In a shallow dish, whisk together flour, baking powder, 2 tsp black pepper, paprika, garlic powder, onion powder, and salt. Reserve about 60g of this mixture for the gravy. In a second dish, whisk eggs with 120ml milk.
2. Coat the Steak: Working one at a time, press a steak firmly into the flour mixture, dip it completely in the egg wash, then press it back into the flour for a second, thick coating.
3. Fry the Steak: Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat to 175°C (350°F). Carefully place the breaded steaks in the hot oil and fry for 3-4 minutes per side, until deep golden brown and cooked through. Transfer to a wire rack.
4. Make the Gravy: Carefully pour off all but about 60ml of the pan drippings. Reduce heat to medium, whisk in the reserved 60g of seasoned flour, and cook for one minute to form a roux. Gradually pour in the 700ml of whole milk, whisking constantly to prevent lumps.
5. Finish and Serve: Bring the gravy to a simmer and cook for 5-7 minutes, until thickened. Season generously with the remaining 1 tsp of black pepper and salt to taste. Serve the chicken fried steak immediately, smothered in the hot gravy.

Nutrition (per serving): Calories: 820, Carbs: 57 g, Protein: 51 g, Fat: 44 g