Name: Crispy Chicken Fried Steak
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: Chicken Fried Steak; 2 to 3 pounds round steak or cube steak, cut into 8 serving-size pieces2 cloves garlic, minced3 cups all-purpose flour1 cup whole milk3 large eggs1 teaspoon kosher salt, divided1 teaspoon seasoned salt, divided1 teaspoon black pepper, divided4 cups vegetable oil, shortening, or lard, for frying; Cream Gravy; 4 tablespoons pan drippings4 tablespoons all-purpose flour2 cups whole milk1 cup heavy creamKosher salt, to tasteFreshly ground black pepper, to taste

Jump to Recipe·Print Recipe

Crispy chicken fried steak covered with peppered cream gravy on a white ceramic plate.

This Texas chicken fried steak recipe turns tenderized beef into a deeply golden, craggy cutlet with a well-seasoned crust that stays put. The steaks are double-dredged, chilled for 30 minutes, fried at 350°F, and finished on a wire rack in a low oven so the coating stays crisp instead of steaming itself soft.

Chicken fried steak is beef-not chicken-prepared with the same flour-and-egg breading method used for fried chicken. Cube steak is the easiest choice because it is already tenderized, but round steak works beautifully when it is pounded to about ¼-inch thick.

What Is Chicken Fried Steak?

Chicken fried steak is a thin, tenderized beef cutlet coated in seasoned flour and an egg-and-milk mixture, then fried until crisp and golden. It is traditionally served with cream gravy and is especially associated with Texas and Southern comfort-food cooking.

Why You'll Love This Recipe

The breading stays where it belongs. Pressing on the second flour coating and chilling the breaded steaks gives it time to bond to the meat.
The crust is thick and crisp. A flour-egg-flour dredge builds the craggy coating people expect from a good chicken fried steak.
You can use cube steak or round steak. Cube steak saves prep time, while round steak gives you control over the final thickness.
The oven finish makes batch cooking easier. A rack keeps the first steaks crisp while the remaining batches fry and brings everything to the table hot.
It feeds a crowd. The tested recipe makes eight hearty servings.

Recipe At-a-Glance

Flavor: Savory, garlicky, peppery, and well seasoned.
Texture: Crisp, craggy coating around tender beef.
Difficulty: Moderate; the steps are simple, but oil temperature matters.
Prep time: 30 minutes, plus 30 minutes chilling.
Cook time: 30 minutes.
Yield: 8 servings.
Make-ahead: Bread and chill the steaks shortly before frying.
Freezer-friendly: Yes, after cooking and cooling.
Best occasion: Sunday supper, family dinner, or a classic comfort-food meal.

The Kind of Supper I Grew Up With

Chicken fried steak was one of my favorite meals growing up. If I heard steaks sizzling when we walked through the door, I knew Mom was making a full supper-usually mashed potatoes, corn, a fresh green salad, and homemade rolls alongside it. That generous, feed-everybody spirit is still what this recipe tastes like to me.

Ingredients You'll Need

Round steak or cube steak: Cut 2 to 3 pounds into eight portions. Cube steak is already tenderized; round steak needs to be pounded thin.
Garlic: Two minced cloves season the meat directly.
All-purpose flour: Three cups make enough seasoned dredge for a sturdy double coating.
Whole milk and eggs: One cup milk and three large eggs make the wet layer that helps the second flour coating cling.
Kosher salt and seasoned salt: Dividing the seasoning between the meat, egg mixture, and flour builds flavor in every layer.
Freshly ground black pepper: Adds warmth to both the meat and egg mixture.
Vegetable oil, shortening, or lard: Use enough to reach about 1 inch deep in a heavy skillet.
Cream gravy: Optional, but classic for serving.

Tools That Make It Easier

Meat mallet: Needed if you start with round steak rather than cube steak.
Two shallow dishes: One for the egg mixture and one for the seasoned flour.
Large heavy skillet: Cast iron holds the frying temperature steadily.
Deep-fry thermometer: The most reliable way to keep the oil at 350°F.
Wire rack and rimmed baking sheet: Let hot oil drain without trapping steam under the crust.
Tongs: Make it easier to turn and transfer the large breaded steaks.

How to Make Crispy Chicken Fried Steak

1. Tenderize and Season the Steaks

If you are using round steak, pound each portion with a meat mallet until it is about ¼-inch thick. Mix the minced garlic with 1 teaspoon seasoned salt and ½ teaspoon black pepper, then rub the mixture evenly over both sides of every steak. Cube steak can skip the pounding, but it still needs the seasoning.

Tenderized beef steaks seasoned with minced garlic, seasoned salt, and black pepper.

2. Set Up the Breading Station

In one shallow dish, whisk the eggs, milk, ½ teaspoon kosher salt, and remaining ½ teaspoon black pepper. In a second dish, stir together the flour, remaining ½ teaspoon kosher salt, and remaining ½ teaspoon seasoned salt.

Seasoned flour and egg-and-milk mixture arranged for breading chicken fried steak.

3. Double-Dredge and Chill

Coat each steak lightly in seasoned flour and shake off the excess. Dip it into the egg mixture, let the extra drip away, then return it to the flour. Press firmly so a thick, even coating clings to the surface. Arrange the breaded steaks in one layer on a baking sheet, cover, and refrigerate for at least 30 minutes.

Tenderized steak receiving its first light coating of seasoned flour.

Floured steak dipped into the seasoned egg-and-milk mixture.

Steak pressed firmly into seasoned flour for a thick, craggy second coating.

Double-dredged chicken fried steaks resting on a baking sheet before chilling.

4. Heat the Oven and Oil

Heat the oven to 300°F and set a wire rack inside a rimmed baking sheet. Pour oil into a large heavy skillet until it is about 1 inch deep, then heat it to 350°F. Let the thermometer-not guesswork-tell you when the oil is ready.

Breaded chicken fried steak frying in hot oil on the first side in a cast-iron skillet.

5. Fry in Batches

Fry two or three steaks at a time so the skillet is not crowded. Cook for 3 to 4 minutes per side, turning carefully, until the coating is crisp and deep golden brown. Bring the oil back to 350°F between batches.

Chicken fried steaks frying until the coating is crisp and deep golden brown.

6. Drain on a Rack and Finish in the Oven

Transfer each fried steak to the prepared wire rack instead of paper towels. Once all the batches are fried, place the baking sheet in the oven for about 20 minutes, or until the steaks are heated through and tender. The rack lets hot air circulate so the bottoms stay crisp.

Golden chicken fried steaks draining on a wire rack over a rimmed baking sheet.

7. Serve While Crisp

Serve the chicken fried steaks immediately, with warm cream gravy if you like. Spoon the gravy on at the table so everyone can decide whether to cover the crust or keep part of it crisp.

Optional Cream Gravy

If you want the classic finish, reserve 4 tablespoons of the flavorful pan drippings after the steaks are fried. Keep the gravy optional so the crisp coating can still be enjoyed exactly the way your family likes it.

Flavorful browned pan drippings left in the skillet after frying chicken fried steak.

1. Add the Flour

Whisk 4 tablespoons all-purpose flour into the reserved drippings. Cook and stir for about 1 minute so the flour loses its raw taste.

All-purpose flour added to chicken fried steak pan drippings to begin cream gravy.

Flour and pan drippings stirred into a bubbling roux for cream gravy.

2. Whisk in the Dairy

Gradually whisk in 2 cups whole milk and 1 cup heavy cream, scraping up the browned bits as you stir.

Whole milk and cream stirred into the skillet roux for chicken fried steak gravy.

3. Simmer Until Smooth

Simmer for about 3 minutes, stirring often, until the gravy is smooth and thick enough to coat a spoon. Season to taste with salt and black pepper, then serve warm.

Smooth peppered cream gravy finished in a cast-iron skillet for chicken fried steak.

Helpful Tips Before You Start

Choose cube steak when you want the easiest prep. If using round steak, pound it evenly so thick spots do not stay tough.
Press the final flour coating onto the steak. A quick pass through the flour will not create the same craggy crust.
Do not skip the 30-minute chill. It hydrates the flour and helps the breading adhere.
Keep the oil close to 350°F. Cooler oil makes the coating greasy; overheated oil browns it before the beef is ready.
Use the wire rack for both draining and oven finishing. A flat surface traps steam and softens the bottom.

Easy Mistakes to Avoid

Skipping the first flour coat: The light first dredge gives the egg mixture a dry surface to grab.
Rushing the chill: Frying immediately makes the coating more likely to slide away from the beef.
Crowding the skillet: Too many steaks drop the oil temperature and make the crust heavy.
Moving the steaks too much: Let the first side set before turning, and flip only when needed.
Draining on paper towels: The trapped steam can undo that crisp crust surprisingly fast.

What Makes the Breading Stay On?

The breading stays on chicken fried steak when the beef is lightly floured first, dipped in the egg mixture, pressed firmly into the second flour coating, and chilled before frying. That rest allows the coating to hydrate and adhere, while steady 350°F oil sets it quickly.

Keeping Leftovers Crisp

Cool leftover chicken fried steak completely, then refrigerate it in an airtight container for up to 3 days. Reheat the steaks on a wire rack in a 375°F oven for 10 to 15 minutes. The microwave is faster, but it softens the breading.

Can You Freeze Chicken Fried Steak?

Yes. Freeze cooked and cooled steaks in a single layer until firm, then transfer them to a freezer-safe container or bag for up to 3 months. Reheat from frozen on a wire rack in a 375°F oven for 25 to 30 minutes, until hot throughout. Make fresh gravy separately for the best texture.

What to Serve with Chicken Fried Steak

For the classic plate, serve it with Homestyle Mashed Potatoes, Southern-Style Green Beans and New Potatoes, and Creamed Corn. Whipping Cream Biscuits are handy for catching the last spoonful of gravy, while Classic Wedge Salad adds something cool and crisp to the table.

FAQs

Is chicken fried steak made with chicken?

No. Chicken fried steak is made with beef, usually cube steak or pounded round steak. The name refers to the fried-chicken-style breading and cooking method.

What cut of beef is best for chicken fried steak?

Cube steak is the easiest choice because it is already tenderized. Round steak also works well when it is pounded evenly to about ¼-inch thick before seasoning and breading.

Why does the breading fall off chicken fried steak?

Breading usually falls off when the first flour layer is skipped, the second coating is not pressed on, the breaded steak is not rested, or the steak is moved too much in the skillet. Follow the flour-egg-flour order and chill for at least 30 minutes before frying.

What temperature should the oil be?

Heat the frying oil to 350°F and let it return to that temperature between batches. A thermometer is more dependable than judging readiness by appearance.

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

The names are sometimes used interchangeably, but chicken fried steak usually has a thicker egg-and-flour coating and is served with cream gravy. Country fried steak is often more lightly floured and paired with brown gravy.

Get More Recipes Like This

Sign up for JenniferCooks emails for dependable recipes, practical kitchen advice, and plenty of good things to cook next.

Tried It?

If you make this chicken fried steak, leave a rating and tell me whether your family is firmly in the extra-gravy camp or likes to keep half that crust uncovered.

More Southern Favorites

Crispy Chicken Fried Steak

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Texas Chicken Fried Steak is made with tender beef, a crispy seasoned coating, and creamy homemade gravy. This classic Southern comfort food is easy to make and perfect for Sunday dinners or family meals.

Author: Jennifer Locklin
Prep Time: 30 minutes
Chilling Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Yield: 8 servings 1x
Category: Dinner, Main Dish
Method: Frying
Cuisine: American, Southern

Ingredients

Scale

Chicken Fried Steak

2 to 3 pounds round steak or cube steak, cut into 8 serving-size pieces
2 cloves garlic, minced
3 cups all-purpose flour
1 cup whole milk
3 large eggs
1 teaspoon kosher salt, divided
1 teaspoon seasoned salt, divided
1 teaspoon black pepper, divided
4 cups vegetable oil, shortening, or lard, for frying

Cream Gravy

4 tablespoons pan drippings
4 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
Kosher salt, to taste
Freshly ground black pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Prep

If using round steak, pound each piece to about ¼-inch thick with a meat mallet.
Mix the minced garlic with the seasoned salt and half of the black pepper. Rub the mixture over both sides of each steak.
In a shallow bowl, whisk together the eggs, milk, ½ teaspoon kosher salt, and the remaining black pepper.
In a second shallow dish, combine the flour with the remaining ½ teaspoon kosher salt and ½ teaspoon seasoned salt.

Cook

Dredge each steak in the seasoned flour, coating all sides.
Dip the floured steak into the egg mixture, allowing the excess to drip away.
Return the steak to the flour and press gently so the coating adheres well.
Arrange the breaded steaks on a baking sheet in a single layer. Cover and refrigerate for at least 30 minutes.
Heat the oven to 300°F and place a wire rack inside a rimmed baking sheet.
Heat about 1 inch of frying oil in a large cast-iron skillet or heavy skillet until it reaches 350°F.
Fry the steaks in batches, leaving space between each piece. Cook for 3 to 4 minutes per side until the coating is crisp and deeply golden.
Transfer the fried steaks to the prepared wire rack and continue frying the remaining batches.
Place the baking sheet in the oven for about 20 minutes to finish cooking and keep the steaks warm.

Assemble

Spoon warm cream gravy over the steaks or serve it alongside.
Serve immediately while the coating is crisp.

Cream Gravy

Reserve 4 tablespoons of the pan drippings and place them in a saucepan over medium heat.
Whisk in the flour and cook for about 1 minute until smooth and lightly golden.
Gradually pour in the milk while whisking continuously to prevent lumps.
Stir in the heavy cream and bring the mixture to a gentle simmer.
Cook for about 3 minutes, whisking often, until the gravy thickens.
Season with salt and plenty of black pepper before serving.

Notes

Practical Substitutions

Cube steak is the quickest choice because it has already been tenderized.
Round steak can be used successfully after pounding it to an even thickness.
Canola oil or peanut oil may be substituted for vegetable oil. Lard or shortening produces a traditional crisp coating.
For a lighter gravy, replace the heavy cream with additional whole milk.

Serving Suggestions and Pairings

Serve with mashed potatoes, cream gravy, green beans, buttered corn, or Southern-style biscuits.
Add a side of coleslaw, fried okra, black-eyed peas, or macaroni and cheese for a complete meal.
Leftover steak is excellent on toasted bread with mayonnaise or extra gravy for a hearty sandwich.

Storage

Allow the steaks to cool completely before storing in an airtight container in the refrigerator for up to 3 days.
Store the gravy separately and reheat gently over low heat, adding a splash of milk if needed.
Reheat the steaks on a wire rack in a 375°F oven for 10 to 15 minutes until hot and crisp.

Freezing

Freeze cooked steaks in a single layer until firm, then transfer them to a freezer-safe container or freezer bag. Freeze for up to 3 months.
Freeze the gravy separately in an airtight container for up to 2 months.

••Reheat frozen steaks in a 375°F oven for 25 to 30 minutes or until heated through. Warm the gravy separately on the stovetop before serving.