Chicken Fried Steak (Country Fried Steak)
Perfect Chicken Fried Steak Recipe with Gravy… Crispy Oklahoma-style country fried steaks with thick white peppery gravy! A classic diner recipe you have to try at home.
Chicken Fried Steak Origins
Although I’ve lived in North Carolina for the last fifteen years, I grew up in Oklahoma… The land of massive crispy unapologetic Chicken Fried Steak dinners.
Chicken Fried Steak is considered common southern fare. However, it is a sacred dish to some that originated in the Texas-Oklahoma region.
Although many people believe it was invented in Texas (Ahem, like Texans) others (Such as Okies) say it was born in an Oklahoma diner along Route 66.
Either way, it is commonly understood that the idea of Chicken Fried Steak was brought to the Texas-Oklahoma prairies by German immigrants in the form of classic Schnitzel.
Is There a Difference Between Country Fried Steak and Chicken Fried Steak?
Yes, there is a small difference between Country Fried Steak and Chicken Fried Steak, but it has nothing to do with the steak itself. And the difference is a little misleading…
Country Fried Steak is usually served with brown gravy, made with meat drippings.
However, Chicken Fried Steaks are served with white gravy made with milk… The kind of gravy that is usually called Country Gravy.
See what I mean about misleading?
The Perfect Chicken Fried Steak Recipe with Gravy
So what makes this recipe perfect? In my humble opinion, this is the best chicken fried steaks we’ve ever made because:
- The steak is extra thin
- The crust is extra crispy
- The crust is well seasoned
- And the country gravy is on point!
How To Make The Best Chicken Fried Steak Recipe with Gravy
Ingredients
- 3 pounds tenderized cube steak (8 pieces)
- 2 cups all-purpose flour
- 4 tablespoons cajun seasoning
- 2 1/2 teaspoons baking powder
- 4 cups whole milk, divided
- 4 large eggs
- 3 tablespoons Worcestershire sauce
- 6 tablespoons butter
- Salt and Black Pepper
- Oil for frying
Instructions
- Preheat the oven to 200 degrees F. Pat the cube steak thoroughly dry with paper towels. Then gently stretch the steaks to make them thinner, or better yet, using a meat tenderizing hammer to pound the steaks extra thin. Be sure not to pull or pound so hard that they break. Try to reach 1/4 inch consistency throughout each steak.
- In a medium bowl mix the flour, Cajun seasoning, and baking powder together. In another bowl, whisk together 1 1/4 cup milk, eggs, and Worcestershire sauce.
- Dip the steaks into the flour mixture. Shake them off, then dunk the steaks in the egg mixture. Shake off the drippings, then dunk back in the flour mixture. Shake off all excess flour. (Flour that falls off into the oil will burn and turn the oil dark.) Allow them to rest on a cutting board while the oil heats.
- Place a large skillet/cast iron skillet over medium-high heat. Add enough oil to fill the skillet 1/4 inch deep. Once the oil in the pan is between 350-375 degrees F, gently place/flip half the steaks in the hot oil and fry for 1-2 minutes per side until they are golden brown. Use tongs to move the steaks to a paper towel-lined plate. Add additional oil to the skillet if needed, and repeat with the remaining steaks. Place the finished steaks in the oven to keep warm.
- Once all the steaks are fried, carefully pour the oil into a tin can for disposal. Then wipe the skillet out with a paper towel. Place it back over medium heat and add the butter. Once melted, whisk in 1/3 cup of the remaining seasoned flour. Whisk until bubbling, then whisk in 2 3/4 cups of milk. Continue to whisk the gravy until it is thick. Taste, then season with salt and pepper as needed. Remove the gravy from heat. If the gravy starts to thicken too much, whisk in an additional 1/2 cup of milk.
- Serve the steaks warm with gravy over the top.
Get the FULL (Printable) Perfect Chicken Fried Steak Recipe with Gravy Below
How Do You Keep Breading on Chicken Fried Steak?
Although country fried steaks can be made with both a liquid batter coating, or with a dried flour-based breading, the triple dip flour-egg-flour method dredge works best for keeping the breading on the cube steaks.
Some cooks believe you can get a crispier crust with batter. However, we’ve found that as long as:
- The steaks are dry before breading
- You shake off the excess liquid and flour
- You let them rest for a few minutes before going into the fry pan
- And the oil is hot
…You will create ultra crispy Chicken Fried Steak every single time.
Country Fried Steak Tips
Don’t forget to keep the finished steaks warm in the oven until you are ready to serve them, so the crust stays crispy.
I love this Chicken Fried Steak recipe, because it reminds me of my childhood.
Serve it with mashed potatoes, fried okra, and black-eyed peas, and cornbread for a true Okie feast! Also, check out our AMAZING Steak Fingers with Country Gravy recipe!
Frequently Asked Questions
How long does this recipe last?
If you keep them in an airtight container you can store these steaks in the fridge for 3 to 4 days.
Can I freeze the leftover steaks?
Yes, you can! Wrap them individually with plastic wrap and then again with foil and store them in a ziplock bag for up to 3 to 4 months. Then reheat in a 350 degree F oven until crispy.
Other Great Dinner Recipes
- Chicken Vesuvio (Italian Baked Chicken and Potatoes)
- One Pot Creamy Tuscan Chicken Pasta Recipe
- Mind-Blowing Nashville Hot Chicken Recipe
- Retro Taco Pizza (Layered Taco Dip)
- Oven Roasted Potatoes and Carrots with Herbs Recipe
- Pimento Grilled Cheese Recipe with Fried Green Tomatoes
- Crock Pot Chicken Pot Pie (with Biscuit Topping!)
- Creamed Chipped Beef on Toast (Shit on a Shingle)
- Mujadara Lentils and Rice (Lebanese Rice)
- Harvest Salad (Cobb Style) Recipe
- Italian Chicken Cutlets (Baked or Pan-Fried Chicken)
- Best Grilled Vegetable Marinade
- Buttermilk Chicken Tenders by Little Sunny Kitchen
Check out the printable recipe card below for the nutrition information including calories, protein, cholesterol, sodium, and fiber percentages.
Chicken Fried Steak (Country Fried Steak)
Ingredients
- 3 pounds tenderized cube steak (8 pieces)
- 2 cups all-purpose flour
- 4 tablespoons cajun seasoning
- 2 1/2 teaspoons baking powder
- 4 cups whole milk, divided
- 4 large eggs
- 3 tablespoons Worcestershire sauce
- 6 tablespoons butter
- Salt and pepper
- Oil for frying
Instructions
- Preheat the oven to 200 degrees F. Pat the cube steak thoroughly dry with paper towels. Then gently stretch the steaks to make them thinner, or better yet, using a meat tenderizing hammer to pound the steaks extra thin. Be sure not to pull or pound so hard that they break. Try to reach 1/4 inch consistency throughout each steak.
- In a medium bowl mix the flour, Cajun seasoning, and baking powder together. In another bowl, whisk together 1 1/4 cup milk, eggs, and Worcestershire sauce.
- Dip the steaks in the flour mixture. Shake them off, then dunk the steaks in the egg mixture. Shake off the drippings, then dunk back in the flour mixture. Shake off all excess flour. (Flour that falls off into the oil will burn and turn the oil dark.) Allow them to rest on a cutting board while the oil heats.
- Place a large skillet over medium-high heat. Add enough oil to fill the skillet 1/4 inch deep. Once the oil in the pan is between 350-375 degrees F, gently place half the steaks in the hot oil and fry for 1-2 minutes per side. Use tongs to move the steaks to a paper towel-lined plate. Add additional oil to the skillet if needed, and repeat with the remaining steaks. Place the finished steaks in the oven to keep warm.
- Once all the steaks are fried, carefully pour the oil into a tin can for disposal. Then wipe the skillet out with a paper towel. Place it back over medium heat and add the butter. Once melted, whisk in 1/3 cup of the remaining seasoned flour. Whisk until bubbling, then whisk in 2 3/4 cups of milk. Continue to whisk the gravy until it is thick. Taste, then season with salt and pepper as needed. Remove the gravy from heat. If the gravy starts to thicken too much, whisk in an additional 1/2 cup of milk.
- Serve the steaks warm with gravy over the top.
Video
Notes
Nutrition
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I have read more than one article on the history of chicken fried steaks that found they originated in the midwest, Nebraska, if I remember right, not Oklahoma or Texas. The dish was adopted by Texans, where it remains very popular. It should surprise no one Texans think they invented it.
I was born in 1943 and grew up in St Louis. It was a popular dish at cafeterias and family restaurants in the 1950’s there. I’ve always loved it, but my mom never cooked it at home. I don’t cube mine. I pound it with a flat surface that leaves the neat tender, but with a firmer texture than cubed steak. Cubed steak texture is too close to hamburger for my taste.
This recipe is totally nostalgic for me! This is a dish my Grandmother would make growing up! Thanks for the great recipe!
This was so good! Loved that crispy coating. Will make again!
This chicken fried steak is one of the best recipes that is on the internet. The flavor and the crispiness on the outside is what makes this the best!
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Fabulous! I made my own Cajun spice mix since I didn’t have any on hand. That is the only thing I changed. This recipe is a keeper.
Wow it was very delicious !
Wow it was very delicious!
My husband cannot wait for me to make this!
Just made this. WOW! My husband thought that it is the best thing ever. So GOOD.
I would love to try this recipe just once, but I don’t know what a “tenderized cube steak” is?” Is it a butterflied chicken breast “tenderized” by hand pounding same with a meat tenderizing mallet? You have an international audience you know. Anyway, I probably missed the answer in your fine post, but I do know how to make “Schnitzel” and perhaps the next time I do, I will benefit from your recipe! Cheers from Canada! PS. You have exceptional recipes!
It is cubed steak found in beef section of store.
Hi Frank,
Sorry about that, I didn’t realize they didn’t have cubed steak in Canada. Maybe it goes by a different name?
If you look at the photos you can see it is a cheaper cut of steak that has been run through a tenderizing machine to thin it out and create divots. If you cannot find them, buy cheap thin steak and pound them very thin with a meat mallet.
I would love to have a good schnitzel recipe.
Hi Jessica,
At the moment we only have one with fish, but it’s really good! https://www.aspicyperspective.com/schnitzel-recipe-spaetzl-recipe/
My favorite! Such a comfort dinner idea.
This is a must!!! Nothing better and more comforting then chicken fried steak and gravy.
Perfection on a plate! I make them almost the same way but use a cup of half and half for the gravy. If you are gonna go carbs and fat, you may as well go all the way! Thanks for the origins of the recipe as well… I thought I had heard Texas was the start of this great dish.
When I’m craving comfort food this is what I make!
omg I grew up in Texas and miss this so much! my mouth is watering. I think I’m gonna have to try it this weekend! thank you!
That crispy coating sold me!!! Pure comfort food!
This is the ultimate comfort food! Thanks for a great recipe!
This really is perfect! loved it!