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Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Make everyday family moments count, with easy recipes that everyone will love. Join our email community to receive tested recipes and tips.
Chicken-fried steak is a beloved dish that often graces southern American tables, but its name can be misleading. Contrary to what one might assume, chicken-fried steak is not made of chicken but is actually a beef dish. This culinary delight features a breaded and fried steak, cooked in the style of fried chicken.
Chicken-fried steak is a hearty dish composed of a breaded and pan-fried beef cutlet, usually finished with a creamy white gravy. Featuring a budget-friendly tenderized cube steak, this comfort food has become a favorite across the United States. The breading process involves dredging (lightly coating), the beef in seasoned flour, dipping it in egg wash, and coating it with another layer of the flour mixture before frying it to crispy perfection.
The name "chicken-fried steak" stems from the cooking method rather than the ingredients. The term "chicken-fried" refers to the style of frying used to prepare traditional fried chicken. Just like fried chicken, the steak is coated with a seasoned flour mixture and then fried until it achieves a golden, crispy crust. The name refers to the cooking technique, not the type of protein.
Many food historians trace chicken-fried steak's origins back to the wiener schnitzel, a breaded and fried veal dish from Austria. German and Austrian immigrants who settled in Texas during the 19th century brought their culinary traditions with them. Over time, they substituted more readily available beef for the veal in their original recipe. Utilizing less tender cuts of beef like round steak, they tenderized the meat and employed the breading and frying technique to make it flavorful and palatable, and chicken-fried steak was born.
For the best chicken-fried steak, you need the right ingredients. We’ll walk you through the essentials and explain why we chose them. Also, we’ll share some alternatives in case you need to make a substitution.
All-Purpose Flour: No need for specialty flours! Versatile AP is the perfect pick for chicken-fried steak. There’s also no need to sift, since the flour is thoroughly mixed with the other dry ingredients.
Seasonings: Simple salt, pepper, and onion powder get a little boost of leavening from baking powder in this easy mix. You don’t even have to buy special ingredients for this recipe, since you probably have all these items in your pantry. If you want, you can add a dash of smoked paprika, as well.
Milk and Egg: Instead of simply dredging in seasoned flour, chicken-fried steak goes to the trouble of dredging, then dipping in a milk and egg mixture, then dredging in the flour mixture again. This process is essential to achieving that perfect “fried chicken” texture and flavor. Some recipes use buttermilk, but we’ve made our version more approachable by using plain milk.
Vinegar and Hot Sauce: The acid in vinegar and hot sauce breaks down the milk a bit so that it acts like buttermilk. Pickle juice can be substituted for the vinegar, but it’s not enough to make your steaks taste like pickles. And if you’re not a fan of hot sauce, feel free to skip it.
Cube Steaks: Inexpensive cuts, like cube steak and round steak, are ideal for this recipe, as they are delicious pan-fried. The steaks are pounded thin, which helps break down the fibers and makes the beef more tender. Frying makes most foods taste better, but it’s unnecessary for expensive cuts like filet and ribeye—save those guys for the grill.
Now that you know what to buy, it’s time to get cooking!
You don’t need any specialty equipment to make chicken-fried steak, but we do have some tips on what to use for recipe success!
Shallow Dishes: A pie plate is the best choice for the flour mixture. Another option is a large, shallow pasta bowl. You can also purchase disposable aluminum pie pans, which are technically reusable. Once they start to look a little worn out, they can still be used to catch drippings under your grill or start seeds in the spring.
Mixing Bowl: Opt for stainless steel or glass instead of plastic mixing bowls when possible. A medium bowl works perfectly for this recipe, but if you must choose from bigger or smaller, go bigger. It’s easier to completely dip the steaks in a slightly larger bowl.
Large Skillet: We have called for a 12-inch heavy skillet for this recipe, since you need plenty of room for pan-frying, and a heavier skillet will conduct heat better than a thinner, lighter skillet. Stainless steel and cast iron are both great options.
Tongs: Long, stainless steel locking tongs are a great tool to have on hand for pan-frying. The locking mechanism ensures the tongs stay where you put them instead of flinging oil all over your stovetop (or you!), and they make it super easy to control how and where you move the steak in the skillet. Gently, slowly, lower meat into the hot oil. Be deliberate with your movements and avoid dropping the meat into the hot oil or pulling the tongs out of the oil too quickly.
So, what is chicken-fried steak, anyway? While chicken-fried steak and country-fried steak are quite similar, country-fried steak is a pared down version of chicken-fried steak, usually served with brown gravy, whereas a typical chicken-fried steak recipe is served with a white gravy.
“Chicken-fried” means the steak is cooked like fried chicken. It’s dredged in a flour mixture, then dipped in a milk and egg mixture, then dredged in the flour mixture again before going for a dip in a pan of hot vegetable oil. “Country” in cooking terms usually means simplified. Country cooking is basic, and sometimes skips a few of those fancified city-style cooking steps. So, for country-fried steak, just dredge the steak in seasoned flour and put it directly in the hot oil. You don’t get the same thick, crispy “chicken-fried” crust, but it’s still delicious. Whichever method you choose, you’ll get a lot of bang for your buck with a southern-style pan-fried steak!
We’ll show you how to make chicken-fried steak in this quick overview, but you can find the full list of ingredients and instructions below.
Start by pounding the cube steaks to about 1/2 inch thick if they aren't already tenderized. The spiky side of a meat mallet works well, but in a pinch, you can use a large fork to poke the meat all over, then cover in plastic wrap and pound with the side of a can of vegetables.
In a shallow bowl or pie plate, combine the flour, salt, pepper, onion or garlic powder, and baking powder. Be sure the ingredients are thoroughly combined to ensure the steaks are evenly seasoned.
In another bowl, whisk together the milk, vinegar, egg, and hot sauce. You can whisk the egg first, then beat in the rest of the ingredients in a thin stream.
Dredging simply means to lightly coat with a dry mixture such as flour or cornmeal. Chicken-fried steak is actually double dredged. Coat each piece of beef first in the dry flour mixture, then dip in the wet egg mixture, allowing any excess to drip off. Finally, dredge the steak again in the dry mixture, pressing lightly to ensure a good coating. To keep things tidy, use one hand for dry ingredients and the other hand for wet ingredients.
In a large skillet, heat about 1 inch of vegetable oil until hot. Carefully place the steaks in the hot oil and fry until golden brown on both sides. Don’t overcrowd the pan, since that will prevent the steaks from cooking properly, the oil won’t stay hot enough, and the crust will be soggy. Transfer the fried steaks to a paper towel-lined plate to drain excess oil. Make a quick gravy to pour on top if you want. Then all that’s left to do is eat!
When it comes to comfort food, few dishes can top hearty and satisfying chicken-fried steak. While this southern classic can hold its own, pairing it with the perfect sides elevates the meal to an entirely new level.
Easy Homemade Mashed Potatoes: When it comes to classic pairings, few things can beat the creamy goodness of mashed potatoes. They provide a comforting, neutral flavor that contrasts beautifully with the crispy, savory chicken-fried steak. Plus, they soak up the delicious gravy, making every bite delightful.
Easy Oven-Roasted Potatoes: These potatoes have a crispy exterior and a fluffy interior that pairs wonderfully with chicken-fried steak. They also offer a fun alternative to mashed potatoes while still delivering that comforting potato flavor.
Slow-Cooker Southern Green Beans: These easy beans bring a fresh, green contrast to your plate. Cooked with a little ham and onion for added richness, they will become a go-to side.
Lemon-Garlic Broccoli: For a bright, fresh option that doesn’t sacrifice flavor, broccoli is a great choice. It’s simple to prepare and adds a vibrant color to your plate, balancing out the richness of the chicken-fried steak.
The right sides can turn your chicken-fried steak dinner into a memorable feast. From classic southern staples to creative options, there are plenty of choices to suit any occasion. And don’t forget to serve with piping hot Pillsbury™ biscuits or cornbread swirls!
Like all fried foods, chicken-fried steak is best enjoyed immediately after cooking. Reheated fried foods will never be as crispy and tender as they were when fresh. However, if you have leftovers, here’s how to make the most of them.
First, store properly. Place in a lidded container and cool in the refrigerator with the lid open slightly until cold. This allows steam to escape and reduces sogginess. You can also place a paper towel underneath the steaks to help absorb extra moisture. Close the lid completely once cooled. Steaks can be stored in the refrigerator up to 3 days. We don’t recommend freezing, since the coating could separate and fall off after freezing and thawing.
Second, don’t microwave. Microwaving fried foods leads to uneven reheating and, you guessed it, a soggy crust. For best results, reheat in a 325°F oven or toaster oven, or a 300°F air fryer, turning once, until hot in center (at least 165°F).
In shallow dish, mix flour, salt, pepper, onion powder, and baking powder until thoroughly combined.
In medium bowl, beat milk, vinegar, egg, and hot sauce with whisk until well blended.
Fry steaks two at a time, to avoiding overcrowding the skillet, for 6 to 8 minutes, turning once, until golden brown. Drain steaks on paper towels. Keep warm.
Serve with a classic creamy white gravy.
Bake up some Pillsbury™ Grands! Southern Homestyle Biscuits to serve alongside.
Use enough oil in skillet to reach about 1/4-inch deep, which is the right amount for shallow frying.
Sometimes tenderized cube steaks are smaller, 2 to 3 oz each. So buy 8 steaks for 4 servings, which would be 2 steaks per person. The fry time will be 1 to 2 minutes less.
A generous grind of fresh pepper and chopped fresh parsley are a welcome final addition to each plate.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 28g | 43% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | 8g | % Value Not Available |
| Polyunsaturated Fat | 13g | % Value Not Available |
| Omega-3 | 1&½g | % Value Not Available |
| Cholesterol | 120mg | 41% |
| Sodium | 950mg | 40% |
| Total Carbohydrate | 21g | 7% |
| Dietary Fiber | 1g | 4% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 2g | % Value Not Available |
| Protein | 39g | % Value Not Available |
| Vitamin D | Value Not Available | 6% |
| Calcium | Value Not Available | 10% |
| Iron | Value Not Available | 25% |
| Potassium | 530mg | 15% |
| Vitamin A | Value Not Available | 2% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 10% |
| Thiamin | Value Not Available | 20% |
| Riboflavin | Value Not Available | 30% |
| Niacin | Value Not Available | 50% |
| Vitamin B6 | Value Not Available | 45% |
| Folic Acid | Value Not Available | 10% |
| Vitamin B12 | Value Not Available | 45% |
| Pantothenic Acid | Value Not Available | 8% |
| Phosphorus | Value Not Available | 40% |
| Magnesium | Value Not Available | 8% |
| Zinc | Value Not Available | 40% |
| Manganese | Value Not Available | 10% |
| Selenium | Value Not Available | 80% |
| Copper | Value Not Available | 6% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
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