The Best Chicken Fried Steak with Creamy Country Gravy

There’s something incredibly comforting about cutting into a perfectly crispy The Best Chicken Fried Steak after a long day at work. That satisfying crunch giving way to tender, juicy beef, all smothered in rich, peppery country gravy—it’s the ultimate comfort food that transforms an ordinary weeknight into something special. Growing up in the South, this dish was always reserved for Sunday dinners or special occasions, but I’ve perfected a version that’s accessible enough for any day of the week without sacrificing that authentic flavor and texture that makes The Best Chicken Fried Steak so irresistible.

Whether you’re looking to impress dinner guests or simply craving a hearty, soul-satisfying meal, this recipe delivers restaurant-quality results right in your own kitchen. The secret lies in the double-dredging technique and perfectly seasoned coating that creates that signature crispy exterior while keeping the meat wonderfully tender. Let me show you how to make The Best Chicken Fried Steak that’ll have everyone asking for seconds!

Why You’ll Love This The Best Chicken Fried Steak

• ✅ Restaurant-quality The Best Chicken Fried Steak made easily in your own kitchen
• ✅ Perfect crispy-crunchy coating that stays attached to the meat while frying
• ✅ Learn the secrets to crispy The Best Chicken Fried Steak coating that professional chefs use
• ✅ Traditional southern The Best Chicken Fried Steak methods simplified for home cooks
• ✅ Versatile recipe that pairs with countless sides for a complete meal
• ✅ Make-ahead friendly – prepare components in advance for quick assembly
• ✅ Includes the perfect creamy gravy recipe specifically designed for The Best Chicken Fried Steak

Ingredients for The Best Chicken Fried Steak

For the Steak:

• 4 (½ pound) beef cube steaks
• 2 cups all-purpose flour (divided)
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon black pepper
• ¾ teaspoon salt
• 1 ½ cups buttermilk
• 1 tablespoon hot pepper sauce (like Tabasco™)
• 1 large egg
• 2 cloves garlic, minced
• 3 cups vegetable shortening for frying

For the Country Gravy:

• ¼ cup of the seasoned flour mixture (reserved from coating)
• 4 cups milk
• Kosher salt and freshly ground black pepper to taste

Ingredient Notes:

• For more tender meat, you can substitute tenderized round steak or sirloin if cube steaks aren’t available
• If you don’t have buttermilk, make your own by adding 1½ tablespoons of vinegar or lemon juice to regular milk
• For a healthier version, you can air fry or bake The Best Chicken Fried Steak instead of deep frying
• The baking powder and soda in the flour mixture create extra crispiness in your The Best Chicken Fried Steak

How to Make The Best Chicken Fried Steak – Step by Step

Preparing the Steaks

Step 1: Place the cube steaks on a cutting board and pat them dry with paper towels. Using a meat mallet, pound the steaks gently to an even thickness of about ¼ inch. Season both sides with a pinch of salt and pepper.

Step 2: In a shallow bowl, combine 1¾ cups of flour, baking powder, baking soda, 1 teaspoon black pepper, and ¾ teaspoon salt. Mix well and set aside ¼ cup of this mixture for the gravy.

Step 3: In another bowl, whisk together the buttermilk, hot sauce, egg, and minced garlic until well combined.

Step 4: Set up your dredging station: the seasoned flour in one dish, the buttermilk mixture in another, and the remaining ¼ cup of plain flour in a third dish.

Coating and Frying

Step 5: Heat the vegetable shortening in a large, heavy skillet or cast-iron pan over medium-high heat until it reaches 325°F (165°C). The oil should be about ½ inch deep.

Step 6: Dredge each steak first in the seasoned flour mixture, shaking off excess. Then dip into the buttermilk mixture, allowing excess to drip off. Finally, dredge again in the seasoned flour mixture, pressing gently to help the coating adhere.

Step 7: When the oil is hot, carefully place 1-2 steaks in the pan (don’t overcrowd). Fry for 3-4 minutes on each side until golden brown and crispy. The internal temperature should reach 145°F (63°C).

Step 8: Transfer the fried steaks to a wire rack placed over a baking sheet. Keep warm in a 200°F (95°C) oven while you cook the remaining steaks and prepare the gravy.

Making the Country Gravy

Step 9: Pour off all but ¼ cup of the frying oil, keeping the browned bits in the pan. Return the pan to medium heat.

Step 10: Add the reserved ¼ cup seasoned flour to the oil and whisk constantly for 2-3 minutes until it forms a golden roux.

Step 11: Gradually whisk in the milk, stirring continuously to prevent lumps. Bring the mixture to a simmer and cook for 5-8 minutes, stirring frequently, until the gravy thickens to your desired consistency.

Step 12: Season with salt and pepper to taste. If the gravy becomes too thick, thin it with a little more milk.

Pro Tips for Making The Best Chicken Fried Steak

• Rest time matters: Let the coated steaks sit for 5-10 minutes before frying to help the coating adhere better
• Oil temperature is crucial: Maintain the oil at 325°F-350°F for the perfect crispy coating without burning
• Don’t rush the process: The double-dredging technique takes time but delivers the characteristic texture of authentic The Best Chicken Fried Steak
• Use a splatter screen: This helps contain oil splatter while still allowing steam to escape
• Test the gravy thickness: The perfect gravy should coat the back of a spoon but still flow easily
• Add more flavor: For extra-savory gravy, add ½ teaspoon of Worcestershire sauce or a dash of onion powder

Best Ways to Serve The Best Chicken Fried Steak

The Best Chicken Fried Steak is traditionally served smothered in creamy country gravy alongside classic comfort food sides. Here are some perfect pairings:

• Creamy mashed potatoes that provide the perfect base for extra gravy
• Buttery corn on the cob or corn casserole for sweet contrast
• Homemade buttermilk biscuits for sopping up every last bit of gravy
• Fresh green beans or collard greens for a traditional Southern meal
• Creamy coleslaw for a cooling, crunchy contrast to the rich steak
• Hot, fresh dinner rolls for a restaurant-style experience

For a complete Southern feast, serve with our Homemade Buttermilk Biscuits and Classic Southern Sweet Tea.

Nutritional Information for The Best Chicken Fried Steak

(Per serving, including gravy)

• Calories: 650 kcal
• Protein: 35g
• Carbohydrates: 40g
• Fat: 38g
• Saturated Fat: 12g
• Cholesterol: 115mg
• Sodium: 980mg
• Fiber: 1g
• Sugar: 6g

Storage & Leftovers

The Best Chicken Fried Steak is best enjoyed freshly made, but leftovers can still be delicious if properly stored:

• Refrigeration: Store the steaks and gravy separately in airtight containers for up to 3 days.
• Freezing: Freeze fried steaks (without gravy) in a single layer, then transfer to a freezer bag. Freeze for up to 2 months. The gravy can be frozen separately for up to 1 month.
• Reheating: For the crispiest results, reheat The Best Chicken Fried Steak in a 350°F oven for 10-15 minutes. Microwave reheating will work but will result in a softer coating. Reheat gravy in a saucepan over low heat, adding a splash of milk if needed to reach desired consistency.

Frequently Asked Questions

What is the best way to cook chicken fried steak?

The best method is pan-frying in about ½ inch of oil at 325-350°F. This creates the signature crispy coating while keeping the inside tender. Cast iron skillets are ideal as they maintain heat well and create an even cooking surface for The Best Chicken Fried Steak.

How do you make chicken fried steak tender?

Start with cube steak which has already been mechanically tenderized, then pound it to an even ¼-inch thickness. The buttermilk marinade also helps tenderize the meat through its natural acidity. Don’t overcook the steak – about 3-4 minutes per side is usually sufficient for The Best Chicken Fried Steak.

What kind of meat is used for chicken fried steak?

Traditional The Best Chicken Fried Steak uses cube steak, which is usually made from top round or top sirloin that has been run through a mechanical tenderizer. You can also use round steak or sirloin and tenderize it yourself with a meat mallet if cube steak isn’t available.

Can chicken fried steak be made in advance?

Yes! You can prepare the components ahead of time. The seasoned flour mixture can be made up to 2 days in advance. You can even bread the steaks and keep them refrigerated (uncooked) for a few hours before frying. For the best results though, The Best Chicken Fried Steak should be fried just before serving, although the gravy can be made ahead and reheated.

Conclusion

There’s a reason The Best Chicken Fried Steak has stood the test of time as a beloved comfort food classic. This recipe pays homage to traditional Southern cooking while making it accessible for home cooks of any skill level. The crispy, seasoned coating paired with that rich, creamy gravy creates a meal that’s sure to become a requested favorite in your household.

What makes this truly The Best Chicken Fried Steak recipe is the attention to detail – from the double-dredging technique to the perfectly seasoned flour mixture and that made-from-scratch country gravy. Each bite delivers that perfect combination of textures and flavors that make this dish so irresistible.

Have you tried making The Best Chicken Fried Steak at home? I’d love to hear about your experience or any personal touches you add to make this recipe your own! Share in the comments below and don’t forget to rate this recipe if you try it.

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