That southern favorite: chicken fried steak. It can be the best meal you’ve ever cooked or a frustrating disaster. Ever breaded a cube steak only to have all the coating slide off in the pan? Or end up with lumpy, unappetizing gravy? I’ve been there — until I perfected the method below. Here’s the secret to a consistently crisp, flavorful chicken fried steak with smooth gravy.
What makes chicken fried steak perfect?
- Crispy, well-adhered breading
- Plenty of flavor with every bite
- Smooth, savory gravy
- All of the above
What is chicken fried steak?
Chicken fried steak is beef cube steak that’s breaded and fried like fried chicken. Cube steak is typically tenderized by the butcher with small cuts (that “pounded” appearance). Those cuts help the coating stick, but you’ll need the rest of the technique to make it perfect.
Can chicken fried steak be a little pink?
Yes — it’s beef, so a slight pink in the center is acceptable. If you follow the steps below, reaching a safe and desirable doneness shouldn’t be a problem.
How do I make chicken fried steak tender?
Start with pre-tenderized cube steaks. If a steak is thicker than ½ inch, pound it to about ½ inch to ensure even cooking and tenderness.
Is chicken fried steak schnitzel?
They’re similar techniques but different dishes. Schnitzel is an Austrian preparation usually made with veal or pork; chicken fried steak uses beef cube steak.
How do I make chicken fried steak with gravy?
The gravy is the crowning touch. Use the browned bits and drippings left in the pan, add flour, then whisk in milk and season to taste. The pan drippings form the base of a rich, smooth gravy — instructions are in the recipe card below.
What’s the secret?
It’s not mystical — it’s technique. Years of home cooking teach you what matters: the right pan, correct oil depth and temperature, very dry meat, a three-stage breading, and a warm oven for finishing. Follow these key points and your breading will stay crisp and flavorful.
The breading is the secret
To get a crispy crust that stays on, you need:
- A heavy pan (cast iron 9″ skillet is ideal)
- A proper amount of oil (about ¼ inch deep)
- Correct oil temperature (glistening, shimmering — not smoking)
- Very dry meat before breading
- A three-stage breading process
- A warm oven to keep finished pieces crisp
- A paper towel–lined tray in the oven to drain and rest steaks
The right pan
Use a heavy pan that holds heat well. A 9″ cast-iron skillet is ideal; a heavy stainless pan will also work. A heavy pan keeps the oil temperature more stable when you add steaks.
You will need oil in the pan
Pour enough oil so it is about ¼ inch deep — not much deeper. This gives even contact without deep-frying.
Oil temperature
A thermometer won’t read accurately in ¼ inch of oil. Heat the oil on medium until it shimmers and glistens — not smoking. Flick a few drops of water into the pan: if the oil pops and crackles with energy, it’s ready. If the popping is slow, heat a bit more. If the oil sputters violently or smokes, it’s too hot.
Dry meat
Wet meat will not hold breading — it creates steam as it cooks and the coating will slide off. Remove steaks from packaging and place on several layers of paper towels. Pat and press to remove excess moisture, then season with kosher salt, wait about five minutes, and pat dry again with fresh paper towels.
The breading process
Yes, this makes dishes — but it’s worth it. Use three shallow dishes and work in this order:
- Dish 1: Plain all-purpose flour (for an initial dry coating)
- Dish 2: Egg and milk mixture (eggs beaten with milk)
- Dish 3: Seasoned mixture (flour, cornmeal, and spices)
Do not bread the steaks until you’re ready to drop them in the hot oil. Keep the breading station near the stove so you can move quickly and avoid soggy coatings.
Do not overcrowd the pan
Never have more than two steaks in a 9″ skillet at once, and avoid covering more than about 70% of the pan bottom. Overcrowding causes steaming, which makes the breading fall off. Cook in batches if necessary.
A warm oven
Preheat the oven to the warming setting or about 175°F (80°C). Place an oven-safe plate or cookie sheet lined with paper towels in the oven to drain excess grease. As steaks finish, place them on the tray — don’t stack — so the crust stays crisp while you finish the rest.
A flavorful breading
Season generously. The final flour mixture should be well seasoned because some seasoning is lost during cooking. Mix the spices into the last flour dredge and press the coating onto the steak so flavor is concentrated at the crust.
A tasty gravy
Use the bits left in the pan — they’re full of flavor. To make gravy:
- Pour off most of the grease, leaving a few tablespoons and the browned bits.
- Add about 2 tablespoons of flour to the pan and cook, stirring, for 1–2 minutes to remove the raw flour taste.
- Slowly whisk in milk (about 3 cups for a standard batch), scraping browned bits from the pan.
- Bring to a simmer, reduce heat, and stir until thickened. Season with salt and pepper to taste.
Now you have it — the secrets to perfect chicken fried steak
- Crispy, well-adhered breading
- Breading packed with flavor
- Smooth, savory gravy
What more could you ask for?
If you enjoyed this recipe, you might also like:
The Secret to Perfect Pinto Beans
Southern Mexican Cornbread
Lemon Chess Pie
Old Fashioned Sugar Cream Pie
The Recipe for The Secret to Perfect Chicken Fried Steak
The Secret to Perfect Chicken Fried Steak
Ingredients
For the Steaks
- 1–2 lb package of cube steaks
- Kosher salt
- ½ cup all-purpose flour (for initial dredge)
- 2 large eggs, beaten
- ½ cup whole milk (for egg wash)
- ½ cup all-purpose flour (for seasoned dredge)
- 2 tbsp cornmeal
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp chili powder
- 1 tsp paprika
- 1 tbsp dried parsley
- ½ tsp ground black pepper
- 1 tsp kosher salt (if using table salt, use ½ tsp)
For the Gravy
- Drippings from the steaks (leave a few tablespoons in the pan)
- 2 tbsp all-purpose flour
- 3 cups whole milk
- Salt and pepper to taste
Instructions
- Preheat oven to warming setting or 175°F and place an oven-safe plate or sheet lined with paper towels inside.
- Place steaks on a double layer of paper towels and press with another double layer of towels to remove moisture. Season with kosher salt and let rest about 5 minutes; pat dry again.
- Heat a heavy skillet over medium with about ¼ inch of vegetable oil.
- When oil shimmers and pops when water is flicked in, it’s ready. While oil heats, set up three breading dishes: plain flour; beaten eggs mixed with milk; and seasoned flour/cornmeal mixture (combine remaining flour with cornmeal, spices, salt, and pepper).
- Right before frying, give steaks a final pat dry. Dredge each steak in plain flour, then the egg-milk mixture, then the seasoned flour-cornmeal mix, pressing the coating onto the meat.
- Gently place steaks into the hot oil — it should sizzle actively without smoking. Cook about 3 minutes per side, then transfer to the warm oven plate to rest. Do not overcrowd the pan; cook in batches (generally two steaks in a 9″ pan).
- When all steaks are cooked, make the gravy: pour off most grease, leaving the browned bits and a few tablespoons of fat. Add 2 tbsp flour and cook 1–2 minutes until tan. Add the milk all at once, whisking and scraping browned bits. Simmer and reduce heat to thicken. Season with salt and pepper.
- Serve steaks over mashed potatoes and top with gravy.
Notes
- Make sure the meat surface is very dry before breading.
- Use the three-stage breading process and press coatings onto meat.
- Keep oil at the proper temperature — not too cool and not smoking hot.
- Do not crowd the pan and turn each steak only once.
- Keep finished steaks in a warm oven on a paper towel–lined tray and do not stack them.
Nutrition
***This recipe was originally published on Loaves and Dishes on July 18, 2017 and has been updated with new information.***
Verse to share
“Look at everyone you pass on the street and say a blessing to them. Say, in your mind, just to yourself — not out loud — ‘Hello, God bless you — whatever you are experiencing — bless you and may God be with you.’” That was Pastor Lisa’s closing message to my congregation before she moved on. She is a known lover of people — thank you, Pastor Lisa, for your time and care.
Here are a few verses on love to carry with you:
- “A new command I give you: Love one another. As I have loved you, so you must love one another.” — John 13:34
- “Don’t just pretend to love others. Really love them… Love each other with genuine affection, and take delight in honoring each other.” — Romans 12:9-10
- “Most important of all, continue to show deep love for each other, for love covers a multitude of sins.” — 1 Peter 4:8
- “Your love for one another will prove to the world that you are my disciples.” — John 13:35