Chicken Fried Steak Recipe
by Sommer Collier — last updated on Oct 20, 2025 Whenever I’m craving a seriously indulgent comfort food, I cook up this chicken fried steak recipe that is easy to make and downright rich. This Southern classic steak is tender and soft on the inside, perfectly crunchy on the outside and smothered in a thick white peppery gravy.
Although I’ve lived in North Carolina for the last eighteen years, I grew up in Oklahoma, the land of massive crispy unapologetic chicken fried steak dinners. This dish is serious comfort food to me, and although it’s not the healthiest, I keep it on my rota for whenever I’m craving something indulgent and homemade. What I love most about this recipe is the incredibly combination of textures. From soft, tenderized steak that’s coated in a crispy seasoned crust and smothered in thick, peppery gravy, every bite is an explosion of flavors. This is the kind of meal that everyone will will go nuts for. My children especially love when I turn this chicken friend steak into steak fingers, a kid-friendly version that is perfect for dipping, too.
Jill – ⭐⭐⭐⭐⭐ This recipe is totally nostalgic for me! This is a dish my Grandmother would make growing up! Thanks for the great recipe!
Table of Contents
Sommer’s Recipe Highlights
Restaurant-Style Comfort – This is a classic dish that you’ll find at most Southern eateries, and let me tell you, they really know how to make a steak down South! The great thing about this recipe though is that it’s easy enough so you get all that restaurant flavor and flair right at home.
Simple Ingredients – I absolutely love that this recipe uses easy-to-find simple ingredients that are all easy on the wallet. You don’t need any fancy tricks or techniques to make this delicious fried steak.
Perfect Balance of Textures – A classic steak is already delicious on its own, but when you tenderize it and coat it in this seasoned, crunchy breading you get this outstanding Southern twist that is just irresistible.
Key Ingredients and Tips
- Tenderized cube steak – This is the star of the show, and for good reason! Cube steak is tenderized and flattened which makes it seriously juicy, soft and perfect for frying up.
- Flour – I always use all-purpose flour to coat the steak. Once fried, it gives that signature crunchy and perfectly golden crust.
- Cajun seasoning – This is a must if you want those fiery and bold flavors of a classic chicken fried steak.
- Baking powder – This is kind of like a secret ingredient that I love to use to make the coating light and crispy.
- Whole milk – I use whole milk to make the dredging mixture and I also use it in the gravy. Definitely avoid replacing it with any plant-based alternatives.
- Eggs – I prefer to use large eggs for this recipe. They really help the coating stick to the steak!
- Worcestershire sauce – Just a little bit of Worcestershire sauce goes a long and tangy way. It adds just the right amount of depth.
- Butter – To make that rich and smooth gravy, you cannot skip out on the butter, and make sure to use the unsalted kind.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
- 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. 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.
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 Country 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
- 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
- Crock Pot Chicken Pot Pie (with Biscuit Topping!)
- Creamed Chipped Beef on Toast (Shit on a Shingle)
- Mujadara Lentils and Rice (Lebanese Rice)
- 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.
Easy Chicken Fried Steak Recipe (Country Fried Steak)
Video
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.
Made this tonight exactly as instructed. My husband loved it. The cajun seasoning really adds flavor and it was crispy. I cooked them on 2 minutes per side and they were tender.
I don’t understand why beef cube steak is considered Chicken fried steak!
Does that make this German dish called schnitzel (pork) fried equal to American Chicken fried (“pork”) steak?
I keep looking for the perfect minute steak recipe where the crust stays on it – I think this is it! Didn’t do the creole seasoning cos that’s not us, loved worcestershire in the egg batter. Put some panko in the flour cos I like that. Family raved. This version will be my go-to.
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!
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 !