Chicken Fried Steak Recipe
by Sommer Collier — last updated on Mar 24, 2026 
My chicken fried steak recipe is the ultimate indulgent Southern comfort food. I dredge tenderized steak in seasoned flour, fry it until perfectly crispy and golden, then smother it in a rich, peppery white gravy. This easy recipe delivers a crunchy outside, tender inside, and bold, comforting flavor in every bite.
Although I’ve lived in the Carolinas for the last twenty-two 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 incredible 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 go nuts for. My children especially love it when I turn this chicken friend steak into steak fingers, a hands-on 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 to make, 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. Like with my smothered steak recipe, you don’t need any fancy tricks or techniques to make this delicious home-cooked meal.
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 sirloin or top round, 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 it that signature crunchy and perfectly golden crust.
- Cajun seasoning – This is a must if you want those slightly spicy 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. Trust me, you need the dairy here.
- Eggs – I prefer to use large eggs for this recipe. The eggs 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.
Prep the steaks – To get started, I heat up the oven to act as a warmer, and then completely dry the steaks with a paper towel. Then, I grab my meat pounder, and I thin out the steak to about a quarter inch. If you’ve had a hard day, this is free therapy. *wink*
Make the dredge – I mix the flour, Cajun seasoning, and baking powder in bowl, and in another bowl, I make my liquid mix, which includes the milk, eggs, and Worcestershire sauce.
Coat the steaks – Now for the fun part! I dip each steak into the seasoned flour mixture, and then into the milk mixture, then back into the flour dredge again. That’s three dunks… dry, wet, dry. I always make sure to shake off any excess coating so that the steak crisps up just perfectly once fried.
Fry ’em up – I heat up the oil in my skillet until it reaches 350 to 375 degrees Fahrenheit. Then I carefully add in the steak. Be careful, because the oil can pop! I fry each side for about a minute or two per side, and then flip onto the next. Once all the steaks are fried, I keep them warm in the oven.
Make the gravy – I clean the skillet, and melt the butter. Then I add in whatever is left of that Cajun seasoned flour, and I whisk that up until it starts to bubble. Then, I pour in the milk and whisk until the gravy is thick.
Serve – Once the gravy is ready and seasoned, pour it over the crispy steak and enjoy.
If you’ve never made CFS at home before, you are going to be so impressed with yourself!
Recipe Variations
- Spicy – Add a dash of cayenne pepper into the flour mixture for some spice.
- Buttermilk – For the egg mixture, swap the regular milk with buttermilk for some added tanginess.
- Cheese – I love to sprinkle some shredded cheddar over the hot gravy before serving.
- Bacon – Instead of cooking the gravy with butter, use the leftover drippings from cooked bacon.
Serving Suggestions
I love this country fried steak recipe, because it reminds me of my childhood and all things Southern. Here are some of my favorite ways to serve up this indulgent comfort food:
- With a side of mashed potatoes
- Add some hoppin john (black-eyed peas) or air fryer okra to your plate
- Serve them up with some cornbread muffins
Storing
Store the leftovers in an airtight container in the fridge for 3 to 4 days. Reheat these in the oven. You can also freeze these by wrapping them individually in plastic wrap, then again in foil, and storing them in a ziplock bag for up to 3 to 4 months. Then reheat in a 350°F oven until crispy.
Frequently Asked Questions
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 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
I prefer to use a neutral oil like vegetable oil, canola oil, or peanut oil because they have a high smoke point.
I think these are best served fresh, otherwise these steaks lose their crunchiness. However, if you make it ahead, reheat them in the air fryer to bring back the crisp-factor.
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More Delicious Southern Recipes
Chicken Fried Steak Recipe
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 !