Amazing 650-Calorie Chicken Fried Steak

Hi, I’m Alex, and I’m so glad you’re here. If you ask me what true comfort food looks like, it’s a plate piled high with crispy, golden-brown meat smothered in rich, creamy gravy. Forget takeout—we’re making the real deal today! This classic chicken fried steak recipe is my secret weapon for turning a stressful weekday into a moment of pure cooking joy. I spent years trying to nail that restaurant-quality crunch, and I finally cracked the code. This is why I love sharing great comfort food here on the site.

Trust me, this method delivers a wonderfully tender interior encased in a shatteringly crisp coating, all paired with the silkiest homemade country gravy you’ve ever tasted. It’s hearty, it’s soulful, and honestly, it’s easier than you think. Grab that cube steak, and let’s get cooking!

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Why This Is the Best Chicken Fried Steak Recipe You Will Make

I know you’re searching for that perfect balance: armor-like crunch on the outside, fork-tender beef inside, and gravy that doesn’t have a single lump. That’s exactly what this recipe delivers! I’ve refined the old ways with a few tricks that ensure success, which is why I stand behind this being the ultimate weeknight dinner. It’s all about technique.

• It uses a secret ingredient in the dredge that guarantees crispiness that lasts.
• We utilize the pan drippings to build an intensely flavorful gravy right in the skillet.
• The steps are simple enough for a busy weeknight but impressive enough for guests.

Achieving the Ultimate Crispy Fried Steak Coating

The key to serious crunch is the dry dredging mix. We use cornstarch right alongside the flour—that’s what creates that flaky, craggy texture you get at your favorite diner. When you dip the steak in, you have to press that flour mixture on firmly. Don’t be shy! For next-level adhesion, coat the steak and let it rest on a wire rack for about 10 minutes before frying. It sounds minor, but it lets the coating set up beautifully.

Tips for Juicy Inside Every Chicken Fried Steak

Tenderness is non-negotiable for a great chicken fried steak. You simply have to pound that cube steak thin—aiming for about 1/4 inch thickness guarantees it cooks fast without drying out. Also, pay close attention to your oil temperature; keeping it right at 350 degrees is crucial. Too cool, and it gets greasy; too hot, and the crust burns before the inside even warms up.

Ingredients for Perfect Chicken Fried Steak with Creamy Gravy

Okay, getting the ingredients right is half the battle won. I always lay everything out before I start—mise en place, right? This keeps the frantic energy down when you’re dealing with hot oil. We’ve got two key areas: the steak dredge and that gorgeous gravy we’ll make right in the pan drippings. Trust me on reserving those drippings; that’s where so much flavor comes from!

For the Crispy Chicken Fried Steak

• 4 cube steaks (they need to be cut about 1/2 inch thick to start)
• 1 cup all-purpose flour
• 1/2 cup cornstarch (don’t skip this for the crunch!)
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 2 large eggs
• 1/2 cup whole milk
• Vegetable oil or shortening, enough for about 1 inch in the pan for frying

For the Homemade Country Gravy for Fried Steak

We need a few things here to make that rich white gravy:

• 1/4 cup reserved pan drippings (or you can swap in butter if you prefer)
• 1/4 cup all-purpose flour
• 3 cups whole milk (whole milk makes it so much creamier)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Step-by-Step Instructions for Chicken Fried Steak

Alright, let’s get down to business! Cooking this properly is all about organization. You want your dredging stations set up before the oil is even hot. We’re turning simple cube steaks into something spectacular, remember that! If you love digging into rich comfort food, these steps are your blueprint for success.

Preparing and Dredging the Steak

First things first: tenderness wins. Take your cube steaks and sandwich them between plastic wrap. Then, get aggressive with your mallet! You really need to pound them until they are only about 1/4 inch thick. This ensures they cook through quickly and stay juicy. Next, set up your station. Wet bowl (eggs and milk) on one side, dry bowl (flour, cornstarch, spices) on the other. Dip the steak completely into the wet mixture, let the extra drip off, and then press it firmly, I mean really press it, into the dry mixture. You want that coating to cling on for dear life!

Frying Techniques for a Golden Chicken Fried Steak

Now for the fun, slightly messy part! Get about an inch of oil into a good heavy skillet—cast iron makes everything better—and heat it up to a steady 350 degrees Fahrenheit. This temperature is the sweet spot for that perfect golden crust. Carefully slide one or two pieces of your coated chicken fried steak into the hot oil. Don’t crowd the pan, seriously, or the oil temperature will crash and you’ll end up with soggy steak. Fry them for about 3 to 4 minutes per side until they are beautifully brown everywhere. Pull them out and put them straight onto a wire rack—paper towels just trap steam, and we want crispiness!

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Making the Best Homemade Country Gravy for Fried Steak

You simply cannot have a great **chicken fried steak** without gravy that sings! For me, this creamy white gravy is the *reason* we make this dish. It’s decadent, it’s peppery, and we are making it right in the same skillet where the steaks just cooked. That little bit of brown stuff stuck to the bottom? That’s pure gold—it’s called the fond, and it is flavor headquarters!

This gravy is what separates a good meal from one that absolutely sticks in your memory forever, so take your time here. Don’t rush the milk addition! If you ever want to branch out into other pan sauces later on—maybe using these same roux skills—you should check out my guide on a versatile creamy mushroom sauce recipe; it uses the same foundation!

Creating the Flavorful Roux Base

Once you’ve pulled your crispy steaks and poured off most of that frying oil, leave just about 1/4 cup of the drippings in your skillet. Put the pan back over medium heat. Now, sprinkle in your other 1/4 cup of flour right into those hot drippings. You are making a roux! Whisk this constantly for about a full minute. I know you want to stop as soon as it looks combined, but you need that minute to cook out the raw flour taste. When it’s done, it should smell nutty and look like a wet, sandy paste.

Achieving Smooth, Thick White Gravy

This is where we earn our stripes as amazing home cooks! Slowly pour in your 3 cups of milk—and I mean slowly, maybe a half-cup at a time at first—while whisking like your life depends on it! If you dump it all in at once, you will get lumps, guaranteed. Keep whisking patiently as the mixture comes up to a gentle simmer. It takes about five to seven minutes for the gravy to really start thickening up. The test? Dip your spoon in and draw a line with your finger across the back of it. If the line holds steady and the gravy doesn’t immediately run back together, it’s perfect. Finish it off with your salt and pepper, and you are drowning that steak in pure magic!

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Tips for Success with Your Chicken Fried Steak

We’ve covered the main steps, but sometimes those small details are what take a good meal and make it truly memorable. I’ve collected all my best insider knowledge here—the stuff I learned after too many failed attempts—to help you succeed on your first try. Think of this as your cheat sheet for always getting that perfect, hearty dinner on the table!

If you want to dive deeper into kitchen hacks and techniques that make cooking less of a chore and more of a joy, check out my full blog archive. But for now, let’s talk about nailing that crispy coating and tender texture every single time you make chicken fried steak.

• Don’t Skip the Rest Time: Seriously, let those coated steaks hang out on the wire rack for 10 minutes before frying. The coating hydrates slightly, which surprisingly locks in better texture when it hits the hot oil. It prevents the breading from immediately shriveling up.
• Use a Thermometer for Oil: I know it feels fussy, but guessing your oil temperature means inconsistency. If it’s below 330°F, the steak soaks up oil and gets greasy. If it’s over 375°F, the outside burns before the inside thaws out properly. 350°F is your golden number!
• Pound, Pound, Pound: Remember, we aren’t just tenderizing; we are creating surface area for the crust to cling to. Hit those cube steaks until they are paper-thin—about 1/4 inch—so they cook through lightning fast.
• Rack Over Tray for Draining: I mentioned this briefly, but it’s worth repeating: skip the paper towels when draining the cooked steak. Place it on a wire rack set over a baking sheet so air can circulate underneath. This keeps the bottom crisp!
• Scrape the Fond for Gravy: When you make your country gravy, don’t clean out the pan! Those little browned bits stuck to the bottom are packed with beef flavor. They dissolve perfectly into your roux and take that white gravy from “okay” to “unbelievable.”

Serving Suggestions for a Classic Chicken Fried Steak Dinner

Now that you’ve poured that incredible gravy over your perfectly crispy steak, what’s next? You can’t just eat gravy and meat alone—well, you could, and I wouldn’t judge you! But to make this feel like the ultimate, satisfying comfort food experience, you need the right supporting cast on your plate. This meal is all about that heavy, soulful goodness, so we usually stick to dishes that soak up extra gravy!

If I’m making this for a hearty weekend dinner, I usually aim for simple, classic sides. If you need the secret to the fluffiest companion, you absolutely have to check out my recipe for fluffy garlic mashed potatoes. They are the perfect vehicle for that country gravy!

Here are the dishes that always make it onto my table when I serve this:

• Mashed Potatoes (Must-Have): The bedrock of this meal. They need to be creamy enough to absorb that white gravy without turning to mush. Yukon Gold potatoes work best for that natural buttery flavor.
• Green Beans with Bacon: You need something green and bright to cut through the richness. I like to cook them until they are tender-crisp, not mushy, and toss them with some bacon grease at the end for that smoky depth.
• Creamed Corn: If you are going all-in on the decadence, creamed corn is it. It’s sweet, savory, and just feels inherently Southern and special.
• Biscuits or Buttermilk Rolls: Essential for soaking up every last delicious drop of gravy left on your plate once the steak is gone. Warm them up right before serving.

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If you are looking for more ideas that fit this cozy vibe, you’ll find a ton of inspiration in my collection of comfort food recipes! The goal is maximum satisfaction with minimal fuss! Enjoy every single bite!

Storage and Reheating Instructions for Leftover Chicken Fried Steak

Listen, I get it. Sometimes you make a giant batch of chicken fried steak because, well, leftovers are often even better the next day, right? But we have a challenge: how do we save that beautiful, crispy crust? The microwave is your enemy here; it turns that crunch into sad, soggy leather, and nobody wants that. I’ve tested this so you don’t have to waste precious leftovers!

Your best friend for reheating is a hot oven or, even better, an air fryer if you have one. The goal is to re-crisp that coating without overcooking the tender meat inside. This is key to preserving the flavor profile of this amazing meal.

Storing Your Leftovers Properly

First, you must cool everything down completely and quickly. Store the leftover fried steak separately from the gravy. Seriously, keep them miles apart!

• Steak: Once completely cool, wrap the individual steaks tightly in plastic wrap, then place them in a zip-top bag or airtight container. This prevents moisture from the fridge from turning the crust soft.
• Gravy: Store the country gravy in its own small, sealed container. It will thicken up a lot when chilled—that’s normal because of the fat and flour content.

The Best Way to Reheat Chicken Fried Steak

For the absolute best results that get close to fresh-made, use dry heat. Preheat your oven to about 400 degrees Fahrenheit. Place the cold steaks directly on a wire rack set over a baking sheet. This allows the heat to circulate around the entire piece of steak instead of steaming the bottom.

Bake them for about 10 to 15 minutes. You’ll know they are ready when they sound firm and crisp again if you tap them lightly. I usually give them about 8 minutes, then check. If they look like they are drying out, pull them immediately. Remember, the meat inside is already cooked, so we are just waking up that coating!

Reheating Homemade Country Gravy

For the gravy, just put it in a small saucepan over medium-low heat. You’ll need to whisk in a splash or two of milk or even water as it heats up, stirring constantly until it thins out back to that smooth, pourable consistency you loved yesterday. A little salt and pepper re-check never hurts either. Serve that warm gravy right over your freshly crisped steak, and honestly, you’d never know you made it yesterday!

Frequently Asked Questions About Chicken Fried Steak

It’s totally normal to have questions when you’re trying to achieve that perfect, authentic diner experience at home! I get asked these same things all the time over on my Facebook page at Pure Cooking Joy. Let’s clear up the last few tricky bits so you can serve up the best chicken fried steak possible!

Can I make this Chicken Fried Steak ahead of time?

You absolutely can prep ahead, but you have to be smart about it! The real challenge is that awesome crispy coating. For the best texture, I highly recommend you do the pounding and the dredging (step 1 and 2 in the instructions) a few hours ahead of time, let the coated steaks rest on the racks in the fridge, covered loosely. Then, just before dinner, fry them fresh. If you fry them completely ahead of time, the moisture trapped in the fridge will soften that beautiful crust we worked so hard for. If you’re making this for a crowd, cook them right before you want to eat them.

What if my country gravy is too thin?

Oh, the dreaded thin gravy! Don’t panic; this is an easy fix that happens to everyone. It’s usually because the milk was added too fast, or you just didn’t let it simmer long enough. If it’s runny after simmering for 7 minutes, make a quick slurry. Mix just one tablespoon of flour with two tablespoons of cold milk in a tiny bowl until it’s super smooth—no lumps allowed! Whisk that slurry slowly into your simmering gravy, and keep whisking until it thickens up to coat the back of a spoon. It should always be rich and creamy for your steak smothered in white gravy!

Is cube steak the only cut I can use for this recipe?

Cube steak is my go-to because it’s usually already tenderized slightly, but you have alternatives! You can definitely use a good cut of round steak if that’s what you find. The absolute rule here isn’t the cut, but the thickness. Whether you start with cube steak or round steak, you must pound it down to about 1/4 inch thick. Pounding breaks up those tough fibers, ensuring you get that fork-tender interior that makes this **Southern fried steak recipe** so beloved. If you don’t pound it thin, it won’t be tender, no matter how good the gravy is!

Nutritional Estimate for This Hearty Chicken Fried Steak

I always want to be upfront with you about what we are putting on our plates. While this **Classic Chicken Fried Steak Recipe** is pure, unadulterated joy and certainly hits that comfort food mark, it is rich! I’ve included the basic nutritional estimates below just so you know where we stand. Remember, these numbers are just estimates, based on the ingredients listed in the recipe, and they can change wildly depending on the specific cut of beef you use or how much gravy you decide to ladle on top!

We aren’t tracking macros when we make food this soulful, but it’s good general knowledge to have. Here is the breakdown per serving, based on the recipe making four portions:

• Serving Size: 1 steak with gravy
• Calories: 650
• Sugar: 5g
• Sodium: 850mg
• Fat: 40g
• Saturated Fat: 12g
• Unsaturated Fat: 28g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 38g
• Cholesterol: 150mg

See? Worth every single calorie, right? Enjoy this wonderfully indulgent meal without guilt; cooking homemade food is always better than anything you can get out of a drive-through window!

Crispy Chicken Fried Steak with Creamy Country Gravy

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I am happy you are here. This recipe shows you how to make a truly satisfying Chicken Fried Steak with a perfectly crispy coating and a tender interior, smothered in rich, homemade country gravy. This is comfort food made simple.

• Author: purejoyalex
• Prep Time: 20 min
• Cook Time: 25 min
• Total Time: 45 min
• Yield: 4 servings 1x
• Category: Dinner
• Method: Pan Frying
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 4 cube steaks (about 1/2 inch thick)
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 2 large eggs
• 1/2 cup whole milk
• Vegetable oil or shortening, for frying
• For the Gravy:
• 1/4 cup reserved pan drippings (or butter)
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Prepare the Steaks: Place each cube steak between two sheets of plastic wrap. Use a meat mallet to pound the steaks until they are about 1/4 inch thick.
2. Set up the Dredging Station: In a shallow dish, whisk together 1 cup flour, cornstarch, kosher salt, black pepper, garlic powder, onion powder, and paprika for the dry mix. In a second shallow dish, whisk together the eggs and 1/2 cup milk for the wet mix.
3. Coat the Steaks: Dip each steak first into the wet mix, letting excess drip off. Then, press the steak firmly into the dry mix, coating both sides completely. Press the coating onto the steak to help it adhere. Set coated steaks on a wire rack.
4. Heat the Oil: Pour about 1 inch of vegetable oil or shortening into a large, heavy skillet (cast iron works best) until it reaches 350 degrees Fahrenheit.
5. Fry the Steaks: Carefully place one or two steaks into the hot oil, ensuring you do not overcrowd the pan. Fry for 3 to 4 minutes per side until the crust is deep golden brown and crispy. Remove steaks and place them on a clean wire rack set over a baking sheet to drain excess oil. Keep the steaks warm.
6. Make the Country Gravy: Pour off all but 1/4 cup of the oil from the skillet, leaving the browned bits (fond) in the pan. Return the skillet to medium heat. Whisk in 1/4 cup flour and cook for 1 minute, stirring constantly to create a roux.
7. Whisk in Milk: Slowly pour in the 3 cups of milk while whisking continuously to prevent lumps. Continue to cook, stirring often, until the gravy thickens enough to coat the back of a spoon, about 5 to 7 minutes.
8. Season the Gravy: Stir in salt and pepper. Taste and adjust seasoning if needed.
9. Serve: Place the crispy chicken fried steak on a plate and generously spoon the hot, creamy country gravy over the top. Serve immediately with mashed potatoes for a hearty dinner.

Notes

• For an extra crispy coating, press the flour mixture onto the steak firmly and let the coated steaks rest on the rack for 10 minutes before frying. This allows the coating to hydrate slightly.
• If you prefer a smoother gravy, strain the finished gravy through a fine-mesh sieve before serving.
• Use cube steak or round steak for this recipe; pounding it thin is key to a tender result.

Nutrition

• Serving Size: 1 steak with gravy
• Calories: 650
• Sugar: 5
• Sodium: 850
• Fat: 40
• Saturated Fat: 12
• Unsaturated Fat: 28
• Trans Fat: 0
• Carbohydrates: 35
• Fiber: 1
• Protein: 38
• Cholesterol: 150