Best Chicken Fried Steak Recipe (2024)

Best Chicken Fried Steak Recipe – Seasoned and juicy cube steak, coated in a flavorful batter pan-fried until perfectly golden and crispy then smothered in a creamy white sausage gravy!

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Knowing how to make chicken fried steak will come in handy when looking for a delicious Southern comfort classic! Resulting in a restaurant-quality dish, this tender juicy chicken fried steak comes together so easily.

Both the steak and the gravy are made using the same skillet there’s very little cleanup involved.

This hearty meal can be served as dinner or breakfast, and my family and I love it both ways! Served with biscuits, eggs, and a side of home fries in the morning, or mashed potatoes and green beans at night. Either way, it won’t last long on anyone’s plate!

What is Chicken Fried Steak?

You would think by the name there is some sort of chicken involved in this recipe, but there’s not! The name comes from the fact that a piece of steak is coated in fried batter, much like we do with a chicken cutlet.

Instead, cube steak is coated in a crispy golden batter making every crunchy bite filled with a piece of juicy steak. Then, it’s smothered in a creamy white sauce that can be made with or without sausage crumbles. It really is the best!

Best Chicken Fried Steak Recipe Ingredients

• Cube Steak: The cut of beef used for cube steak is usually top round or top sirloin that’s been pounded and tenderized by a meat mallet. You can see the little indentations from the instrument that look like little cubes. You can find this at your local butcher either already tenderized or you can do it yourself at home.
• Salt & Pepper: A simple seasoning for the meat before coating it with even more seasoning in the batter.
• For the coating: Flour, baking powder, baking soda, Montreal steak spice, garlic powder, buttermilk, and egg. The acid in the buttermilk will also help tenderize the meat and together they will help the batter stick to the steak.
• Oil for frying: Use any kind you want, but I like to use avocado oil for this recipe.

For the Gravy

• Sausage: Breakfast sausage is what I use because I just love the flavor paired with this gravy. You can use another type of sausage if you prefer. As long as you crumble it up into tiny pieces or even grate it so there aren’t large chunks of it.
• Butter & Flour: Together these will make a roux which is what thickens the gravy.
• Salt & Pepper: To taste.
• Chicken Broth: The liquid that will help deglaze the bottom of the skillet to bring up all that yummy flavor while adding its own extra flavor.
• Heavy Whipping Cream: This is what makes the gravy so nice and creamy and rich.
• Parsley: For garnish!

How to Make Chicken Fried Steak Gravy

Step 1: To the same skillet over medium heat, saute the chopped sausages until golden. No need to add any extra oil.

Step 2: Transfer sausage to a plate and then add butter to the skillet to melt. Stir in the flour for 1 minute until a roux forms.

Step 3: Once the nutty paste has formed, slowly pour in 1 cup of chicken broth and use it to scrape off the yummy brown bits of flavor from the bottom. Then, add another cup of chicken broth and continue stirring.

Step 4: Next, pour in the heavy whipping cream and season with salt and pepper to taste. Return the sausage to the skillet and stir well. Now, it’s ready to enjoy!

Serve the chicken fried steak with mashed potatoes and pickles and top with a generous helping of sausage gravy.

Recipe Tips & Suggestions

• Feel free to omit the sausage from the gravy, if you prefer a smooth gravy.
• Use your hands to press the flour onto the pieces of steak so that way none of it falls off as it fries.
• To avoid a soggy coating, make sure the oil is hot before you add the steak. Also, do not add too many at a time or overcrowd the pot.
• Allow the steak to rest for 30 minutes at room temperature before cooking it. Adding cold steak to hot oil is not a good idea!
• For a bit of heat, add some cayenne powder to the flour mixture or Tabasco sauce to the batter.
• Keep your steaks warm while you make the gravy in the oven at about 225F. It helps to have this preheated and ready beforehand.
• I like to deep fry the steaks in a few cups of oil for even frying, however, if you prefer shallow frying you can do this too.

FAQs

Why are there baking powder and baking soda in the batter?

Both react very nicely with the acid in the buttermilk and will help give the coating that extra bit of crispy texture!

What temperature should the oil be?

Wait until it has reached 350F before adding the steak. The best way to tell is by using a deep-fry thermometer. If you have a candy thermometer that will work too.

Can I make this ahead of time?

I wouldn’t recommend it. It’s best eaten right away if you want to enjoy that delicious golden crunch. Of course, if you have leftovers you can enjoy them the next day, but they’ll have lost that initial crunch.

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