Chicken Fried Steak

Chicken fried steak is one of my husband’s favorite meals, but since it isn’t the healthiest, I try to save it for special occasions. We like it best served with mashed potatoes and southern cream gravy over the top.

There are few key things to making good chicken fried steak. One is to use good steak, and to pound it thin with a meat tenderizer so that it isn’t tough then you cut into it. Another is properly seasoning both the meat and the breading. I like to use the same technique I have mentioned before for fried chicken to get a great coating on the steak. Dip first in flour or cornstarch, then in egg, and then in flour with some buttermilk drizzled in and lightly tossed with a fork to give some clumps.

The gravy is simple to make with some of the oil from frying the steak (this is where all the flavor comes from), flour, milk or cream, and some salt and pepper. If you want to get fancy you can add some roasted garlic to the gravy, which is delicious. This dish is best served immediately after frying the steaks while everything is hot and crispy.

I served this with tomato/red onion/herb salad to help offset the richness of the dish.

Chicken Fried Steak

Crispy, tender chicken fried steak with cream gravy
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Servings 4 people


For the steaks:

  • 4 long, thin sirloin tip steaks about 2 lbs
  • 3/4 cup cornstarch
  • 1 egg
  • 1 cup buttermilk reserve 1/3 for drizzling into flour
  • 2 cups AP flour
  • 2 tsp kosher salt
  • 2 tsp paprika
  • 2 tsp black pepper
  • 1 1/2 tsp onion powder
  • 1 1/2 tsp garlic powder
  • 1 tsp baking powder
  • 1/2 tsp cayenne pepper
  • oil for frying

For the gravy:

  • 1/4 cup oil from frying chicken
  • 1/4 cup AP flour
  • 2 1/2 cups whole milk
  • salt and pepper

For the potatoes:

  • 4 russet potatoes
  • 1/4 cup butter
  • milk, salt, pepper as needed


For the steak:

  • Place one trimmed steak a time in a ziploc and use a meat tenderizer to pound it to 1/8 inch thick. Season with salt and pepper and repeat with other steaks.
  • Place cornstarch on a plate. Whisk egg and 2/3 cup buttermilk in a shallow bowl. Whisk together the flour and spices and drizzle the other 1/3 cup buttermilk over while tossing gently with a fork. You are just trying to create some small clumps, not mix the buttermilk in fully.
  • Dip the steak in cornstarch, then into the egg mixture, then into the flour mixture. Press the flour mix to the steak to adhere well. Place onto a wire rack and repeat with the other steaks. Allow to rest for 10 minutes and then fry in 350 degree oil for about 4 minutes total until browned and crisp all over. Drain on paper towels. Season with more salt to taste.

For the potatoes:

  • Peel and cut into large pieces. Cover with water and boil for 30 minutes until fully tender. Drain and mash with butter, salt, and enough milk or cream to make creamy.

For the gravy:

  • Put the 1/4 cup oil in a saucepan over medium and add the flour. Whisk for a minute or two, then slowly pour the milk in while whisking to prevent lumps. Season with salt and pepper as needed and simmer until thickened. Serve over the potatoes and steaks.
Keyword Beef, Main Dish

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