Recipes Meat and Poultry Beef Steaks The Best Chicken Fried Steak 4.5 (1,498) 1,132 Reviews 200 Photos This chicken fried steak recipe is one I received from a co-worker about 5 years ago. A Southern favorite, these crispy, breaded, tenderized cube steaks drenched in creamy gravy can be served for breakfast or dinner. It's by far the best chicken fried steak I've ever had. I've made this numerous times for my picky son and my Southern-raised better half, as well as for other family and friends and each time, I get nothing but rave reviews. Submitted by norah Updated on February 28, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share 200 200 200 200 200 Prep Time: 20 mins Cook Time: 20 mins Total Time: 40 mins Servings: 4 Jump to Nutrition Facts Looking for the best chicken-fried steak of all time? Well, your search ends here! This top-rated recipe results in a tender, juicy steak with an irresistibly crispy coating. Learn how to make the greatest chicken-fried steak of your life — and get smart storage and serving tips. What Is Chicken-Fried Steak? The aptly named chicken-fried steak is a dish that consists of steak fried in the same manner as fried chicken. The meat is coated with a seasoned flour mixture, then deep-fried to crispy perfection. A Southern favorite, chicken-fried steak is actually very similar to Wiener schnitzel (an iconic Austrian dish of breaded and fried veal). Chicken-Fried Steak vs. Country-Fried Steak Chicken-fried steak and country-fried steak are very similar Southern dishes that are often confused with one another. Many people use the terms interchangeably, but they are slightly different: Chicken-fried steak is often topped with a cream gravy, while country-fried steak is typically served with brown gravy and onions. Also, chicken-fried steak is usually slightly crispier than its country-fried counterpart. Best Cut of Beef for Chicken-Fried Steak The best cut of beef for chicken-fried steak is cube steak, or another steak variety that has already been tenderized. This recipe, like most others you'll find on the internet, calls for cube steak. 9 Meat-and-Three Dinner Menus for the Ultimate Comfort Food Feast How to Make Chicken-Fried Steak You'll find the full, step-by-step recipe below — but here's what you can expect when you make the best chicken-fried steak ever: Pound the Meat Using a meat mallet, pound the steak until it's about ¼-inch thick. Make the Coating Place two cups of flour in a shallow bowl and set aside. In another bowl, combine the baking powder, baking soda, 1 teaspoon of the pepper, and ¾-teaspoon of the salt. Add buttermilk, hot sauce, egg, and garlic to the second bowl. Stir to combine. Dredge and Fry Heat vegetable shortening oil in a deep cast-iron skillet to 325 degrees F. While the shortening is heating, dredge a steak in flour and shake off the excess. Dip the entire flour-covered steak in the buttermilk mixture, then dredge it again in flour. Repeat with the remaining steaks. Fry steaks until evenly golden brown. Remove steaks and place on a paper towel-lined plate to drain. Make the Gravy Drain the fat from the skillet, reserving ¼ cup and as much of the solid remnants as you can. Add the reserved fat and heat the skillet over medium-low heat. Whisk in the remaining flour. Add the milk and bring the gravy to a simmer. Cook until thick and season to taste. Serve over finished chicken-fried steaks. What to Serve With Chicken-Fried Steak Looking for delicious side dish inspiration? Pair your chicken-fried steak with one of these classic Southern sides: Kickin' Collard GreensOkra and TomatoesSlow Cooker Spicy Black-Eyed PeasSouthern Green BeansBaked Cream Corn Plus, explore our entire collection of Southern Side Dishes. How to Store Chicken-Fried Steak Store leftover chicken-fried steak in an airtight container in the fridge for three to four days. Reheat in the microwave or in the oven until warmed through. Can You Freeze Chicken-Fried Steak? Yes, you can! Allow the steaks to cool completely, then wrap them individually in one layer of storage wrap followed by one layer of foil. Place them in a freezer-bag or airtight container, label with the date, and freeze for up to four months. Thaw in the fridge and reheat in the oven until warmed through. Allrecipes Community Tips and Praise "This was absolutely amazing," raves alrondm. "Made this for my roomies and they all raved. Even the boy from the South. Couldn't think of any major changes needed. Though I did find that using some buttermilk in the gravy gave it a better flavor in the end." "I am always looking for new chicken-fried steak recipes, but often find that the batter doesn't end up with enough crunch — which is what I absolutely love," says colinger. "This recipe did not disappoint. I used thinly cut round steak (my personal preference) and they turned out great!" "This recipe is the best chicken-fried steak I have ever used," according to Renee Ann Galvan. "It's Southern quality, has that nice crunch, and was sooo delicious. I wanted to eat another streak. I didn't, but I really wanted to! I would like to make one suggestion: Salt and pepper the steaks before you dredge in the flour and batter. Absolutely delicious!" Editorial contributions by Corey Williams Ingredients 4 (1/2 pound) beef cube steaks 2 ¼ cups all-purpose flour, divided 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon black pepper ¾ teaspoon salt 1 ½ cups buttermilk 1 tablespoon hot pepper sauce (e.g. Tabasco™) 1 large egg 2 cloves garlic, minced 3 cups vegetable shortening for frying 4 cups milk kosher salt and ground black pepper to taste Directions Place steaks between 2 layers of plastic and pound to a thickness of 1/4 inch. Dotdash Meredith Food Studios Place 2 cups flour in a shallow bowl. Stir together baking powder, baking soda 1 teaspoon pepper, and 3/4 teaspoon salt in second shallow bowl. Add buttermilk, Tabasco sauce, egg, and garlic; stir to combine. Dotdash Meredith Food Studios Dotdash Meredith Food Studios Heat shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Place a wire rack over a sheet of parchment paper. While the shortening is heating, dredge a steak in flour to coat; shake off excess. Dip into buttermilk batter; lift up so excess batter drips back into the bowl. Press in flour again to coat both sides completely. Place breaded steak on the wire rack and repeat to bread remaining steaks. Dotdash Meredith Food Studios Fry steaks, in batches if necessary, until evenly golden brown, 3 to 5 minutes per side. Remove steaks to a paper towel-lined plate to drain. Cover with foil to keep warm while you make the gravy. Dotdash Meredith Food Studios Drain fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible. Return the skillet to medium-low heat; add the reserved oil. Whisk the remaining 1/4 cup flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Dotdash Meredith Food Studios Stir in milk, increase the heat to medium, and bring the gravy to a simmer. Cook, stirring often, until thick, 6 to 7 minutes. Season with kosher salt and pepper. Dotdash Meredith Food Studios Transfer steaks to a platter and pour gravy over top. DOTDASH MEREDITH FOOD STUDIOS Editor's Notes: The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used. I Made It Print Nutrition Facts (per serving) 832 Calories 29g Fat 71g Carbs 68g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 832 % Daily Value * Total Fat 29g 37% Saturated Fat 12g 62% Cholesterol 206mg 69% Sodium 1273mg 55% Total Carbohydrate 71g 26% Dietary Fiber 2g 8% Protein 68g 136% Vitamin C 2mg 2% Calcium 559mg 43% Iron 9mg 47% Potassium 1407mg 30% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved