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Chicken Fried Steak

Easy homemade chicken fried steak with crispy golden coating and creamy milk gravy. A classic Southern comfort food ready in just 30 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 780
Ingredients Method Notes

Ingredients
  

For the Steak
  • 2 pounds beef cube steak about 4 pieces
  • Salt and black pepper to taste
  • Vegetable oil for frying
For the Coating
  • 2 to 2¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon black pepper
  • ¾ teaspoon salt
  • 2 cloves garlic minced
  • 1½ cups buttermilk
  • 1 large egg
  • 1 tablespoon hot sauce
For the Gravy
  • ¼ cup all-purpose flour
  • 4 cups whole milk
  • ¼ cup reserved frying oil or butter
  • Salt and black pepper to taste
  • Optional: fresh thyme or chicken broth

Method
 

Prepare the steaks
  1. Pound cube steaks to about ¼-inch thickness and season with salt and pepper.
Prepare dredging station
  1. In one bowl, mix flour, baking powder, baking soda, garlic, salt, and pepper.
  2. In another bowl, whisk buttermilk, egg, and hot sauce.
Coat the steaks (double dredge)
  1. Dip steak in flour → then buttermilk → then back into flour. Press gently so coating sticks.
Heat oil
  1. Heat about 1 inch of oil in a skillet to 325–375°F (medium heat).
Fry steaks
  1. Fry each steak 3–5 minutes per side until golden brown and crispy.
  2. Remove and place on a wire rack.
Keep warm
  1. Keep fried steaks warm in a 200°F oven.
Make the gravy
  1. In the same pan, keep ¼ cup oil + brown bits.
  2. Add flour and cook 2–3 minutes.
  3. Slowly whisk in milk and cook until thick (6–7 minutes).
  4. Season with salt & pepper.
Serve
  1. Serve hot chicken fried steak topped with creamy gravy.

Notes

  • For extra crispy coating, make sure to double dredge the steaks and press the flour firmly so it sticks well
  • Let the coated steaks rest 5–10 minutes before frying to help the crust stay intact
  • Keep oil temperature between 325–375°F (165–190°C) for even frying without burning
  • Don’t overcrowd the pan — fry in batches for the best crispy texture
  • If the gravy gets too thick, add a splash of milk to thin it out
  • You can add a pinch of cayenne pepper or paprika for a little heat and extra flavor