The Ultimate Classic Chicken Fried Steak Recipe You’ll Love Tonight

Classic chicken fried steak represents a beloved comfort food that reinvents humble ingredients into a crispy, indulgent Southern delicacy.

Generations of home cooks have perfected this hearty dish, elevating simple beef cuts through a magical coating process.

Tender meat gets enveloped in a golden, crackling breading that promises satisfying crunch with every bite.

Regional kitchens across the United States have developed their own signature techniques for creating this crispy masterpiece.

The magic happens when seasoned flour meets perfectly tenderized beef, creating a textural symphony that tantalizes taste buds.

Skilled cooks understand the delicate balance between achieving a perfectly crisp exterior and maintaining succulent interior moisture.

Preparing this iconic dish requires patience, technique, and a passion for traditional American cuisine.

Tips to Nail Classic Chicken Fried Steak

• Tenderize Thoroughly: Use a meat mallet to pound the steak evenly, creating a consistent ¼-inch thickness for uniform cooking and maximum crispiness.
• Double-Dredge Carefully: Ensure complete coating by dipping the steak twice in flour mixture, which creates a thick, crispy crust that locks in moisture.
• Control Oil Temperature: Maintain medium-high heat around 350°F to achieve a golden-brown exterior without burning the breading or undercooking the meat.
• Let Meat Rest: Allow fried steaks to drain on paper towels for a few minutes to remove excess oil and help maintain the crispy texture.
• Gravy Consistency Matters: Whisk the gravy constantly and add liquids gradually to prevent lumps and create a smooth, creamy sauce that complements the crispy steak.

Reheating and Storing Classic Chicken Fried Steak the Right Way

• Refrigerate chicken fried steak in an airtight container within two hours of cooking. Consume leftover steak within 3-4 days for optimal flavor and safety. Reheating Method: Place steak on a baking sheet, cover loosely with aluminum foil, and warm in a preheated oven at 250°F for 10-15 minutes. This technique helps maintain the crispy coating and prevents the meat from drying out. For the gravy, gently reheat in a saucepan over low heat, stirring occasionally to restore its smooth consistency. Add a splash of chicken broth if the gravy appears too thick. Avoid microwaving to preserve the steak's original texture and crispiness.

Serving Suggestions for Classic Chicken Fried Steak

• Pair with Crisp Southern Comfort: Serve this hearty chicken fried steak alongside a cold glass of sweet tea or a light lager beer that cuts through the richness of the dish.
• Match with Creamy Comfort Sides: Complement the crispy steak with creamy mashed potatoes or buttery corn on the cob to balance the crunchy texture and enhance the overall meal experience.
• Enhance with Zesty Accompaniments: Add a tangy coleslaw or pickled vegetables to provide a bright, acidic contrast that helps cleanse the palate between bites of the rich, golden-brown steak.
• Complete with Classic Southern Finish: Top off the meal with a slice of pecan pie or banana pudding to embrace the traditional Southern comfort food theme and provide a sweet ending to the hearty main course.

How to Change Up Classic Chicken Fried Steak

• Southwest Spice Fiesta: Swap Montreal Steak Spice with chipotle powder, cumin, and smoked paprika for a bold, zesty southwestern flavor profile. Add diced green chiles to the buttermilk mixture for extra kick.
• Herb-Crusted Country Style: Mix fresh chopped rosemary, thyme, and sage into the flour mixture. Use buttermilk infused with roasted garlic for deeper, more complex herbal notes.
• Gluten-Free Ranch Ranch: Replace wheat flour with almond flour or gluten-free flour blend. Season coating with ranch seasoning mix for tangy, creamy undertones. Use gluten-free breadcrumbs for extra crispiness.
• Mediterranean Fusion Flair: Incorporate dried oregano, lemon zest, and crumbled feta cheese into the flour mixture. Serve with tzatziki sauce instead of traditional country gravy for a Mediterranean-inspired transformation.

Why People Love Classic Chicken Fried Steak

• Savor Satisfying Southern Comfort: This classic chicken fried steak delivers ultimate down-home flavor with its crispy golden exterior and tender meat that melts in your mouth, perfectly capturing traditional Southern cuisine.
• Master Quick & Easy Technique: The simple dredging method creates an incredibly crunchy coating that locks in juiciness, making this recipe approachable for home cooks of all skill levels while requiring minimal cooking expertise.
• Enjoy Versatile Crowd-Pleaser: Perfect for hearty family dinners, weekend gatherings, or whenever you crave a rich, indulgent meal that brings instant warmth and satisfaction with its creamy gravy and perfectly seasoned meat.
• Customize With Flavor Variations: Montreal Steak Spice and layered seasoning technique allow personal tweaks, letting home chefs experiment with spice levels and create a signature version of this beloved comfort food classic.

Ingredients Checklist for Chicken Fried Steak

Main Ingredients:

Meat: – Steak: A tender cut perfect for chicken fried steak, preferably cube or round steak for traditional texture.

Coating Ingredients: – Flour, Baking Powder, Baking Soda: Creates a crispy, golden exterior with light and airy texture. – Montreal Steak Spice, Garlic Powder, Salt, Pepper: Adds robust seasoning and depth of flavor to the coating.

Wet Ingredients: – Buttermilk, Egg: Helps coating adhere to steak and provides tangy moisture.

Frying and Cooking: – Vegetable Oil: Ideal for high-heat frying with neutral flavor.

Gravy Ingredients:

Meat Base: – Sausage: Provides rich, meaty flavor and additional texture to gravy.

Gravy Liquid Components: – Chicken Broth, Heavy Cream: Creates smooth, rich gravy base with creamy consistency.

Gravy Thickeners and Seasonings: – Butter, Flour: Helps thicken and add richness to gravy. – Salt, Pepper: Enhances overall gravy flavor.

Garnish: – Parsley: Adds fresh color and subtle herbaceous note to finished dish.

Cooking Directions for Classic Chicken Fried Steak

Step 1: Tenderize the Steak

Gently pound the steak until it reaches 1/4 inch thickness. Sprinkle with salt and pepper to enhance the flavor.

Step 2: Prepare Flour Coating

• 1 flour
• Baking powder
• Baking soda
• Montreal Steak Spice
• Garlic powder
• Salt
• Pepper

Mix these ingredients thoroughly to create a flavorful coating.

Step 3: Create Buttermilk Wash

In a separate bowl, whisk together buttermilk and egg until well blended.

Step 4: Bread the Steak

• First, dredge in the flour mixture
• Dip into the buttermilk wash
• Dredge again in the flour mixture to create a crispy exterior

Step 5: Fry the Steak

Heat oil in a non-stick skillet over medium-high heat. Carefully fry steaks until they turn golden brown, about 3-5 minutes on each side. Transfer to a paper towel-lined plate to drain excess oil.

Step 6: Prepare Gravy Base

In the same skillet, sauté sausage until it becomes golden. Remove and set aside.

Step 7: Create Creamy Gravy

Melt butter in the skillet. Stir in flour and cook for one minute. Gradually add chicken broth, stirring constantly until the mixture thickens. Pour in heavy cream and season with salt and pepper.

Step 8: Finish the Gravy

Return sausage to the skillet. Sprinkle with fresh parsley and stir until everything is well combined and heated through.

Step 9: Serve and Enjoy

Place the crispy fried steak on a plate and generously top with the creamy, savory gravy. Serve hot and savor every delicious bite!

Classic Chicken Fried Steak Recipe

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4.5 from 34 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Southern comfort shines through this hearty Classic Chicken Fried Steak, blending crispy breaded beef with creamy pepper gravy. Juicy meat beneath a golden, crackling crust promises a delicious journey into Texas culinary tradition that you’ll savor with pure, down-home satisfaction.

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Ingredients

Scale 1x2x3x

Main Proteins:

• 10–12 ounces (280–340 grams) breakfast sausage, cut into tiny pieces or grated

Starches and Thickeners:

• ⅓ cup all-purpose flour
• 3 tablespoons butter

Liquid and Seasonings:

• 2 cups chicken broth
• ½ cup heavy whipping cream
• Salt to taste
• Ground black pepper to taste
• 2 tablespoons parsley, finely chopped

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Instructions

1. Tenderize the steak to a uniform quarter-inch (0.64 centimeters) thickness using a meat mallet, ensuring even texture and consistent cooking potential.
2. Generously season the flattened meat with kosher salt and freshly ground black pepper, creating a foundational flavor base.
3. Prepare a robust coating blend by combining all-purpose flour, baking powder, baking soda, Montreal Steak Seasoning, granulated garlic powder, additional salt, and cracked pepper in a wide, shallow container.
4. In a separate mixing bowl, whisk together buttermilk and a fresh egg until smoothly integrated.
5. Implement a triple-layer coating technique: first thoroughly dust the seasoned steak in the flour mixture, then immerse completely in the buttermilk-egg wash, and finally re-coat with the seasoned flour for maximum crispiness.
6. Heat vegetable or canola oil in a heavy-bottomed skillet to medium-high temperature (around 350-375 degrees Fahrenheit or 176-190 degrees Celsius), ensuring optimal frying conditions.
7. Carefully place coated steaks into hot oil, cooking approximately 3-4 minutes per side until achieving a deep golden-brown exterior and fully cooked interior.
8. Transfer fried steaks onto a paper towel-lined plate to absorb excess oil and maintain crispness.
9. Using the same skillet, brown ground sausage until developing rich caramelized edges, then set aside temporarily.
10. Melt unsalted butter in the skillet, incorporating flour and stirring continuously for one minute to create a roux foundation.
11. Gradually introduce chicken broth, whisking consistently to prevent lumps and create a smooth, velvety gravy consistency.
12. Incorporate heavy cream, returning sausage to the skillet and seasoning with salt and pepper to taste.
13. Finish the gravy by sprinkling freshly chopped parsley, stirring to distribute flavor and create a vibrant presentation.

Notes

• Tenderize the steak by pounding it to an even ¼-inch thickness for maximum tenderness and consistent cooking.
• Create a flavorful coating by double-dredging the steak in seasoned flour and buttermilk for a crispy, golden-brown exterior.
• Use medium-high heat when frying to achieve a perfect golden crust without burning the breading.
• Drain fried steaks on paper towels to remove excess oil and maintain the crispy texture.
• Make gravy in the same skillet used for frying to capture all the delicious browned bits and add extra flavor.
• Serve immediately after cooking to enjoy the steak at its crispiest and most delicious peak.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dinner, Snacks
• Method: Frying
• Cuisine: Southern American

Nutrition

• Serving Size: 4
• Calories: 584 kcal
• Sugar: 1 g
• Sodium: 742 mg
• Fat: 47 g
• Saturated Fat: 22 g
• Unsaturated Fat: 18 g
• Trans Fat: 1 g
• Carbohydrates: 17 g
• Fiber: 1 g
• Protein: 28 g
• Cholesterol: 141 mg