Thinly pounded and lightly breaded pan fried chicken fried steak with a thin and rich classic black pepper diner gravy.
FEATURED STANDOUTS
Top sirloin steak
This cut is a flavorful and relatively tender option, well-suited for chicken fried steak due to its balance of lean and marbled fat. It’s a good middle ground between more expensive cuts like ribeye and more affordable but potentially tougher cuts like round steak.
Black pepper
Freshly ground black pepper provides a sharp, pungent spice that enhances the savory notes of the dish. For the most vibrant flavor, it’s recommended to grind peppercorns just before using them.
White flour
All-purpose flour serves as the key ingredient for creating a crispy, golden-brown coating on the steak when fried. It’s important to dredge the steak in the flour mixture evenly to ensure a consistent crust.
Chicken bouillon
This ingredient forms the base of the savory gravy that’s traditionally served with chicken fried steak. It adds a rich, chicken-like flavor that complements the steak. You can use either chicken bouillon cubes or granules.
Butter
Butter contributes richness and flavor to both the steak and the gravy. It adds a luscious mouthfeel and enhances the overall taste of the dish. For the best flavor, use unsalted butter so you can control the saltiness.
TIPS & TRICKS FOR THE BEST CHICKEN FRIED STEAK + DINER GRAVY
Is chicken fried steak chicken?
No, chicken fried steak is not made from chicken. It is a beef dish, typically made with a tenderized cube steak that is breaded and fried.
Can you use chicken?
Yes, you can use chicken to make a dish similar to chicken fried steak. This variation is often called “chicken fried chicken.” or just fried chicken will do.
What is chicken fried steak?
Chicken fried steak is a breaded and fried cube steak that is usually served with gravy and mashed potatoes. The steak is tenderized, coated in flour, seasoned, dipped in egg, and then coated in breadcrumbs or flour again before being fried.
Best ways to cook chicken fried steak:
The best ways to cook chicken fried steak are pan-frying and deep-frying. Pan-frying involves cooking the steak in a skillet with hot oil, while deep-frying involves submerging the steak in hot oil. Both methods result in a crispy and flavorful crust.
How do you know when chicken fried steak is done?
Chicken fried steak is done when it is golden brown and cooked through. The internal temperature of the steak should reach 145 degrees Fahrenheit.
What is country gravy?
Country gravy is a type of gravy that is often served with chicken fried steak. It is made with the drippings from the cooked steak, flour, milk, and seasonings.
How is it different from creamy white gravy?
Country gravy is typically brown in color and has a slightly thinner consistency than creamy white gravy. Creamy white gravy is made with a roux of butter and flour, milk, and seasonings. It is usually white or pale yellow in color and has a thicker consistency than country gravy.
EQUIPMENT NEEDED TO MAKE THIS RECIPE
Cast iron skillet
Tongs
Small saucepan
Whisk
Cutting board
Mallet
SIMILAR INGREDIENTS TO
Crispy Beef Milanesa w/ Jalapeno Gravy
Deep Fried Ribs
Lemon Pepper Chicken Fried Chicken
ENJOY THIS RECIPE WITH
SMOKED ONION GRAVY + CLASSIC MASHED POTATOES
STRAWBERRY COLESLAW
CHEESY GRUYERE & SWISS ROASTED ASPARAGUS
INGREDIENTS
- 2c Cooking oil, for pan frying
- 3-4 Cube steaks
- 1 cup Buttermilk
- 2 teaspoons Salt
- 1 tablespoon Pepper
- 1 tablespoon Garlic powder
- 2 teaspoons Cayenne pepper
- 1 Egg
- Flour Dredge:
- 2.5 cups Flour
- 1 teaspoon Baking Powder
- 1 tablespoon Salt
- 1 tablespoon Pepper
- 1 tablespoon Garlic Powder
- 1 tablespoon Cayenne Pepper
- Gravy:
- 3 tablespoons Flour
- 3 tablespoons Oil
- 2 teaspoons Chicken Bouillon
- 1.5 – 2 cups Water
- Salt, to taste
- Pepper, to taste
INSTRUCTIONS
- Lightly pound the steak and season with salt, pepper, and garlic powder.
- Whisk the buttermilk and egg together. Add the steak to the mixture and let it sit for 2 hours to overnight.
- Combine all ingredients listed under “Flour Dredge.”
- Dredge the steak in the flour mixture, dip it back into the buttermilk mixture, and then dredge it in the flour mixture once more.
- Heat oil in a cast-iron skillet over medium-high heat.
- Fry the steak on both sides for 4-5 minutes per side until golden brown.
- To make the gravy, melt butter in a pan, add flour, and combine. Season the mixture, then add water and whisk to thicken. Season to taste. Bring the gravy to a boil, and then reduce to a simmer until thickened.
- Remove the gravy from heat and serve over the steak.
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