Chicken Fried Steak


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I’ve got a busy week ahead of me but I can’t tell you what I’m up to just yet :)

I can tell you that this time honored recipe comes together so fast that I can serve it for supper on the busiest of days! Chicken Fried Steak is a Southern staple in most homes and restaurants and it’s easy as can be to make, but in this post, I’m gonna show you a little trick that will help you to have a nice crunchy breading every time.

So without dilly dallying around, I’ll dive right into the cooking part today.

If you’d like to see what I’m up to and follow me (and my Mama!) on a little adventure beginning tomorrow, tune into my Instagram (by clicking here) for lots of photos and recaps! I may even see if y’all can guess where I’m going, but I’ll be sure and post clues along the way on Instagram 😉

I’ll also be posting a few photos from the trip later in the week on my Facebook page as well.

Now let’s get a head start on supper!

Chicken Fried Steak from SouthernPlate

To make this recipe you’ll need: Milk, flour, salt and pepper.

Whatever flour you have on hand will work just fine, whether it is all purpose or self rising. If using self rising, you can just leave the salt out since it already has salt in it.

Chicken Fried Steak from SouthernPlate

 You’re also going to need some cubed steak. This package has two pieces in it.

Now, normally I would take those two pieces of meat and cut them in half to make four pieces of meat, but I’m leaving them intact for this tutorial so I have nice big pieces to photograph on the plate for y’all.

When cooking on a budget, though, it is usually a good idea to cut meat into smaller portions in order to give the appearance of having more.

For example: Cut large pieces of meat in one or more pieces. Make hamburger patties half the thickness. Cut boneless skinless chicken breast halves into three or four strips each instead of serving as a whole piece. This will help meat go twice as far.

Chicken Fried Steak from SouthernPlate

Before ya get started, pour a little oil into a large skillet and set it over medium to medium high heat.

I’m using corn oil because I happened to have it, which is really odd since I usually buy Vegetable oil. Whatever you usually fry in is fine.

Chicken Fried Steak from SouthernPlate

Now place your flour in a shallow dish – I’m using a Corelle Pasta Bowl, and season it with salt and pepper.

Stir that up good.

Chicken Fried Steak from SouthernPlate

Now pour a little milk in another shallow dish and you’ve got a breading station set up.

Go you! You’re awesome!!!

(Thought you might need a little cheering on today)

Chicken Fried Steak from SouthernPlate

Take one piece of cube steak and dip it into the milk on both sides.

Hold it up to drip excess milk off a few seconds and then…

Chicken Fried Steak from SouthernPlate

Dip both sides into the flour mixture.


Chicken Fried Steak from SouthernPlate

Dip it BACK into the milk…

Feeling deja vu here?

See, the trick to getting a nice thick breading is to double dip. That first dip is basically creating a “glue” for the second coating to stick to.

Chicken Fried Steak from SouthernPlate

Dip it back into the flour mixture.

Repeat with the rest of your cube steak.

Chicken Fried Steak from SouthernPlate

Carefully place breaded steak into hot skillet and cook until browned, flip, and cook until browned on the other side as well. This will probably take anywhere from 5-7 minutes per side.

Once it’s browned, remove to paper towel lined plate.

Chicken Fried Steak from SouthernPlate

Pour off most of the oil in your skillet, but keep about 3-4 tablespoons.

Chicken Fried Steak from SouthernPlate

Add your flour to hot skillet.

Chicken Fried Steak from SouthernPlate

Stir constantly until flour is browned, just a minute or two.

Chicken Fried Steak from SouthernPlate

Reduce heat to low.

Pour in milk and stirry stirry stirry.

Chicken Fried Steak from SouthernPlate

Continue cooking until gravy is as thick as you like, 2-4 minutes.

If it gets too thick, stir in more milk.

Chicken Fried Steak from SouthernPlate

Place Chicken Fried Steak on a plate with some friends!

Today’s friends are: MeMe’s Mashed Potatoes, Candied Carrots, and Hoe Cake.

Click any title to go to the post with the recipe for that dish.

Chicken Fried Steak from SouthernPlate

Dive in to some old fashioned goodness that money just can’t buy!

Chicken Fried Steak
  • 2 pieces cubed steak
  • 1 cup all purpose flour (self rising is fine, just omit salt)
  • ½ tsp salt (more if you like)
  • ½ teaspoon black pepper (more if you like)
  • Vegetable oil for frying
For Gravy
  • 3 tablespoons reserved oil from frying steaks
  • ¼ cup all purpose flour
  • ½ teaspoon salt and ¼ teaspoon pepper, or to taste
  • 1½ -2 cups milk
  1. Pour oil to a depth of ¼ inch in a large skillet. Place over medium heat while you prepare the cubed steaks.
  2. In a shallow bowl or pie plate, stir together flour, salt, and pepper. In another shallow bowl, pour milk.
  3. Dip each piece of meat into milk on both sides, then flour mixture on both sides, back in milk on both sides, and back in flour mixture on both sides. Repeat until both pieces of meat are breaded.
  4. Carefully place in hot oil and cook until browned on both sides, about 8-10 minutes. Remove to paper towel lined plate while you prepare the gravy.
For the Gravy
  1. Drain off all grease except for 3-4 tablespoons. Add flour to grease and stir over medium heat until flour is browned, just 1-2 minutes.
  2. Reduce heat to low and pour in milk while stirring constantly. Add Salt and Pepper. Stir over low heat until gravy is of desired thickness. Add more milk if it becomes too thick.
  3. Pour gravy over fried steak, mashed potatoes, and biscuits if you like.

What you get out of life is measured by what you’re willing to put into it.

~ Thomas Edison, Submitted by Johnny Lansdell

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  1. Karen Rees says

    Oh my my! I just gained 10 pounds looking at this! You may just have to come into my kitchen and show me how this is done!! Us northern converts (ok…well me!) have never had much luck with fried crispy yumminess coming out of my kitchen! I have made sure my meat’s dry before dredging etc…and think I have done all the things a girls gotta do to get a crispy coating. Yet, it seems to fall off in the pan, get left behind on the draining rack, or not crisp up! If you ever need an episode that shows anyone can do it…I’m humble enough to admit that I’m your gal! And always a happy taste tester!

    Love your recipes as does my entire flock! And I enjoy your family memories as much as I do my own! I am the kind of girl who reads her cookbooks like novels! So I adore when there are back stories to recipes! Thank you for always bringing sunshine to my day and a needed reality check here and there! Loved your recent post about gossip and drama! Ain’t nobody got time for that!!

  2. Georgia says

    I have trouble with the coating falling off once its browned and I turn it. It’s like it becomes “unglued” from the meat. Maybe double dipping will solve that problem.

  3. sherrie says

    i love to bake, but i suck at cooking! i attempted this just the other day and my steak didn’t get done before the breading burned. i ate it, but it was tough as shoe leather. my gravy was a brownish yuck bc i had burned so much of it. help me, please!

    • says

      The temperature was too high on your stove, and it may very well be that your stove is cooking hot. Try doing it again and reducing the temperature by about 25% when you are cooking the steak, then turn it off and let your pan cool for five minutes or so before turning the heat back on to low and cooking your milk gravy :) This should help.
      And remember: It’s never you, it’s always the stove ~winks~

  4. Beth says

    In my experience the oil has to be the right temp. too hot you will burn the outside and too low your breading will stick to the pan. Be sure to have your oil up to medium to medium high before adding meat.

  5. Jessi says

    My all-time favorite meal and the perfect way to fix it! You are so awesome Christy :) I usually don’t butt in on Christy’s posts, but I thought I need to share a little trick that helps the breading stay on for me. After you double dip, put it on a plate and stick it in the refrigerator for 10 to 15 minutes. That just gives that “glue” a little extra time to get a little stickier. I learned the trick making coconut shrimp but I have found it works on most anything I bread and fry. It might help you too.

  6. Lolly says

    I have chicken fried steaks since I married in 1959. My Aunt taught me all about double dipping. HOWEVER, if you use Buttermilk, you will get a wonderful crust on the chicken. We dip in this manner for any fried meats.

  7. Kay McAfee says

    If you use buttermilk instead of regular milk, you don’t have to double dip! You can, however, dip in the flour first, then the buttermilk and then the flour again. I also add a little bit of onion powder to the flour mixture. If you don’t have buttermilk, just add a little bit of lemon juice or vinegar to regular milk!

    • Floyd Stipe says

      Yes, yes the buttermilk is great and you can also add a table spoon of garlic powder and a table spoon of onion powder to the flower to give it a little cajun flavor.I love all the stories and recipes here. Come on down here to Texas anytime Christy so we can boil up some shrimp and smoke some BBD ribs. Thanks for all your good work,,,we’ll keep the light on for you !!!

  8. Jan Kalonick says

    Wow!! It is about 10:30 at night and just reading this makes my mouth water!!!!!!!!! My boys, 23 and 27, say that you can not have anything other than mashed potatoes with fried foods. I think I raised them right. Thanks for the great recipes and the great stories. You are amazing!!!

  9. Germaine says

    Up here in Canada, we don’t call the strip of meat cubed steak, it’s called minute steak and I chuckle at the name Chicken Fried Steak, the first time I came across this recipe I thought “chicken” recipe but it was beef.. My momma taught me a similar dish growing up, but she only seasoned and floured the beef. And after it was browned she added onions, celery and a can of chopped onions and let it simmer for 30 min or until Dad got home for supper.. Sometimes she would make a brown gravy for a change but we loved the tomato version on mashed potatoes the best..

    • Scarlett says

      So glad you commented on this, Germaine. I’m in Canada, too, and I was trying to find a way of asking Christy what kind of steak, without sounding stupid. 😉 But, you answered it for me. I haven’t used minute steak in so long, I’d forgotten. Thank you. I will definitely be making this yummy dish ~ that I do order when I am in the US. :)

      • Germaine says

        Where about are you I’m in Alberta.. Next shopping trip if minute steak is available which from time to time it is I will be picking some up it was one meat that my mom had in the freezer all the time..Glad I was some help.

  10. Susan N says

    Looks just like going home to Mama;s kitchen Christy. Down to the same Corelle plates.

    When i was a kid my grandma taught me how to make gravy like that, mostly for breakfast. She even would make the gravy after frying up breakfast baloney.
    That was a handy tip last summer when we were at a camping event with the scouts and someone brought “summer sausage” instead of regular one that we were going to make sawmill sausage gravy with. There was baloney so i remembered the ol baloney gravy idea from my grandma, and now a new favorite! I chopped up some cooked baloney to add to gravy for the biscuits.
    Have a wonderful summer with your family.
    Looking for some slaw soon (like Mullins).

  11. Susan N says

    Just saw a post from Floyd of Texas. We found a great bottle of “instant” Texas brisket sauce called Claude’s sauce that is so awesome. You just need the brisket and the Claude’s sauce. I stock up on it when we travel there or have the kin bring it to me. It has mesquite flavor and is better than anything. A bit like Dales, but more Texas flavor to it. Can crock pot it, oven cook, or grill the brisket.

  12. Erin R. says

    Oh, that looks so good. I haven’t had chicken fried steak since I was a little kid and they served it in the school cafeteria! I may have to give this a whirl.

    Also, great tips about stretching the meat further. I always buy the smallest packages in the bin, because hey, it’s still three chicken breasts and nobody is ever going to know that they’re smaller and cost less than the other packages.

  13. Connie D. says

    Hi Christy, it’s been some time since I posted here but wanted to let you know I am going to try this for my husband. He orders this often when we go out but I don’t usually fry foods at home. He will be pleased and you make it look so easy to do.

  14. Gwynn says

    Thanks for this Christy! I made these last night and they were soooo good. I was taught by my step dad to just dredge them through flour and then put them in the pan, but this is way better.

  15. Natalie says

    Just like Gramma taught me! We call it “mush” gravy and in Oklahoma it goes on everything. I had trouble with the breading sticking to the pan, but I figured out it was my pan. The nonstick coating had lost it’s nonstick. Great one Christy! My FAV-OR-ITE meal of all time! You just brighten my whole day!

  16. AngelaS. says

    This looks yummy, can’t wait to try it. Wish I could view your instagram pics, takes me to the log-in homepage everytime! It’s been doing this for a couple of months now. I have visited if before though, so not sure what the problem is.

  17. Tracy says

    I’ve made this forever but never tried the double-dip trick until I read your recipe…YUM! Crunchy on the outside and so tender on the inside…mashed taters, gravy and broccoli casserole…WOW, what a meal we had! YAY for Southern Plate and Christy! I appreciate you! Can’t wait for your new book!

  18. Erika Engle says

    Hi Christy! Great post! I’ve had mixed success over the years with breading and frying stuff (please don’t tell my Drs. I still eat fried foods). I like the double-breading technique and will try it your way, as well as trying to incorporate Panko, perhaps in the second dip. Panko seems always to ensure crispness in the end result. (I’m half-Japanese and grew up with my mom using Panko when she could find it on the mainland. Now that we live in Hawaii, every grocery store has it. Hawaii is a multi-ethnic paradise and I’m blessed to call it home.
    NOW. I was going to ask if *you* use any leftover flour from the breading set-up for your gravy, because your instructions make it seem that you use “fresh” flour that you season up like you do the breading flour. Then I saw posts by Melissa P. and Lana that addressed my query. Aside from adding the Panko suggestion, I guess I was just seeking “points” for actually reading the posts before asking a question that others already had answered. ^.^ Hope you had a great time in NYC w/your Mama — and that your book does boffo business! Aloha!

  19. Jeanie K says

    I used your technique to bread some pork chops, and by golly, the breading stuck, something it doesn’t always do for me. Yay! I saved this posting in my mailbox so I could remember to get some cube steak and do that—and am wondering if you have the recipe posted somewhere in here for that biscuit friend that’s sitting on the plate looking like it needs dipping into the gravy?

  20. Catherine says

    I add a tablespoon of bacon grease to the oil for an authentic (to me, anyway) taste. I once used a Southern Living recipe that called for crushed crackers in the flour. That was a big hit, but be sure you crush the life outta those crackers!

  21. Stacy says

    I just finished reviewing your cookbook at Barnes and Noble and I must tell you it needs to be the new premier bridal shower gift for all newlyweds. It is written so well and the recipes are easy to prepare and the ingredients don’t break the bank.

  22. Regina says

    I have been hungry for Chicken Fried Steak for awhile now, I just happened upon your site when I was looking for Cocunut Cream Pie (which I am going to make yours). I am going to make this too! By the way, can I cook this canola or olive oil? This is also my first time on your site!

  23. Sherry H. says

    How timely…I am teaching a young gal how to cook this tonight. She has a meat and potatoes guy that won’t touch veggies….and she is a newbie to cooking….so the lessons begin. Funny this posted today.

  24. Tammy says

    Christy, love your recipes!!!! Just literally read today about your accident! I will be lifting you up in prayers for continued healing. Reading your journal moved me so much. God is so good, I am sure you have helped many of your readers come out of dark places in their lives by sharing this journey, and God will reward you greatly for that! Giving Him all praise and glory!!!

  25. Lydia says

    Christy, I stumbled upon your website about a month and a half ago. I was suffering with major sciatica, read about your accident, and realized we had a lot in common. It is so hard to understand that feeling of helplessness and not being able to even bathe yourself until you have been through it. Although I graduated from using the walker, I still am using my cane. I was feeling really down about all of this, but I want to say thank you for all of your uplifting posts. You really helped me to see the good in everything. You are so inspiring and touched my life and faith in a major way. I continue to pray for you and your family. THANKS SO MUCH!!!!

    Now the reason for this: I made this tonight for my family and everyone loved it!!! Hubby was so impressed that he asked me to save him a piece to go on his biscuit for breakfast in the morning. LOL Thanks for sharing. :)

    • says

      First, WELCOME to Southern Plate Lydia!!! I am so glad you found me. It is good to hear that you are on the mend and are feeling better, I will keep you in my prayers for a continued and complete recovery. I am so glad to hear that y’all like the recipe!!! I hope you find others to try and enjoy and I look forward to getting to know you!!

  26. Karen McReynolds says

    I know this is an older post, but I just had to add something. What I do when I cook cube steaks (which is almost every weekend it is my dads favorite) is I put them in a glass pan and put it in the oven at 350. Then I work on making the gravy, mashed potatoes etc. After everything is finished I remove it from the I’ve. That can be 30 minutes or so. This additional cooking makes them so tender that there is no knife needed. Just thought that those of you who were talking about it being tough would want to try this. I also add season salt, Italian seasoning, and garlic powder to the flour mixture. It makes it delicious!!

  27. Sarah says

    Thanks for the information on double dipping to keep the crust from falling off. I also sometimes brown my steaks on both sides and remove to a plate, then make my gravy and return the steaks to the gravy and let cook on low for an additional 10 minutes or so. They always come out fork tender and good.

  28. Samantha says

    Christy, this Northern girl made Chicken Fried Steak for the first time ever tonight. My husband loves it, but I’ve never tried it until now. I knew with your instructions and photos that I could do it. Well, a great big THANK YOU because it came out terrific! My husband was very happy!! The breading stayed on thanks to your tips, and my very first attempt at making my own gravy also came our great!

    Tomorrow night I’m making your mom’s Cheese Lovers Chicken Pot Pie. I’ll let you know how that goes, but I’m sure it will be wonderful. My mother has already tried it and she said it was perfect.

    Thanks again for all the terrific recipes. I seem to always be making something from your site and books. :-)


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