Chicken Fried Steak
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There are nights when all you want is pure comfort on a plate, and for me, that’s when Chicken Fried Steak comes right in. It’s crunchy on the outside, tender on the inside, and smothered in rich gravy that feels like a reward after a long day. The trick to getting that golden crust is simpler than you’d expect.
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I like how versatile this recipe is; I can cook it for family dinners or make big batches for game days or casual gatherings. It’s easy to share, and if you have leftovers, they’ll keep well in your fridge and reheat easily. Just keep the steak and gravy separate, and you’ll get a delicious meal for a few more nights.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Chicken Fried Steak with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my simple steps, you’ll see how easy it is to make chicken-fried steak right in your own kitchen.
Tenderize the Steak
Place your round steak between sheets of plastic wrap and pound it thin with a meat mallet or a rolling pin. Thinning it out helps the meat cook quickly and turn out fork-tender.
You can use this sturdy meat mallet with a comfortable grip to get the steak nice and even without much effort. If you don’t have a mallet, a durable wooden rolling pin like this one works great too.
Prepare the Coatings
Set up three shallow dishes: one with plain flour, one with evaporated milk mixed with a little salt, and one with flour seasoned with paprika, garlic powder, salt, and pepper. Having these ready keeps the process smooth.
This shallow bowl set makes dredging way easier and less messy than trying to do it with regular bowls.
Bread the Steak
Now, dredge the steak in plain flour, then dip it into the milk mixture, and finally coat it generously with the seasoned flour. Shake off excess flour and press it on well so the crust sticks better and turns out extra crispy.
I like using these silicone-tipped tongs as they help me move the steak between coatings without tearing them or getting my hands messy. Repeat with the remaining steaks until all of them are breaded.
Fry the Steak
Heat vegetable oil in a large skillet over medium-high heat. Once hot, fry the steaks for about 2 minutes per side until golden and crunchy. A cast-iron skillet like this one holds the heat well and gives the steak a nice crust.
Make sure not to overcrowd the pan, since giving the steaks space helps the coating stay crisp and keeps the oil temperature steady for even frying. This splatter screen helps avoid a grease mess while still letting steam escape.
Place the fried steaks on a paper towel-lined plate to drain off any excess oil.
Make the Gravy
Carefully pour off most of the oil, leaving just enough to whisk in flour and create a smooth base. I like using this flat silicone whisk here as it’s perfect for getting into the corners of the pan without scratching it.
Let it bubble for a minute, then slowly stir in milk and continue over medium heat until you have a thick, creamy gravy. Don’t forget to season with salt and pepper to taste. This salt and pepper grinder makes seasoning much easier.
Serve and Garnish
Transfer the crispy steaks to a large platter and generously spoon the gravy over the top. I love serving my chicken-fried steak in this oval serving platter as it looks so elegant and presentable at the table.
Sprinkle with fresh parsley or cracked black pepper for a pop of color and extra flavor. Enjoy!
If you’re packing this up for a potluck, use separate hard-sided leakproof containers to keep the steaks from getting squished and the gravy from spilling. To keep warm, slide the containers into an insulated casserole carrier.
Recipe Notes and Expert Tips
I’ve picked up a few helpful tricks that make this recipe easier to handle and even tastier when it hits the table.
- Use other cuts of beef as a swap: Cube steak is already tenderized, which saves prep time, while top sirloin can be pounded thin for a leaner option with great beef flavor.
- Try buttermilk or an egg mixture for coating: Swapping evaporated milk for buttermilk adds tang and tenderness, and using an egg mixture helps the breading stick better for an extra-crispy crust.
- Boost flavor with onion powder or cayenne: A little onion powder in the flour adds savory depth, and a pinch of cayenne brings a subtle heat without overpowering the dish.
- Double coat for crunch: Press the steak firmly into the seasoned flour for a crispy, thick coating.
- Heat the oil enough: Make sure the oil is hot before frying, or the breading can soak up too much grease.
- Enhance the gravy with onions: Cooking sliced onions in the pan before making the gravy adds a layer of sweetness and richness that balances the crispy steak.
- Whisk the gravy steadily: Keep stirring as the gravy cooks to avoid lumps and get a creamy finish.
- Adjust at the end: Taste the gravy right before serving and add a pinch more salt or pepper if needed.
How to Store Leftovers
Store the steak and gravy separately in an airtight container in the fridge for up to 3 to 4 days to prevent the steak from getting soggy. These locking-lid containers stack well and keep the steak crisp and the gravy securely sealed.
Reheat the steak in the oven on a wire rack set over a baking sheet so the crust stays crunchy. I use this aluminum rack as it’s both nonstick and oven-safe. Warm the gravy gently on the stove with a splash of milk to loosen it.
You can also freeze the steaks for up to 2 months. Wrap them tightly in plastic wrap, then foil, and place them in a freezer-safe container or bag. A roll of durable plastic wrap and heavy-duty foil helps protect against freezer burn.
This freezer container doesn’t crack in the cold, and if you want to save some freezer space, this reusable freezer bag works just as great. Just note that while freezing works, the texture may change once thawed and reheated.
More Easy Recipes for You to Try at Home
I always like having a few other comfort food recipes on hand that are just as hearty for family dinners or weekend cooking.
Equipment
Ingredients
For the Steak:
- 1 pound round steak filets ½ inch thick
- ¼ cup evaporated milk
- ½ teaspoon salt
- 2 cups all-purpose flour divided
- 2 teaspoons paprika
- ¾ teaspoon garlic powder
- Salt and pepper to taste
- Vegetable oil for frying
For the Gravy:
- 3 tablespoons pan drippings from frying
- 2 tablespoons all-purpose flour
- 1 cup milk
- Salt and pepper to taste
Instructions
- Place each steak filet between two sheets of plastic wrap and pound with a meat mallet until very thin.1 pound round steak filets
- In a small bowl, combine evaporated milk and ½ teaspoon salt. Place 1 cup of plain flour in a shallow dish.¼ cup evaporated milk, ½ teaspoon salt, 2 cups all-purpose flour
- In another dish, mix the remaining 1 cup flour with paprika, garlic powder, salt, and pepper.2 teaspoons paprika, ¾ teaspoon garlic powder, Salt and pepper
- Coat each steak first in the plain flour. Dip into the milk mixture. Then coat generously in the seasoned flour mixture. Set aside while you prepare the oil.
- In a large skillet, heat 1–2 inches of vegetable oil over medium-high heat. Fry the steaks for about 2 minutes per side, or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.Vegetable oil
To Make the Gravy:
- Carefully pour off all but 3 tablespoons of fat from the frying pan.
- Add 2 tablespoons flour to the fat and whisk to combine. Cook for about a minute until smooth and bubbling.3 tablespoons pan drippings, 2 tablespoons all-purpose flour
- Gradually pour in 1 cup milk, stirring constantly over medium heat until the gravy thickens. Add salt and pepper as needed.1 cup milk, Salt and pepper
Video
Notes
- Use other cuts of beef as a swap: Cube steak is already tenderized, which saves prep time, while top sirloin can be pounded thin for a leaner option with great beef flavor.
- Try buttermilk or an egg mixture for coating: Swapping evaporated milk for buttermilk adds tang and tenderness, and using an egg mixture helps the breading stick better for an extra-crispy crust.
- Boost flavor with onion powder or cayenne: A little onion powder in the flour adds savory depth, and a pinch of cayenne brings a subtle heat without overpowering the dish.
- Double coat for crunch: Press the steak firmly into the seasoned flour for a crispy, thick coating.
- Heat the oil enough: Make sure the oil is hot before frying, or the breading can soak up too much grease.
- Enhance the gravy with onions: Cooking sliced onions in the pan before making the gravy adds a layer of sweetness and richness that balances the crispy steak.
- Whisk the gravy steadily: Keep stirring as the gravy cooks to avoid lumps and get a creamy finish.
- Adjust at the end: Taste the gravy right before serving and add a pinch more salt or pepper if needed.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
