On a crisp, cool evening, there’s truly nothing better than the sounds of Chicken Fried Steak sizzling away in a hot skillet out back. As the oil crackles and pops, the aroma of well-seasoned, breaded steak frying up to crispy, golden perfection fills the air, creating a sense of comfort that’s impossible to beat.
This country-fried steak recipe might have a confusing name, but trust me, this Southern classic always hits the spot. If you know, you know. If it’s your first time, you’re about to find out how freaking delicious this iconic dish truly is!
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Table of Contents
- Why You will Love Chicken Fried Steak
- Ingredients Round-Up
- Origins of chicken fried steak
- Pro Tip for Making Chicken Fried Steak
- How to Make Chicken Fried Steak
- What to Serve with Chicken Fried Steak
- This sauce is FYR!
- Storage and Reheating Instructions
- More Fried Foods
- FAQs for Chicken Fried Steak
- Flavor X Fire & FOOD X Fire
- Chicken Fried Steak Recipe
Why You will Love Chicken Fried Steak
What’s not to like about a fried tender steak, rich cream gravy, and comfort food vibes on a plate? Whether it’s dinner with mashed potatoes and green beans or breakfast with eggs and hashbrowns, this dish is a guaranteed win at any table. And, when you cook it up in a Finex skillet, you’re not just making a meal—you’re creating a next-level food experience.
This recipe takes a cheap cut like cube steak and transforms it into a plate of golden perfection. The seasoned flour mixture adds a flavorful crunch, while the creamy white gravy made from pan drippings and bone marrow brings depth and richness. It’s the ultimate chicken-fried steak experience for home cooks looking for classic comfort food done right. Plus, it’s easy to adapt—serve it with your favorite sides, and you’ve got a meal that works for any occasion.
If you got lost on the way to fried chicken recipes, check out my Double Fried Chicken Wings before you go! If you’re looking for some epic steak recipes without the breading, head on over to The Best Grilled Steak Recipes. And if cast iron cooking is your jam, make sure to visit 5 Ways to Better Use Your Cast Iron, Cleaning Your Cast Iron Skillet, and Season or Re-Season a Cast Iron Skillet!
Ingredients Round-Up
- Chicken Fried Steak – Breaded steak perfection starts with cube steaks, all-purpose flour, buttermilk, eggs, baking powder, and Cowboy Butter Rub for that ultimate flavor kick.
- The Gravy – Rich and indulgent, this gravy calls for beef marrow bones, whole milk, thyme, and seasoned flour mixture to create a creamy gravy with deep, savory notes.
- The Cooking Essentials – You’ll need beef tallow for frying, plus your trusty Finex Skillet to get that perfect crispy golden brown crust on every piece.
From the tender beef to the creamy gravy and the crispy breading, this classic comfort food is sure to become a staple in your kitchen. With a trusty Finex Skillet in hand, you’re all set to impress your family, friends, or just yourself with every bite. Ready to dive in? Grab your ingredients, and let’s get cooking!
Origins of chicken fried steak
Chicken Fried Steak is basically Texas ingenuity meets comfort food goals. Inspired by wiener schnitzel, German and Austrian immigrants brought the idea over in the 19th century, swapping veal for affordable cuts like cube steak.
The name comes from cooking it like fried chicken—breaded, battered, and fried to crispy perfection. Over time, it became a Southern diner classic, always served with creamy white gravy, mashed potatoes, and some green beans on the side. Simple, hearty, and totally iconic.
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Pro Tip for Making Chicken Fried Steak
Why Beef Tallow? It’s the secret ingredient for achieving that ultra-crispy crust while adding a rich, beefy flavor. Plus, it holds up to the heat of the oil, making it perfect for frying.
How to Make Chicken Fried Steak
Prep the meat
Start by grabbing your meat mallet or rolling pin and pounding the cube steaks to about ⅛” thick. This tenderizes the beef and ensures it cooks evenly.
Next, set up your breading station. Whisk together eggs, baking powder, baking soda, buttermilk, and Cowboy Butter Rub in a shallow dish or shallow bowl for the egg mixture. On a separate plate, spread out the flour. Generously coat each piece of meat in the flour, then dip it in the egg mixture, letting the excess egg drain before dipping it back into the flour.
Repeat this process for all the steaks, then let them chill on a baking sheet in the fridge for about an hour.
Fire Up the grill
While the meat rests, fire up your grill or stovetop to medium-high heat. Toss the bone marrow directly on the grill and let it bubble for 3–4 minutes until ready.
Heat 2–3 inches of beef tallow in your large cast-iron skillet (hello, Finex Skillet) until the oil reaches over 300F. Carefully lower the steaks into the hot oil and shallow fry them in batches for about 2–3 minutes per side, flipping once the edges are deep golden brown. Transfer the steaks to a paper towel-lined plate or wire rack to rest.
Steak Gravy
Now, let’s make our cream gravy. Discard most of the used oil, keeping just enough for flavor. Add the cooked bone marrow to the bottom of the pan along with the flour. Stir until it forms a golden-brown paste. Slowly pour in the milk, stirring constantly, and drop in the thyme sprigs.
Let the gravy simmer over medium-low heat until it thickens. Season with kosher salt and black pepper, and you’re good to go.
Assembly
Now, all that’s left to do is serve up your steak with gravy over the top and mashed potatoes and green beans on the side. Cheers to another great meal!
What to Serve with Chicken Fried Steak
As mentioned above, I like to pair this Southern favorite with mashed potatoes and green beans for dinner. It’s also a treat with hashbrowns and fried eggs when you’re craving a hearty breakfast. Don’t forget a drizzle of hot sauce if you like a spicy kick!
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Storage and Reheating Instructions
Got leftovers? Store your breaded steak and gravy separately in an airtight container in the fridge. Reheat the steak on a baking sheet in the oven at 350F for 10–12 minutes to maintain that crispy texture. Warm the gravy in a small skillet over medium heat, adding a splash of milk if needed to thin it out.
More Fried Foods
FAQs for Chicken Fried Steak
Cube steak is a tenderized cut of beef, typically made from top round or top sirloin cuts of meat. The name comes from the distinctive cube-shaped indentations on the meat created by a mechanical tenderizer.
Yes, you can but beef tallow is the better choice for frying chicken fried steak. Tallow has a higher smoke point, around 400F, which makes it ideal for high-heat cooking without breaking down or producing off-flavors.
It also adds a rich, beefy flavor that enhances the dish. Tallow helps achieve that crispier, golden-brown crust that you won’t want to miss. And, grassfed beef tallow is definitely the way to go.
Whisk in a bit more whole milk or even chicken stock until it reaches your desired consistency.
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Chicken Fried Steak
Ingredients
Chicken Fried Steak:
- 4 large Cube Steaks 8 oz each
- 2 cups All Purpose Flour
- 1 cup Buttermilk
- 1/2 cup Cowboy Butter Rub
- 2 tsp Baking Powder
- 1 tsp Baking Soda
- 1 Fresh Egg
- Beef Tallow for frying
Bone Marrow Gravy:
- 3-4 Beef Marrow Bones
- ½ cup All Purpose Flour
- 2 cups Whole Milk
- 2 Thyme Sprigs
- Salt & Pepper to taste
Instructions
- Pound your cube steak until about ⅛” thick.
- In a wide bowl, whip together the eggs, baking powder, baking soda, buttermilk and Cowboy Butter Rub.
- Place the flour on a wide plate by itself. Dip the beef in the flour, then egg wash and then back in the flour to cover. Repeat for all of your beef then place in the fridge for 1 hour to set.
- Preheat your fire to medium high heat (about 350F).
- Add your bone marrow to the grill to cook directly for 3-4 minutes until bubbling and done. I did marrow side down first, then flipped as it heated up. Pull off and set to the side.
- Add your Finex Skillet with 2-3” of beef tallow to heat up till over 300F.
- Add the beef one by one to fry until golden brown. Flip after about 2-3 minutes then keep cooking for another 2-3 minutes. Pull off once done and let rest.
- Then discard used oil from the skillet and place back on the grill at medium-low heat.
- Scrape in the bone marrow to the skillet along with the flour. Stir until well incorporated.
- Stir in your milk slowly and bring to a simmer. Drop in the thyme, salt and pepper and continue to simmer until thickened (about 6-8 minutes).
- Serve up your steak with gravy over the top and mashed potatoes and green beans on the side. Enjoy!
