Classic Chicken Fried Steak (Cube Steak)

Golden, crispy Southern chicken fried steak made with tender cube steak, a seasoned buttermilk egg wash, and a crunchy flour coating fried until perfectly golden. This is old-fashioned comfort food — the kind you’d expect at a small-town café or on your grandmother’s dinner table, served hot and hearty with mashed potatoes and cream gravy.

Why You’ll Love This Chicken Fried Steak ❤️

• Made with affordable cube steak

• No marinating required — straightforward and classic

• Extra-crispy coating that sticks

• Works in a deep fryer or cast iron pot

• Perfect with cream gravy, mashed potatoes, or biscuits

Why We Call It Chicken Fried Steak

Growing up, this was one of those meals that confused you the first time you heard the name. “Where’s the chicken?” you’d ask — usually while watching your grandmother stand at the stove with a cast iron skillet, hot oil popping gently as she worked.

There’s no chicken in chicken fried steak at all. The name comes from how it’s cooked, not what it’s made from. Back then, if you knew how to fry chicken, you knew how to make chicken fried steak. The beef was dipped, dredged, and fried the same way — golden, crispy, and comforting.

It was a way to stretch what you had, make something filling, and put a hearty meal on the table that everyone looked forward to. And once that steak hit the plate and got covered in gravy, nobody cared what it was called — they just knew it was good.

Country Fried Steak vs. Chicken Fried Steak (The Way It Was Explained to Me)

In many Southern kitchens, the difference between country fried steak and chicken fried steak wasn’t written down — it was just understood.

Chicken fried steak has a thicker, crunchier coating and is fried like chicken. It’s almost always served with white cream gravy and feels a little more special.

Country fried steak is usually lightly floured, pan-fried, and topped with brown gravy. Less crunch, more skillet — the kind of supper you’d make on a busy weeknight.

Both are classic. The difference comes down to breading style and gravy choice.

Equipment Needed 🧺

• Deep fryer or heavy cast iron pot/Dutch oven

• Tongs

• Mixing bowls

• Whisk

• Baking sheet with wire rack

• Meat thermometer (optional)

Ingredients 🛒

For the Wet Dredge

• 2 large eggs

• 1 cup buttermilk

• Black pepper, to taste

• Tony Chachere’s, to taste

• Cayenne pepper, to taste

• Smoked paprika

• Garlic powder

• Onion powder

Breading Ingredients

• 4 cups all-purpose flour

• 1 cup cornstarch

• Smoked paprika

• Black pepper

• Garlic powder

• Tony Chachere’s

For the Steak

• Cube steak (about 4 pieces)

For Frying

• Neutral oil (vegetable, peanut, or canola)

How to Make Chicken Fried Steak 🥩

Step 1: Prepare the Breading

In a shallow bowl, whisk together the flour, cornstarch, and all breading seasonings until evenly combined. Set aside.

Step 2: Make the Wet Dredge

In a separate bowl, whisk together the eggs, buttermilk, black pepper, Tony Chachere’s, cayenne, smoked paprika, garlic powder, and onion powder until smooth.

Step 3: Bread the Steaks

Working with one cube steak at a time, dip the steak into the seasoned egg and buttermilk mixture, allowing any excess to drip off. Transfer the steak to the flour mixture and dredge thoroughly, pressing the breading firmly into the meat.

For an extra-crispy crust, dip the steak back into the egg mixture and dredge once more in the flour.

Place the breaded steaks on a wire rack in a single layer and let rest for 10–15 minutes to help the coating adhere.

Step 4: Fry Until Golden

Heat oil to 350°F in a deep fryer or heavy cast iron pot.

Fry steaks in batches for 3–4 minutes per side, or until golden brown and cooked through. Transfer to a wire rack to drain and keep warm while frying the remaining steaks.

Step 5: Serve Hot

Serve immediately while hot and crispy with mashed potatoes and creamy country gravy, if desired.

What to Serve with Chicken Fried Steak 🍽️

• Creamy country gravy

• Mashed potatoes

• Buttermilk biscuits

• Green beans or collard greens

• Cornbread

• Mac and cheese

Expert Tips for Perfect Chicken Fried Steak ⭐

• Cornstarch is key for a light, crisp crust

• Letting the breading rest helps prevent it from falling off

• Keep oil temperature steady to avoid greasy steaks

• Season generously — cube steak can handle it

• Fry in batches so oil temperature doesn’t drop

Storage & Reheating 🧊

Refrigerate: Store leftovers in an airtight container for up to 3 days
Reheat: Oven or air fryer works best to keep the crust crisp
Avoid microwaving if possible — it softens the coating

Frequently Asked Questions ❓

Can I make this without a deep fryer?
Yes! A cast iron pot or deep skillet works beautifully.

Can I use round steak instead of cube steak?
You can, but cube steak is already tenderized and gives the best results.

Can I freeze chicken fried steak?
Yes — freeze cooked steaks individually, then reheat in the oven or air fryer.

You May Also Like 💡

• Creamy Country Gravy

• Classic Buttermilk Biscuits

• Hamburger Steak with Gravy

• Southern Fried Pork Chops

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Classic Chicken Fried Steak (Cube Steak)

This classic Southern chicken fried steak is made with tender cube steak dipped in a seasoned buttermilk and egg wash, then dredged in a flavorful flour and cornstarch coating and fried until golden and crispy. The wet-to-dry breading method creates a crunchy crust that sticks, without the need for marinating. Quick to prepare and deeply comforting, this old-fashioned favorite is best served hot with mashed potatoes and cream gravy for a true Southern dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Rest Time 10 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine American, Southern Cooking

Servings 4

Calories 610 kcal

Equipment

• Deep fryer or heavy cast iron pot/Dutch oven
• Tongs
• Mixing bowls
• Whisk
• Baking sheet with wire rack
• Meat Thermometer

Ingredients

  

1x2x3x

For the Wet Dredge

• 2 large eggs
• 1 cup buttermilk
• Black pepper to taste
• Tony Chachere’s to taste
• Cayenne pepper to taste
• Smoked paprika
• Garlic powder
• Onion powder

For the Breading

• 4 cups all-purpose flour
• 1 cup cornstarch
• Smoked paprika
• Black pepper
• Garlic powder
• Tony Chachere’s

For the Steak

• Cube steak about 4 pieces

For Frying

• Neutral oil vegetable, peanut, or canola

Instructions

 

• In a shallow bowl, whisk together the flour, cornstarch, and all breading seasonings until evenly combined. Set aside.
• In a separate bowl, whisk together the eggs, buttermilk, black pepper, Tony Chachere’s, cayenne, smoked paprika, garlic powder, and onion powder until smooth.
• Working with one cube steak at a time, dip the steak into the seasoned egg and buttermilk mixture, allowing any excess to drip off. Transfer the steak to the flour mixture and dredge thoroughly, pressing the breading firmly into the meat.
• For an extra-crispy crust, dip the steak back into the egg mixture and dredge once more in the flour.
• Place the breaded steaks on a wire rack in a single layer and let rest for 10–15 minutes to help the coating adhere.
• Heat oil to 350°F in a deep fryer or heavy cast iron pot.
• Fry steaks in batches for 3–4 minutes per side, or until golden brown and cooked through. Transfer to a wire rack to drain and keep warm while frying the remaining steaks.
• Serve immediately while hot and crispy with mashed potatoes and cream gravy, if desired.

Notes

Nutritional values provided are estimates only and are calculated based on general nutritional data for the listed ingredients. Actual values may vary depending on the specific brands, measurements, and preparation methods used. For precise dietary information, please consult a registered 

dietitian or use a verified nutrition calculator with the exact ingredients you use.

Nutrition

Calories: 610kcalCarbohydrates: 44gProtein: 34gFat: 33gSaturated Fat: 9gPolyunsaturated Fat: 8gMonounsaturated Fat: 13gTrans Fat: 0.4gCholesterol: 195mgSodium: 1150mgPotassium: 560mgFiber: 2gSugar: 3gVitamin A: 420IUVitamin C: 1mgCalcium: 155mgIron: 4.8mg

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