Southern Chicken Fried Steak with Homemade White Gravy

The first time my Mom made chicken fried steak for Sunday dinner, I was confused by the name. “Where’s the chicken?” I asked, staring at the crispy beef cutlet on my plate. She laughed and explained this Southern classic is called “chicken fried” because it’s battered just like fried chicken. One bite of that crispy, seasoned coating gave way to tender beef smothered in creamy white gravy, and I was hooked for life. Now whenever I make this recipe, the familiar aroma transports me straight back to Mom’s kitchen, where comfort food reigned supreme and every bite felt like home.

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Southern Chicken Fried Steak

The secret to perfect chicken fried steak lies in the contrast between the crispy, well-seasoned exterior and the fork-tender meat inside. Buttermilk acts as both a tenderizer and the “glue” that helps the seasoned flour adhere properly to the meat. Double-dipping creates that thick, hearty crust that Southern cooks pride themselves on. And the simple homemade white gravy, made with the pan drippings, adds richness that completes this classic comfort dish.

What Is the Difference Between Chicken-fried and Country-fried The Difference Between Chicken Fried and Country Fried Steak

Though often confused, these are distinct dishes:

• Chicken Fried Steak
  • Double-breaded (flour-buttermilk-flour)
  • Creates a thicker, crispier crust
  • Traditionally served with white cream gravy
• Country Fried Steak
  • Single-dredged in seasoned flour
  • Results in a thinner crust
  • Traditionally served with brown gravy made from pan drippings

Choosing the Best Meat

Recommended Cuts

• Chuck – More marbling for extra flavor, but requires thorough tenderizing
• Cube steak – Pre-tenderized round steak, convenient, but quality varies
• Top round – Leaner cut that becomes tender when properly tenderized
• Sirloin – More flavorful with good texture when pounded thin

What is the Best Meat for Chicken Fried Steak?

Chicken Fried Steak is made with beef, either steak cutlets, cube steaks, or tenderized beef.

What are the good characteristics of the perfect chicken fried steak? For me, it is using a whole cut of meat. Many people use tenderized meat from the grocery store. I don’t like to do this because you don’t know what cut of meat you are getting.

I used to work in a grocery store years ago. The tenderizer machine in the meat department was used to weave together scraps of meat. I prefer not to know exactly what cut of meat I’m using.

I like to use a lean chuck steak or some thinly sliced sirloin.

Chicken Fried Steak Recipe Ingredients

For the Chicken Fried Steak

• All-purpose flour – Creates the crispy exterior coating when fried
• Salt – Enhances all the flavors and seasons the coating
• Ground black pepper – Adds characteristic speckled appearance and gentle heat
• Garlic powder – Provides savory depth to the coating
• Paprika – Contributes mild sweetness and beautiful color
• Onion powder – Adds aromatic savoriness to the coating
• Buttermilk – Acts as the binding agent and helps tenderize the meat
• Sirloin steak – Provides the perfect balance of tenderness and flavor

For the White Gravy

• Ground black pepper – Provides the characteristic speckled appearance
• Butter – Creates the rich base for the gravy
• All-purpose flour – Thickens the gravy when combined with butter
• Milk – Forms the creamy base of the white gravy
• Salt – Enhances the flavor of the gravy

Ingredient Notes

The breading must be flavorful. So you really need to season your flour. Now, if you live in Texas, I really recommend HEB’s seasoned flour, if not, you can make some homemade.

Buttermilk is the key to making a thick crust. Don’t get the low-fat buttermilk. Use regular buttermilk. Buttermilk is like the glue that binds that batter to the meat.

Now, the name is chicken fried steak, so you are going to be frying the meat. I use plain vegetable oil or vegetable shortening.

How to Make Chicken Fried Steak

1. Place flour, salt, ground black pepper, garlic powder, paprika, and onion powder in a large shallow container. Stir or whisk until well combined.
2. Pour buttermilk into a separate shallow dish.
3. Coat a steak with seasoned flour and shake off the excess.
4. Dip flour-coated steak into the buttermilk and shake off excess buttermilk
5. Place steak back into the flour mixture, coat it well with flour, then shake off excess.
6. Place breaded steak on a wire rack over a baking sheet.
7. Repeat with the remaining steaks.
8. Heat oil to 350 degrees.
9. Place one or two steaks at a time in the oil and cook the meat until the top of it looks like it is beginning to brown.
10. Turn steaks over and cook about 3 to 4 minutes.
11. Remove fried steaks from the oil and drain on a clean wire rack. I don’t like to rest my cooked steaks on paper towels. The meat will steam, and make the breading soggy and not crisp.

How to Make White Gravy for Chicken Fried Steak

1. Melt butter in a small pot over medium heat.
2. Add flour and cook for about 1 minute.
3. Add milk and stir until the mixture thickens.
4. Season the gravy with salt and pepper.

While not necessary, I love to cook this in my trusty iron skillet. Using an iron skillet isn’t necessary, but I find they are deep enough to cook the steak in.

How to Store, Freeze, and Reheat Chicken Fried Steak

Breading chicken fried steak can be time-consuming, so many people like to bread their steaks in advance and keep them covered in the fridge overnight. 

Once cooked, you can keep any leftover chicken fried steak in the fridge for up to three days, but any longer than that, you should freeze them.

To freeze cooked chicken fried steak:

1. Wrap each chicken fried steak individually in wax paper and then in aluminum foil. 
2. Place the wrapped steaks in a freezer-safe bag and store them in the freezer for up to four months.

To reheat chicken fried steak: 

1. Defrost the chicken fried steak overnight in the fridge.
2. Place the chicken fried steak on a baking rack over a baking tray and cover with aluminum foil.
3. Preheat the oven to 400 degrees.
4. Cook in the oven for about 20 minutes or until hot.
5. While the steak is reheating, make gravy because chicken fried steak without fresh gravy is sad. 

FAQ for Chicken Fried Steak

Why Does the Breading Fall off My Chicken Fried Steak?

The main reason why the breading refuses to stick to your homemade chicken fried steak is that there is too much moisture between the meat and the coating. The heat of the oil turns the excess liquid into steam that pushes off all that lovely coating. 

How Do You Keep Batter from Falling off Chicken-fried Steak?

To help prevent the coating from falling off while cooking, try these tricks:

• Pat the beef dry before flouring. If the flour is gummy, your coating will not stick to it, so wipe it off and start over.
• Let the breaded steak dry out for around 10 to 20 minutes on a wire rack before frying. For the best results, bread the steaks in advance and let them air dry uncovered for a few hours in the fridge. 
• Make sure the oil stays at 350 degrees throughout the cooking process to prevent the breading from getting greasy. 
• Don’t play with your meat. Avoid touching the chicken fried steak as it is cooking to avoid tearing the coating. 

What to Serve with Chicken Fried Steak

You might wonder what you serve when you make this classic dish. Here are some sides to round out your meal:

• Baked Creamed Corn Casserole
• Oven Roasted Brussel Sprouts
• Southern Mashed Potatoes
• Steamed Green Beans
• Texas Toast

Favorite Beef Recipes

• Braised Beef Shank
• Easy Instant Pot Beef Stew
• Easy Meatloaf with Crackers
• Hibachi Steak
• How to Cook a Chuck Roast in the Oven
• How to Cook a Rib Roast
• How to Cook Tenderloin in the Oven
• Roasted Corned Beef

Check out more of my easy beef recipes and the best comfort food recipes here on CopyKat!