I Need a Recipe for Chicken Fried Steak: Crispy Breading With Tender Cube Steak

Here’s the thing—this might be the only chicken fried steak recipe you’ll ever need. I’ve tested more versions than I’d like to admit, and this one delivers crispy breading every single time.

The secret is double-dredging the cube steak and letting it rest between coats. This creates a thick, shatteringly crispy crust that stays put even when you cut into it. The meat stays tender and juicy inside.

Frying at the right temperature is crucial. Too hot and the outside burns before the inside cooks. Too cool and you’ll end up with greasy breading. I use a thermometer to keep it perfect.

Serve it with creamy mashed potatoes and sawmill gravy. Between you and me, leftovers make an amazing sandwich the next day.

Ingredients for I Need a Recipe for Chicken Fried Steak

Cube steak, double-dredged in seasoned flour, fried to golden perfection with a creamy gravy.

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The cube steak is the foundation here. Look for well-marbled pieces at your butcher or grocery store—Walmart or Costco usually have good options. If you can’t find pre-tenderized, ask the butcher to run it through the cuber for you. The flour needs to be fresh and fine; King Arthur is my go-to. Don’t skip the resting time between dredges—it’s what makes the crust stick and stay crispy.

No cube steak? Round steak pounded thin works in a pinch. For the milk in the egg wash, buttermilk adds extra tang. Out of paprika? A dash of cayenne adds heat and color. The oil needs to be neutral—vegetable, canola, or peanut oil all work great. If you’re making gravy, whole milk gives the best richness, but 2% in a pinch won’t ruin it.

Leftovers keep in the fridge for 3-4 days, but the breading softens. Reheat in the oven at 350°F to crisp it back up. Gravy thickens as it cools—just whisk in a splash of milk to loosen. Honestly, the sandwich the next day might be even better (trust me on this).

Step-by-Step Instructions for Chicken Fried Steak

Here’s the method I swear by for achieving that perfect crispy crust with fork-tender steak inside.

Step 1: Season and Dredge the Cube Steak

Start by patting the 1.5 lb cube steak dry with paper towels—this helps the breading stick. In a shallow dish, whisk together the 2 cups all-purpose flour, 1.5 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder, and 1 tsp onion powder until evenly combined.

Dredge each piece of cube steak in the flour mixture, pressing firmly so the coating adheres well. Shake off any excess, then set aside on a wire rack. The rack prevents the breading from getting soggy while you prep the rest.

Step 2: Dip in Egg Wash and Double-Dredge

In another shallow dish, beat the 2 whole large eggs with the 0.5 cup whole milk until fully blended. Dip each floured piece of cube steak into the egg wash, letting any excess drip off, then return it to the flour mixture for a second coating.

This double-dredging is the secret to that extra-crispy crust. Press the breading into the meat gently to ensure full coverage. Place the breaded steaks back on the wire rack and let them rest for 5 minutes—this helps the coating set before frying.

Step 3: Fry Until Golden Brown

Heat the 2 cups vegetable oil in a large, heavy skillet over medium-high heat to 350°F. Test the oil by dropping in a pinch of flour—if it sizzles immediately, it’s ready. Carefully place the breaded cube steaks in the hot oil, working in batches to avoid crowding the pan.

Fry for 4-5 minutes per side until the breading is a deep golden brown and crispy. Don’t flip too soon—wait until the edges look set and the crust is firm. Transfer the fried steaks to a paper towel-lined plate to drain excess oil.

Step 4: Make the Creamy Gravy

After frying, pour off all but 2 tablespoons of the oil from the skillet. Return it to medium heat and whisk in the 0.25 cup all-purpose flour. Cook, stirring constantly, for 1-2 minutes until the mixture turns a light brown—this removes the raw flour taste.

Gradually whisk in the 1 cup whole milk and 0.5 tsp black pepper, ensuring no lumps form. Stir in the 2 tbsp butter and cook for 3-4 minutes until the gravy thickens enough to coat the back of a spoon. Taste and adjust seasoning if needed.

Step 5: Serve Immediately

Pour the warm gravy over the fried steaks just before serving. The contrast of the crispy breading with the creamy gravy and tender cube steak is what makes this dish unforgettable. Serve with mashed potatoes or buttered rice to soak up every last drop of that rich, peppery gravy.

Regional Styles of This Dish

Texas Style

Down in Texas, they take their chicken fried steak seriously. The classic approach uses a thin-cut round steak pounded to ¼-inch thickness instead of cube steak. I learned this trick from a pitmaster in Austin—it creates a larger surface area for maximum crispiness.

Southern Comfort

In the South, you’ll often find this dish served with sawmill gravy so thick it could stand a spoon up. The gravy uses the flour from the frying pan, just like my grandma taught me. Many Southern cooks also add a pinch of cayenne pepper to the breading for a subtle kick. 🌶️

Oklahoma Twist

Oklahoma adds its own flair by using buttermilk in the egg wash, which gives the breading an extra tang. I’ve also seen versions where the steak is topped with fried onions and melted cheese, turning it into a hearty open-faced sandwich.

Pacific Northwest

Here in Portland, I love putting a local spin on it by using fresh herbs from my garden in the breading. Try adding 1 tsp dried thyme or rosemary to the flour mix. The herbs pair beautifully with our local grass-fed beef from nearby ranches. 💛

Cincinnati Style

Back in Cincinnati, they often serve this with a side of goetta—a German-inspired meat and grain sausage. It’s a nod to the city’s strong German heritage. I still remember eating this combo at local diners growing up.

Midwest Classic

In the Midwest, you’ll frequently find this dish as part of a family-style meal with mashed potatoes, green beans, and cornbread. The gravy is typically a bit lighter than Southern versions, using more milk for a creamier consistency.

Frequently Asked Questions