Crispy Southern Chicken Fried Steak Recipe

Why You’ll Love this Southern Chicken Fried Steak

When it comes to classic Southern comfort food, nothing quite compares to the satisfaction of biting into a perfectly crispy chicken fried steak.

I’m convinced you’ll fall in love with this recipe’s golden, crunchy exterior that gives way to tender, juicy meat inside. The double-dredging technique creates that signature craggy crust that holds up beautifully under a blanket of peppery cream gravy.

You’ll appreciate how the buttermilk marinade tenderizes the cube steak, while the hint of cayenne adds just enough warmth without overwhelming heat.

It’s comfort on a plate, indulgent yet worth every calorie!

What Ingredients are in Southern Chicken Fried Steak?

The beauty of chicken fried steak lies in its surprisingly simple ingredient list. Most of what you’ll need are pantry staples that transform humble cube steaks into a crunchy, savory masterpiece. The magic happens when flour meets buttermilk and those basic seasonings come together to create that iconic Southern crust we all crave.

I’m particularly fond of how this recipe balances the savory elements with just a hint of spice, giving you that authentic flavor that makes you feel like you’re sitting at a roadside diner somewhere in Texas.

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Ingredients:

• 6 cube steaks
• 4 cups flour
• 5 teaspoons salt
• 1 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 2 large eggs, beaten
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 5 cups peanut oil (for frying)
• 1 onion, finely minced (for gravy)
• 2 garlic cloves, finely minced (for gravy)
• 3 tablespoons flour (for gravy)
• 1/2 cup chicken broth (for gravy)
• 2 cups whole milk (for gravy)
• 1/2 teaspoon salt (for gravy)
• 1/4 teaspoon pepper (for gravy)

When shopping for this recipe, the quality of your cube steaks matters tremendously. Look for ones that are evenly thinned and not too thick, as they’ll cook more uniformly.

While peanut oil is recommended for its high smoke point and neutral flavor, vegetable oil can work in a pinch if you have allergies to take into account. And don’t even think about substituting the buttermilk—it’s essential for that tangy flavor and the acid helps tenderize the meat.

For the gravy, whole milk creates the richest texture, but you could use 2% if that’s what you have on hand, though the result won’t be quite as luxurious.

How to Make this Southern Chicken Fried Steak

Start by setting your oven to about 200 degrees—just warm enough to keep your steaks hot while you finish the batch.

Mix 4 cups of flour with 5 teaspoons salt, 1 teaspoon pepper, and 1/8 teaspoon cayenne in one dish. In another dish, combine 2 beaten eggs with 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 cup buttermilk, which will create a foamy mixture that’s the secret to that incredibly crispy crust.

Now for the fun part—the dredging process. Gently dry each cube steak with a paper towel, then coat it in the flour mixture, dip it in the buttermilk mixture, and return it to the flour for a final coating. This double-dredge technique creates those beautiful nooks and crannies that make chicken fried steak so irresistible.

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Heat 5 cups of peanut oil in a deep pan to 375 degrees—hot oil is essential for that perfect golden crust without the steak absorbing too much grease. Fry each steak for exactly 2 1/2 minutes per side until they’re a gorgeous deep golden brown.

Between batches, make sure your oil returns to temperature—nobody wants a soggy crust, right? Once fried, give each steak a quick drain on paper towels before transferring to your warm oven to stay crispy while you make the gravy.

For that luscious gravy, strain the used oil but save those flavorful bits from the pan—they’re little flavor bombs.

For the smoothest gravy texture with no lumps, consider using a premium blender to thoroughly mix your ingredients before cooking.

Sauté 1 finely minced onion in 2 tablespoons of the hot oil until translucent, then add 2 minced garlic cloves for about 30 seconds. Sprinkle in 3 tablespoons of flour and whisk until it browns slightly, then gradually add 1/2 cup chicken broth while whisking constantly.

Pour in 2 cups of whole milk along with 1/2 teaspoon salt and 1/4 teaspoon pepper, bringing it to a gentle boil before reducing to a simmer until thickened. The result? A velvety, peppery gravy that’s the perfect blanket for your crispy, golden steaks. Southern comfort food doesn’t get more authentic than this.

Southern Chicken Fried Steak Substitutions and Variations

While traditional chicken fried steak holds a special place in Southern cuisine, you don’t need to feel locked into the exact recipe I’ve shared above.

The beauty of this dish lies in its adaptability! If you’re out of buttermilk, regular milk with a tablespoon of lemon juice works beautifully.

Can’t find cube steaks? Round steak pounded thin makes an excellent substitute. For a spicier kick, add ¼ teaspoon of cayenne to your flour mixture, or incorporate some hot sauce into your egg wash.

Vegetable oil can replace peanut oil, though you’ll miss that distinct nutty flavor. The gravy, too, welcomes creativity—some folks add sausage for extra richness.

What to Serve with Southern Chicken Fried Steak

No Southern meal is complete without the perfect sides to accompany your crispy, gravy-smothered chicken fried steak!

I’m partial to creamy mashed potatoes, which create the perfect landing pad for that peppery gravy to pool into. Buttermilk biscuits are non-negotiable, ideal for sopping up every last drop on your plate.

For vegetables, I recommend slow-cooked collard greens with a splash of vinegar or sweet buttered corn. Cole slaw adds a revitalizing crunch that balances the richness of the steak.

And don’t forget a tall glass of sweet tea—it’s practically mandatory to cut through all that delicious richness!

Final Thoughts

After making this Southern chicken fried steak recipe countless times, I’m convinced it’s one of those dishes that connects us to the heart of comfort food cooking. There’s something magical about that moment when the crispy, golden crust gives way to tender beef, all bathed in creamy, peppery gravy. It’s not the fanciest meal you’ll ever make, but it might just be the one that brings the most smiles to your table.

The double-dredging technique is what separates good chicken fried steak from truly great chicken fried steak. Don’t rush it—great comfort food rewards patience.