(No Ratings Yet)
Loading...A true Texas diner classic, chicken fried steak features a tenderized cube steak dredged in seasoned flour, dipped in buttermilk, and pan-fried until shatteringly crisp. It is crowned with a silky, peppery cream gravy made right in the same skillet from the pan drippings. Served hot with mashed potatoes, this is hearty Lone Star comfort food at its finest.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield4 steaks with gravy
Nutrition Facts
Per serving (estimated)
- 785 kcalCalories
- 42 gFat
- 14 gSaturated Fat
- 48 gCarbs
- 2 gFiber
- 7 gSugar
- 52 gProtein
- 1180 mgSodium
- 820 mgPotassium
- 210 mgCalcium
- 6 mgIron
- 1 mgVitamin C
- 420 mcgVitamin A
Ingredients
For the steaks
- 4 cube steaks (about 6 oz / 170 g each), tenderized
- 1 1/2 cups all-purpose flour
- 2 tsp kosher salt
- 1 1/2 tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 2 large eggs
- 3/4 cup whole buttermilk
For frying and gravy
- 1 cup neutral oil (such as canola), for frying
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk, warmed
- 1 tsp kosher salt, plus more to taste
- 3/4 tsp freshly ground black pepper, plus more to taste
- Pinch of cayenne (optional)
Directions
- Pat the cube steaks very dry with paper towels, then season both sides lightly with salt and pepper. In a shallow bowl, whisk together the flour, salt, pepper, garlic powder, paprika, and cayenne. In a second bowl, whisk the eggs and buttermilk until smooth.
- Heat 1/2 inch of oil with 2 tablespoons of butter in a heavy 12-inch cast-iron skillet over medium-high heat until it reaches 350°F (175°C). Working one at a time, dredge each steak thoroughly in the seasoned flour, dip into the buttermilk mixture, then press back into the flour for a craggy, well-coated crust.
- Carefully lay two steaks in the hot oil without crowding. Fry 3 to 4 minutes per side, turning once, until deep golden brown and crisp. Transfer to a wire rack set over a sheet pan and keep warm in a 200°F oven while you fry the remaining two steaks.
- Pour off all but about 1/4 cup of the hot oil from the skillet, then return it to medium heat. Add the remaining 2 tablespoons of butter and stir in the 1/4 cup flour, whisking constantly for about 2 minutes until the roux turns a pale golden blonde.
- Slowly pour in the warm milk while whisking continuously to prevent lumps. Bring to a gentle simmer and cook 3 to 4 minutes, whisking often, until the gravy thickens enough to coat the back of a spoon. Season with salt, plenty of black pepper, and a pinch of cayenne.
- Taste the gravy and adjust seasoning. Spoon a generous pool of gravy over each crispy steak and pass the remaining gravy at the table. Serve immediately with mashed potatoes and green beans.
- Letting the breaded steaks rest 5 minutes before frying helps the coating adhere and stay extra crisp during cooking.
- If you prefer extra-craggy crust, double-dredge: after the first flour dip, return the steak to the buttermilk and then back into the flour once more.
- Save the pan drippings — they are the foundation of authentic Texas-style cream gravy and give it that deep, beefy flavor you cannot get from butter alone.
- Use a wire rack instead of paper towels to drain the fried steaks so the bottom crust stays crisp while resting.
Cook’s Notes
- True Texas chicken fried steak uses cube steak (already tenderized); if you can only find top round, pound it thin with a meat mallet before breading.
- Maintain oil temperature between 325°F and 350°F — too cool and the crust absorbs grease, too hot and it burns before the beef cooks through.
- The gravy should be pourable but thick enough to cling to the meat; loosen with a splash of milk if it tightens up while resting.
- For a breakfast-style twist, serve over a warm buttermilk biscuit instead of with potatoes.
- Always warm the milk before adding it to the roux — cold milk shocks the butter and creates a greasy, lumpy gravy.
