Sweet & savory country cooking from my table to yours!


Chicken Fried Steak

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Yes, I’ll have the Chicken Fried Steak dinner please…  My favorite kind of restaurants are those out-of-the-way little country restaurants that deceive you with a decrepit run down look on the outside, but the minute you step inside you smell the aroma of good ole country fixin’s and you feel right at home.  Well sometimes, I get the hankering for one of those down home country meals, but I just don’t feel like leaving the comfort of my own kitchen.  That’s when I take my cholesterol pill and start heating up my iron skillet.  

If you’ve never fixed Chicken Fried Steak, please don’t be intimidated by it.  It’s really not hard to make, I promise.  Frying the cube steak is easy, and making the gravy is just as easy.  Follow my illustrated steps and you can easily make this delicious down home meal.

Here’s how I made it…

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First I opened a package of beef cubed steaks and set them aside…

Next I placed three shallow bowls on my counter top…

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I measured some flour, kosher salt, pepper, paprika, garlic powder, onion powder and cayenne pepper into one of the bowls…

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And whisked all of the ingredients together.  I divided the dry mixture equally between two of the bowls…

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In the third bowl, I whisked together some buttermilk, eggs, salt & pepper…

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Then I lined the bowls up on my counter, dry mixture, wet mixture, dry mixture.  I dipped the cubed steaks in the mixtures in the following order…

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First I dredged each cubed steak in the first bowl of flour…

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Next I placed each one in the wet mixture, giving it a few seconds to soak up the mixture…

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Then I held it up and let the excess wet mixture drip off…

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Then lastly I dredged each one in the last bowl of the dry mixture…ChickenFriedSteak - 31_Fotor

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I placed each one side by side on a wire rack that I had placed inside of a cookie sheet to catch any drippings…

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Next I heated up some canola oil in a large iron skillet, (any skillet will work).  Once the oil was hot, I placed two cubed steaks at a time in the skillet and fried them…

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I let them cook on one side until I could see that they were cooked about half way through…

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Then I turned them over and cooked the second side until each one was a nice crispy golden brown and I transferred them to a paper towel lined plate while fixing my gravy…

To fix the gravy…

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I poured all of the grease from the skillet except for about three tablespoons and the browned bits and pieces of coating…

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I let the grease become hot again and starting whisking in some salt, pepper and flour…

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And I kept whisking the mixture until it became thick and browned…this happens very quickly…

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Next I slowly started adding a little bit of milk while whisking constantly…

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I let the mixture start to thicken…

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And added the rest of my milk…

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And I let it thicken some more while constantly whisking it…

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Until it became thick and creamy gravy…

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Lastly, I spooned the gravy over the breaded cubed steak, and of course I had to have some mashed potatoes on the side to spoon even more gravy on.  Did I say comfort food”…..

Make this Chicken Fried Steak just once, and you’ll be making it time and time again, and don’t forget the mashed potatoes!!


Cindy @ My Country Table 


Chicken Fried Steak

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30


Tender cubed steak dipped in a buttermilk batter, and smothered with a homemade milk gravy.



For the Cubed Steaks

  • 4 Beef Cubed Steaks, (about 1 1/4 pounds)
  • Canola Oil, at least 1/2″ deep in skillet
  • 1 1/4 cups buttermilk
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups all purpose flour
  • 2 teaspoons kosher salt
  • 1/2 teaspoon pepper
  • 1 teaspoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1/2 teaspoon cayenne pepper

For the Gravy

  • 3 tablespoons of reserved skillet drippings
  • 1/3 cup all purpose flour
  • Salt & pepper
  • 2 1/4 cups milk, a little more if needed


For the Cubed Steaks

  1. Open the beef cubed steaks and set aside.
  2. Place three shallow bowls on a counter top.
  3. In one bowl, whisk together the buttermilk, eggs, 1/2 teaspoon salt and 1/2 teaspoon pepper.
  4. In a second bowl, mix together the flour, kosher salt, 1/2 teaspoon pepper, paprika, garlic powder, onion powder and cayenne pepper. Divide dry mixture equally between the second and third bowls.
  5. Place a wire rack inside of a cookie sheet.
  6. One at a time, dredge each cubed steak in the first bowl of flour mixture, soak in the wet buttermilk mixture for thirty seconds, followed by dredging in the second bowl of flour mixture. Place the cubed steaks, side by side, on the wire rack.
  7. Add enough canola oil to a large skillet to reach about 1/2″ up the sides of the skillet. Heat skillet and oil over medium heat until the oil becomes hot.
  8. Place the cubed steaks, two at a time, in the hot oil. Cook two to three minutes on one side until you can see that the meat is cooked half way through and turn. Cook for another two to three minutes until the steaks are golden and crispy. Transfer to a paper towel lined plate and repeat with the last two.

For the Gravy

  1. Pour off all of the drippings from the skillet except for three tablespoons. Add the salt and pepper and add flour while whisking constantly. Mixture will become thick very quickly. As soon as mixture becomes thick and browned, add about 1/2 cup of the milk and whisk for a few seconds until the mixture becomes very thick. Whisk in the rest of the milk and keep whisking constantly until the mixture turns into a thick creamy gravy and remove from heat.
  2. Spoon the gravy over the cubed steaks and serve immediately.


  • Serving Size: 4