Chicken Fried Steak
Chicken Fried Steak is a classic Southern dish that uses non-premium steaks, in other words, cuts that are not as tender.
What is “Chicken-fried”?
Chicken-fried refers to the fact that the meat has breading on the outside and it is shallow fried, like fried chicken. The custom originated in Europe. The Austrians and Germans call it “schnitzel” and the Italians call it “milanese.” It’s also referred to as country-fried steak in the Southern US.
The idea was to take cheaper and less tender cuts and tenderize them. The finished product is perfection. We Chicken fry venison, too.
What you need
- Beef Steaks: Cube steaks, round steaks, or any steak that is less than tender.
- Eggs: Large eggs, whisked. Season them with salt and pepper.
- Flour: All-purpose flour is fine.
- Cornstarch: Cornstarch gives it that extra crunch.
- Salt: Kosher salt or sea salt are great options.
- Pepper: Freshly ground black pepper has the best flavor. Add pepper to taste.
- Paprika: Sweet or smoked paprika, we use both.
- Onion: Onion powder or dehydrated onion.
- Garlic: Granulated garlic or garlic powder.
How to Make Chicken-Fried Steak
Step One:
Trim the steaks.
Step Two:
Pound the steaks out from the middle with a meat mallet or a knife-type tenderizer, working your way towards the edges.
Step Three:
Whisk eggs with spices and salt and pepper.
Step Four:
Mix flour, cornstarch, salt pepper, and spices in a bowl.
Dredge each piece of steak in the egg mixture and then in the flour mixture. Shake off excess flour lightly.
Step Five:
Add vegetable oil to a cast iron skillet. Brown the steaks on the first side.
Step Six:
Flip and brown the other side until golden brown.
Fry until the internal temperature is done to your liking.
Step Seven:
Drain the meat on a wire rack set over paper towels.
Put them in a 200°F oven on the wire rack set over a rimmed baking sheet to keep them warm while you brown the remaining steaks.
Beef Internal Done Temperature
Cook meat 5°F below desired done temperature.
- Rare 125°F – red cool center
- Medium rare 135°F – warm pink center
- Medium 145°F – pink center
- Medium well 150°F – slightly pink center
- Well done, 160°F – little or no pink
Leftovers
Leftovers will last 3-4 days in the refrigerator in an airtight container. You can freeze individually wrapped pieces for 2-3 months. To heat, place the frozen steak in the oven at 425°F for about 15 minutes. It can also be reheated in the air fryer for about 5 minutes.
Leftovers are equally as good cold on top of a sandwich or in a salad.
Sides to Serve with This Steak Recipe
More Beef Recipes
We like ours medium rare, about 135°F. Cook to your desired doneness. This chicken-fried steak is the epitome of Southern comfort food. It’s also made in less than 30 minutes, so it’s perfect for any night of the week. Slice and Enjoy!
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I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
Chicken Fried Steak
Ingredients
- peanut or vegetable oil
- 2 steaks , any kind you like
- 2 Eggs
- 3/4 cup all-purpose flour
- 2 Teaspoon kosher or sea salt
- 2 Teaspoon Pepper
- 2 Teaspoon smoked paprika, you can substitute sweet paprika
Instructions
- Set up a dredging station. Mix eggs with 1 tsp. of the salt, pepper and paprika in a medium bowl. Mix the remaining with the flour in a separate bowl.2 Eggs, 2 Teaspoon kosher or sea salt, 2 Teaspoon Pepper, 2 Teaspoon smoked paprika, you can substitute sweet paprika, 3/4 cup all-purpose flour
- Remove any fat from outside edge of the steak. Pound out steaks to about 1/2 inch thick.2 steaks
- Dip in egg and let excess drip off. Then dredge in the flour mixture.
- In a heavy bottom frying pan, add oil and heat over medium high heat. Once oil is hot enough, brown steaks on one side. Once blood starts to pool on top the steaks are ready to flip to the other side.peanut or vegetable oil
- Cook steaks to desired doneness, measure temperature with a meat thermometer.
- Let steaks rest at least 5 minutes, slice and serve.
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Nutrition
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Originally Published May 18, 2016. Updated June 13, 2024.
I need some help after I have successfully prepared and breaded my chicken fried steak how do I prevent it from bleeding through the breading as I’m frying it
The key to reducing the bleed is to make sure that you take the meat out of the refrigerator at least 30 minutes before frying! Then start with a fairly hot pan, before adding the meat. Once you flip the steak to the other side, the bleed shouldn’t be very noticeable!
That is an easy recipe. When I read chicken fried steak I thought there was a chicken in there as well, somehow. My boys would love this too, and I will get Robert to tenderize the meat. Beth told me so !
Haha! Yes, that’s a US term because down south they fry chicken in the same manner! Tenderizing is a good practice! Thanks, Laura!
What a delicious soup…this sounds wonderful with the pecans. The idea of this alongside quiche is wonderful too. xo, Catherine
This soup really does pair perfectly with the quiche! Thank you Catherine!
Oh my goodness! That does look like a plate of southern comfort food in all its glory. My grandma made all of those delicious dishes. I’d venture to guess the parsnips would be my favorite…
I had never had parsnips before! I saw them in the market when I was planning this and thought, well there is a Southern Vege! I loved them! Thanks for you comment Tamara!