Southern-Style Chicken Fried Steak
By Chef Ed

Nothing says Southern comfort like a perfectly beef flavored crispy, golden brown Chicken Fried Steak. Chef Ed’s signature take on this classic delivers juicy, tender cube steak encased in a flavorful, crunchy coating, smothered in creamy country gravy. Served alongside mashed potatoes, green beans, or buttery biscuits, this dish is a tribute to home-cooked tradition with a touch of culinary finesse.

Chicken fried steak gets its name from the cooking method, not the meat. It’s called “chicken fried” because the beef is breaded and fried just like traditional Southern fried chicken—flour-dredged, skillet-fried to crispy perfection. Despite using beef, the preparation mimics fried chicken, hence the name.

Ingredients

For the Steak:

  • 4 beef cube steaks (about 4–6 oz each)
  • 2 cups all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • Salt and pepper to taste
  • 2 large eggs
  • 1/2 cup buttermilk
  • Vegetable oil for frying

For the Gravy:

  • 1/4 cup pan drippings (from frying) or unsalted butter
  • 1/4 cup all-purpose flour
  • 2–2.5 cups whole milk
  • Salt and cracked black pepper to taste

Instructions

1. Prep the Steaks
Pat cube steaks dry with paper towels and season both sides with salt and pepper. Set aside. In a shallow bowl, mix flour with garlic powder, onion powder, paprika, cayenne, salt, and pepper. In a separate bowl, whisk eggs with buttermilk.

2. Dredge and Coat
Dip each steak into the flour mixture, then into the egg-buttermilk mix, and back into the flour. Press the flour mixture firmly into the meat to ensure a thick, even coating. Let coated steaks rest for 10 minutes on a wire rack—this helps the coating stick better when frying.

3. Fry to Golden Perfection
Heat about 1/2 inch of oil in a large cast iron skillet or heavy pan over medium-high heat. When the oil reaches 350°F (or sizzles when flour is dropped in), gently place steaks in the pan, working in batches. Fry for 3–4 minutes per side, or until deeply golden brown. Transfer to a paper towel-lined plate to drain.

4. Make the Gravy
Pour off all but 1/4 cup of oil from the pan. Over medium heat, whisk in 1/4 cup flour and cook for 1–2 minutes to form a roux. Gradually whisk in milk, scraping up browned bits from the pan. Simmer until thickened, 5–7 minutes. Season generously with salt and black pepper to taste.

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Plate the steaks and spoon a generous helping of gravy over the top. Garnish with extra cracked pepper. Serve with mashed potatoes and a vegetable side for a complete Southern meal.

Health Benefits

While traditionally indulgent, this dish can be made healthier by shallow frying instead of deep frying, using lean cube steak, and controlling salt levels in the gravy. It’s rich in protein and calcium (from the milk gravy) and provides iron and B12 for energy and red blood cell support.

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  • Don’t overcrowd the pan when frying—this keeps the oil hot and the crust crispy.
  • No buttermilk? Use regular milk with 1 teaspoon of lemon juice.
  • Want a twist? Swap out beef for chicken breast for a chicken-fried chicken variation.

Why It Works
This Chicken Fried Steak offers the ultimate contrast: a crisp outer shell that yields to buttery-soft meat inside, made even better by peppery cream gravy. It’s the kind of meal that tastes like tradition, and with Chef Ed’s method, it’s foolproof.

 

 

 

 

 

References

  • USDA FoodData Central. (2024). Cube Steak Nutrition.
  • Mayo Clinic. (2023). Healthier Cooking with Pan Frying.
  • American Heart Association. (2023). Choosing Healthy Proteins.

 

Chef Ed’s Chicken Fried Steak Recipe

Chef Ed’s Chicken Fried Steak Recipe