Chicken-Fried Steaks

Total Time

Prep/Total Time: 25 min.


4 servings

Updated: Aug. 03, 2023
My husband asks me to prepare this easy chicken fried steak recipe regularly. I like it because it's so simple to make. Denice Louk, Garnett, Kansas


  • 2 cups all-purpose flour, divided
  • 2 teaspoons baking powder
  • 3/4 teaspoon each salt, onion powder, garlic powder, chili powder and pepper
  • 1 large egg, lightly beaten
  • 1-1/4 cups buttermilk, divided
  • 4 beef cubed steaks (4 ounces each)
  • Oil for frying
  • 1-1/2 cups 2% milk


  1. In a shallow bowl, combine 1-3/4 cups flour, baking powder and seasonings. In another shallow bowl, combine egg and 3/4 cup buttermilk. Pat steaks dry with a paper towel. Dip each steak in buttermilk mixture, then roll in flour mixture. Let stand for 5 minutes.
  2. In a large cast-iron or other heavy skillet, heat 1/2 in. of oil over medium-high heat. Fry steaks for 5-7 minutes. Turn carefully; cook until coating is crisp and meat is no longer pink, about 5 minutes longer. Remove steaks and keep warm.
  3. Drain, reserving 1/3 cup drippings; stir remaining 1/4 cup flour into drippings until smooth. Cook and stir over medium heat for 2 minutes. Gradually whisk in milk and remaining 1/2 cup buttermilk. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with steaks.

Easy Chicken-Fried Steak Tips

How do you keep breading on chicken-fried steak?

A key step is starting with meat that has been patted dry. Then, dredge the chicken as the recipe directs, shaking off any excessfirst in the milk mixture and then the seasoned flour. Letting the meat stand after dredging also helps the coating adhere.

What do you serve with this easy chicken-fried steak recipe?

Mashed potatoes and these peas and onions are good sides to complete the meal. You could also choose from any of these Southern side dishes.

Can I make chicken-fried steak ahead of time?

Yes, the dredging can be done ahead of time; just wrap tightly and refrigerate on a sheet pan until your oil is heated and you are ready to fry.

Research contributed by Rashanda Cobbins, Taste of Home Food Editor
To substitute for each cup of buttermilk, use 1 Tbsp. white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand 5 min. Or, use 1 cup plain yogurt or 1-3/4 teaspoon cream of tartar plus 1 cup milk.

Nutrition Facts

1 steak with 1/2 cup gravy: 537 calories, 11g fat (5g saturated fat), 186mg cholesterol, 865mg sodium, 64g carbohydrate (11g sugars, 2g fiber), 43g protein.