Chicken Fried Steak

Written by Lee Wyatt (last updated December 4, 2020)


Have you ever noticed how much a good chicken fried steak will run you at a halfway decent restaurant? On the average you are looking at a dish that will cost a minimum of $10.00 at the lowest end, well over $20.00 at the higher end. Well, if you are in the mood for some chicken fried steak and don't want to spend that much money on it, simply use this recipe to make your own.


  • 4 1/4 pound cube steaks
  • 1 cup milk
  • 3/4 cup flour (all-purpose)
  • 1/2 cup buttermilk
  • 1/4 cup and 2 tablespoons canola oil
  • 2 tablespoons flour (all-purpose)
  • 1 teaspoon salt (divided)
  • 3/4 teaspoon hot sauce (your favorite brand)
  • 1/2 teaspoon pepper (divided)


  1. Make breading and dredge. Using a shallow bowl, or a deep dish, begin mixing the breading. This is done by mixing 3/4 teaspoon salts, 1/4 teaspoon pepper, and the flour into the bowl. Use a fork or a whisk to scramble everything together until it is evenly mixed. In a separate bowl pour the butter milk, and your hot sauce. Stir the milk and hot sauce together until it is evenly mix.
  2. Dredge. Perform this step one steak at a time until you have finished each steak. Dredge the steaks through the flour mix, then submerging the steak in the milk mixture, and then dredge it through the flour again. Set each steak aside on a piece of waxed paper for later use.
  3. Heat oil. Pour 1/4 cup of the canola oil into a large skillet and turn the heat to medium high. Allow the oil to heat up completely (about three or four minutes) before you begin frying the steaks.
  4. Fry steaks. When the oil is heated up you can start frying the steaks. Carefully lower the steaks into the heated oil, being careful of any popping. Cook the steaks for no more than five minutes on one side, and then flip and repeat.
  5. Drain. Once you have cooked the steaks for five minutes on each side, remove them from the oil. Set each steak onto a small pile of paper towels (about three or four for each steak), and allow the grease to drain off. While you are doing this, you can make the gravy. Make sure that you flip the steaks at least once to remove all the grease.
  6. Make gravy. In a separate skillet pour two tablespoons of oil into the skillet, and then whisk in two tablespoons of flour. Have the heat set to medium and whisk the oil and flour continually for about five minutes, or until the mixture is a golden brown color. Slowly add in the milk mixture, continuing to whisk, until you have reached your desired consistency, and it is bubbling lightly (this takes roughly 10 minutes). Season with 1/4 teaspoon salt, and 1/4 teaspoon pepper (or to taste), remove from heat and serve.

When you are finished making the gravy, you are pretty much ready to serve the dish. Keep in mind that you will still need to have a couple of side dishes to go along with the steak. Some classic ideas would be to cook a vegetable of some sort (such as green beans, corn, peas, or carrots), and some mashed potatoes. The recipe as it is presented here will create four servings, so if you need more simply adjust the recipe accordingly.

Author Bio

Lee Wyatt

Contributor of numerous Tips.Net articles, Lee Wyatt is quickly becoming a regular "Jack of all trades." He is currently an independent contractor specializing in writing and editing. Contact him today for all of your writing and editing needs! Click here to contact. ...


Installing Kitchen Cabinets

After a while, everyone wants to change the look of their kitchen. This typically entails the need to do some cabinetry ...

Discover More

Cleaning Golf Club Grips

Golf is one of those unique games that can frustrate someone almost as much as it relaxes them. One of the ways that you ...

Discover More

How Do You Rag Paint a Wall?

If you are looking for a fantastic way to paint your wall, and create a truly unique look then you simply have to look ...

Discover More
More Cooking Tips

Working with Meat

Stop meat from sticking to the pan, make your own broth, and tenderize tough stew meat. Get meat tips before you cook ...

Discover More

Barbequed Brisket

For a Sunday night when you still want to relax, try making some barbequed brisket. It doesn't take too much time for ...

Discover More

Cooking a Roast

Cook your whole meal—roast and all—in just one pan. Also learn how to tenderize a tough cut of meat.

Discover More

If you would like to add an image to your comment (not an avatar, but an image to help in making the point of your comment), include the characters [{fig}] (all 7 characters, in the sequence shown) in your comment text. You’ll be prompted to upload your image when you submit the comment. Maximum image size is 6Mpixels. Images larger than 600px wide or 1000px tall will be reduced. Up to three images may be included in a comment. All images are subject to review. Commenting privileges may be curtailed if inappropriate images are posted.

What is two less than 2?

2017-07-12 05:09:33

David Franks

Thank you. I am reminded that I need to chicken-fry some steaks.

Please learn to write a recipe correctly. Your ingredient list is out of order, which makes the vague instructions even harder to figure out. Even if you don't provide subheadings for the list, putting the ingredients in the order encountered in the recipe makes things easier.


4 cube steaks, about 1/4 pound each

3/4 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup buttermilk
3/4 teaspoon hot sauce (your favorite brand)

1/4 cup canola oil for frying

2 tablespoons canola oil
2 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper

An oil temperature or visual clue would be useful. 325-350° F is a good temperature range, and a shimmering surface indicates that oil is hot. Here's a tip for gauging oil temperature without a thermometer:
When the oil has preheated, dip a chopstick or the handle of a wooden spoon into the oil. If the oil starts steadily bubbling, then the oil is hot enough for frying. If the oil bubbles very vigorously, then the oil is too hot and needs to cool off a tad. If no or very few bubbles pop up, then it’s not hot enough.

Placing the fried steaks on a cooling rack would allow the grease to fall away from them rather than leave them sitting on grease-laden paper towels.

if you have fried your steaks correctly (that is, not too hot), then your gravy will be better if you pour off all but 2 Tbsp. of the oil and make the gravy in the same skillet. The brown bits incorporate into the gravy and add flavor. This will also allow you to brown the roux a little less, which makes it a more efficient thickener and allows you to use a bit more milk and make more gravy. (Who but your doctor could object to that?)

Then proofread before posting. Your instructions contain grammar/spelling errors, and at one point you refer to the buttermilk mixture as milk.