A tenderized beef cube steak dredged in seasoned flour and fried crisp like fried chicken, then smothered in peppery white cream gravy. A defining dish of Texas and the Southern diner table.
Chicken fried steak likely descends from Central European schnitzel brought by German and Austrian settlers to Texas; it became a staple of Southern and Texan cuisine, with the name reflecting its fried-chicken-style coating.
The coating shatters into crisp, craggy shards while the beef beneath stays juicy and tender from pounding. Smothered in silky white gravy heavy with cracked black pepper, every bite is rich, salty, and comforting.
Mechanically tenderizing the tough cube steak breaks down muscle fibers so it stays tender despite quick frying. The double flour-egg-flour dredge creates a thick, craggy crust that crisps in hot oil and clings to the meat.
Variations
Chicken fried chicken, jalapeno cream gravy, brown gravy version, Texas truck-stop style with sides
On the Palate
Where Chicken Fried Steak sits in the American flavor cloud
Ingredients
Serves 4
How it's made
8 steps · 20 min
- 15 min
Pound each cube steak thin between sheets of plastic wrap if not pre-tenderized.
- 23 min
Set up two bowls: one with seasoned flour, one with beaten egg and a splash of milk.
- 34 min
Dredge each steak in flour, then egg wash, then flour again for a thick crust.
Watch outPress the flour on hard after the egg wash so it clumps into craggy bits — those rough patches are what fry up shattery-crisp.
- 43 min
Heat about 1 cm of oil in a heavy skillet to 175C/350F.
Watch outDrop a pinch of flour in — it should sizzle and float up right away; if it sinks the oil's too cold and the crust will soak up grease.
- 58 min
Fry the steaks 3 to 4 minutes per side until deep golden and crisp, then drain.
Watch outLeave the steak alone until the underside is deep golden and lifts without tearing — flip too soon and the crust peels off into the oil.
- 62 min
Pour off most of the oil, leaving the browned bits and a few spoons of fat.
- 74 min
Whisk in flour to make a roux, then stream in milk to build a thick white gravy.
Watch outStream the milk in slowly while whisking nonstop until the gravy coats the back of a spoon — rushing it leaves lumps.
- 83 min
Season the gravy heavily with black pepper and salt, and spoon over the steaks.
