Sunday, October 17, 2021
HomeRecipe ReviewsMeat & PoultryChicken Fried Steak (Country Fried Steak)

Chicken Fried Steak (Country Fried Steak)

Have you ever started a project with an idea of where you wanted it to go and had it end up somewhere entirely different? This week’s theme is a great example of that. I wanted to continue with summer-themed recipes since the weather has been in the 90s lately. You know, something on the light side or maybe grilled. Then I came across this Chicken Fried Steak recipe and all that went out the window. This is good old fashioned southern comfort food that I don’t associate with summer at all. And I’m totally fine with that.

Chicken Fried Steak Recipe (Country Fried Steak) – Cube steak recipes are taken to a new level with this crunchy, crispy, flavorful and tender chicken fried steak recipe. It’s the best country fried steak on the web!

Recipe Author: Jocelyn Delk Adams at Grandbaby Cakes
Get the recipe

The Ingredients

One thing I really liked about this recipe was it’s filled with basics. I had quite a few items on hand (flour, cornstarch, spices, etc.), so I only had to buy a few things. Mainly extra vegetable oil for frying, the cube steak, produce, and milks. My local grocery store had them all, and they weren’t pricey.

I have to point out that I will usually use lemon juice and regular milk as a substitute for buttermilk when I bake. Don’t do that here! There is something about soaking meat in real buttermilk that tenderizes it and adds a nice flavor to the breading. It’s worth buying for this type of recipe even if you don’t use it all.

Chicken Fried Steak Ingredients
Cube steaks, vegetable oil, milk, buttermilk, flour, chicken broth, eggs, onion, garlic, hot sauce, Worcestershire sauce, cayenne, black pepper, garlic powder, salt, and cornstarch

The Process

Although I love chicken fried steak, I’ve never made it until now. It’s one of those dishes that’s not exactly healthy, so I don’t have it very often. Instead, it’s a rare treat, and those treats include food being brought to my table. Sometimes even I don’t want to cook.

Anyway, back to making the chicken fried steak. This recipe had a good amount of ingredients and steps, but it wasn’t difficult to make at all. The instructions broke the steps down into two main parts: making the steaks and making the gravy. It took about half an hour longer than the 2 hours 10 minutes listed. Here’s how the steps broke down for me:

  • 3 minutes to make the buttermilk marinade
  • 2 hours to marinate and prep
  • 5 minutes to bread the steaks
  • 15 minutes to refrigerate the breaded steaks
  • 10 minutes to fry the steaks (4 @ 2 minutes per side)
  • 10 minutes to make the gravy
  • 2 hours 43 minutes total

Making the Steaks

First up was the steaks. This started with making a buttermilk marinade and leaving the steaks to tenderize in it for two hours. I used my largest mixing bowl for this step, but a small baking dish would work too. The important thing is to make sure the steaks are completely submerged.

I made the breading and prepped the gravy ingredients while the steaks marinated. I also cleared out a shelf in my refrigerator so I could fit a baking sheet inside. The breaded steaks need to be refrigerated for 15 minutes, and I don’t normally have that much room in my refrigerator.

One thing not listed in this recipe was how long to fry the steaks. I bought a package of five, so I used the extra as a test (it’s not included in my time breakdown). I found 2 minutes per side to be perfect. It crisped the breading nicely and cooked the steaks thoroughly.

Also, I used a 12-inch cast iron pan to fry the steaks, and I used about 4 1/2 cups of oil. It didn’t completely submerge the steaks, but I had to flip them anyway, so I didn’t worry about it. It did let them float enough so they didn’t rest on the bottom of the pan. That let the breading on the bottom fry up nicely.

Another thing to mention is it’s easy to splash the hot oil when you are putting the steaks into the pan and flipping them. I avoided this by using a large spatula to lower the steaks into the pan and tongs to flip them. Using the spatula to add the raw steak also kept it from falling apart. The raw cube steak tore when I tried using the tongs to add it to the pan.

Making the Gravy

While I let the steaks rest on wire cooling racks covered with paper towels, I got started on the gravy. After all the work of making the steak, this part was pretty quick and easy. The only thing that went wrong was I overcooked the garlic. I could tell by how brown it turned in the pan and later when I tasted the gravy. You might want to add it later than the shallot/onion so it only cooks for one minute or a little less.

Despite the mishap with the garlic, I had a nice, if garlicky, gravy in just 10 minutes. It was nice and thick–just the way I like it.

Breading the cubed steak
Breading the cubed steak

So how was it?

Clear & Accurate Directions
Accurate Time(s)
This recipe description claimed it was the best country fried steak on the web, and I can tell you that's 100% accurate. It was so good I could have eaten it without gravy, and I always thought gravy was vital to chicken fried steak. The breading is seasoned to perfection and has just a little bit of a spicy kick to it. The gravy was good but a lot more garlicky than I am used to. I think I would have preferred a plainer white gravy to allow the taste of the breading to come through more. This recipe does take nearly 3 hours and you have to plan ahead to have it ready on time. But I assure you that the time and effort are very much worth it for this amazing comfort food.
I'm Candice, and I'm The Hungry Pinner. I created this blog to share my love for cooking and my experiences with the MANY recipes I've found on Pinterest over the years. Join me as I blog my way through those recipes to find out if they are worth trying yourself.


All comments are reviewed before they are posted and will not appear immediately.

Please enter your comment!
Please enter your name here
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.


Turkish Menemen

Turkish Menemen is a delightfully flavorful egg and tomato dish that's perfect for a weekend breakfast, brunch, or even a weeknight dinner.

I'm social