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Chicken-Fried Steak

Chicken-fried steak is a down-home, 5-ingredient main dish that's easier to prepare than you may think.  Simply coat cubed steaks in seasoned flour, fry in hot vegetable oil until golden brown, and serve with a delicious homemade gravy. 

Southern Living MARCH 2005

  • Yield: Makes 4 to 6 servings
  • Cook time: 14 Minutes
  • Prep time: 10 Minutes


  • 1 1/2 teaspoons salt, divided
  • 2 teaspoons pepper, divided
  • 1 to 1 1/2 pounds cubed round steaks
  • 1 3/4 cups all-purpose flour, divided
  • 1/8 teaspoon baking soda
  • 1 cup water
  • Vegetable oil
  • 1 (14.5-ounce) can chicken broth


Sprinkle 1/2 teaspoon each of salt and pepper evenly over steaks. Set aside.

Stir together remaining 1 teaspoon salt, 1 teaspoon pepper, and 1 1/2 cups flour in a shallow dish. Stir baking soda into 1 cup water in a bowl.

Dip each steak in water mixture, and dredge in flour mixture.

Pour oil to a depth of 1/2 inch in a large heavy skillet; heat to 360°. Fry steaks 3 to 4 minutes on each side or until golden. Drain on a wire rack in a jelly-roll pan. Keep steaks warm in a 225° oven. Drain hot oil, reserving cooked bits and 2 tablespoons drippings in skillet.

Whisk remaining 1/2 teaspoon pepper and remaining 1/4 cup flour into drippings in skillet; cook, whisking constantly, over medium-high heat 1 minute. Whisk in broth; cook, whisking constantly, 5 minutes or until thickened. Serve with steaks.


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Chicken-Fried Steak Recipe