Recipe

Luxurious Chicken Fried Steak

Crisp, golden cutlets with a peppery crunch and a zesty, tangy cream gravy that tastes like you tried way harder than you did.

By Matt Campbell

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4.8

A golden, crispy chicken fried steak on a plate with zesty cream gravy spooned over the top, with a few cracked black pepper specks and a biscuit in the background

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Chicken fried steak is one of those dishes that feels like a big hug and a high five at the same time. You get that shatter-crisp crust, a juicy cutlet underneath, and then the gravy rolls in like it owns the place. This version goes a little fancy without getting fussy: extra-crunchy coating, a pinch of cayenne for energy, and a zesty, tangy cream gravy that cuts through the richness so every bite stays exciting.

If you have ever made chicken fried steak that turned soggy or bland, you are in the right kitchen. We are building texture on purpose, seasoning every layer, and using a couple of tiny tricks that make the whole thing feel restaurant-level while still being totally weeknight-doable.

Why It Works

Crunch that stays crunchy: a double-dredge plus cornstarch gives you crisp edges and a sturdy crust that can handle gravy.
Juicy, tender cutlets: cube steak cooks fast, and a quick pound if needed keeps the thickness even so you do not get dry edges or an undercooked center.
Zesty, tangy gravy: a splash of pickle brine and a little Dijon brighten the cream gravy so it does not taste flat or heavy.
Seasoning at every step: salted cutlets, seasoned flour, and a gravy that tastes like something you actually want to eat with a spoon.

Pairs Well With

Storage Tips

Best move: store the steaks and gravy separately. That is how you keep the crust from turning into a sad blanket.

Fridge

Steaks: cool completely, then refrigerate in an airtight container for up to 3 days. If you can, place parchment between pieces.
Gravy: refrigerate in a sealed container for up to 4 days.

Reheat

Steaks (best): oven or air fryer at 375°F until hot and crisp, about 8 to 12 minutes. Skip the microwave if crunch matters to you.
Gravy: warm gently in a saucepan over low heat, whisking. If it thickens too much, loosen with a splash of milk.

Freezing

Steaks: freeze cooked steaks on a sheet pan, then wrap and store up to 2 months. Reheat from frozen at 375°F until hot and crisp.
Gravy: cream gravies can separate when frozen, especially if you use lower-fat dairy. It will still taste good, but texture can get a little weird. If you freeze it, whisk hard while reheating and add a splash of milk.

Common Questions

Why is it called chicken fried steak if there is no chicken?

It is beef steak cooked like fried chicken: seasoned flour, egg wash, and a crispy fry. That is the idea, and it is a good one.

What cut of meat should I use?

Cube steak is the classic because it is tenderized already and cooks quickly. If you cannot find it, use top round or sirloin, slice into cutlets, and pound to about 1/4-inch thick.

How do I keep the breading from falling off?

Pat the meat dry before dredging.
Let excess wet mixture drip off before the final flour coat.
Press the flour on firmly, then let the coated cutlets rest 10 minutes before frying.
Make sure the oil is hot enough before the steaks go in. A pinch of flour should sizzle immediately.
Do not move them around in the pan. Let the crust set before flipping.

Can I make it less spicy?

Yes. Skip the cayenne in the flour. Keep the black pepper though, that is part of the vibe.

What makes the gravy zesty and tangy?

A small amount of Dijon mustard and pickle brine gives the gravy that bright, tangy lift without making it taste like mustard sauce. If you do not have pickle brine, use a splash of lemon juice or a tiny bit of apple cider vinegar.

How do I know the steak is done?

Cube steak is thin, so it cooks fast. You want a deep golden crust and a hot center. If you have a thermometer, aim for about 145°F for a just-cooked, still juicy result. Thicker cutlets will take longer, so trust the color, the sizzle, and the temp if you have it.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy skillet (cast iron is perfect, 10 to 12 inch is ideal)
Instant-read thermometer (optional but very helpful)
2 shallow bowls or pie plates for dredging
Tongs
Wire rack over a sheet pan (for keeping steaks crisp)
Whisk (for the gravy)

The first time I tried to make chicken fried steak at home, I treated it like a casual fried cutlet situation. It was not. The crust slid off like it had somewhere else to be, and the gravy tasted like warm milk with ambition. So I started paying attention to the little things: resting the dredged steak, seasoning the flour like it is the main character, and adding one tiny acidic pop to the gravy. That last part was the breakthrough. A spoonful of pickle brine and a dab of Dijon made the whole plate feel brighter, cleaner, and honestly kind of luxurious. Now it is the meal I make when I want comfort food that still has a little spark.