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Chicken Fried Steak

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Chicken Fried Steak is a classic Southern dish that Lyndon B. Johnson loved throughout his life. It features a tenderized cube steak that's breaded, fried to crispy perfection, and topped with a creamy, flavorful gravy. This comfort food is a hearty and savory meal, reflecting the down-home Texas roots that Johnson never left behind.
Prep Time 10 minutes
Cook Time 15 minutes

Ingredients

  • 1 small cube steak about 4-6 oz
  • 1/4 cup all-purpose flour
  • 1/4 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • Salt and pepper to taste
  • 1/4 cup buttermilk or regular milk with 1/2 tsp vinegar as a substitute
  • 1 egg
  • 2 tbsp vegetable oil for frying
  • 1 tbsp butter for frying
  • For the Gravy:
  • 1 tbsp all-purpose flour
  • 1/4 cup milk plus a little extra if needed
  • Salt and pepper to taste

Instructions

  • Prepare the steak: Pat the cube steak dry with a paper towel. Season both sides with salt and pepper.
  • Set up your dredging station: In one shallow bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, and pepper. In another bowl, whisk together the egg and buttermilk.
  • Coat the steak: Dip the steak into the flour mixture, then into the egg mixture, and finally back into the flour mixture for a thick coating.
  • Fry the steak: Heat oil and butter in a skillet over medium heat. Fry the steak for about 3-4 minutes per side until golden brown. Remove and let rest on a paper towel-lined plate.
  • Make the gravy: Pour out excess oil, leaving 1 tbsp in the pan. Whisk in flour and cook for 1 minute. Slowly add milk while stirring to form a gravy. Season with salt and pepper.
  • Serve: Pour the gravy over the fried steak and enjoy with mashed potatoes or vegetables.

Video

Notes

  • Tenderizing Tip: If you don’t have pre-tenderized cube steak, use a meat mallet to pound top round steak until thin and tender before dredging.
 
  • Gravy Consistency: For a thinner gravy, add a little more milk as you whisk. For a thicker gravy, let it simmer a bit longer, stirring frequently.
 
  • Make-Ahead Tip: You can keep fried steak warm in a low oven (200°F) while preparing the gravy, so it stays crispy and hot when served.