Chicken Fried Steak

Crispy, golden-breaded cubed steak with a crunchy exterior and tender interior, finished under the oven heat and topped with a silky, peppered milk gravy.

Ready in about 32 minutes, this recipe is a weeknight family dinner or comfort-food classic — slice and serve hot with simple sides while the gravy is warm and pourable.

Why You’ll Love This Recipe

This recipe delivers an ultra-crisp coating that holds up under a rich milk gravy, plus a reliable finish in the oven so the interior cooks through without over-browning the crust.

For a creamy, family-friendly side that complements the gravy and texture, serve alongside Chrissy Teigen’s Mac and Cheese for an indulgent pairing.

How to Make Chicken Fried Steak

1. Preheat the oven to 350°F. Place a baking rack on a large baking sheet tray and very lightly spray the rack with cooking spray; set aside.
2. Heat 2-3 cups peanut oil in a large heavy-duty skillet (at least 3 to 4 inches deep) over medium-high heat until it reaches 350°F. While the oil heats, prepare the steaks for breading.
3. Set up a breading station by whisking 1/4 cup milk and 4 large eggs together in one dish.
4. In a second dish, combine 1 1/2 cups all-purpose flour, 1 tablespoons season salt, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon black pepper; stir to combine.
5. Dip each cubed steak piece first into the flour mixture to lightly coat both sides, then into the egg mixture on both sides, and finally back into the flour mixture so each piece begins and ends with flour. Place breaded pieces on a large plate or rimmed baking tray and repeat until all pieces are breaded.
6. Very carefully place 2 to 3 breaded pieces (depending on skillet size) into the hot oil and cook about 1 1/2 minutes on each side, or until a light golden brown. The steaks will finish cooking in the oven and may darken slightly while baking.
7. Remove the golden brown pieces from the oil, allow excess oil to drip off, and transfer the pieces to the prepared baking rack on the sheet tray.
8. Repeat frying and transferring in batches until all pieces are fried, keeping the oil at approximately 350°F between batches.
9. Place the sheet tray with the fried cubed steak into the oven and bake for 20 minutes to finish cooking.
10. While the steaks bake, make the gravy: in a medium saucepan melt 4 tablespoons unsalted butter, whisk in 1/4 cup all-purpose flour and cook on medium for 2 to 3 minutes until the mixture is a pale gold.
11. Slowly pour in 4 cups whole milk while whisking constantly to avoid lumps. Add 1 teaspoon kosher salt and 1/2 teaspoon black pepper and continue to cook, whisking frequently, until it thickens, about 5 minutes.
12. Once the gravy has thickened, turn off the heat and keep warm until the steaks are ready.
13. Plate each chicken fried steak piece and top with the prepared gravy.

Crispy Breading Technique

The key to a durable, crunchy crust is the begin-and-end-with-flour method: a light initial dusting, an egg wash for adhesion, then a final flour dredge to build a textured shell.

Work quickly but deliberately at your breading station so the egg wash doesn’t pool and the flour stays dry and powdery.

• First coat: light dusting of flour removes surface moisture and gives the egg something to grab.
• Egg wash: room-temperature eggs with milk improve adhesion and create a uniform layer.
• Final dredge: a second pass in flour builds the crisp outer layer that fries up golden.

Control Oil Temperature

Maintain roughly 350°F through the fry-and-oven workflow to set the crust without burning it. Use a deep-fry or instant-read thermometer for accuracy.

Expect the oil to cool slightly when you add breaded pieces — don’t overcrowd the skillet and allow oil to return to temperature between batches.

• Visual check: oil should shimmer but not smoke at frying temperature.
• If the oil smokes, lower the heat and let it cool before continuing.
• Note: repeated frying can darken oil; replace it if it smells off or is excessively dark.

Gravy Texture Tips

Cook the butter and 1/4 cup flour until a pale gold to remove the raw flour taste; that color indicates the right roux stage for a creamy white gravy.

Whisk constantly when adding the 4 cups whole milk to prevent lumps and cook until the gravy thickens, about 5 minutes.

• Too thin? Simmer the gravy gently to reduce and thicken without changing ingredient amounts.
• Too thick? Remove from heat and whisk steadily — a small splash of hot milk from the pot will loosen it if needed.
• Whisk often and scrape the pan bottom to avoid scorching the milk-based gravy.

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Final Thoughts

This method gives a dependable, ultra-crispy exterior with a tender interior — keeping oil temperature steady and using the breading station are the small steps that make the biggest difference.

Serve right away with simple sides and spoon the warm gravy over each piece for the best texture and flavor.