The Ultimate Guide to Making Perfect Chicken Steak: Crispy, Juicy & Delicious!

Hey there, fellow food lovers! Today I’m gonna share with you my absolute favorite recipe for making chicken steak. Now, before we dive in, let’s clear up a common confusion – chicken steak isn’t actually chicken that looks like steak It’s typically cube steak (tenderized beef) that’s prepared in a style similar to fried chicken, hence the name “chicken fried steak.” Confusing, right? But trust me, once you taste it, you won’t care what it’s called!

What is Chicken Steak, Really?

Chicken steak (more commonly called chicken fried steak) is a Southern classic that consists of a piece of beef that’s been tenderized, coated in seasoned breading, and fried until crispy. It’s typically served smothered in creamy white gravy alongside mashed potatoes. Despite having “chicken” in the name, there’s no poultry involved!

The dish is actually very similar to Wiener schnitzel (an Austrian dish of breaded and fried veal). It got its name because the meat is breaded and fried using a technique similar to preparing fried chicken.

Chicken Fried Steak vs. Country Fried Steak

People often mix these two up, and honestly, I did too for the longest time! Here’s the difference:

• Chicken fried steak is usually coated in a crispy batter and topped with cream gravy
• Country fried steak tends to have a less crispy coating and is served with brown gravy and onions

Both are delicious but today we’re focusing on the chicken fried variety!

What You’ll Need

For the Steak:

• 3 pounds cube steak (tenderized round steak)
• 2 cups all-purpose flour
• 2 teaspoons seasoned salt
• Black pepper (plenty!)
• 3/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper (adjust to your heat preference)
• 1 1/2 cups whole milk
• 2 large eggs
• Kosher salt
• 1/2 cup canola or vegetable oil
• 1 tablespoon butter

For the Gravy:

• 1/3 cup all-purpose flour
• 4 cups whole milk
• 1/2 teaspoon seasoned salt
• Black pepper to taste
• 1/4 cup of the frying grease

Step-by-Step Preparation

1. Prep Your Assembly Line

This is key to success! Set up your stations:

• Station 1: Cube steaks (sprinkled with salt and pepper)
• Station 2: Flour mixture (flour, seasoned salt, black pepper, paprika, cayenne)
• Station 3: Egg wash (milk and eggs beaten together)
• Station 4: Clean plate for breaded meat

2. Bread the Meat

Now here’s where the magic happens:

1. Take a piece of meat and season both sides with kosher salt and pepper
2. Dredge it in the flour mixture, making sure it’s fully coated
3. Dip it in the milk/egg mixture
4. Back into the flour mixture for a final coat
5. Place on the clean plate
6. Repeat with all pieces of meat

I always double-dip (dry-wet-dry) because it creates that amazing crispy exterior we all love!

3. Fry to Perfection

1. Heat oil and butter in a large skillet over medium heat
2. Test the oil by dropping in a few sprinkles of flour – it should sizzle immediately but not brown instantly
3. Cook about 3 pieces at a time (don’t overcrowd!)
4. Fry for about 2 minutes per side until golden brown
5. Transfer to a paper towel-lined plate to drain
6. Cover lightly to keep warm while you finish the rest

4. Make That Glorious Gravy

The gravy is what takes this dish from good to OMG AMAZING!

1. Pour off most of the grease, reserving about 1/4 cup in the skillet
2. Add the flour to the hot grease and whisk to create a roux
3. Cook until it turns a deep golden brown (about 2 minutes)
4. Slowly pour in the milk while whisking constantly
5. Add seasoned salt and plenty of black pepper
6. Continue whisking until smooth and thick (5-10 minutes)
7. Taste and adjust seasonings – under-salted gravy is a tragedy!

Serving Suggestions

Serve your chicken steak alongside a big pile of creamy mashed potatoes, then pour that gorgeous gravy over everything. Some delicious sides that pair perfectly include:

• Green beans
• Corn on the cob
• Fried okra
• Creamy coleslaw
• Biscuits or corn muffins

Pro Tips for Perfect Chicken Steak

After making this dish about a bazillion times, I’ve learned a few tricks:

1. Don’t skimp on tenderizing – If your meat isn’t already cube steak, pound it thin (about 1/4 inch thick)
2. Watch your oil temperature – Too hot and the coating burns before the meat cooks; too cool and it gets soggy
3. Season aggressively – Both the meat and the gravy need plenty of seasoning
4. Let the breaded meat rest before frying – This helps the coating adhere better
5. Make extra gravy – Trust me, you’ll want it for the potatoes and maybe even to drink with a straw (kidding… mostly)

Common Mistakes to Avoid

I’ve made all these mistakes so you don’t have to:

• Overcrowding the pan – This drops the oil temperature and makes for soggy coating
• Not hot enough oil – Results in greasy, soggy steak
• Under-seasoned gravy – Bland gravy is just sad milk sauce
• Rushing the roux – Take your time to get that golden color for the best flavor

Why This Recipe Works

What makes this recipe so special? It creates the perfect combination of textures and flavors:

• The meat is tender and juicy
• The coating is crispy and well-seasoned
• The gravy is rich, creamy, and flavorful

It’s comfort food at its absolute finest!

Storing and Reheating

If by some miracle you have leftovers:

• Store in an airtight container in the fridge for 3-4 days
• Reheat in the oven (not microwave!) to maintain some crispiness
• Make fresh gravy if possible (the original tends to get too thick when stored)

You can also freeze these for up to 4 months! Just wrap each steak individually in plastic wrap and then foil before placing in a freezer bag.

My Personal Experience

I make this dish for my family about once a month (my husband would request it weekly if he could!). It’s our special Sunday dinner when we want something that feels like a warm hug on a plate.

The first time I made it, the coating kept falling off in the pan, which was super frustrating. But I learned that the key is making sure your oil is hot enough and being gentle when turning the steaks.

Now it’s one of those recipes I can make with my eyes closed (though I don’t recommend that for safety reasons, lol).

Final Thoughts

Chicken steak (chicken fried steak) might not be the healthiest meal in your repertoire, but it’s definitely one of the most satisfying. It’s the kind of dish that creates memories around the dinner table and has everyone asking for seconds.

So go ahead and give this recipe a try! It might seem like a lot of steps, but I promise the payoff is TOTALLY worth it. Your taste buds (and anyone you’re cooking for) will thank you!

Have you made chicken steak before? What’s your favorite comfort food? Drop me a comment below – I’d love to hear from you!

Now if you’ll excuse me, all this writing has made me hungry. I think I know what’s for dinner tonight…

A chicken steak cut typically refers to either flattened chicken breasts cut horizontally into thinner pieces for faster cooking, or a blade steak (or “chicken steak”) from a cow, which is a cross-section of the top blade muscle. The beef blade steak is from the chuck section and is left with its connective tissue for a unique texture, resembling the same muscle as a flatiron steak but cut differently.