Why You’ll Love this Country Chicken Fried Steak
What could be more comforting than a perfectly crispy, golden-brown chicken fried steak smothered in creamy gravy? This classic dish delivers that satisfying crunch on the outside with tender, juicy meat on the inside.
I’m talking about the ultimate comfort food trifecta – crispy, savory, and hearty.
The double-dredging technique guarantees a coating that won’t slip off when you cut into it.
And that homemade gravy? Divine. Rich, peppery, and perfect for sopping up with each bite.
Trust me, your family will be scraping their plates clean.
What Ingredients are in Country Chicken Fried Steak?
The heart of any good country chicken fried steak lies in its simple, hearty ingredients. Nothing fancy here, just good old-fashioned pantry staples that come together to create something truly magical.
The beauty of this classic Southern dish is how it transforms affordable cuts of beef into something utterly craveable through a special breading technique and that velvety gravy that ties everything together.
- 2 pounds beef bottom round steaks (trimmed and pounded)
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 1 cup all-purpose flour
- 3 whole eggs, beaten
- 1/4 cup vegetable oil
- 2 cups chicken broth
- 1/2 cup whole milk
- 1/4 teaspoon oregano
- 1/2 teaspoon fresh thyme leaves
When shopping for your ingredients, pay special attention to the beef. Bottom round is ideal because it’s lean but becomes tender after pounding and cooking.
You might be tempted to use pre-tenderized cube steak, which can work in a pinch, but starting with bottom round gives you more control over the final texture.
And don’t skimp on the black pepper—that signature speckled look in the gravy comes from a generous amount of freshly ground pepper, which provides the perfect counterpoint to the rich, creamy sauce.
How to Make this Country Chicken Fried Steak
The process of making country chicken fried steak is all about building layers of flavor through a special breading technique. Start by cutting your 2 pounds of beef bottom round steaks with the grain into 1/2-inch thick slices, then season both sides generously with 2 teaspoons of kosher salt and 1 teaspoon of fresh ground black pepper. This seasoning step is essential—you want the meat itself to have flavor, not just the coating.
Next, set up your dredging station: one pie pan with 1 cup of all-purpose flour and another with 3 beaten eggs. Dredge each piece of meat in the flour, then tenderize it until it’s about 1/4-inch thick. The tenderizing step is what gives chicken fried steak its signature texture, turning that tougher cut into something you can cut with a fork.
Once tenderized, each piece goes back for a second dredging—first in flour, then egg, then flour again. This triple-layer coating creates that incredible crunchy crust we all crave. Let the breaded meat rest for 10-15 minutes before cooking (trust me, this waiting period helps the coating adhere better).
Meanwhile, heat enough of the 1/4 cup vegetable oil to cover the bottom of a large skillet over medium-high heat. When the oil shimmers—that’s the visual cue it’s hot enough—add the steaks in batches, being careful not to crowd the pan. Overcrowding leads to steaming instead of that beautiful browning we’re after. Cook each piece about 4 minutes per side until golden brown, then transfer to a wire rack set in a sheet pan and keep warm in a 250°F oven while you finish the remaining batches.
For professional kitchen results, using a commercial food processor can help with uniform preparation of ingredients for large-batch cooking. The crowning glory of chicken fried steak is, without question, the gravy. Using the same pan (all those browned bits are flavor gold!), add at least 1 tablespoon of remaining oil, then whisk in 3 tablespoons of the leftover dredging flour to make a roux.
Pour in 2 cups of chicken broth to deglaze the pan, whisking constantly to incorporate all those flavorful bits stuck to the bottom. Bring it to a boil and let it thicken slightly before adding 1/2 cup of whole milk and 1/2 teaspoon of fresh thyme leaves. Continue whisking until the gravy coats the back of a spoon, about 5-10 minutes. A good gravy shouldn’t be too thick or too thin—just perfect for pouring over those crispy steaks. Season with additional salt and pepper if needed. Who needs restaurant food when this Southern classic can be made right in your own kitchen?
Country Chicken Fried Steak Substitutions and Variations
While traditional country chicken fried steak remains a beloved Southern classic, you’ll be happy to know several substitutions and variations can transform this dish to suit your dietary needs or personal preferences.
Craving something lighter? Try using turkey cutlets instead of beef for a leaner option.
Can’t have gluten? Almond flour or crushed pork rinds make excellent coating alternatives. For the gravy, coconut milk can replace whole milk, creating a subtly sweet flavor profile.
Spice things up with cajun seasoning in your flour mixture, or go Italian with parmesan and herbs.
Trust me, the possibilities are endless, and your taste buds will thank you.
What to Serve with Country Chicken Fried Steak
Because country chicken fried steak brings such rich, hearty flavors to the table, you’ll want to balance your meal with complementary sides that can stand up to this Southern powerhouse.
I always reach for creamy mashed potatoes to soak up that luscious gravy—simply non-negotiable.
For vegetables, consider buttery corn on the cob, green beans with bacon, or tangy coleslaw to cut through the richness.
Maybe a basket of warm buttermilk biscuits? Trust me, they’re perfect for mopping up any remaining gravy.
Want something lighter? A simple side salad with vinaigrette works wonders. The acid helps balance all that delicious comfort food.
Final Thoughts
After mastering this country chicken fried steak recipe, you’ll wonder why you ever ordered it at a restaurant.
There’s something deeply satisfying about creating this comfort food classic in your own kitchen—that perfect crunch giving way to tender beef, all smothered in creamy, peppery gravy.
I believe the secret lies in the double-dredging technique and proper tenderizing.
Don’t rush this process. Let the breaded steaks rest before frying, which helps the coating stick better during cooking.
What’s your favorite side to serve with it?
Whatever you choose, this homemade version will quickly become your family’s most requested meal.
