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Chicken Fried Steak

Chicken Fried Steak is a classic Southern dish that uses non-premium steaks, in other words, cuts that are not as tender.


What is “Chicken-fried”?

Chicken-fried refers to the fact that the meat has breading on the outside and it is shallow fried, like fried chicken. The custom originated in Europe. The Austrians and Germans call it “schnitzel” and the Italians call it “milanese.” It’s also referred to as country-fried steak in the Southern US.

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The idea was to take cheaper and less tender cuts and tenderize them. The finished product is perfection. We Chicken fry venison, too.

What you need

  • Beef Steaks: Cube steaks, round steaks, or any steak that is less than tender.
  • Eggs: Large eggs, whisked. Season them with salt and pepper.
  • Flour: All-purpose flour is fine.
  • Cornstarch: Cornstarch gives it that extra crunch.
  • Salt: Kosher salt or sea salt are great options.
  • Pepper: Freshly ground black pepper has the best flavor. Add pepper to taste.
  • Paprika: Sweet or smoked paprika, we use both.
  • Onion: Onion powder or dehydrated onion.
  • Garlic: Granulated garlic or garlic powder.

How to Make Chicken-Fried Steak

Step One:

Trim the steaks.

Trimming large fat areas from steaks.Pin
Trim any fat. Photo Credit: Binky’s Culinary

Step Two:

Pound the steaks out from the middle with a meat mallet or a knife-type tenderizer, working your way towards the edges.

Tenderizing the steak.Pin
Tenderize the steaks. Photo Credit: Binky’s Culinary Carnival.

Step Three:

Whisk eggs with spices and salt and pepper.

Whisked up eggs with salt and pepper.Pin
Whisk up eggs. Photo Credit: Binky’s Culinary Carnival.

Step Four:

Mix flour, cornstarch, salt pepper, and spices in a bowl.

Dredge each piece of steak in the egg mixture and then in the flour mixture. Shake off excess flour lightly.

Flour in large bowl.Pin
Measure remaining flour and add to large bowl. Photo Credit: Binky’s Culinary Carnival.

Step Five:

Add vegetable oil to a cast iron skillet. Brown the steaks on the first side.

Meat in frying pan.Pin
Brown the steak on one side. Photo Credit: Binky’s Culinary Carnival.

Step Six:

Flip and brown the other side until golden brown.

Fry until the internal temperature is done to your liking.

Flipped meat with one side browned.Pin
Flip and brown the second side. Photo Credit: Binky’s Culinary Carnival.

Step Seven:

Drain the meat on a wire rack set over paper towels.

Put them in a 200°F oven on the wire rack set over a rimmed baking sheet to keep them warm while you brown the remaining steaks.

Steaks draining on paper towels.Pin
Drain it on paper towels. Photo Credit: Binky’s Culinary Carnival.

Beef Internal Done Temperature

Cook meat 5°F below desired done temperature.

  • Rare 125°F – red cool center
  • Medium rare 135°F – warm pink center
  • Medium  145°F – pink center
  • Medium well 150°F – slightly pink center
  • Well done, 160°F – little or no pink


Leftovers will last 3-4 days in the refrigerator in an airtight container. You can freeze individually wrapped pieces for 2-3 months. To heat, place the frozen steak in the oven at 425°F for about 15 minutes. It can also be reheated in the air fryer for about 5 minutes.

Leftovers are equally as good cold on top of a sandwich or in a salad.


Sides to Serve with This Steak Recipe

More Beef Recipes

We like ours medium rare, about 135°F. Cook to your desired doneness. This chicken-fried steak is the epitome of Southern comfort food. It’s also made in less than 30 minutes, so it’s perfect for any night of the week. Slice and Enjoy!

Slice chicken-fried steak on a white plate.Pin

Chicken Fried Steak

Classic Southern United States Steak, breaded and fried!
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 432kcal
Author: Beth Neels
Cost: $10



  • Set up a dredging station. Mix eggs with 1 tsp. of the salt, pepper and paprika in a medium bowl. Mix the remaining with the flour in a separate bowl.
    2 Eggs, 2 Teaspoon kosher or sea salt, 2 Teaspoon Pepper, 2 Teaspoon smoked paprika, you can substitute sweet paprika, 3/4 cup all-purpose flour
  • Remove any fat from outside edge of the steak. Pound out steaks to about 1/2 inch thick.
    2 steaks
  • Dip in egg and let excess drip off. Then dredge in the flour mixture.
  • In a heavy bottom frying pan, add oil and heat over medium high heat. Once oil is hot enough, brown steaks on one side. Once blood starts to pool on top the steaks are ready to flip to the other side.
    peanut or vegetable oil
  • Cook steaks to desired doneness, measure temperature with a meat thermometer.
  • Let steaks rest at least 5 minutes, slice and serve.
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Beef Steak Temperature
125°F/52°C Rare – cool, red center
135°F/57°C Medium Rare – warm, red center
145°F/63°C Medium – warm, pink center
150°F/66°C Medium Well – slightly pink center
160°F/71°C Well Done – little or no pink
Do not skip the resting period!
Leftovers can be refrigerated for 3-4 days.
Leftover best eaten cold, sliced in salads or sandwiches.
Best not to refreeze.


Calories: 432kcal | Carbohydrates: 19g | Protein: 28g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 150mg | Sodium: 1254mg | Potassium: 397mg | Fiber: 1g | Vitamin A: 700IU | Calcium: 31mg | Iron: 3.8mg
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Originally Published May 18, 2016. Updated April


  1. I need some help after I have successfully prepared and breaded my chicken fried steak how do I prevent it from bleeding through the breading as I’m frying it

    1. The key to reducing the bleed is to make sure that you take the meat out of the refrigerator at least 30 minutes before frying! Then start with a fairly hot pan, before adding the meat. Once you flip the steak to the other side, the bleed shouldn’t be very noticeable!

  2. 5 stars
    That is an easy recipe. When I read chicken fried steak I thought there was a chicken in there as well, somehow. My boys would love this too, and I will get Robert to tenderize the meat. Beth told me so !

    1. Haha! Yes, that’s a US term because down south they fry chicken in the same manner! Tenderizing is a good practice! Thanks, Laura!

  3. 5 stars
    What a delicious soup…this sounds wonderful with the pecans. The idea of this alongside quiche is wonderful too. xo, Catherine

  4. 5 stars
    Oh my goodness! That does look like a plate of southern comfort food in all its glory. My grandma made all of those delicious dishes. I’d venture to guess the parsnips would be my favorite…

    1. I had never had parsnips before! I saw them in the market when I was planning this and thought, well there is a Southern Vege! I loved them! Thanks for you comment Tamara!

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