Name: Chicken Fried Steak:7 Astonishing Tips That Will Make You Crave It
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Southern
Ingredients: 1.5 pounds cube steak (4 patties); 1 teaspoon coarse salt; 1/2 teaspoon coarse black pepper; 1 1/2 cups all-purpose flour; 1 teaspoon coarse salt; 1 teaspoon coarse ground black pepper; 1/2 teaspoon paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 3/4 cup buttermilk; 3 large eggs; 3/4 cup vegetable oil; 1/4 cup oil and drippings; 1/3 cup all-purpose flour; 3 cups milk; 1 teaspoon coarse black pepper; 1/2 teaspoon salt

Jump to Recipe·Print Recipe

Imagine a plate of Chicken Fried Steak with a crispy, golden-brown crust that gives way to a juicy, tender steak inside. The cream gravy cascades over the top, pooling around fluffy mashed potatoes—are you hungry yet? This classic Southern dish is comfort food at its finest: indulgently crunchy on the outside, savory and succulent on the inside, and completely smothered in a rich, peppery gravy. Fun fact: despite its name, there’s no chicken here—just steak fried like chicken, yielding that irresistible crunch and flavor we all love.

They say the way to a man’s heart is through his stomach, and Chicken Fried Steak wins hearts with ease. It’s a humble dish with a big reputation. One bite takes you back to grandma’s kitchen or your favorite down-home diner.

Why is it so special? For starters, it’s simple to make, comes together quickly on a weeknight, and pleases the whole family. You don’t need fancy ingredients or hours of marinating—just a cheap cut of beef, a few kitchen staples, and you’re on your way to dinner. It’s so straightforward that even a busy weeknight cook can whip it up faster than ordering takeout. (So, the next time you’re tempted to search “chicken fried steak near me”, save the trip and make it at home instead!)

This dish holds a special place in Southern cuisine and many hungry hearts. It’s often compared to fried chicken or even the Austrian Wiener schnitzel (breaded veal cutlet) for its cooking style, but chicken fried steak stands in a league of its own.

If you’ve tried our recipe for Southern fried chicken, you’ll find this best chicken fried steak recipe just as easy, if not easier, since you’re working with boneless tenderized steak. By the end of this post, you’ll not only know how to make chicken fried steak from scratch, but you’ll also have a pocketful of chef-approved tips (seven, to be exact!) to ensure it turns out heavenly every time. So grab your apron, maybe a cast-iron skillet, and let’s dive into this Southern comfort classic with a warm, inviting spirit. You’re about to discover why this dish is truly something to crave.

What is Chicken Fried Steak?

Pull up a chair and let’s chat about this intriguingly named dish. Chicken Fried Steak (sometimes hyphenated as chicken-fried steak) is a Southern staple that sparks a bit of confusion, and a lot of delight. In a nutshell, it’s a piece of beef (usually a tenderized cut like cube steak) that’s breaded and fried in the style of fried chicken. No actual chicken involved! The result is a steak that’s crunchy on the outside and tender inside, typically topped with a creamy gravy. It’s the kind of meal that sticks to your ribs and puts a satisfied smile on your face.

So why the name? The story goes that the cooking method is borrowed from fried chicken, hence “chicken fried.” According to one popular (and humorous) legend, a Texas cook in the early 1900s accidentally invented the dish by mishearing an order combining a request for fried chicken and one for steak into one odd but delicious creation. Whether or not that tale is true, there’s no denying the charm of the name. The dish is so beloved in Texas that the town of Lamesa claims to be its birthplace and even hosts an annual Chicken Fried Steak celebration!

Historically, chicken fried steak was a way to take a tougher, inexpensive cut of meat and make it taste amazing. (Waste not, want not, right?) By tenderizing the beef and frying it with seasoned breading, folks created a meal that’s flavorful, filling, and downright comforting. And comfort is key—this dish has earned its status as ultimate comfort food. There’s a saying, “food so good it’ll make you slap your mama” (in jest, of course!), and chicken fried steak fits that bill with its homey goodness. It’s often served family-style at dinner tables and restaurants across the South.

If you’ve never tried it, imagine the best of fried chicken and country gravy combined with a steak, and you’re pretty close. Are you intrigued yet? Good—because once you try this hearty classic, you might just find yourself craving it again and again.

Ready to give it a go? Stick around, because we’re about to show you exactly how to make this Southern delight in your kitchen. Trust us, once you’ve tasted homemade chicken fried steak, you’ll wonder why you didn’t try it sooner.

Why You’ll Love This Chicken Fried Steak

There are countless reasons to adore this chicken fried steak recipe, but let’s start with the obvious: that crispy, well-seasoned crust. With each bite, you get a satisfying crunch followed by melt-in-your-mouth, tender steak. It’s the ultimate marriage of texture and flavor. This dish is the definition of comfort food – one that hugs you from the inside out. On a cool evening or a day when you need a pick-me-up, a plate of chicken fried steak with creamy gravy feels like a warm embrace.

Another reason you’ll love making it at home is the bang for your buck. Sure, you could find chicken fried steak at a local diner, or a “chicken fried steak near me” search might lead you to a restaurant, but why pay restaurant prices? Cooking it yourself is way more cost-effective, and you get to control the quality of ingredients. With a simple grocery list (mostly pantry staples and an inexpensive cut of beef), you can feed the whole family for a fraction of what it would cost to eat out. Plus, homemade just tastes better – you can season it to your liking, and there’s no skimping on that delicious gravy.

Speaking of flavor, the seasoning in this recipe elevates the dish. We’re not just coating the steak in plain flour; we’ll be adding spices like garlic powder and a hint of cayenne pepper to give the crust a flavorful kick. And let’s not forget the country gravy generously ladled on top. That creamy, pepper-speckled gravy seeps into the nooks of the crust and over the mashed potatoes on the side, tying everything together in savory harmony. It’s pure bliss and essential for the full experience.

If you’ve tried similar recipes like country-fried steak or our own Southern fried chicken, you’ll appreciate the nuances here. Country-fried steak is often served with brown gravy, but our chicken-fried steak comes with the classic white cream gravy that truly sets it apart. The process is very similar, but this recipe ensures you get that authentic Southern touch.

Lastly, you’ll love how easy it is to make. Don’t be intimidated by the frying — even if you’re not a seasoned cook, we’ll break down each step for you. From prep to plate, it’s a straightforward process (we even compare it to making fried chicken or schnitzel, so if you’ve done those, you’re already ahead of the game). By the end, you’ll have a new dinnertime superstar in your recipe lineup.

Ready to cook? Let’s get you set up with everything you need to create the best chicken fried steak recipe ever. Follow along with our step-by-step guide, and you’ll be savoring this dish before you know it!

How to Make Chicken Fried Steak

Making chicken fried steak at home is easier than you might think. Here’s a quick rundown and then a detailed guide to get that perfect crispy steak on your table. We’ll cover prep time, key ingredients, and each step of the cooking process so you can fry with confidence.

Let’s get started!

Quick Overview

Prep Time: ~15 minutes (tenderizing meat and prepping ingredients)
Cook Time: ~15 minutes (frying steaks and making gravy)
Total Time: ~30 minutes
Yield: 4 servings (generously serves four hungry people)
Difficulty: Easy/Beginner-friendly

In a nutshell: You’ll bread and fry tenderized beef steaks until golden brown, then use the pan drippings to make a creamy gravy. It’s a quick cook and a straightforward process — perfect even for a weeknight.

Now, let’s look at what you’ll need.

Key Ingredients

A plate of homemade chicken fried steak smothered in cream gravy, served with fried okra, mashed potatoes, and a fluffy dinner roll. Everything you need to make this mouthwatering Southern classic is likely already in your kitchen! Here are the key ingredients for the best chicken fried steak recipe:

Ingredient	Amount	Description
Cube steaks (tenderized beef)	4 steaks (about 1/2 lb each)	Cube steak is usually top round beef that’s been tenderized. You can buy it pre-tenderized or use round steak and pound it thin yourself. This will be our star protein.
All-purpose flour	2 cups, divided	Used for the breading (dredging) and a bit for the gravy. This creates that crispy coating.
Eggs	2 large	Beaten with milk to create an egg wash. Helps the flour coating stick to the steak.
Milk	2 cups total	1/2 cup for the egg wash, and ~1 1/2 cups for the gravy. You can use whole milk for a richer gravy.
Seasonings	to taste	We recommend 2 tsp salt and 1 tsp black pepper (divided between seasoning the meat and the flour). Also add 1.5 tsp garlic powder and 1/2 tsp cayenne pepper to the flour for extra flavor. Adjust spices to your liking.
Oil for frying	about 1–2 cups	Use a high-heat oil like canola or peanut oil. You’ll need enough to coat the pan about 1/4 to 1/2 inch deep for frying. (Traditional recipes use shortening or lard, but any neutral oil works.)
Butter (optional)	2 tablespoons	Optional, to mix with the oil for frying or for added flavor in the gravy.
For the cream gravy:	(ingredients below)	After frying, we’ll make gravy with the pan drippings. You’ll need about 3 tbsp of the leftover oil/drippings, 3 tbsp flour, 1 1/2 to 2 cups milk, plus salt and plenty of black pepper. A splash of heavy cream is a great addition for extra richness (about 1/4 cup, optional).

Note: The ingredients above make a classic southern chicken-fried steak dinner. The recipe is flexible — for instance, you can substitute buttermilk for milk in the egg wash for a tangier flavor, or use seasoned salt instead of regular salt. The key is having that steak, flour, egg, and milk to achieve the base crispy cutlet and creamy gravy.

Step-by-Step Instructions

Now that we have our ingredients ready, let’s walk through how to make chicken fried steak step by step. Don’t worry, it’s a simple fry-and-gravy process. Follow these instructions and you’ll nail it on the first try!

Prep the Steaks: If your steaks aren’t already tenderized (cube steaks usually are), place each steak between two pieces of plastic wrap. Use a meat mallet (or rolling pin) to pound the steaks to about 1/4-inch thickness. This tenderizes the meat and ensures a quicker, even cook. Tip: A thinner steak means a crispier ratio of breading to meat and less chewy bite. Once tenderized, pat the steaks dry with a paper towel. Sprinkle a pinch of salt and pepper on both sides of each steak to season the meat directly.

Prepare the Breading Stations: Grab two shallow bowls or dishes. In one, whisk together the 2 eggs and 1/2 cup of milk – this is your egg wash. In the second dish, combine the 2 cups of flour with your seasonings: mix in the garlic powder, cayenne pepper, 1 teaspoon of salt, and 1/2 teaspoon of black pepper (you can also add a pinch of paprika or onion powder if you like). This seasoned flour is the breading that will make our steak crispy and flavorful.

Dredge the Steaks: Work with one steak at a time. First, lay a steak in the flour mixture and coat it thoroughly on both sides. Press the flour into the meat with the heel of your hand– this helps the coating stick well. Lift the steak and shake off any excess flour. Next, dip the steak into the egg wash, submerging both sides. Lift and allow excess egg to drip off. Then dredge the steak in the flour a second time, again coating both sides and pressing in more flour. This double-dredge (flour -> egg -> flour) is the secret to a thick, crunchy coating. Place the breaded steak on a plate and repeat for all steaks. (If you have time, let the coated steaks rest for about 10-15 minutes before frying. This little rest helps the breading adhere even better and prevents it from falling off during cooking.)

Heat the Oil: In a large heavy skillet (cast iron works great), pour in enough oil to cover the bottom to about a 1/4-inch depth (around 1 to 2 cups of oil, depending on pan size). You want a shallow fry. If using, add 2 tablespoons of butter to the oil for extra flavor (the butter will melt and start to foam). Heat the oil over medium-high heat until it’s hot but not smoking. You can test by dropping a pinch of flour – if it sizzles immediately, the oil is ready. The ideal frying temperature is about 350°F. Be careful – hot oil can splatter, so use a deep skillet or reduce heat slightly if needed.

Fry the Steaks: Using tongs, carefully place one or two steaks (don’t overcrowd the pan) into the hot oil. You should hear a nice sizzle. Fry for about 3-4 minutes per side until the coating is golden brown. Avoid the temptation to flip too soon; let that crust set. If shallow-frying, you can spoon some hot oil over the top of the steaks as they fry (as one does with fried eggs) to help cook the upper crust before flipping. Once the bottom is golden, gently flip the steak over and fry the other side for another 3-4 minutes. The steaks are thin, so they cook through quickly. When done, they should be crispy and medium brown (not too dark).

Remove the fried steaks and let them drain on a wire rack or paper towel-lined plate. Pro tip: For maximum crunch, use a wire rack set over a baking sheet in a 200°F oven to keep the finished steaks warm and crisp while you fry the remaining batches. Repeat frying for all steaks, ensuring the oil temperature comes back up between batches if it cools.

Make the Country Gravy: After all the steaks are fried, you’ll have some tasty browned bits and oil left in the pan. Drain off the excess oil, keeping about 3 tablespoons of oil and drippings in the skillet (this is the flavor base for our gravy). Lower the heat to medium. Stir in 3 tablespoons of flour (you can use some of the leftover seasoned flour from earlier) into the oil. Cook this roux for a minute or two, stirring constantly, until the mixture turns a light golden brown and the raw flour taste cooks out. Gradually whisk in 1½ to 2 cups of milk (and the 1/4 cup heavy cream if you’re using it for extra richness). Pour it in a slow stream while whisking to avoid lumps. As it heats, the gravy will simmer and thicken.

Scrape up any flavorful brown bits from the bottom of the pan into the gravy. If the gravy becomes too thick, add a bit more milk until it’s creamy and smooth. Season the gravy generously with salt and lots of black pepper to taste (a truly good country gravy should have visible black pepper specks). Continue cooking, stirring often, until the gravy has a consistency that coats the back of a spoon. This usually takes about 3-5 minutes. Once done, turn off the heat.

Serve and Enjoy: It’s time to dig in! Place each crispy steak on a plate and ladle a generous spoonful of that homemade cream gravy over the top. Traditionally, chicken fried steak is “smothered” in gravy, but you can also serve extra gravy on the side for dipping each bite. Serve it hot and enjoy that satisfying crunch followed by tender steak and silky gravy. Congratulations – you’ve just made a classic chicken fried steak from scratch!

Now that your main is ready, let’s talk about rounding out that perfect southern chicken fried steak dinner with some great sides and finishing touches.

What to Serve with Chicken Fried Steak

A classic Southern plate: Chicken fried steak drenched in creamy gravy, paired with crunchy fried okra, fluffy mashed potatoes, and a soft dinner roll, is the ultimate comfort feast. When it comes to what to serve with chicken fried steak, think of hearty, homestyle sides that can stand alongside this rich main dish. Here are some delicious ideas:

Mashed Potatoes and Gravy: This is the number one pairing. Buttery mashed potatoes are perfect for soaking up any extra cream gravy from your steak. Many would say it’s not a chicken fried steak dinner without a side of mashed potatoes. You’ve already made the gravy, so spoon on plenty. Every forkful of steak can get a little mashed potato love on it, creating the dream team of savory flavors.

Southern Greens or Vegetables: For a bit of color and to cut through the richness, serve a side of greens. Green beans (seasoned Southern-style with bacon), collard greens, or even a simple side salad can balance the plate. Fried okra (as pictured) is another classic Southern side – its crispy texture and unique flavor go hand-in-hand with chicken fried steak. Don’t forget options like buttery corn on the cob or slow-cooked black-eyed peas for authenticity.

Biscuits or Dinner Rolls: A warm, fluffy biscuit or a yeasty dinner roll on the side is fantastic for sopping up that extra gravy. In some places, you might even get a slice of Texas toast (thick toast) instead – perfect for mopping the plate clean. Whichever bread you choose, it’s a welcome guest at this comfort food party.

Cornbread: Speaking of bread, a slice of Southern cornbread (slightly sweet or savory, your choice) can be a great addition. Its crumbly texture and corn flavor complement the fried steak nicely, and it’s right at home in a Southern meal.

Macaroni and Cheese: If you’re going all-out, why not add a scoop of creamy mac and cheese? Many Southern diners serve mac and cheese alongside chicken-fried steak. The cheesy goodness is a kid-friendly side that makes the meal even more of a treat.

Beverage Pairings: To wash it all down, consider classic Southern drinks like sweet iced tea with lemon, a cold glass of lemonade, or even an iced cold beer if you’re of age. The refreshing drink will balance the hearty, fried fare.

And remember, chicken fried steak isn’t just for dinner. In some parts of the Midwest and South, you’ll find it served for breakfast or brunch, paired with fried eggs and hash browns (much like a country-fried steak breakfast platter). However, you serve it, make sure to enjoy every bite. This is stick-to-your-ribs, soul-satisfying food best enjoyed with your favorite sides and good company.

Top Tips for Perfecting Chicken Fried Steak

Every great recipe has its tricks of the trade. We’ve gathered seven astonishing tips that will take your chicken fried steak from good to “where have you been all my life?!” Follow these pointers, and you’ll achieve fry-cook perfection every time:

1. Choose the Right Cut (and Tenderize It): Start with cube steak if you can – it’s beef (often round steak) that’s been pre-tenderized with little cube-shaped indents. It’s perfect for chicken-fried steak and saves you a step. If using another cut like top round or sirloin, be sure to pound it thin and tender with a mallet. A well-tenderized, thin piece of meat ensures your steak will be fork-tender inside that crispy crust. No one wants a tough steak hiding under the breading!

2. Season the Meat and the Breading: Don’t rely on gravy alone for flavor. Season your steak before breading (a pinch of salt and pepper on the meat does wonders) and season the flour dredge generously. This double-layer of seasoning means every bite is tasty through and through. For example, add garlic powder, cayenne, paprika, or even a dash of onion powder to the flour. The goal is a well-seasoned crust that can stand on its own. As one home cook noted, salting the steaks before dredging is a game-changer for flavor.

3. Double Dredge for Extra Crunch: The secret to that ultra-crispy coating that stays on the steak is the double-dredge technique. That means flour, then egg wash, then flour again (as we did in the instructions). Press the flour into the meat on the first dredge. After the second dredge, let the coated steak rest for 10 minutes (or even up to 30 minutes) before frying if you have time. This helps the breading adhere like a champ. You’ll be rewarded with a thick, craggy crust that doesn’t slip off when you cut into the steak.

4. Optimal Oil Temperature: Frying at the right temperature is crucial. Aim for about 350°F for the oil. If the oil is too cool, the breading will soak up oil and turn soggy/greasy; too hot and it can burn before the meat cooks. If you don’t have a thermometer, do the flour test or observe the sizzle — the steak should sizzle steadily when it hits the oil, not sputter violently or sit there without action. Also, don’t overcrowd the pan; frying 1–2 steaks at a time keeps the oil temperature stable. If you add too many, the temperature drops, and you get an oily steak instead of a crispy steak.

5. Shallow Fry and Spoon Oil: You don’t need a deep fryer for chicken fried steak. A half-inch of oil in a skillet works perfectly (that’s how grandma did it!). To ensure the top side cooks evenly, carefully spoon hot oil over the steak while the bottom is frying. This pre-cooks the top layer of breading, so when you flip, it sets up nicely and crisp. It’s a little trick that yields an even golden crust all over. And when flipping, use tongs and be gentle so you don’t knock off that beautiful coating.

6. Keep It Warm and Crispy: As you cook in batches, keep finished steaks warm in a low oven (around 200°F). Lay them on a wire rack so they stay crisp. This tip is key if you’re frying several steaks – nobody wants the first steak to get cold or soggy while you finish the rest. By the time you’re ready to serve, all the steaks will still be hot and crunchy. Also, avoid covering them with foil (steam will soften the crust).

7. Don’t Skip the Gravy (and Make It Right): A chicken fried steak without gravy is like a sundae without sauce – just not the same! Use those flavorful pan drippings to whip up the creamy country gravy. Remember to cook the flour in the fat for a minute to make a roux, scrape up all the tasty bits, and season with plenty of pepper. If your gravy gets too thick, add a splash more milk; if it’s too thin, let it simmer a bit longer.

Cream gravy should be silky and pourable. Pour it over the steak just before serving to keep that crust from getting soggy too soon. The contrast of crunchy steak and velvety gravy is pure heaven, so you want both at their best.

Follow these seven tips, and you’ll be well on your way to chicken-fried steak mastery. Little touches like tenderizing the meat properly or minding the oil temperature make a big difference. With practice, you might even start improvising your special touches – a dash of hot sauce in the egg wash, or perhaps a buttermilk soak for the steaks before breading. But even straight up by the book, this recipe will wow your taste buds. Now that you know the secrets, let’s ensure you also know how to store any leftovers (if there are any leftovers!) and reheat them for maximum enjoyment.

Storing and Reheating Tips

Made more chicken fried steak than you could eat in one sitting? No problem – leftovers can be just as delicious if stored and reheated properly. Here’s how to keep your crispy steak and gravy for later without losing too much quality:

Refrigerating Leftovers: Allow the fried steaks to cool to room temperature (but don’t leave them out more than an hour or two for food safety). If possible, store the steaks and gravy separately. Place the steaks in an airtight container with paper towels between each piece (to absorb excess moisture and oil). Store the gravy in a sealed container as well. In the fridge, your chicken fried steak will last about 3-4 days. The gravy should also be fine for 3-4 days in the fridge. When stored properly, the coating will soften a bit over time, but we’ll crisp it back up when reheating.

Freezing for Longer Storage: Yes, you can freeze chicken fried steak! It’s a great make-ahead idea. For best results, wrap each cooked, cooled steak individually in plastic wrap (or foil) to prevent freezer burn, then place them in a freezer-safe zip-top bag or container. This double wrapping helps preserve flavor and texture. Don’t forget to label the package with the date. You can freeze the steaks for up to 3-4 months. (Gravy doesn’t freeze as well due to the dairy, but you can freeze it for a month or two in a pinch. It may separate upon thawing; just reheat and whisk well to bring it back together).

Reheating – Oven Method (Best): To get that crunch back, the oven (or a toaster oven) is your best friend. Preheat your oven to 350°F. Place the leftover steak on a baking sheet (a wire rack on the sheet is even better to allow air circulation). You can spray or brush a tiny bit of oil on the steak to help it re-crisp. Heat for about 10-15 minutes, flipping once midway, until it’s hot and the coating has re-crisped. The exact time will depend on the steak’s thickness; you’re warming it through without burning the crust. This method yields a nice crisp texture, almost as good as fresh. If you froze the steak, let it thaw in the fridge overnight before reheating for best results.

Reheating – Air Fryer: If you have an air fryer, it’s an excellent tool for reheating fried foods. Set it to 350°F and air-fry the steak for about 5-6 minutes until hot and crispy again. The circulating air does a great job of reviving the crunch. (Again, thaw frozen steaks first.) Just be careful not to overcook, as the air fryer can dry out the steak if left too long.

Reheating – Microwave (Quick, but Least Crispy): While you can microwave a chicken fried steak, know that the breading will turn soft, and you’ll lose the crispiness. If you’re in a hurry, cut the steak into slices, place on a microwave-safe plate, and cover with a microwave lid or a damp paper towel (to keep it from drying out). Microwave in 30-second intervals until warm. It will still taste good (because, gravy!), but the texture won’t be crunchy. To mitigate this, you could microwave it just until warm, then throw it in a hot skillet with a drizzle of oil for a minute to crisp up the surfaces.

Reheating Gravy: Gently reheat the gravy in a saucepan over low heat, stirring frequently. Add a splash of milk if needed to loosen it up, since gravy thickens when cold. You can also reheat gravy in the microwave, stirring every 30 seconds. Just make sure it doesn’t boil. Once hot, stir well, and it’s ready to serve.

When your leftovers are reheated, pour that gravy over the steak again and enjoy a second round of comfort food bliss. You’ll be amazed how well this dish can come back to life with the right reheating method.

In Summary, Chicken Fried Steak is a legendary dish for good reason. It’s easy, affordable, and outrageously delicious. We’ve covered everything from its quirky origin story to a foolproof recipe and pro tips for perfect results. Whether it’s your first time making it or you’re a seasoned Southern cook, there’s always something magical about turning a simple steak into a fried, gravy-smothered masterpiece. So next time the craving strikes (and we bet it will after reading this), you know exactly what to do. Tie on that apron, heat your skillet, and treat yourself and your family to a southern chicken fried steak dinner that will have everyone scraping their plates. Happy cooking, and y’all enjoy!

(Did you make this recipe? Let us know how it turned out in the comments! We’d love to hear your experience and any twists you put on this classic. Thanks for reading, and we hope you savor every crispy, creamy bite!)

More Recipes with Chicken to Try :

Spread the love

Chicken Fried Steak:7 Astonishing Tips That Will Make You Crave It

Table of Contents

What is Chicken Fried Steak?

Why You’ll Love This Chicken Fried Steak

How to Make Chicken Fried Steak

Quick Overview

Key Ingredients

Step-by-Step Instructions

What to Serve with Chicken Fried Steak

Top Tips for Perfecting Chicken Fried Steak

Storing and Reheating Tips

Chicken Fried Steak:7 Astonishing Tips That Will Make You Crave It

Description

Ingredients

Instructions

Notes

Nutrition

Leave a Comment Cancel reply