Chicken Fried Steak is breaded and pan-fried to perfection in just a few minutes. This tender beef dish is topped with a thick, delicious gravy made quickly with drippings from the pan. Perfect easy and comforting dinner for busy nights!
I feel like Chicken Fried Steak is one of those meals that gets ordered at restaurants but isn’t made in a lot of home kitchens. That needs to change! Because it is a surprisingly quick and easy meal and done in 30 minutes. Who doesn’t love a comforting 30-minute meal?! Change up your dinner this week and throw this together. The flavor will shock everyone at the table, promise. The gravy comes together super fast and I can’t even describe how flavorful it is. The pan drippings work their magic!
What kind of meat is used in Chicken Fried Steak?
I’m probably not the only person in the world who is rather confused by the name of this dish. Is it chicken? Is it steak? Another version of the name is Country Fried Steak, which is much more appropriate because CHICKEN IS NOT INVOLVED here. The reason “chicken” is in the title is because the method used for frying the meat is similar to the way chicken is pan-fried. I know, weird. The typical type of meat used to make Chicken Fried Steak is tenderized cube steak.
Is there a good substitution for cube steak?
If you can’t find cube steak, substitute with round or top sirloin. Whichever cut you use, be sure to pound the steaks so that they are between 1/4- and 1/2-inch thick uniformly. I like to place the steaks between two pieces of wax paper and pound with the back of a heavy wooden spoon.
What should I serve with Chicken Fried Steak?
A comforting heaping pile of warm mashed potatoes tastes best with Chicken Fried Steak, but feel free to use rice, quinoa or pasta instead! Roasted Vegetables or Zoodles and Mushrooms would be great served on the side, as well as steamed green beans or broccoli.
A few quick notes about this Chicken Fried Steak recipe:
I love the thick gravy in the recipe, but if you’re looking for a thinner version add more water to the recipe (2 Tbsp at a time, stirring after each till desired consistency is reached) and shorten the cooking time by a minute or two. It’s delicious either way!
If you don’t have buttermilk, milk is a suitable substitution.
Vegetable oil can be used in place of canola oil, if needed.
Enjoy! Come back and let me know what you think of the recipe! Thanks for being here and have a great week ahead!