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drizzling cream gravy over the top of a country fried steak
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5 from 2 votes

Country Fried Steak [Chicken Fried Steak]

Country fried steak is a Southern classic. Tenderized steak cutlets are double battered and breaded, the fried until golden brown.
Course Entree, Main Courses
Cuisine American, Southern
Prep Time 0 minutes
Cook Time 2 minutes
Servings 4 people
Calories 801kcal
Author Lisa B.


For the steak:

  • 2 large eggs lightly beaten
  • ½ cup milk
  • 2-3 dashes hot sauce
  • ½ cup all-purpose flour
  • ½ teaspoon paprika
  • 1 ½ teaspoons salt
  • ½ teaspoon onion powder
  • ½ teaspoon ground black pepper
  • 2 cups oil for frying
  • 2 pounds beef cubed steak

For the gravy:

  • 3 tablespoons grease
  • 1-2 tablespoons all-purpose flour
  • 1-1 ½ cups milk
  • Salt and pepper to taste


For the steaks:

  • Combine the eggs, milk and hot sauce in a shallow dish.
  • Combine flour paprika, salt, onion powder and black pepper in a second shallow dish.
  • Begin to heat the cooking oil in a large skillet over medium high heat.
  • While the oil is heating coat the cubed steak in the egg mixture.
  • Next, dredge the steak in the flour mixture until it is evenly coated.
  • Repeat the process, coating in eggs and then dredging in flour a second time.
  • Working in batches, carefully place the coated steak in the hot oil. Cook for 1-2 minutes.
  • Flip and continue frying for 1 minute until the steak is cooked through and the coating is golden brown.
  • Drain on paper towels to absorb and excess grease.

For the gravy:

  • Reserve three tablespoons of the cooking grease. Bring the grease back to heat, then reduce the meat to medium low.
  • Whisk in 1-2 tablespoons of the flour. Continue to whisk until the mixture is smooth and free of lumps.
  • Slowly add the milk, whisking constantly. As the mixture cooks it will start to thicken. As soon as it reaches your desired thickness, remove it from the heat. If the gravy becomes too thick, add additional milk to thin it out.
  • Serve warm drizzled over the hot steaks.


Wrap any cooled leftover steaks first in a paper towel to absorb any moisture, then with a layer of plastic wrap. The steaks can be stored in the fridge for 3-5 days, in the freezer for up to a month. To reheat, place the steaks in a baking pan in a 350-degree oven and bake until heated through, about 10-15 minutes.


Serving: 1cutlet | Calories: 801kcal | Carbohydrates: 48g | Protein: 55g | Fat: 42g | Saturated Fat: 13g | Trans Fat: 1.4g | Cholesterol: 181mg | Sodium: 871mg | Potassium: 1006mg | Fiber: 1.4g | Sugar: 3.1g