Chicken Fried Steak (+Video)
Chicken Fried Steak with Sawmill Gravy is a true Texas meal. Delicious cube steak in a crunchy, flavorful breading cooked until golden brown with a delicious white gravy!
DELICIOUSLY FRIED CUBE STEAK
I first enjoyed the best chicken fried steak when we were stationed in Texas. Texans really know how to fry up beef! I was determined while living there to learn how to make chicken fried steak just like a true Texan! In Texas, the gravy served on top of the steak is called “sawmill gravy”. In other parts of the south it is sometimes called milk gravy or white gravy. It took me a couple of years to get this dish just right, but once my Texas neighbors finally gave their seal of approval, I knew I had the one!
FREQUENTLY ASKED QUESTIONS:
The term is simply referring to the style of cooking. It is cooked lined fried chicken. The steak is coated in a seasoned flour and egg mixture then fried in oil just like fried chicken.
Cube Steak. Cube Steak is usually a round steak that has been run through a mechanical meat tenderizer and you’ll see tiny little holes punched in it.
Definitely mashed potatoes. The gravy goes so well with not only the chicken fried steak but also with mashed potatoes. It’s also delicious served with vegetables like peas and carrots
They are very similar. However, country fried steak is usually just coated in a seasoned flour and cooked up in a skillet and served with a brown gravy. Chicken fried steak is coated in a batter, then fried and served with a white (sawmill) gravy.
Make sure the meat is dry before dipping in any batter. The steak must be coated in flour first before it is dipped in the eggs and finally the coating mixture. It’s a three step dipping process: flour, eggs, coating.
If you have an air fryer, this works great for reheating chicken fried steak. Set the temperature for 360F degrees and heat for about 5-6 minutes (until warmed through). Reheat the gravy in the microwave or on stove top and pour over steaks when serving.
Chicken Fried Steak can also be reheated in the oven. Preheat the oven to 350F degrees. Place steaks on a baking sheet. Heat for about 10 minutes (flipping over at least once). I don’t recommend reheating in a microwave as the crust will come out soft rather than crispy.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- cube steak – it’s sometimes called cubed steak or tenderized steak, see my ingredient photo below so you know what to look for.
- all-purpose flour – you could technically use self-rising flour if that is all you have, the batter just might puff up a bit because self-rising flour has baking soda in it.
- saltine crackers – this is what sets this recipe apart from many others, this adds amazing crunch and a touch of saltiness to the crust – don’t skip using these (you could use Ritz or Club crackers as a substitute).
- seasoned salt – you can use any of your favorite seasonings here, this is just our personal favorite.
- cayenne pepper or paprika – this is optional but if you don’t like cayenne pepper then try to at least use the paprika as this gives a nice color to the crust
- eggs – this acts as a binder for the crust and helps to hold everything together and onto your cubed steak.
- vegetable oil, shortening or lard – if you really want to get the most flavor, use good old fashioned lard. It will give you the best flavor and the most beautiful crust.
HOW TO MAKE CHICKEN FRIED STEAK:
For the steaks: If your cubed steak is more than 1/2” thick, you’ll want to pound it out with a meat mallet until thin. This will provide additional tenderizing as well as allowing for more even cooking. Season cubed steaks lightly with salt and pepper.
On a plate, place 1/2 cup flour – set aside. In a shallow bowl, mix remaining 1/2 cup flour, saltine cracker crumbs, seasoned salt, garlic powder and cayenne pepper.
In another shallow bowl, whisk together eggs and milk.
Dredge cubed steak in flour.
Then dip it in egg mixture.
Finally coat the steak with saltine cracker mixture.
Continue the same procedure for the rest of the steaks and place them on a large baking sheet.
Heat vegetable oil or shortening in a large pan (preferably cast iron) over medium heat until oil reaches a temperature to 350 – 375F degrees.
Cook steak in 2 batches. Continue with the rest of the steaks. Remove steaks to a paper towel-lined baking sheet to drain excess oil.
For the sawmill gravy: Once steaks are finished cooking, remove excess oil from pan and add flour to pan (leaving about 3-4 tbsp of oil in the pan.) Whisk and cook over medium heat for 1 minute to make a roux.
Gradually whisk in milk and cook until thick.
Whisk constantly and season to taste with salt and freshly ground black pepper.
Pour gravy over steaks.
Serve with mashed potatoes and your delicious creamy gravy!
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Chicken Fried Steak (+Video)
Ingredients
For the chicken fried steaks:
- 6 cubed steaks (about 2 pounds)
- salt and freshly ground black pepper (to taste)
- 1/2 cup all purpose flour
- 2 large eggs
- 1/3 cup milk
- 25 saltine crackers, crushed
- 1/2 cup all purpose flour
- 1 teaspoon seasoned salt
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper or paprika
- vegetable oil, shortening or lard (I prefer lard)
For the sawmill (white) gravy:
- 1/4 cup all-purpose flour
- 1 1/2 to 2 cups whole milk
- salt and pepper (to taste)
Instructions
For the cube steaks:
- If your 6 cubed steaks are more than 1/2” thick, you’ll want to pound it out with a meat mallet until thin. This will provide additional tenderizing as well as allowing for more even cooking. Season cubed steaks lightly with salt and freshly ground black pepper.
- On a plate or shallow bowl add 1/2 cup all purpose flour, set aside. In a second shallow bowl, whisk together 2 large eggs and 1/3 cup milk
- In a third shallow bowl, mix 25 saltine crackers, crushed, 1/2 cup all purpose flour, 1 teaspoon seasoned salt, 1 teaspoon garlic powder and 1/4 teaspoon cayenne pepper or paprika (if using.)
- Dredge cubed steak in flour, then dip in egg mixture and then finally coat with saltine cracker mixture.
- Continue the same procedure for the rest of the steaks and place them on a large baking sheet.
- Heat about 1/2-inch vegetable oil, shortening or lard in a large pan (preferably cast iron) over medium heat. Note: I prefer shortening or lard for these but use the oil you prefer. Cook steak in 2 batches for about 5 minutes per side. Continue with the rest of the steaks.
- Remove steaks to a paper towel-lined baking sheet to drain excess oil.
For the sawmill gravy:
- Once steaks are finished cooking, remove excess oil from pan (leaving about 1/4 cup remaining). Add 1/4 cup all-purpose flour to pan. Whisk and cook over medium heat for 1 minute to make a roux.
- Gradually whisk in 1 1/2 to 2 cups whole milk and cook until thick (continually whisking.) If the gravy starts together too lumpy and thick, just add more milk and continue to whisk.
- Whisk constantly and season to taste with salt and pepper. Note: I find this takes much more salt than you might assume so definitely taste as you go to get it the way you like it.
- Pour gravy over steaks and enjoy!
Video
Notes
- Depending on where you live, this cut of meat is called cube or cubed steak. It is usually a round steak that has been run through a mechanical meat tenderizer and you’ll see tiny little holes punched in it (see my image below.)
- Sometimes, even after it is tenderized, it is still thick. If that is the case, you are going to want to pound it down until it is thinner so that it cooks quickly and evenly.
- I really prefer to use shortening or lard to fry these – it really deepens the flavor – but regular peanut or vegetable oil works fine too.
- Salt and pepper are key. It sounds silly but to really get a super tasty white gravy, you need to season it really well. So add a little, then taste. Add a bit more, then taste. Keep doing this until it is just right and not bland.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: August 2017
Updated & republished: February 2021
In your instructions to keep the batter from falling off the meat, you say “the meat must be diced in flour …” What does that mean? Or is that a typo?
Hi Susan! First, let me thank you for actually reading the post – ha! A lot of people just skip to the recipe so I thank you for taking the time to read through. Secondly, I’m glad you read it to catch my typo. It should be “dipped” not diced. Thank you!
I love this recipe. I have made it a couple of times now and making it again tonight. I love chicken fried steak. I wait to make this meal until I so hungry for it I can’t stand it anymore then I just go for it. I make a big batch of collard greens with ham hocks, Mashed potato’s
cherry tomato and cucumber salad with lot’s of chopped garlic in it and the least little bit of parsley. Lot’s of biscuts and gravy and jam or preserves, and honey. I can’t wait for dinner toinght
Donna, what time are you having me I er for dinner?? Lol! You had me at the collards!
Hey, good morning Brandi!
It was so exciting to see an amazing cook right here in VA! Loving your recipes, thank you!
I made the most amazing purchase from HSN, obviously bored. When Curtis Stone tells me I NEED something & adds -5- easy payments….yea. LOL He has an oven that honestly does everything, bake, convection, air fry…..I’m a kitchen gadget person and sincerely this is one of my favorites. I bought a second unit for work.
So, my question is this: Can I air fry this CFS or is old fashioned frying the way to go?
Thanks!
Ah, CFS and cream gravy! A Texas tradition for sure. I don’t eat it often but now you got me craving it. 🙂
I definitely became hooked on it after living in Texas for a few years. Now it reminds me of Texas every time I make it!
There is also a device named “Fast Cutlet Maker V2” that flattens the meat and create a nice cube pattern on it. It’s popular in Poland.
Hi Brandie – loved your blog about the trial of all those new things and how God brought you through. My mom was a Navy wife – 27 years! had first 2 babies in Oakland, they got transferred to Morroco! 3rd baby born there…got moved back to Albuquerque and I was born on the Army base! 1st 3 kids 11-13 months apart! I totally admired my mom!!!
We lived in Denotn, Tx. 40+ years and have retired to Knoxville, Tn.! Not so HOT, very pretty area. My husband loves to fix CFS – he uses garlic powder in his flour mixture and after frying them, bakes them in the oven on low – about an hour? makes gravy like yours……heavenly!!!! I love your site and recommend it to all I know…l;ast weeend’s potluck had a recipe for making baby popsicles in an ice cube tray – brilliant!!!
thank you!!!
I was told this gravy was called White Sop years ago by a Texan. My mom called it chicken gravy. I like this type of gravy. Hubby prefers brown gray with water instead of milk. Now I need to pickup some beef and do this.
This recipe looks very yummy.
Brandie, I always appreciate how you give detailed instruction, with pictures! And then you provide a very printable page for my cookbook collection! It’s really great. Thanks for all you do.
Hugs********
Thank you for saying so! I sometimes wonder if anyone ever needs all the photos or if is helpful so thank you for letting me know and thank you for being here! 🙂
Too bad you’re not still in Fort Worth. I live next door to the base in River Oaks. Spent 10 years working on the base when it was still Carswell AFB. Met my husband there. Got laid off during the realignment from AFB to JRB. You’re right, we do have a lot of good restaurants. We’ve gained a lot of new ones old have tjthe last 5 years especially. Now about that recipe… I’ll have to try this. I’ve never seen chicken fried steak made with a breaded crust. I was taught to season then dredge in flour then in a buttermilk-egg mixture then in flour again. Just like you would for fried chicken. I’ve been doing it that way since I was 7 or 8 years old. The saltines sound like something my hubby would like. One of his sisters does a saltine crust on fish that is to die for. She picked up the recipe from a neighbor while stationed at Ft Bragg. Not her thing I wasn’t used to, cream gravy being called sawmill gravy. Must be a Georgia thing, lol.
Hey Donna! I sure could have used a friend like you when I was living there! We were stationed there after they switched it to the JRB. It was a very difficult time on that base during and after that transition. My husband was Navy and he was only one of a handful of sailors. I think everyone was in a constant state of stress on that base for a long time! Let me know if you give this one a try and let me know if it meets up to your standard! ((hugs))
Where in Texas were you stationed? We were in Texas from 2000-2002, Corpus Christi, then Ingleside. I tried to make chicken fried steak a couple weeks ago, it was a horrible failure. I just might try again using your recipe, looks great!
We were at the JRB in Fort Worth. How was Corpus Christi? We had some friends stationed down there and they seemed to really enjoy it!
I never comment on blogs but I was so moved by your story. I read every word. Thanks for sharing and I love your blog.
Well I am honored that you commented on mine – thank you!! Not easy to always share that sensitive stuff but I felt sure that a lot of Mommas could relate. Hugs to you!!
I totally understand your story. As a newlywed of 6 months I went to Japan in DEC> of 59, Had a baby 10 months later. We had the church family. It was quite a learning experience. Thanks so much for this recipe. I hope it is better than the one I tried sometime ago.
Oh gosh – that is even harder being overseas. We were stationed overseas for 3 years but no babies then. Sometimes even Moms need their Moms – no matter how old we get!
I’m so happy that you’re okay now..I love your blog and recipes..always remember that God specializes in healing..thanks for sharing and God Bless .
Thanks you so much Judith!! You are the sweetest!
I was moved by your sharing of the move, the new baby and the postpartum. I too am a military wife and had a very similar move once. We had a toddler, a new house that took forever to close on, a brand new baby, a husband with a very stressful new job at a new base and was finishing his Master’s degree. I also had postpartum that was undiagnosed at the time. Looking back I have no idea what carried us through other than God’s amazing grace and mercy. My husband was in San Antonio this week and sent me a photo of CFS. I wanted to lick the phone. Just added this to the menu plan for next week. Love the cracker coating, I have never come across that. Cant wait to share this with my husband and kids. Again, thanks for sharing.
Now I’m gonna cry! It’s so hard to explain sometimes to folks who live outside the military bubble. And the base we were at was not a very supportive base – at all! It was very alienating. Big hugs and love to you and your sweet family. Hope you love this recipe!!
Loved your story about learning to cook watching Paula Deen. She was my go-to authority for cooking questions. She also reminded me of home.
Thanks for bringing this dish to mind. Simple is best, and can be the trickiest.
I make basically the same recipe – but I cook it in my electric Power XL pressure cooker. I cook it for 10 minutes, the do a natural release for 10 minutes – remove the steaks and make the gravy. I like your recipe for the gravy better than mine however. Thanks for sharing.
Great idea!!
As a military wife and mom, you have my support even if it’s from far away. It’s not an easy life for any of the family members. My son was down at Fort Sam in San Antonio. He misses TX. A lot. When my son was stationed at Ft. Jackson he actually got to meet Paula Deen and her husband. I have a nice pic of the three of them. She’s just as nice in person as she appears to be on TV. Thanks for the recipe. I’ll make it in honor of all the military families around the world.
Hi Pat! Thank you so much for your comment! I hope you love it!! 🙂
Love CFS with country gravy. Stuffed myself with them while going to college in Mississippi. 🙂
Now add some field peas and snaps…
john
Hi John! Sounds good to me!