My first time looking for a chicken-fried idea felt long, but that search ends here. This post shares a simple, delicious recipe I received from a co-worker years ago—after making it many times, it became my favorite and the best I’ve ever made.
This chicken fried steak is crispy, breaded, and tenderized, with cube cuts that turn tender and juicy under a crunchy coating. Often served with creamy gravy at breakfast or dinner, it’s a Southern favorite—loved by my picky son, Southern-raised partner, and friends alike.
Chicken Steak Recipe-The Short Answer
I used to think every meal needed heavy meat, maybe poultry with sides and salads, but I’ve matured and realized that’s too much. I cut my menus, yet everyone still leaves happy. This became my simple aha moment—basic, perfect meals work best, especially for little ones.
In essence, it’s flexible—go grilled or use a simple marinade. I enjoy a succulent chicken steak with savory caramelized onions, perfect for Yom Tov as a main. It looks great, feels different, and is easy to make. You can ask a butcher to prepare it or shape a chicken bone with the bottom and drumstick attached to resemble a steak—a smart trick every time.
From Classic to Creative: Chicken-Fried Steak
- While grilling chicken, I prefer its Versatility over chicken-fried steak, a dish that consists of steak fried in the same manner as fried chicken, with meat coated in a seasoned flour mixture and deep-fried to crispy perfection, a Southern favorite similar to Wiener schnitzel, the iconic Austrian dish of breaded fried veal.
- In my routine, chicken creates simple things that delight my taste buds—from tortillas, wraps, and an easy lunch to cut, toss, shred, and add into rice or noodles, with endless options, while grilled chicken on hand supports weekly quick meals when nothing is prepped.
- This recipe stays Easy, Delicious, and easy—just one, two, three steps, as the marinade works quickly, so no need to hunt ingredients, making it one of the easiest chicken breast recipes with rich taste that turns absolutely delicious, and with Endless Serving Suggestions, I’ve served it with sauteed vegetables and french fries, sides that pair well.
Chicken-Fried vs. Country-Fried Steak
From my experience, people often get confused because these Southern dishes are similar and used interchangeably, but each steak is slightly different—chicken-fried is usually crispier with cream gravy, while country-fried is served with brown gravy and onions, making each unique despite their close resemblance.
Ingredients
To make things clear, here are the ingredients with proper number-to-item relationships:
- 4 (8 ounce) beef cube steaks, or 6 chicken steaks, or boneless chicken breasts
- 2 ¼ cups all-purpose flour (divided)
- 2 teaspoons baking powder, 1 teaspoon baking soda
- 1 teaspoon black pepper, ¾ teaspoon salt, plus kosher salt and ground black pepper to taste
- 1 ½ cups buttermilk, 1 large egg
- 1 tablespoon hot sauce (such as Tabasco)
- 1 tablespoon soy sauce, 1/2 tablespoon sriracha
- 2 cloves garlic (minced) or 1 clove garlic (crushed)
- 1 teaspoon garlic powder, 1 teaspoon onion powder
- 3 tablespoons honey, 1 tablespoon brown sugar
- 4 cups milk
- 3 cups vegetable shortening (for frying) or 2 tbsp oil
For coating and texture:
- 1 cup bread crumbs (any kind)
- 3/4 cup mayonnaise
- 2 tsp dried parsley
For topping and extra flavor:
- 3 medium onions (sliced into half moons)
- 1/4 cup balsamic vinegar (for balsamic-glazed onions)
From my experience, keeping ingredients in this structured way makes cooking much easier, especially for last-minute meals, helping you avoid pre-meal stress while still getting a flavorful homemade chicken recipe every time.
Instructions
I always begin by flattening boneless, chicken, breasts if needed, using sheets of heavy, plastic on a solid, level, surface and firmly hitting with a meat, mallet to ¼-inch thickness. Then I place them in a shallow, bowl, combine marinating, ingredients like buttermilk, egg, Tabasco, garlic, and coat thoroughly to marinate for 20 minutes or overnight.
For coating, I mix cups of flour, baking, powder, soda, teaspoon pepper, ¾ salt in a separate bowl and stir. Then dredge each steak, coat, shake excess, dip in batter, lift so it drips back, making it nicely breaded—this step makes the steaks truly delicious.
I heat shortening in a deep, cast-iron, skillet to 325 degrees F (165 C), set a wire, rack over a sheet with parchment, paper, and fry in batches if necessary until evenly, golden, brown for a few minutes each side. Then transfer to a towel-lined, plate, drain, cover with foil, and keep warm.
For gravy, I use fat, reserving a cup with solid, remnants if possible, cook on medium-low with oil, whisk, scrape bits of food from the bottom using a spatula, add milk, increase to medium, bring to simmer, keep stirring often until thick, and season with black pepper before placing on a platter and pour over the top.
For a lighter way I preheat a grill, pan or oven at 350℉, arrange on a lined tray, brush with olive oil, and cook fillets for 6-7 minutes per side until done, checking internal temperature hits 165°F (74°C) with a thermometer—my instant-read is something I always recommend.
Sometimes I mix mayonnaise, parsley, garlic, spread, sprinkle bread, crumbs, bake in a preheated oven for 1 hour, or make balsamic-glazed onions in a large frying pan on flame, add, sauté 5-7 minutes, start to turn brown, then add vinegar, reduce to low, cook slowly for 15-20, and serve over each portion.
Shelf Life
In my experience, How you Store leftover chicken-fried Steak is key—keep it in an airtight container in the fridge for three to four days so it stays good through time, then Reheat it in the microwave or in the oven until fully warmed through; I prefer the oven since it keeps the Chicken-Fried steak crisp, so always Store it right to enjoy later.
Notes & Pro Tips
- From my kitchen, flatten Chicken Breasts for even cooking—don’t skip this step; if already flat, a meat mallet or rolling pin with cling wrap or a plastic bag still helps.
- I use a Grill pan, though a grill or oven works; it may take longer due to less surface contact, so don’t raise heat or you’ll get a burnt top and undercooked middle—cook on medium-high and watch closely.
- For plating, Getting Perfect Lines may seem silly, but I find it satisfying for an aesthetic touch; once heated and grilled, press gently with a spatula and leave untouched for a few minutes—flip too early and you won’t get nice marks, so let it be or disregard.
- For Other Cooking Options, I prefer a frying pan, skillet, or outdoor method—chicken cooks faster (3-5 minutes), so watch closely; adjust seasonings or balsamic vinegar to taste, and Most butchers prepare it this way around Yom Tov time, or use bone-in bottoms.
Nutrition Insights
From my experience, the Nutrition Facts per serving 832 Calories 29g Fat 71g Carbs 68g Protein shows how rich this dish is, while Nutrition Facts Servings Per Recipe 4 Calories 832 % Daily Value helps understand portions.
- Key values I always check: Total Fat 29g 37% Saturated Fat 12g 62% Cholesterol 206mg 69% Sodium 1273mg 55% Total Carbohydrate 71g 26% Dietary Fiber 2g 8% Protein 68g 136%
- Important nutrients: Vitamin C 2mg 2% Calcium 559mg 43% Iron 9mg 47% Potassium 1407mg 30%
- For balance: Percent Daily Values based 2,000 calorie diet daily values higher lower depending calorie needs guided me in portion control
I’ve also learned that:
- Nutrient information not available ingredients Amount based available nutrient data can change in home cooking
- Sometimes Information not currently available nutrient is missing
If you’re following medically restrictive diet, it’s best to consult doctor registered dietitian before preparing recipe personal consumption, something I personally follow now.
FAQ’s
Is Grilled Chicken a Healthy Choice?
In my daily cooking, I prefer grilled chicken as a healthy option. It’s lean meat, supports good nutrition, and fits a balanced diet. Simple ingredients in a light marinade, like seasonings and mild sauces, don’t add much calorie and are usually what I’ve used. With high protein, low-calorie value, and real health benefits, the answer is yes.
How to Freeze Marinated Chicken Properly?
When I wish to prepare early, I keep marinated chicken frozen in the freezer for up to 3 months. I marinate and place it in a Ziploc bag, squeeze out excess air for preservation. When ready to cook, I thaw in the refrigerator overnight or in a bowl of cold water for a few hours, keeping preparation, cooling, sealing, and storage efficient.
What Is the Best Way to Freeze Chicken-Fried Steak?
I often freeze chicken-fried steak or extra steaks. Let them cool completely, then wrap individually in plastic and aluminum foil. Store in a resealable freezer-bag or airtight container, label the date, and freeze for up to four months. Later, thaw in the fridge, reheat in the oven until warmed, and allow proper sealing and preservation.
