Chicken Fried Steak
Chicken Fried Steak is a easy American (Southern/Texas) recipe that serves 4. 620 calories per serving. Recipe by Tim Laielli on YouTube.
Prep: 20 min | Cook: 15 min | Total: 45 min
Cost: $10.13 total, $2.53 per serving
Ingredients
- 1.5 lb Cube Steak (Tenderized, thin cut; preferably from the meat department)
- 1 cup All-Purpose Flour (For dredging)
- 1 tsp Salt (Kosher or sea salt)
- 0.5 tsp Black Pepper (Freshly ground)
- 0.5 tsp Garlic Powder (Optional, for extra flavor)
- 0.5 tsp Paprika (Smoked paprika works well)
- 2 large Egg (Beaten)
- 0.5 cup Milk (Whole milk; can use 2%)
- 2 cup Vegetable Oil (For deep frying; high smoke point)
Instructions
Mix Dry Seasonings
In a large mixing bowl combine the flour, salt, black pepper, garlic powder, and paprika. Stir until evenly distributed.
Time: PT5M
Pound the Steak
Place each cube steak between two sheets of plastic wrap. Using a meat mallet, gently pound to an even thickness of about ¼‑inch.
Time: PT5M
Prepare Egg Wash
In a second bowl, whisk together the eggs and milk until fully blended.
Time: PT2M
First Dredge
Dip each pounded steak into the seasoned flour, coating both sides. Shake off excess.
Time: PT3M
Egg Wash Dip
Immediately submerge the flour‑coated steak into the egg wash, ensuring full coverage.
Time: PT2M
Second Dredge
Return the steak to the flour mixture for a second coating. Pat gently to adhere.
Time: PT3M
Heat Oil
Add the vegetable oil to the skillet (enough to come about ½‑inch up the sides). Heat over medium‑high until the oil reaches 350°F.
Time: PT5M
Temperature: 350°F
Fry the Steaks
Working one at a time, carefully place a steak into the hot oil. Fry 3‑4 minutes per side, or until deep golden brown and the interior reaches 145°F.
Time: PT8M
Temperature: 350°F
Drain and Rest
Using tongs, transfer the fried steak to a plate lined with paper towels. Let rest for 2 minutes before serving.
Time: PT2M
Nutrition Facts
- Calories
- 620
- Protein
- 30g
- Carbohydrates
- 38g
- Fat
- 34g
- Fiber
- 1g
Dietary info: Contains gluten, Contains dairy, Contains eggs
Allergens: Wheat (flour), Eggs, Dairy (milk)
Ingredient Substitutions
- Instead of Cube Steak: Flank steak, Top round steak
- Instead of All-Purpose Flour: Gluten‑free flour blend
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Garlic Powder: Fresh minced garlic
- Instead of Paprika: Cayenne pepper (use less)
- Instead of Egg: Egg substitute or 2 tbsp aquafaba
- Instead of Milk: Buttermilk, Almond milk (for dairy‑free)
- Instead of Vegetable Oil: Canola oil, Peanut oil
Equipment Needed
- Cast‑Iron Skillet or Deep Fry Pan
- Meat Mallet or Tenderizer
- Tongs
- Mixing Bowl (for flour)
- Mixing Bowl (for egg)
- Whisk or Fork
- Thermometer (instant‑read)
- Paper Towels
- Plate for resting
Critical Steps — Do Not Skip
- Pound the steak to an even thickness
- Maintain oil temperature at 350°F
- Do not overcrowd the pan during frying
Chef Tips from the Video
- Use a cast‑iron skillet for even heat distribution.
- Season the flour generously; the crust is the star of the dish.
- Serve with a simple gravy made from the pan drippings for authentic comfort.
Troubleshooting
Steak is soggy instead of crisp
Make sure the oil is at 350°F before adding the steak; if the temperature drops, wait for it to recover.
Crust falls off after frying
Press the flour onto the meat firmly during both dredges and avoid excessive shaking.
Oil splatters
Pat the steak dry with paper towels before coating and use a splatter guard if needed.
Storage
Refrigerator: Store in an airtight container for up to 3 days; reheat in a 350°F oven to retain crispness.
Freezer: Wrap tightly in foil and place in a freezer bag; freeze up to 2 months. Thaw overnight in refrigerator and fry fresh.
Room temperature: Do not leave at room temperature for more than 2 hours due to food safety.
Make-Ahead Tips
- Bread the steaks and refrigerate (unfried) for up to 2 hours; bring to room temperature before frying.
- Prepare the dry seasoning mix ahead and store in an airtight jar.
Frequently Asked Questions
What is the cultural significance and history of Chicken Fried Steak in Texas and Oklahoma cuisine?
Chicken Fried Steak originated with German immigrants in the 1830s and became a beloved comfort food in Texas. It was later adopted as the state dish of Oklahoma, symbolizing the region’s love for hearty, fried fare and community festivals like the Lame Mesa Chicken Fried Steak Festival.
How did the town of Lame Mesa, Texas influence the popularity of Chicken Fried Steak?
Lame Mesa hosts an annual Chicken Fried Steak Festival, which showcases the dish as a centerpiece of local pride. The festival helped spread the recipe beyond the town, cementing its status as a regional staple.
What are the authentic traditional ingredients for Chicken Fried Steak versus acceptable substitutes?
Traditional Chicken Fried Steak uses cube steak, all‑purpose flour, eggs, milk, and simple seasonings like salt, pepper, garlic powder, and paprika. Acceptable substitutes include flank or top‑round steak for the meat, gluten‑free flour for those avoiding wheat, and dairy‑free milk alternatives for a lighter version.
What other Southern dishes pair well with Chicken Fried Steak in a classic Texas meal?
Classic pairings include creamy mashed potatoes, country‑style green beans, corn on the cob, and a simple brown gravy made from the pan drippings. A side of pickles or coleslaw adds a refreshing contrast.
What are the most common mistakes to avoid when making Chicken Fried Steak at home?
Common errors include not pounding the steak thin enough, using oil that isn’t hot enough, and overcrowding the pan which drops the oil temperature. Each of these leads to a soggy crust or uneven cooking.
Why does this Chicken Fried Steak recipe use a double dredge (flour‑egg‑flour) instead of a single coating?
The double dredge creates a thicker, crunchier crust that holds up to the hot oil and provides the signature bite. A single coating often results in a thinner, less satisfying texture.
Can I make Chicken Fried Steak ahead of time and how should I store it before serving?
Yes, you can bread the steaks and keep them refrigerated for up to 2 hours before frying. Store them uncovered on a plate covered loosely with plastic wrap; fry them directly from the fridge for best results.
What texture and appearance should I look for when the Chicken Fried Steak is done cooking?
The crust should be deep golden‑brown, crisp to the touch, and the interior meat should be tender and reach an internal temperature of 145°F. The steak should feel firm but not dry.
What does the YouTube channel Tim Laielli specialize in?
The YouTube channel Tim Laielli focuses on exploring regional comfort foods across America, often highlighting quirky local dishes and providing straightforward, home‑cook‑friendly recipes.
How does the YouTube channel Tim Laielli's approach to Southern cooking differ from other cooking channels?
Tim Laielli blends humor with cultural commentary, emphasizing the story behind each dish while keeping the cooking process simple and accessible. Unlike many channels that prioritize high‑tech production, he often uses a casual, down‑to‑earth style that resonates with everyday home cooks.
Last updated: August 24, 2026
