Homemade Chicken Fried Steak 😋 This tender and juicy chicken fried steak will be on your dinner rotation. It is so inexpensive and easy to make. Serve with mashed potatoes, corn, and some country gravy! ENJOY! 🩵
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Cover both sides of the cube steaks in salt and pepper.
In a deep dish, combine the flour, paprika, seasoned salt, and cayenne pepper.
In a second dish, whisk together the eggs.
First coat your cube steak in flour, then coat it in the eggs.
Return the steak to the flour and coat well.
Place into a skillet with 2-3 tbsp of oil on medium heat.
Cook for about 8 minutes on each side until crisp.
Let drain on a paper towel or cooling rack before serving.
Serve with mashed potatoes, corn, and some country gravy for a complete meal.
Make sure the oil is hot enough before adding the steaks to ensure a crispy crust.
Use a cooling rack instead of paper towels to keep the crust crispy.
Can I use a different type of steak?
Cube steak is recommended for this recipe as it is tenderized and cooks well, but you can use other thin cuts of beef if desired.
What oil is best for frying?
Vegetable oil or canola oil works well for frying as they have a high smoke point.
Can I make this gluten-free?
Yes, you can substitute the flour with a gluten-free flour blend.
How do I know when the steak is done?
The steak is done when it is golden brown and crispy on both sides, and the internal temperature reaches at least 145°F.
Can I bake instead of frying?
While frying gives the best crispy texture, you can bake the steaks at 400°F for about 20-25 minutes, flipping halfway through.
Hi, I’m Jordann! I’m a home cook and content creator passionate about making comforting, flavor-packed meals feel simple and doable. From slow-cooked favorites to indulgent baked goods, I love sharing recipes that bring people together and make everyday cooking feel special. You’ll usually find me in the kitchen testing, tweaking, and filming recipes that are as fun to make as they are to eat—because good food doesn’t have to be complicated to be incredible.
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