This southern skillet chicken fried steak is the kind of thing Grandma Loretta would pull together after a long ball game: simple cube steak, a buttermilk soak, a well-seasoned crust, and a peppery cream gravy that makes the whole table go quiet. Chicken fried steak likely came out of the South’s love of pan-fried meats and thrifty cuts, borrowing from German schnitzel technique and adapting it to what farm families had on hand. This version is written for a home kitchen—no deep fryer, just a big skillet, a steady medium heat, and a bit of patience so the crust gets deeply golden and the meat stays tender.
Serve these chicken fried steaks right in their foil trays or on warm plates, spooned generously with peppery cream gravy. They’re classic with mashed potatoes (or creamy instant potatoes if it’s a weeknight), green beans cooked with a little onion and bacon, or a simple coleslaw for crunch. A pan of biscuits or buttered Texas toast is perfect for sopping up extra gravy, and a crisp green salad or sliced tomatoes help balance the richness. Sweet tea or a cold beer fits the spirit of a post–ball game supper.
Southern Skillet Chicken Fried Steak with Buttermilk
Servings: 6
Ingredients
2 pounds cube steak (about 6 pieces, 1/4–1/2 inch thick)
1 1/2 cups buttermilk
1 large egg
2 teaspoons hot sauce (optional, but traditional for a little kick)
2 cups all-purpose flour, divided
1/3 cup cornstarch
2 teaspoons kosher salt, divided
1 1/2 teaspoons freshly ground black pepper, divided
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked or sweet paprika
1/4 teaspoon cayenne pepper (optional, for heat)
1 1/2 to 2 cups neutral oil for frying (such as canola or vegetable oil)
3 tablespoons unsalted butter
2 1/2 cups whole milk, plus more as needed for gravy
1/4 teaspoon dried thyme or poultry seasoning (optional, for gravy)
Additional kosher salt and freshly ground black pepper, to taste
Chopped fresh parsley, for garnish (optional)
Directions
Set up a simple breading station. In a shallow dish or pie plate, whisk together the buttermilk, egg, and hot sauce (if using) until smooth. This will be your marinade and wet dip.
Season the cube steaks. Pat the cube steaks dry with paper towels, then lightly season both sides with about 1 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper. This early seasoning helps the flavor get into the meat, not just the crust.
Marinate the steaks. Lay the seasoned cube steaks into the buttermilk mixture, turning to coat each piece well. Cover and refrigerate at least 30 minutes and up to 4 hours while you prep the rest of the meal. This buttermilk soak helps tenderize the meat and gives the crust something to cling to.
Mix the seasoned flour. In a second shallow dish, combine 1 3/4 cups of the flour, the cornstarch, remaining 1 teaspoon kosher salt, 1 teaspoon black pepper, garlic powder, onion powder, paprika, and cayenne (if using). Whisk or stir well so the spices are evenly distributed.
Dredge the steaks. Working with one piece at a time, lift a steak from the buttermilk, letting the excess drip off. Press it firmly into the seasoned flour, coating both sides and all edges. Use your fingers to press the flour into the surface so it adheres. Set the coated steak on a wire rack or a large plate. Repeat with all steaks.
Double-dip for extra crunch (optional but recommended). For a thicker, craggier crust like Grandma would make, return each floured steak briefly to the buttermilk, then back into the seasoned flour, pressing again to create little ridges and flakes. Shake off the excess and return to the rack. Let the coated steaks rest 10–15 minutes while you heat the oil; this helps the breading stick during frying.
Heat the skillet and oil. Place a large, heavy skillet (cast iron is ideal) over medium to medium-high heat. Pour in enough oil to come about 1/4 inch up the sides—usually 1 1/2 to 2 cups, depending on your pan. Heat until the oil shimmers and a pinch of flour sizzles on contact, about 350°F if you’re using a thermometer.
Pan-fry the steaks in batches. Carefully lay 2–3 steaks into the hot oil without crowding the pan. The oil should bubble steadily around the edges but not roar or smoke. Fry about 3–4 minutes per side, turning once, until the crust is deep golden brown and the meat is cooked through. Adjust the heat as needed to keep the oil hot but not burning the breading.
Drain and keep warm. Transfer the fried steaks to a clean wire rack set over a sheet pan or to foil trays lined with paper towels. Sprinkle lightly with salt while hot. Keep them warm in a low oven (around 200°F) while you fry the remaining steaks. Repeat with the remaining meat, adding a bit more oil if the pan looks dry and letting it reheat between batches.
Strain and reserve the drippings. When all the steaks are fried, carefully pour the hot oil through a fine-mesh strainer into a heatproof bowl, leaving behind any overly dark bits. Spoon or pour about 3 tablespoons of the clean drippings back into the skillet. If you’re short, top it off with a little butter to reach 3 tablespoons total fat.
Make the gravy roux. Place the skillet back over medium heat and add the butter if you haven’t already. Sprinkle in the remaining 1/4 cup flour and whisk, scraping up any browned bits from the bottom of the pan. Cook, whisking often, for 1–2 minutes until the flour smells toasty and turns light golden but not dark brown.
Build the peppery cream gravy. Slowly pour in the milk while whisking constantly to avoid lumps. Keep whisking as the mixture comes to a gentle simmer and thickens to a gravy consistency, 4–6 minutes. If it gets too thick, whisk in a splash more milk. Season with 1/2 teaspoon black pepper, a pinch of salt, and the dried thyme or poultry seasoning if using. Taste and adjust with more salt and plenty of freshly ground black pepper—you want it distinctly peppery and savory.
Rest and assemble. Turn off the heat and let the gravy sit a minute to settle. Arrange the chicken fried steaks in their foil trays or on a serving platter. Spoon some of the hot gravy over the top, leaving extra in a bowl or gravy boat on the side. If you like, sprinkle with chopped fresh parsley for a little color against the golden crust and creamy gravy.
Serve immediately. Bring the skillet chicken fried steak to the table while everything is hot and crisp. Once everyone has a plate with steak, a ladle of gravy, and their favorite sides, you’ll understand why ball-game nights got so quiet after the first bite.
Variations & Tips
For a lighter crust, skip the double-dip and coat the cube steaks in seasoned flour only once; they’ll still be crisp, just a bit thinner. If you prefer more tang in the gravy, replace 1/2 cup of the milk with additional buttermilk, stirring it in off the heat so it doesn’t curdle. For extra tenderness, marinate the cube steak overnight in buttermilk and a teaspoon of salt. You can also swap cube steak for thin-cut top round or sirloin that you’ve pounded well with a meat mallet to mimic the tenderized texture. To bake instead of pan-fry, arrange the breaded steaks on an oiled rack over a sheet pan, spray lightly with oil, and bake at 400°F until crisp and cooked through, flipping once; the crust won’t be as deeply fried but still hits the same comfort notes. Add finely chopped fresh herbs (like chives or parsley) to the gravy for a fresher flavor, or a pinch more cayenne in the flour if your crowd likes heat. Leftover steak and gravy reheat well in a 350°F oven, covered loosely with foil; warm the gravy on the stovetop with a splash of milk to loosen.
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