Main Courses
This award-winning chicken fried steak delivers the perfect balance of crispy golden crust and juicy tender meat that wins over even the most skeptical eaters.
The secret lies in the double-dredging technique—first coating the steak in seasoned flour, then pressing it into a second layer for that signature shatteringly crisp exterior. I've perfected this recipe over years of testing, and it consistently earns top prizes at county fairs and family gatherings.
The magic begins with cube steak, pounded to an even thickness, then breaded in a blend of all-purpose flour and cornmeal for extra crunch.
After frying to a deep golden brown, it's removed from the pan and set aside while you make the rich, velvety gravy using the same pan drippings. This gravy is the star—thickened just enough to coat every bite without overpowering the tender meat underneath.
What makes this dish truly award-worthy is the combination of textures and flavors: the crispy crust gives way to melt-in-your-mouth meat, all smothered in a savory gravy that's rich but never greasy.
The presentation matters too—plating with creamy mashed potatoes and sautéed green beans completes the classic Southern meal experience that feels like a restaurant-quality feast at home.
This recipe isn't just about technique—it's about tradition and satisfaction. The first bite delivers that satisfying crunch followed by tender meat, making it a dish worth perfecting.
Whether you're serving it at a family dinner or entering it in a competition, this chicken fried steak will leave everyone asking for seconds.
Ingredients for award winning chicken fried steak
The foundation of award-winning crunch and melt-in-your-mouth tenderness starts with these carefully selected ingredients.
| Ingredient | Amount | Notes |
|---|---|---|
| Cube Steak 🥩 | 1 ½ lb | Pounded to even 1/4-inch thickness |
| All-Purpose Flour 🌾 | 1 ½ cups | For first dredging layer |
| Cornmeal 🌾 | ½ cup | Fine grind for crispiness |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tbsp | For seasoning flour blend |
| Ground Black Pepper 🌶️ | 1 tbsp | Freshly ground preferred |
| Garlic Powder 🧄 | 1 tbsp | For flour seasoning |
| Onion Powder 🧅 | 1 tbsp | For flavor depth |
| Vegetable Oil 🫒 | 4 cups | For deep frying |
| Unsalted Butter 🧈 | 4 tbsp | For gravy base |
| All-Purpose Flour 🌾 | ½ cup | For gravy thickening |
| Beef Broth 🥫 | 1 cup | Low-sodium preferred |
| Whole Milk 🥛 | ¼ cup | For gravy richness |
| Fresh Parsley 🌿 | 2 tbsp | Chopped for garnish |
The cube steak is non-negotiable—look for thin-cut, well-marbled pieces at your butcher or grocery store's meat counter. Costco often carries pre-pounded steaks, but if not, pound your own to an even 1/4-inch thickness using a meat mallet. Freshness matters: aim for steaks that are bright red with visible fat marbling. For the flour blend, Bob's Red Mill cornmeal gives the best texture, but any fine grind works. Season the flour generously—this is where the flavor builds before the first fry. The vegetable oil should have a high smoke point; Crisco or Avocado oil are excellent choices for consistent frying temperatures.
No beef broth? Chicken broth with a splash of Worcestershire sauce works in a pinch, though purists will notice the difference. The milk in the gravy is essential for that velvety texture—whole milk gives the richest result, but 2% works if that's what you have. Short on parsley? Fresh chives or dried parsley at one-third the amount will suffice, though fresh is always preferred for garnish. The double-dredging technique requires two separate flour mixtures: the first for initial seasoning, the second (with cornmeal) for that signature crisp. Don't skip either layer—this is what creates the restaurant-quality crunch. For the gravy, always use the pan drippings; they're packed with flavor that store-bought broth can't replicate.
Store leftover steaks in an airtight container for up to 3 days, though they're best served fresh. The gravy reheats beautifully—simply warm on the stove with a splash of milk or broth to restore its silky consistency. For competition entries, fry the steaks just before serving to maintain maximum crispiness. The cornmeal mixture can be pre-mixed and stored in a sealed container for up to 2 weeks, making prep day easier. Gravy freezes well for 3 months—portion it into ice cube trays before transferring to a freezer bag for quick reheating later.
Why You'll Love This Recipe
- No-Fuss Prep: I swear by this recipe because it’s three ingredients max for the coating—just flour, cornmeal, and a pinch of salt. No measuring cups, no fancy ratios: eyeball it, dip it, and fry it. That’s it.
- Crispy-Creamy Magic: The cornmeal gives it that perfect crunch while the flour keeps it tender inside—like biting into a golden hug. Honestly, the first time I tried this, I nearly licked the plate.
- Weeknight to Dinner Party: Between us, this feeds six without breaking a sweat, and it’s just as welcome at my kids’ soccer game as it is on a date night table. (Yes, even on a Tuesday.)
- Budget-Friendly Leftovers: Cube steak is cheap, and this recipe stretches for days—reheat in a skillet or oven until crispy again. My freezer’s full of these, and they’re always the first thing gone.
Step-by-step instructions for double-dredged chicken fried steak
Master the technique behind restaurant-quality texture—crispy exterior, juicy interior, and velvety gravy.
Prepare the Seasoned Flour Blend
In a large bowl, whisk together the 1.5 cups all-purpose flour, 0.5 cup cornmeal, 1.5 tablespoons Diamond Crystal kosher salt, 1 tablespoon ground black pepper, 1 tablespoon garlic powder, and 1 tablespoon onion powder. The cornmeal creates that signature crispy texture, while the salt and spices penetrate the meat during the first dredge. I like to use a whisk for this step—it ensures the cornmeal distributes evenly without forming clumps.
Set this seasoned flour blend aside. The reason we mix the spices now is to guarantee even flavor distribution in every bite. If you skip this step, your steak will taste bland in some areas and overpowering in others. Trust the process—this blend is the foundation of that award-winning crunch.
Pound and Double-Dredge the Cube Steak
Place the 1.5 lb cube steak between two sheets of plastic wrap and pound it to an even ¼-inch thickness using a meat mallet. This ensures even cooking and prevents a tough center. Once pounded, dredge the steak in the seasoned flour blend, pressing gently to adhere the coating. Shake off any excess flour—you want a thin, even layer, not a thick cake.
Next, dip the floured steak into a bowl of cold water for 10 seconds, then shake off the excess. This creates a moisture barrier that prevents the second flour coating from absorbing too quickly during frying. Finally, dredge the steak in the 1.5 cups all-purpose flour again, pressing firmly to create that signature double-dredge texture. This technique is what separates home-cooked from restaurant-quality results.
Fry to Golden Perfection
Heat 4 cups vegetable oil in a deep skillet over 350°F until the oil shimmers but doesn't smoke. The oil must be hot enough to create a crispy exterior without steaming the meat. Test the oil by dropping in a small piece of bread—it should sizzle and turn golden in 30 seconds. If it browns too slowly, let the oil heat up a bit more.
Carefully lower the double-dredged steak into the hot oil and fry for 3-4 minutes per side until deep golden brown. You'll know it's ready when the exterior is crispy and the internal temperature reaches 160°F on an instant-read thermometer. Don't overcrowd the pan—frying too many pieces at once will lower the oil temperature and result in greasy, soggy steak. Fry one piece at a time if needed, maintaining the oil temperature between 340-350°F throughout.
Make the Classic Country Gravy
While the steak rests, melt 4 tablespoons unsalted butter in the same skillet over medium heat. Once the butter foams, sprinkle in the 0.5 cup all-purpose flour and whisk vigorously for 1-2 minutes until the mixture turns a nutty brown color. This is called a roux, and it's the secret to that rich, velvety gravy texture.
Slowly pour in the 1 cup beef broth, whisking constantly to prevent lumps from forming. Bring the mixture to a gentle simmer and cook for 3-4 minutes until it thickens slightly. Remove from heat and stir in the 0.25 cup whole milk—this adds body and balances the richness. Season with additional salt and pepper if needed. The gravy should coat the back of a spoon but still be pourable.
Rest and Serve with Gravy
Transfer the fried steak to a cutting board and let it rest for 5 minutes before slicing. This resting period allows the juices to redistribute, ensuring each bite is tender and flavorful. During this time, keep the gravy warm over low heat—stirring occasionally to prevent it from thickening too much.
Slice the steak against the grain into ½-inch thick pieces and serve immediately with the gravy ladled over the top. Garnish with 2 tablespoons chopped fresh parsley for a pop of color and freshness. The contrast of the crispy exterior, tender interior, and rich gravy is what makes this dish truly award-worthy. Serve with mashed potatoes or buttered biscuits for the full Southern experience.
Pro Tips For Making Award Winning Chicken Fried Steak
- Pound Steaks to ¼ Inch: I learned this the hard way—uneven thickness means uneven cooking. Use a meat mallet or rolling pin to flatten each cube steak to exactly ¼-inch thickness before dredging. This guarantees a consistent crust and juicy center every time, even if your steaks vary in size.
- Double-Dredge for Crunch: Skip the single dip and you’ll miss out on that signature texture. After shaking off excess flour, dip the steaks in a mix of 1 cup cornmeal + 1 tsp kosher salt, then back into flour. The cornmeal adds gritty crunch, but the extra flour step locks it in—no more crumbly disappointment.
- Fry in Batches: Crowding the pan drops the temperature fast, and soggy crusts ruin everything. Fry steaks in pairs max, with at least 2 inches between them. If your pan’s too small, work in two rounds—better to wait 30 seconds than ruin a batch.
- Rest Before Slicing: Cutting into steak right after frying turns crispy crusts into sad, greasy mush. Tent with foil and let them rest 5 minutes—just long enough for juices to redistribute. (Yes, even if you’re impatient like me.)
Flavor customization for these flavors
Spicy Kick
For those who love heat, add ½ teaspoon cayenne pepper or 1 teaspoon smoked paprika to the seasoned flour blend. For an even bolder kick, sprinkle ½ teaspoon crushed red pepper flakes on top of the fried steak before serving.
I like to pair this with a side of cool ranch dressing to balance the heat. 🌶️
Smoky BBQ Twist
Transform this classic into a smoky BBQ version by adding 1 teaspoon smoked salt and ½ teaspoon onion powder to the flour blend. After frying, brush the steak with 2 tablespoons BBQ sauce (I recommend Sweet Baby Ray's Original) and broil for 1-2 minutes to create a glossy finish.
Serve with pickled red onions and cornbread for a fusion twist.
Herb-Infused Crust
For a fresh, herbaceous flavor, mix 1 tablespoon dried thyme and 1 tablespoon dried rosemary into the seasoned flour blend. Fresh herbs like 1 tablespoon chopped parsley or 1 teaspoon chopped chives can also be sprinkled on top of the fried steak before serving.
This variation pairs beautifully with a lemon-garlic mashed potato side.
Cheesy Gravy Upgrade
Take the gravy to the next level by stirring in ½ cup shredded sharp cheddar cheese while it's still warm. For a creamy twist, add ¼ cup sour cream or 2 tablespoons cream cheese to the gravy for a richer texture.
This cheesy gravy is a crowd-pleaser and works especially well with buttered noodles or green beans.
Sweet & Tangy Glaze
After frying, brush the steak with a glaze made from 2 tablespoons honey, 1 tablespoon Dijon mustard, and 1 teaspoon apple cider vinegar. Broil for 1-2 minutes until the glaze caramelizes.
This sweet-tangy flavor pairs wonderfully with caramelized onions and a side of apple slices for a refreshing contrast. 🍯
Garlic Butter Finish
For a luxurious finish, melt 2 tablespoons butter with 2 minced garlic cloves and 1 teaspoon fresh parsley in a small pan. Once the butter is foamy, pour it over the sliced steak and gravy just before serving.
This garlic butter adds a rich, aromatic depth that elevates the dish to restaurant-quality status. Perfect for special occasions! 🧄
Nutrition facts
Frequently asked questions
What's the secret to getting that perfect crispy crust?
The double-dredging technique is key! First coat the pounded steak in seasoned flour, dip in cold water for 10 seconds, then press into a second layer of flour with cornmeal. This creates the signature shatteringly crisp exterior while keeping the meat juicy inside.
Can I use regular steak instead of cube steak?
Not for this recipe—cube steak is specifically cut thin and tenderized for frying. If you must substitute, use top round steak pounded to ¼-inch thickness, but it won't have the same melt-in-your-mouth texture. The thinner cut is essential for even cooking and that perfect tender bite.
How do I keep the gravy from getting too thick?
Start with a 1:1 ratio of flour to broth (½ cup flour to 1 cup broth) and whisk constantly while cooking. If it thickens too much, stir in 1 tablespoon milk or broth at a time. The gravy should coat the back of a spoon but still be pourable—this ensures it clings beautifully to the steak.
Can I make this ahead of time?
Fry the steaks and refrigerate them in an airtight container for up to 3 days. Reheat in a skillet with a little oil for 2-3 minutes per side** to restore crispiness. The gravy reheats well too—just add a splash of milk or broth to loosen it up. For competition entries, fry fresh to maximize crispiness.
What sides pair best with this dish?
Classic Southern sides elevate this dish: creamy mashed potatoes, buttery biscuits, or sautéed green beans. For a modern twist, try roasted sweet potatoes or a crisp green salad. The key is balancing textures—something soft to complement the crispy steak and rich gravy.