Southern Country Fried Steak


5 from 1 vote
Jump to Recipe

This post may contain affiliate links. Please read my disclosure policy.

Country Fried Steak, also called Chicken Fried Steak, is a classic, comforting Southern meal. Made with tender cube steak that has been breaded and browned, it is delicious served with gravy!

Country Fried Steak

What is Country Fried Steak?

Country Fried Steak comes together quickly and fairly easily for a classic, comforting, favorite Southern meal. Many people also refer to this as Chicken Fried Steak since it is battered and cooked similarly to how you cook fried chicken. To make it, you’ll use cube steak. Cube steak is thin pieces of round steak that have been tenderized. It cooks quickly and is most often pan-fried, as in this recipe.

How to Make Country Fried Steak


You’ll need a few ingredients to make this Southern staple recipe.

  • cube steaks
  • all-purpose flour
  • Stone House Seasoning
  • buttermilk
  • hot sauce – this ingredient is optional, but recommended for the additional flavor that it gives the recipe.
  • egg
  • vegetable oil

For the Gravy. You’ll need drippings from the cooked Country Fried Steak, all-purpose flour, milk, salt, and pepper.

Serve with biscuits, gravy, and mashed potatoes. We also love it with green beans served alongside as well.

Here’s the recipe for Southern Country Fried Steak.

Southern Country Fried Steak

5 from 1 vote
Southern Country Fried Steak is a definite classic, go-to recipe.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6


  • 4 cube steaks
  • 1 cup all-purpose flour
  • 1 teaspoon Stone House Seasoning
  • 1 cup buttermilk
  • 1 teaspoon hot sauce, optional
  • 1 large egg
  • 1 cup vegetable oil

For the Gravy:

  • 1/2 cup all-purpose flour
  • 3 1/2 – 4 cups whole milk
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper


  • Prep. Place a wire-rack on top of a baking sheet. Set aside. Whisk together flour and Stone House Seasoning in a shallow bowl. Set aside. Whisk together buttermilk, hot sauce (if using), and egg in a second shallow bowl. Set aside.
  • Dredge cube steak. Pat cube steak dry with paper towels. Dredge the cube steak in the flour mixture, shaking off any excess flour. Then dip into the buttermilk mixture and back into the flour mixture. Place onto the wire-rack-lined baking sheet for 5 minutes to rest.
  • Preheat oven to 250º F.
  • Brown cube steaks. Add oil to a medium cast iron skillet set over medium-high heat. Once the oil begins to shimmer and sizzles when a bit of flour is sprinkled into the oil, it is ready to brown your cube steaks. Add two pieces of breaded cube steak to the skillet and cook 3 to 5 minutes. Carefully turn the cube steak over to cook the other side for 3 to 5 minutes. Remove from the skillet and return to the wire-rack-lined baking sheet. Repeat with the remaining breaded cube steak until all has been browned.
  • Hold warm. Place the cooked cube steaks into oven to keep warm while preparing the gravy.

Make the Gravy:

  • Pour off all but about 1/4 cup of the drippings from the skillet into a heat proof container. Return the skillet to the stove over medium heat. Once the drippings have heated throughout, sprinkle in the flour. Whisk the flour into the hot drippings and cook until browned throughout. Slowly pour in the milk, whisking the entire time. Add the salt and pepper and continue to whisk and cook until the gravy is smooth and creamy, about 7 to 10 minutes. Add more milk if the consistency becomes too thick. Remove from the heat and serve over the cube steak and mashed potatoes.


Serving: 1g | Calories: 325kcal | Carbohydrates: 18g | Protein: 28g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 117mg | Sodium: 527mg | Potassium: 468mg | Fiber: 1g | Sugar: 2g | Vitamin A: 112IU | Vitamin C: 0.5mg | Calcium: 80mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.


Welcome to Add A Pinch

About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Review


  1. Stephanie P says:

    Made this for dinner tonight. I must say I used more grease cooking tonight than I think I’ve used in the past year, BUT it was delicious with the gravy on top. I think I’ll have to add some mushrooms and onions to the top next time. Definitely will add this to my recipe book of favorites.

    1. Robyn Stone says:

      So glad you liked it. It will be delicious with onions and mushrooms to the top! YUM!

  2. MarshaMarshaMarsha says:

    We eat Chicken Fried Steak all year long! I use cubed steak as well, and it really makes a huge difference when you get good meat. Most of the time, ours is tender enough to cut with a fork. I use the same flour mixture as you but add paprika to the mix. Oh and dip the meat in milk, flour mix, milk, flour mix, and then put it in the oil. YUM. Now I’m hungry! I need to quit hopping over here at night!

  3. Kulsum at JourneyKitchen says:

    Not the kind of food I should be thinking, looking or even craving right now. I have vowed to myself to stay away from fried foods for a while. Duh! now I can blame you 😉 A real man pleasing recipe 🙂

    1. Robyn Stone says:

      🙂 Yes, you’ll have to blame me on this one.