Country Fried Steak (aka Chicken Fried Steak)

Living in Canada, there are some classic American dishes that we just do not know about, unless we travel south of the border. During my childhood years, I remember going to restaurants like Shoney’s and Cracker Barrel on the way to vacations in New Orleans, Biloxi, Florida and other places. One of my favorite dishes that I ordered countless times was country fried steak. Oh man, this is one delicious dish and is total southern comfort food for me.

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Country fried steak is also known as chicken fried steak. This is because the crispy outside coating is made using the same technique when making southern fried chicken. The steak used for this dish is cube steak (minute steak). This machine tenderized steak cooks up in minutes and is perfect for fast fry cooking. It also produces a ‘fork tender’ steak. Country fried steak is served with country gravy and the recipe for that can be found here.

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5 from 1 vote

Country Fried Steak (aka Chicken Fried Steak)

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3 -4
Author Steve Cylka


  • 1 pound cube steak / minute steak (tenderized round steak)
  • 3 eggs
  • 1 cup milk
  • 1 tablespoon hot sauce
  • 3 cups flour
  • 2 tsp baking powder
  • 2 tsp salt
  • 1 tsp pepper
  • 1/2 tsp cayenne pepper
  • Oil for frying.
  • Country gravy - recipe here


  • Set 2 shallow bowls on the counter. In one bowl, whisk together the eggs, milk and hot sauce. In the other bowl whisk together the flour, baking powder, salt, pepper and cayenne.
  • Add oil to a cast iron skillet or other frypan so that it is about 1/4-1/2 inch deep. Heat on medium high heat.
  • Dredge the cube steak in the flour and shake off any excess flour. Dip in the egg wash and then dredge back into the flour mixture.
  • Place cube steak in the hot oil. Let the steak fry for 3-5 minutes and gently flip, making sure the coating on the steak stays intact.
  • Fry on the other side for 3-5 minutes. Both sides should be crispy and lightly brown in color.
  • Remove the steak from the oil and drain on a paper towel. Cook the remaining steaks.
  • Serve with country gravy.

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About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.

One comment

  1. There used to be a country restaurant that my friends and I went to in college… I always got the country fried steak. This brings back drooling memories. 🙂

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