Texas-style Chicken Fried Steak begs to be served with mashed potatoes and gravy

Gabrielle Vernon-Melzer
Chicken Fried Steak

About the recipe

This Texan classic is best served with mashed potatoes, green beans and a biscuit. If you intend to fry the steaks ahead of time, it’s best to keep them hot in a warm oven.

Serves: 4

Hands On Time: 1 hour and 0 minutes

Total Time: 2 hours and 0 minutes


1 pound top round steaks

2 cups all-purpose flour

1 tablespoon salt, plus more for seasoning

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon freshly ground black pepper, plus more for seasoning

1 tablespoon dried oregano

1 tablespoon sweet paprika

1 teaspoon cayenne

1 cup buttermilk

3 large eggs

1 cup canola oil, for frying

Mashed potatoes, for serving

Gravy, for serving


First, prepare the steaks. Place a few steaks at a time into a heavy-duty plastic bag and place on a large cutting board. Use a meat mallet to pound out the steaks until they are nice and thin. Repeat with the remaining steaks.

Place the steaks on a large plate or tray lined with paper towels. Place more paper towels on top and refrigerate for about 1 hour to remove any excess moisture.

Meanwhile, in a large bowl, whisk together the flour and all of the spices. In a medium bowl, combine the buttermilk and eggs. Whisk until frothy and pale yellow.

Remove the steaks from the refrigerator and season each one with salt and pepper.

In a large cast iron skillet, heat the oil to 375 degrees over medium-high heat.

While it heats, bread the steaks: Dip one steak at a time into the flour mixture. Shake off any excess, then dip into the egg mixture. Shake off any excess, then return to the flour mixture. Repeat this process until the steak develops a shaggy crust. Transfer to a baking sheet and repeat with the remaining steaks. 

Fry the steaks in the oil until golden on both sides. Place on a wire rack set over a second baking sheet while frying the remaining steaks. Serve immediately with mashed potatoes and gravy.