What Is Chicken Fried Steak?
What Is Chicken Fried Steak?Chicken fried steak is a preparation of breaded, pan-fried steak that is traditionally served with gravy.
The concept came to the US with German immigrants who were used to making wiener schnitzel back home.
They brought the concept to Texas and started making schnitzel with tough cuts of Texas beef.
And a Southern staple was born!
Chicken Fried Steak vs Country Fried Steak
Depending on the region of the South you’re in, this dish may be called by different names.
Some people will tell you that country fried steak comes with a brown gravy and onions, while chicken fried steak comes with a white pepper gravy.
But, even this rule isn’t set in stone.
The name “chicken fried” probably comes from the fact that the meat is treated the same way you would for fried chicken.
Makes sense to us.
No matter what you call it, this dish is crispy, juicy, creamy, and satisfying.
It is Southern comfort food at its best.
What Meat Do You Use For Chicken Fried Steak?
Don’t worry, we aren’t breading and frying your New York Strip.
Traditionally tougher cuts of meat are used for making chicken fried or country fried steak.
This works because the meat is heavily tenderized before being breaded.
(If you want to skip the tenderizing process, you can purchase cube steak, which has been pre-tederized by your butcher.)
This is why we decided to give chicken fried steak a go using venison.
Tips for cooking recipes using venison steak
One of the things that makes cooking with venison (venison steaks or venison roast) a bit tricky is that it is a leaner meat. Often that can mean it tends towards being a bit tougher as well.
That is why recipes using venison steak often call for a longer marinading time in an acidic liquid. This will help break down and tenderize the venison steak.
However, give that venison a good encounter with your meat mallet, and it can be fried up quickly and no one will know the difference!
Seriously, if you’re looking for a great recipe for venison steak, give this chicken fried steak a try!
And, if you’re not into venison, this recipe works just as well with a bottom round roast that you’ve sliced into 1/2 inch thick steaks or pre-cubed beef steak from your butcher.
More Venison Recipes
If you have some venison in your freezer, here are some other delicious recipes using venison:
- Beer braised venison roast
- Red wine braised venison roast
- Venison steak Marsala
- Juniper crusted venison tenderloin
- Cranberry glazed meatballs (using ground venison)
- Venison jerky (using ground venison)
And we have lots more venison recipes too!
Chicken Fried Venison Steak
Chicken Fried Venison Steak makes the traditional Southern dish leaner, but just as comforting.
Don't have venison? Beef works just as well!
Ingredients
- 3/4 c unbleached all-purpose flour
- 1 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 lb venison steak, or roast, sliced 1/2 inch thick (alternately use a bottom round beef roast cut into 1/2 inch slices)
- 3 Tbsp oil, (for frying)
For the Gravy
- 2 Tbsp butter, or pan drippings
- 2 Tbsp unbleached all-purpose flour
- 1 c milk,, warm
- Salt & ground black pepper, (to taste)
Instructions
- In a small bowl, mix together the flour, salt, and pepper.
- Dust the steaks with some of the flour mixture. Then, using a meat mallet, pound them to 1/4 inch thickness, adding more of the flour mixture as needed to keep the meat coated.*
- Heat the oil in a large, heavy bottomed skillet over medium heat. Dredge the pounded steaks once more in the flour to coat well, and fry until golden, roughly 3-5 minutes per side.
- Remove the cooked steaks to a paper towel lined plate and place in a warm oven while you continue cooking the remaining steaks.
Make the Gravy
- Remove the pan from the heat and roughly measure any oil that is left in your pan. Then, add butter to equal 2 Tbsp.
- Return the pan to the heat over medium. Once the butter has melted, add in 2 Tbsp flour. (If you have some of your seasoned dredging flour left over, go ahead and use 2 Tbsp.) Stir the flour until well moistened.
- Add the warm milk slowly, stirring as you add. Heat until the gravy has thickened to slightly thinner than your desired consistency. (The gravy will thicken as it cools.)
- Taste the gravy and add salt and pepper to taste.
- Serve the chicken fried steak covered in gravy. Enjoy!
Notes
*To save time, use steaks that have already been "cubed". These steaks are pre-tenderized by the butcher, and should already be 1/4 inch thick.
This recipe from 2013 was updated in October 2017. We made the Chicken Fried Steak even easier and tastier. Enjoy!
Nutrition Information:
Yield:
4Serving Size:
1/4 lbAmount Per Serving: Calories: 349
This is one of the recipes from the early days of Curious Cuisiniere. We make it often and we have updated our pictures since we first shared it, but we’ve left some originals here, in case you’ve found us in the past and are looking for that old, familiar image to know you are in the right place.
If you liked this recipe, here are some similar dishes you may enjoy!
Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
Lori
Tuesday 14th of January 2025
I made this recipe with cubed venison for dinner last night and it was a huge hit! I could tell by all the mmmmmm coming from around the table lol. Tender, flavorful and easy to prepare. A little tip…I used the extra gravy over the potatoes too and it was oh so delicious!!!
Sarah - Curious Cuisiniere
Friday 17th of January 2025
We're so glad you enjoyed it!
John Lamberth
Saturday 19th of December 2020
This is awesome! I used cube steak. Soaked it in milk to get the gameyness out. Then followed the recipe verbatim. It was FINE! Tastes like veal! My wife and I haven’t had success with cube steak in the past. But this was like EUREKA! Thanks for the recipe. Will make it again!
Sarah Ozimek
Monday 21st of December 2020
So glad you and your wife enjoyed it John!
Angela
Thursday 7th of May 2020
Made this last night and I thought I died and went to heaven! I used venison cubed steak and it was tender. The venison came from Southeast georgia. Thank you! I am referring to your recipes from now on.
Sarah Ozimek
Monday 11th of May 2020
So glad you enjoyed this recipe Angela!
Kim Webber
Tuesday 11th of February 2020
Love these recipes nice to have new ones were a game family. I've cooked for 30 yrs..I soak my game in milk so good.....pulls the blood out
Sarah Ozimek
Monday 17th of February 2020
Great tip! Thank you!
Samantha
Monday 2nd of December 2019
I am fairly new to preparing (or eating) venison. I am 2 years in and 1 deer down, just starting on my 2nd deer. This way of preparing it has been my favorite thus far, I am glad I came across this way of fixing it up!!
Sarah Ozimek
Thursday 5th of December 2019
So glad you're enjoying this venison recipe!