Chicken-Fried Steak

Classic Southern-style chicken-fried steak made with tenderized top round steaks coated in a crispy seasoned flour and buttermilk breading. These golden-brown steaks are fried to perfection for a hearty, comforting meal.

8 servings

7 hr 5 min

Published October 4, 2025

Ingredients

•8 piece top round steaks
•3 teaspoons kosher salt
•1 teaspoon black pepper
•3 cups all-purpose flour
•3 cups cornstarch
•3 tablespoons paprika
•3 cups buttermilk
•4 quarts vegetable oil

Cooking Instructions

1.
Pound steaks between 2 sheets of plastic to 1/4" thick; season with salt and pepper.
10 min
2.
Whisk 1 1/2 cups flour, 1 1/2 cups cornstarch, 1 1/2 tablespoons paprika, and 1 1/2 teaspoons salt in a large baking dish. Place buttermilk in another large baking dish. Working one at time, lightly dredge 4 steaks in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip off. Dredge again in flour mixture, packing onto steaks and pressing firmly into crevices; shake off excess. Place on a wire rack set inside a rimmed baking sheet. Discard wet flour mixture and repeat process with remaining steaks, flour, cornstarch, paprika, and 1 1/2 teaspoons salt, placing on another rack set inside another baking sheet. Chill, uncovered, 2-6 hours.
360 min
3.
Let steaks stand at room temperature 30 minutes.
30 min
4.
Pour oil into skillet to come halfway up sides; fit with thermometer. Heat over high until thermometer registers 325°F. Fry steaks in 4 batches until deep golden brown, about 3 minutes per side. Transfer to paper towels to drain.
25 min

Cooking Instructions

Pound steaks between 2 sheets of plastic to 1/4" thick; season with salt and pepper.

10 min

Whisk 1 1/2 cups flour, 1 1/2 cups cornstarch, 1 1/2 tablespoons paprika, and 1 1/2 teaspoons salt in a large baking dish. Place buttermilk in another large baking dish. Working one at time, lightly dredge 4 steaks in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip off. Dredge again in flour mixture, packing onto steaks and pressing firmly into crevices; shake off excess. Place on a wire rack set inside a rimmed baking sheet. Discard wet flour mixture and repeat process with remaining steaks, flour, cornstarch, paprika, and 1 1/2 teaspoons salt, placing on another rack set inside another baking sheet. Chill, uncovered, 2-6 hours.

360 min

Let steaks stand at room temperature 30 minutes.

30 min

Pour oil into skillet to come halfway up sides; fit with thermometer. Heat over high until thermometer registers 325°F. Fry steaks in 4 batches until deep golden brown, about 3 minutes per side. Transfer to paper towels to drain.

25 min