Easy Weeknight Chicken Fried Steak with Frozen Patties
Equipment
- Large skillet (cast iron preferred) Cast iron holds heat evenly and gives you the best crust. A heavy stainless-steel skillet works as an alternative.
- Tongs For flipping patties safely and cleanly.
- Shallow bowls or pie plates Perfect for setting up a breading station.
- Whisk Essential for smooth gravy without lumps.
- Meat thermometer (optional) Helpful to ensure patties are cooked through.
- Wire rack or paper towels For draining excess oil after frying.
Ingredients
For the Chicken Fried Steak
- Frozen beef patties cube steak or round steak style – These are the backbone of this recipe. Look for patties labeled as cube steak, round steak, or “minute steak” patties. They’re ideal for fast fry steak recipes and are widely available in the freezer section.
- All-purpose flour – Forms the base of the breading and gravy. Flour gives structure to the crust and thickens the sauce.
- Cornstarch – Optional but recommended for extra crispiness in the coating.
- Kosher salt – Enhances flavor throughout the steak and breading.
- Freshly ground black pepper – Essential for classic chicken fried steak flavor.
- Garlic powder – Adds savory depth without overpowering the gravy.
- Onion powder – Brings subtle sweetness to the breading.
- Paprika – Adds warmth and a light golden color.
- Cayenne pepper – Optional but great if you like a little heat.
- Buttermilk – This gives you that buttermilk chicken fried steak flavor even with frozen patties. It helps the breading stick and adds tang.
- Eggs – Help bind the breading to the patties.
- Neutral frying oil vegetable or canola – High smoke point oils work best for pan-frying.
For the Cream Gravy
- Reserved frying oil and drippings – Flavor-packed and essential for gravy.
- All-purpose flour – Thickens the gravy.
- Whole milk – Creates a rich creamy texture.
- Salt and black pepper – Adjust to taste.
- Optional splash of buttermilk – Adds tang and ties the gravy back to the steak.
Instructions
Step 1: Set Up the Breading Station
- In one shallow bowl, whisk together flour, cornstarch, salt, pepper, garlic powder, onion powder, paprika, and cayenne. In a second bowl, whisk buttermilk and eggs until smooth. This two-step process is key to classic chicken fried steak breading and mimics the method used in many of the best chicken fried steak recipe versions.
Step 2: Prep the Patties
- Remove the frozen patties from their packaging. Pat off any surface ice with paper towels—this helps the breading stick. Even though the patties are frozen, they’ll thaw quickly during frying due to their thinness, similar to minute steak recipes.
Step 3: Bread the Steak
- Dip each patty into the seasoned flour, coating thoroughly. Shake off excess, then dip into the buttermilk mixture. Return the patty to the flour and press gently so the coating adheres well. This double-dip is what gives you that thick, craggy crust associated with the best chicken fried steak.
Step 4: Fry
- Heat oil in a large skillet over medium-high heat. Once the oil shimmers, carefully add the patties without overcrowding. Fry for about 4–5 minutes per side until golden brown and cooked through. The internal temperature should reach 165°F. Transfer to a rack or paper towels and keep warm.
Step 5: Make the Cream Gravy
- Pour off excess oil, leaving about two tablespoons of fat and all the browned bits in the skillet. Sprinkle in flour and whisk continuously for about one minute to cook out the raw taste. Slowly add milk while whisking, scraping up the flavorful bits from the pan. Simmer until thickened, then season generously with salt and black pepper. This is your classic chicken fried steak with gravy—simple, rich, and comforting.
Step 6: Serve
- Plate the steaks and spoon warm gravy over the top. Serve immediately for maximum crispness.