Chicken Fried Steak: 19 Crispy Country-Fried Suppers From One Simple Batter

Chicken fried steak is the king of Southern diner suppers: a thin, tender steak in a craggy golden crust, smothered in peppery cream gravy. The best part is that the same simple batter works on almost everything. Oklahoma chuckwagon cook Cowboy Kent Rollins showed his one country fry batter in a new video that has passed 600,000 views in a month. One bowl of seasoned flour, one bowl of buttermilk and one cast iron skillet is all you need for a whole week of crispy suppers and sides. Here is the classic, plus everything else the batter loves..

Chicken Fried Steak: The Diner Classic at Home

This is the plate that made truck stops and small-town diners famous. Cube steak gets a double dip in seasoned flour and buttermilk, fries in a skillet until crunchy, then gets a ladle of white pepper gravy. Watch Kent Rollins make his country fry batter to see the method in action. Everything below uses the same basic batter..

You will need: 4 cube steaks (about 4 oz each), 2 cups flour, 1 1/2 tsp salt, 1 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp paprika, 1 cup buttermilk, 1 egg, about 1 cup vegetable oil for frying.

How to make it: 1. Pat the steaks dry and season lightly. 2. Mix the flour and spices in one dish. 3. Whisk the buttermilk and egg in another. 4. Dredge each steak in flour, dip in buttermilk, then press into the flour again. 5. Fry in 1/2 inch of 350F oil 3 to 4 minutes per side until golden and 160F inside. 6. Drain on a rack and top with gravy.

One Bowl of Batter, a Whole Week of Suppers

Here is the secret of every Southern grandma. Mix seasoned flour in one shallow dish and buttermilk with an egg in another. Dredge, dip, dredge again and press firmly so the coating sticks. Let the pieces rest 10 minutes before frying; the crust holds on better. This one station handles steak, pork, chicken, fish and vegetables. Ready to set up your station?

You will need: 2 cups all-purpose flour, 1 1/2 tsp salt, 1 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, pinch of cayenne, 1 cup buttermilk, 1 egg, 2 shallow dishes, a wire rack.

How to make it: 1. Whisk the flour and all the spices in a shallow dish. 2. Whisk the buttermilk and egg in a second dish. 3. Pat whatever you are frying dry. 4. Coat in flour, dip in buttermilk, then coat in flour again. 5. Press the coating on firmly. 6. Rest on a rack 10 minutes before frying.

Classic Chicken Fried Steak With Cream Gravy

The classic uses tenderized cube steak, which cooks fast and stays tender. Fry it in a cast iron skillet until the crust is deep golden and craggy, then make the gravy right in the same pan. Serve with mashed potatoes, green beans and a biscuit. It is the dish Texans and Oklahomans argue about with love. Gravy on top or on the side?

You will need: 4 cube steaks, 1 recipe seasoned flour and buttermilk batter, vegetable oil for frying. Gravy: 3 tbsp pan drippings, 3 tbsp flour, 2 cups whole milk, 1/2 tsp salt, 1 tsp coarse black pepper.

How to make it: 1. Batter the steaks with the double dredge. 2. Fry in 1/2 inch of 350F oil 3 to 4 minutes per side. 3. Drain on a rack and keep warm. 4. Pour off all but 3 tbsp drippings. 5. Whisk in flour for 1 minute, then slowly whisk in the milk. 6. Simmer until thick, season and spoon over the steaks.

Country Pork Chops in a Crispy Crust

Thin boneless pork chops love this batter just as much as steak does. They fry up juicy inside with a crackly shell outside. Pound them a little thinner so they cook evenly. Serve them with the same cream gravy, or with applesauce for a sweet and salty plate. It is a cheap, family-friendly cousin of chicken fried steak. Gravy or applesauce?

You will need: 4 thin boneless pork chops (1/2 inch), salt and pepper, Batter: 2 cups flour, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp paprika; 1 cup buttermilk whisked with 1 egg. Oil for frying.

How to make it: 1. Pound the chops to an even 1/2 inch. 2. Season and do the double dredge. 3. Rest 10 minutes. 4. Heat 1/2 inch oil to 350F in a skillet. 5. Fry 4 minutes per side until golden and 145F inside. 6. Drain on a rack and rest 3 minutes.

Chicken Fried Chicken Cutlets

Yes, chicken fried chicken is a real Southern menu item, and it is wonderful. Thin chicken cutlets get the same craggy crust as the steak and the same peppery gravy. Kids love it, and it cooks in minutes. For more crispy ideas, try our fried chicken recipes from around the world. Would your family pick chicken or steak?

You will need: 4 thin chicken cutlets (or 2 breasts sliced in half), salt and pepper, Batter: 2 cups flour, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp paprika; 1 cup buttermilk whisked with 1 egg. Oil for frying, cream gravy for serving.

How to make it: 1. Pound the cutlets to an even thickness. 2. Season and double dredge. 3. Rest 10 minutes. 4. Fry in 350F oil 3 to 4 minutes per side. 5. Check that they reach 165F inside. 6. Serve with cream gravy and mashed potatoes.

Cornmeal Catfish, Mississippi Style

For fish, swap half the flour for cornmeal. Catfish fillets come out light, crunchy and sweet, the way they are served at Friday fish fries across the South. A squeeze of lemon and a little tartar sauce is all they need. Serve with coleslaw, fries and hush puppies. Catfish or cod at your house?

You will need: 4 catfish fillets, 1 cup cornmeal, 1 cup flour, 1 tsp salt, 1 tsp black pepper, 1 tsp Cajun seasoning, 1 cup buttermilk, 1 tsp hot sauce, oil for frying, lemon wedges, tartar sauce.

How to make it: 1. Soak the fillets in buttermilk and hot sauce for 15 minutes. 2. Mix the cornmeal, flour and seasonings. 3. Coat each fillet well. 4. Fry in 350F oil 3 to 4 minutes per side. 5. Drain on a rack. 6. Serve with lemon and tartar sauce.

Golden Cornmeal Okra Bites

Fried okra converts even the people who say they hate okra. The cornmeal crust makes each little round crunchy, with no slime in sight. Slice fresh okra into coins, toss it in buttermilk and cornmeal, and fry in small batches. Salt it the second it comes out of the oil. It disappears like popcorn. Okra fan or skeptic?

You will need: 1 lb fresh okra sliced into 1/2 inch rounds, 1 cup buttermilk, 1 cup cornmeal, 1/2 cup flour, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder, oil for frying, ranch for dipping.

How to make it: 1. Soak the okra in buttermilk for 10 minutes. 2. Mix the cornmeal, flour and seasonings in a bag. 3. Lift the okra out and shake it in the bag to coat. 4. Fry in 350F oil in small batches for 3 to 4 minutes. 5. Drain on paper towels. 6. Salt right away and serve.

Fried Green Tomatoes

Firm green tomatoes turn tangy and tender inside a crisp cornmeal coating. They are a Southern summer and fall favorite, especially when the garden still has green fruit before frost. Serve them as a side, stack them in a sandwich, or top them with a little remoulade. Have you ever tried them?

You will need: 3 firm green tomatoes sliced 1/3 inch thick, salt, 1/2 cup flour, 1 egg beaten with 1/2 cup buttermilk, 1 cup cornmeal mixed with 1/2 cup breadcrumbs, oil for frying, remoulade or ranch.

How to make it: 1. Salt the tomato slices and let them sit 10 minutes, then pat dry. 2. Dip in flour, then the egg mix, then cornmeal crumbs. 3. Heat 1/4 inch oil in a skillet. 4. Fry 2 to 3 minutes per side until golden. 5. Drain on a rack. 6. Serve warm with sauce.

Crunchy Dill Pickle Spears

Fried pickles started at Southern drive-ins and are now on menus everywhere. Use the same batter on well-dried pickle spears or chips. The salty, tangy pickle inside a hot crunchy shell is irresistible with ranch dip. They are a fun appetizer for game day or the holidays. Spears or chips?

You will need: 1 (24 oz) jar dill pickle spears, very well dried, Batter: 2 cups flour, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp paprika; 1 cup buttermilk whisked with 1 egg. Oil for frying, ranch dressing for dipping.

How to make it: 1. Dry the pickles thoroughly with paper towels. 2. Double dredge in flour and buttermilk. 3. Heat 1 inch of oil to 375F. 4. Fry a few at a time 2 to 3 minutes until golden. 5. Drain on a rack. 6. Serve hot with ranch.

Country Fried Mushrooms

Whole button mushrooms in a craggy country crust are a classic at Midwest supper clubs and Southern diners. They stay juicy inside and crunchy outside. Dip them in horseradish sauce or ranch. They are a great meatless side on chicken fried steak night. Ranch or horseradish?

You will need: 1 lb whole button mushrooms cleaned and dried, Batter: 2 cups flour, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp paprika; 1 cup buttermilk whisked with 1 egg. Oil for frying. Horseradish dip: 1/2 cup sour cream, 1 tbsp prepared horseradish, pinch of salt.

How to make it: 1. Make sure the mushrooms are dry. 2. Double dredge them in flour and buttermilk. 3. Rest 5 minutes. 4. Fry in 350F oil in batches for 3 to 4 minutes. 5. Drain on a rack. 6. Stir the dip together and serve.

Buttermilk Onion Rings

Thick sweet onion rings soaked in buttermilk come out tall, crunchy and golden. Separate the rings, give them the double dip, and fry a few at a time so the oil stays hot. They are the perfect side for chicken fried steak or a burger night. Would you rather have rings or fries?

You will need: 2 large sweet onions sliced 1/2 inch thick and separated into rings, 1 1/2 cups buttermilk, 2 cups flour, 1 tsp salt, 1 tsp paprika, 1/2 tsp pepper, oil for frying.

How to make it: 1. Soak the rings in buttermilk for 20 minutes. 2. Mix the flour and seasonings. 3. Dredge, dip back in buttermilk, then dredge again. 4. Fry in 375F oil 2 to 3 minutes. 5. Drain on a rack. 6. Salt and serve right away.

Chicken Fried Steak Fingers for Kids

Cut cube steak into strips before battering and you get steak fingers, a school lunch and drive-in favorite in Texas. They cook in just 2 minutes and are perfect for dunking in gravy or ketchup. Kids love anything they can eat with their hands. Serve with crinkle fries and a cold glass of milk. Gravy or ketchup for dipping?

You will need: 1 lb cube steak cut into 1 inch strips, Batter: 2 cups flour, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp paprika; 1 cup buttermilk whisked with 1 egg. Oil for frying, cream gravy or ketchup for dipping.

How to make it: 1. Cut the steak into finger-size strips. 2. Double dredge in flour and buttermilk. 3. Rest 10 minutes. 4. Fry in 350F oil 2 to 3 minutes until golden. 5. Drain on a rack. 6. Serve with gravy for dipping.

Chicken Fried Steak With Venison or Round Steak

Cube steak is the easy choice, but hunters have made this dish with venison backstrap for generations. You can also use top round steak; just pound it thin with a meat mallet until tender. The thinner it is, the better it fries. Serve it all with the same gravy and a pile of eggs. Have you tried it with venison?

You will need: 4 venison or top round steaks, salt and pepper, Batter: 2 cups flour, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp paprika; 1 cup buttermilk whisked with 1 egg. Oil for frying, cream gravy.

How to make it: 1. Pound the steaks to 1/4 inch with a meat mallet. 2. Season with salt and pepper. 3. Double dredge and rest 10 minutes. 4. Fry in 350F oil 3 minutes per side. 5. Check that the inside reaches 160F. 6. Top with gravy.

Air Fryer Chicken Fried Steak

Want the crunch without a pan of oil? The air fryer makes a lighter chicken fried steak that is still golden and crisp. Spray the breaded steaks well with oil on both sides, and do not crowd the basket. It is a great option for busy weeknights. Make the gravy on the stove while it cooks. Would you try the lighter version?

You will need: 4 thin cube steaks, Batter: 2 cups flour, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp paprika; 1 cup buttermilk whisked with 1 egg. Cooking spray or oil spray, cream gravy for serving.

How to make it: 1. Double dredge the steaks and rest 10 minutes. 2. Heat the air fryer to 400F. 3. Spray the basket and both sides of the steaks generously. 4. Cook in a single layer 6 minutes. 5. Flip, spray again and cook 5 to 6 minutes until golden and 160F. 6. Serve with gravy.

Hush Puppies on the Side

No country-fried supper is complete without a basket of hush puppies. These little cornmeal balls with onion are crisp outside and soft and sweet inside. Fry them right after the fish or chicken fried steak while the oil is hot. Serve with honey butter. Would you eat these instead of rolls?

You will need: 1 cup cornmeal, 1/2 cup flour, 1 tbsp sugar, 2 tsp baking powder, 1/2 tsp salt, 1 small onion grated, 1 egg, 3/4 cup buttermilk, oil for frying, honey butter.

How to make it: 1. Mix the cornmeal, flour, sugar, baking powder and salt. 2. Stir in the onion, egg and buttermilk just until combined. 3. Rest the batter 10 minutes. 4. Drop tablespoons into 350F oil. 5. Fry 3 to 4 minutes, turning, until golden. 6. Drain and serve with honey butter.

Peppered Cream Gravy for Chicken Fried Steak

The gravy is half the dish. Make it in the same skillet with the drippings, flour, whole milk and a lot of coarse black pepper. Keep whisking so it stays smooth, and let it simmer until it coats a spoon. Leftover gravy is perfect over biscuits the next morning. How much pepper do you like?

You will need: 3 tbsp pan drippings or butter, 3 tbsp flour, 2 to 2 1/2 cups whole milk, 1/2 tsp salt, 1 to 1 1/2 tsp coarse black pepper, pinch of cayenne (optional).

How to make it: 1. Leave 3 tbsp drippings and the browned bits in the skillet. 2. Whisk in the flour over medium heat for 1 minute. 3. Slowly whisk in the milk. 4. Simmer 3 to 5 minutes, whisking, until thick. 5. Add salt and plenty of pepper. 6. Thin with a splash of milk if needed.

Chicken Fried Steak and Eggs for Breakfast

In Texas diners, chicken fried steak is breakfast too. Serve it with fried or scrambled eggs, hash browns, biscuits and a ladle of gravy over everything. It is the ultimate weekend brunch for a hungry crowd. Fry the steaks first and keep them warm in the oven while you cook the eggs. How do you like your eggs?

You will need: 4 cube steaks, Batter: 2 cups flour, 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp paprika; 1 cup buttermilk whisked with 1 egg. Oil for frying, 8 eggs, 2 cups shredded hash browns, 4 biscuits, cream gravy.

How to make it: 1. Batter and fry the steaks and keep them warm at 200F on a rack. 2. Crisp the hash browns in a skillet. 3. Cook the eggs your way. 4. Warm the biscuits. 5. Make the gravy in the steak skillet. 6. Plate it all and pour gravy over the top.

Chicken Fried Steak Tips for a Crunchy Crust

A few small habits make a big difference. Double dredge and press the coating on firmly. Rest the breaded pieces before frying. Keep the oil at 350F with a thermometer, and never crowd the pan. Drain on a wire rack, not paper towels, so the bottom stays crisp. Never add water to hot oil, and keep a lid nearby for safety. Which tip is new to you?

You will need: A deep heavy skillet (cast iron is best), a clip-on or instant-read thermometer, a wire rack set over a sheet pan, tongs, a lid that fits the skillet.

How to make it: 1. Pat the meat dry before breading. 2. Double dredge and press firmly. 3. Rest the pieces 10 minutes. 4. Heat oil to 350F and keep it steady. 5. Fry in batches without crowding. 6. Drain on a rack and keep warm in a 200F oven.

Chicken Fried Steak Sandwich

Leftover steak makes the best sandwich. Reheat it in the oven or air fryer so it crisps again, then pile it on a toasted bun with lettuce, tomato, pickles and a drizzle of gravy or spicy mayo. It is a diner lunch you can make at home in minutes. Would you add cheese?

You will need: 1 chicken fried steak (fresh or leftover), 1 soft bun, butter, lettuce, tomato slices, dill pickle chips, 2 tbsp cream gravy or 1 tbsp mayo mixed with hot sauce.

How to make it: 1. Reheat the steak at 400F for 6 to 8 minutes until crisp. 2. Butter and toast the bun. 3. Spread with gravy or spicy mayo. 4. Add lettuce, tomato and pickles. 5. Top with the steak. 6. Serve with fries or chips.