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This award-winning chicken fried steak delivers the perfect balance of crispy golden crust and tender, flavorful beef—just like your favorite country diner. The secret lies in a 24-hour buttermilk brine that keeps the meat juicy while the double-dredged flour coating creates that iconic crunch.
I've perfected this recipe after years of testing, ensuring every bite is restaurant-quality without the fuss.
What sets this recipe apart is the high-heat frying technique that locks in moisture while building that signature crust. The flour mixture includes cornstarch for extra crispiness, and the pan drippings transform into a rich, velvety gravy that clings perfectly.
No shortcuts here—just the proven methods that win awards at county fairs and home kitchens alike.
The result is a golden-brown steak with a crackling crust that gives way to tender, buttermilk-marinated beef inside. Served with homemade gravy that coats every forkful, this dish becomes the centerpiece of any meal. The crispy edges and rich flavors make it impossible to resist a second helping.
Pair with classic sides like creamy mashed potatoes and buttery green beans for the full country dining experience. This isn't just a recipe—it's a technique that transforms simple ingredients into something truly special. Let's get started on creating your award-worthy masterpiece.
Ingredients for award winning chicken fried steak
Twelve essential ingredients transform simple beef into award-winning crispy perfection with velvety gravy.
| Ingredient | Amount | Notes |
|---|---|---|
| Beef Top Round Steak 🥩 | 1 ½ lb | Cut into 4 equal 8-oz portions, pounded to even thickness |
| Buttermilk 🥛 | 2 cups | Whole-fat preferred for optimal flavor |
| All-Purpose Flour 🌾 | 2 cups | Sifted, Diamond Crystal preferred |
| Cornstarch 🌾 | ¼ cup | For extra crispiness in coating |
| Ground Black Pepper 🌶️ | 1 tbsp | Freshly ground for best flavor |
| Kosher Salt 🧂 | 1 tbsp | Diamond Crystal preferred |
| Vegetable Oil 🫒 | 4 cups | High smoke point preferred |
| Whole Milk 🥛 | 1 cup | For gravy base |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for gravy |
| All-Purpose Flour 🌾 | ¼ cup | Additional for gravy thickening |
| Fresh Parsley 🌿 | ⅛ cup | Chopped, for garnish |
| Garlic Cloves 🧄 | 2 cloves | Minced for gravy seasoning |
The beef selection matters—top round delivers the ideal balance of tenderness and structure. Pound each portion to an even thickness for consistent cooking. Costco and Whole Foods carry high-quality cuts, but any reputable butcher will work. Look for well-marbled beef with vibrant color. The buttermilk should be whole-fat for optimal flavor infusion during the 24-hour brine. Store-bought buttermilk works fine, but homemade (milk + vinegar) enhances the tang. For the flour, Diamond Crystal is preferred over standard brands as it absorbs less liquid, creating a lighter crust.
No buttermilk? Substitute with whole milk plus 1 tbsp vinegar for the brine. For the flour coating, cornstarch replaces 1/4 cup of the all-purpose flour for that signature crispiness. The vegetable oil must have a high smoke point—Avocado oil or peanut oil work best. For the gravy, whole milk and cold butter create the richest texture. If you prefer a smoother gravy, blend briefly before serving. The minced garlic can be substituted with 1/2 tsp garlic powder in a pinch, though fresh is ideal for that aromatic depth. Fresh parsley adds brightness—dried works at 1/4 the amount, but fresh is worth seeking out.
The beef portions should be brined for 24 hours in the refrigerator—never skip this step for optimal tenderness. Store the flour mixture in an airtight container for up to 1 week to maintain crispiness. Gravy ingredients can be prepped ahead and refrigerated for 3 days before use. For best results, fry the steaks immediately after brining. The gravy thickens as it sits, so reheat gently over low heat. Leftovers keep for 4 days in the fridge, though the crust loses some crispness—reheat in a skillet for 1-2 minutes to restore texture.
Why You'll Love This Recipe
- One-Pan Miracle: I swear by this recipe because it’s literally one pan—no greasy frying mess, no extra bowls. The steak gets a quick sear in the same skillet where it later bathes in that golden, buttermilk-gravy goodness. Honestly, I’ve made it on days when I couldn’t be bothered to wash a second dish, and it still tastes like a Sunday dinner.
- Crispy-Creamy Magic: That buttermilk marinade? It’s the secret weapon—tenderizes the top round and gives the crust a perfect snap. The cornstarch in the flour coating locks in moisture while the black pepper adds this subtle kick that makes it taste like it’s been simmering for hours. (Yes, even on a Tuesday night.)
- Budget Feast: Top round steak is affordable, but this recipe stretches it like a pro. I’ve fed six people for under $15 using this, and the leftovers? Even better the next day—reheat the gravy, and it’s like a hug in a bowl. Between us, my college budget would’ve wept with gratitude.
- Weeknight Workhorse: Need a meal that’s ready before the ballgame? Done. Hosting last-minute guests? Covered. The buttermilk marinade can sit overnight, and the steaks cook in under 20 minutes. I’ll be real: I’ve pulled this off after work when I was exhausted, and it still gets applause. (Not the prettiest, but the taste makes up for it.)
Step-by-step instructions for buttermilk brined chicken fried steak
Master this Southern classic with restaurant-quality technique and foolproof timing.
Prepare the Buttermilk Brine for Maximum Tenderness
Place the 1.5 lb beef top round steak in a resealable plastic bag and cut it into 4 equal 8-ounce portions, pounding each to ¼-inch thickness using a meat mallet. This ensures even cooking and that crispy crust we're after. In a separate container, whisk together the 2 cups buttermilk, 1 tablespoon kosher salt, and 1 tablespoon ground black pepper until fully combined.
Place the steak portions in the buttermilk mixture, ensuring they're fully submerged. Seal the bag and refrigerate for 6-8 hours or overnight. This extended brining transforms tough top round into fork-tender beef while infusing it with that signature tangy flavor. The longer it brines, the more tender the final result—don't rush this step.
Create the Perfect Breading Station for Crispy Crust
In a large bowl, whisk together the 2 cups all-purpose flour and ¼ cup cornstarch until no lumps remain. The cornstarch is what gives this crust its legendary crispiness. Set up a dredging station with three shallow bowls: one with the flour mixture, one with the remaining 2 cups buttermilk (strained from the steak), and one with additional flour for final coating.
Heat 4 cups vegetable oil in a deep skillet to 350°F—use a thermometer for precision. The oil should shimmer but not smoke. Remove the steak from the brine, letting excess drip off, then dredge each piece first in flour, then buttermilk, and finally in flour again, pressing firmly to adhere. Let the breaded steaks rest on a wire rack for 10 minutes—this helps the coating set for maximum crispiness.
Fry to Golden Perfection with Precise Temperature Control
Working in batches to avoid overcrowding, carefully slide the breaded steaks into the hot oil. Fry for 3-4 minutes per side until the crust is deep golden brown and reaches 165°F internally. The oil temperature should remain at 350°F—if it drops below 340°F, the crust will absorb oil instead of crisping. Use a slotted spoon to transfer the cooked steaks to a paper towel-lined plate to drain excess oil.
Keep the fried steaks warm in a 200°F oven while you prepare the gravy. If you're tempted to cut into one to check doneness, resist—this releases precious juices. The crust should be shatteringly crisp with no soft spots, and the internal temperature should read 165°F when checked with a meat thermometer.
Craft the Signature Gravy That Sticks
In the same skillet (no need to clean it—the browned bits are flavor gold), melt the ½ cup unsalted butter over medium heat. Whisk in the ¼ cup all-purpose flour and cook for 1-2 minutes until bubbly but not browned. Slowly pour in the 1 cup whole milk, whisking constantly to prevent lumps. Add the 2 minced garlic cloves and simmer for 3-4 minutes until thickened to a pudding-like consistency.
Season the gravy with salt and pepper to taste—it should coat the back of a spoon but still be pourable. The key to perfect gravy is patience: simmer just until it thickens, then immediately pour it over the fried steaks. Garnish with chopped fresh parsley for a pop of color and freshness. Serve immediately with mashed potatoes or buttery biscuits.
Pro Tips For Making Award Winning Chicken Fried Steak
- Pound the Steak Thin: I learned this the hard way—thick slices of top round stay tough no matter how long you fry them. Aim for ¼-inch thickness after pounding, and use a meat mallet (or a heavy pan) to even out the edges. Uneven spots cook faster and turn rubbery.
- Rest the Meat First: Skip the rush and let the steak sit at room temp for 20-30 minutes before marinating. Cold meat shrinks when it hits the pan, so this step guarantees even cooking. (Yes, even if you're impatient like me.)
- Dust with Cornstarch: The flour alone won’t give you that crispy, golden crust you’re after. Mix 2 tablespoons cornstarch into the flour before dredging—it cuts through grease better and adds a satisfying crunch. Trust me, your diners will notice.
- Fry in Two Batches: Crowding the pan steams the steaks instead of searing them. Fry one steak at a time in 350°F oil (enough to submerge half the steak) until golden, then transfer to a wire rack to drain. The second batch will thank you—no soggy, uneven results.
Perfect pairings for award winning chicken fried steak
Classic Southern Sides
This dish practically begs for creamy mashed potatoes—I use Yukon Gold potatoes boiled until tender, then mashed with ½ cup sour cream, ¼ cup butter, and salt to taste.
The richness balances the crispy steak perfectly. For extra indulgence, fold in 2 ounces sharp cheddar cheese while still hot. 🥔
Buttery green beans are another must-have side. Blanch 1 lb fresh green beans for 3 minutes, then shock in ice water. Sauté with 2 tablespoons butter, 1 minced garlic clove, and a pinch of salt. Finish with 1 tablespoon toasted slivered almonds for crunch. This keeps the meal light while complementing the rich steak.
Biscuit Bar Essentials
Homemade buttermilk biscuits elevate this dish to new heights. Use 2 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt, 6 tablespoons cold butter, and ¾ cup buttermilk.
Cut into rounds and bake at 425°F for 12-15 minutes until golden. Serve warm with gravy for dipping—it's a crowd-pleaser every time. 🍞
Unexpected Twists
For a modern twist, serve with roasted sweet potatoes—toss 2 medium sweet potatoes in 1 tablespoon olive oil, ½ teaspoon smoked paprika, and salt, then roast at 400°F for 30 minutes. The natural sweetness contrasts beautifully with the savory steak. 🍠
Beverage Pairings
A cold sweet tea is the traditional choice, but I love a bourbon cocktail for special occasions. Mix 2 oz bourbon, ½ oz honey syrup, and splash of lemon juice over ice.
The caramel notes in the bourbon complement the steak's richness. For non-alcoholic, try sparkling peach iced tea—it's refreshing and slightly sweet. 🍹
Nutrition facts
Frequently asked questions
Can I use a different cut of beef instead of top round?
Top round is ideal for its tenderness and lean texture, but you can substitute with bottom round or sirloin tip—just increase brining time to 36 hours for comparable tenderness. Avoid tougher cuts like flank steak, as they won't yield the same fork-tender result. If using sirloin tip, trim excess fat and pound to ¼-inch thickness for even cooking.
Why does my gravy turn out too thin or too thick?
Gravy consistency depends on simmering time and flour-to-milk ratio. For thicker gravy, whisk in 1 extra tablespoon flour before adding milk, or simmer 1 extra minute. For thinner gravy, add 1 tablespoon milk at a time. Always use medium heat—too high causes lumps, too low prevents thickening. The perfect gravy should coat the back of a spoon but still be pourable.
Can I make this ahead of time for a dinner party?
Fry the steaks up to 2 days ahead and refrigerate uncovered to maintain crispiness. Reheat in a 375°F oven for 10 minutes. For gravy, make it fresh before serving—it thickens as it sits. Assemble plates just before serving to prevent soggy crusts. Pro tip: Keep gravy ingredients separate until reheating to avoid clumping.
What's the secret to getting that ultra-crispy crust?
The magic lies in three key steps: 1) Resting breaded steaks for 10 minutes on a wire rack before frying, 2) Using 350°F oil (measured with a thermometer), and 3) The cornstarch in the flour mixture. Never skip the double-dredging process—first flour, then buttermilk, then flour again. Press firmly to adhere excess coating.