Recipe Type: Main Dish

Description: The fried onion burger is a point of pride for Okies. You can find a good one at nearly any small town burger joint. What started as an economical way to stretch ground beef is now considered the elite way to make a burger.

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Description: If you love burnt ends – the crispy, fatty, smoky ends of barbecued brisket – you’re going to have fun trying these bologna burnt ends. Turn up the grill and impress your friends with these tasty tender barbecue bites.

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This isn’t just a meal; it’s a feeling. There’s something special about a great chicken fried steak. It’s a comfort-food classic that brings to mind a cozy diner booth and the best kind of roadside adventure. It’s proof that simple, honest food made with quality ingredients can be a truly legendary experience. This is the kind of recipe that makes you want to pull up a chair and linger a little longer at the table.

This recipe was born out of a craving for that classic, crispy crust and rich, creamy gravy you can only find at a great diner. While you might not be able to transform your kitchen into a greasy-spoon, you can bring home the magic with a few key ingredients from some of our favorite local makers.

This Chicken Fried Steak is the perfect canvas to tweak and perfect as your very own. It’s simple, unique, and made for creating a delicious meal that feels warm and inviting. It’s a taste of home and a testament to the hard work of the folks who make these incredible ingredients.

Why you’ll love this recipe

When you need some serious comfort food, this is the meal you want to make. Here’s why we’re obsessed:

• It’s a classic that never goes out of style.
• The crispy crust and creamy gravy are next-level good.
• It’s a great way to use local ingredients.
• It looks like something you’d get at a restaurant, but you can totally pull it off at home.

Ingredients

• Shawnee Milling Company All-Purpose Flour — From a humble log cabin in 1895, Shawnee Mills has grown into a family-owned company known for providing quality flour, cornmeal, and baking mixes. The Ford family, now in its third and fourth generations, continues this tradition.
• Braum’s Buttermilk, Whole Milk, and Heavy Whipping Cream — Braum’s is a family-owned business that has been dedicated to freshness since 1968. All Braum’s stores are within a 300-mile radius of their Tuttle farm, ensuring that their milk goes from the farm to the store in just 24-36 hours.
• Hansen’s Eggs — Eggs from Hansen’s are delivered to stores and restaurants within a day of being laid, taking “farm fresh” to a new level. They offer a range of sizes and grades for any need.
• Spices — The garlic powder, onion powder, paprika, salt, and pepper give the breading and gravy a ton of flavor.
• Hot Sauce — Just a little bit of hot sauce in the buttermilk mixture adds a subtle kick that makes all the difference.
• Vegetable Oil — This is essential for getting that perfectly crispy, golden-brown crust.

This recipe’s must-haves

• A large cast iron skillet is your best friend here. It holds heat really well, which is key for getting a perfectly crispy crust on your steaks.
• A shallow bowl or tray for your flour dredge is a must, and another one for your buttermilk mixture. This makes the breading process smooth and easy.
• You’ll love using a flat whisk for the gravy. It will help you lift all those flavorful bits from the bottom of the skillet.
• A cooling rack placed inside a baking sheet is essential for letting the steaks rest and keeping them warm without getting soggy.

How to make the Truck Stop Chicken Fried Steak

1. Prep your steaks. Place the cube steaks on a large plate or cutting board and pat them dry to remove any excess moisture. Then, season all sides generously with salt and pepper. This is your foundation for flavor, so don’t be shy with the seasoning.
2. Bread your steaks. In a shallow bowl, whisk together the flour, salt, pepper, and all the other spices. In a second shallow bowl, whisk together the buttermilk, hot sauce, and eggs. Now, for the dredge: first, coat the steaks in the flour mixture, shaking off the excess. Next, dip them into the buttermilk mixture, letting any extra drip off. Finally, give them a second coating in the flour mixture. This double dredge is what gives you that classic, crunchy crust.
3. Fry your steaks. Preheat your oven to 225 degrees F, or use the warming setting. Pour about a quarter-inch of oil into your cast iron skillet and heat it to 350-375 degrees F over medium-high heat. Carefully add one or two breaded steaks at a time, making sure not to overcrowd the pan. Fry them for about 4 minutes per side, or until they are a beautiful golden brown. Place the cooked steaks on a cooling rack set in a baking sheet and put them in the warmed oven to keep them crispy while you finish cooking the rest. After all the steaks are done, discard the grease from the skillet, but be sure to reserve about a quarter cup for the gravy.
4. Make the gravy. Return the skillet to the stove over medium heat and pour in the reserved grease. Using a flat whisk, incorporate the flour. Whisk constantly for about 2-3 minutes, making sure to lift the flavorful bits from the bottom of the pan. The mixture should become a golden brown. Slowly drizzle in the whole milk and heavy whipping cream, continuing to whisk until the gravy thickens, which should take about 5 minutes. Season with salt and pepper to taste.
5. Serve and enjoy! Take the steaks out of the oven and place one on each plate. Ladle on a generous amount of that creamy, delicious gravy. Serve immediately with your favorite comfort-food sides.

Pro Tips

• Temperature is Key: Use a thermometer to make sure your oil is at the right temperature. If it’s too hot, the breading will burn before the steak is cooked. If it’s not hot enough, the breading will get greasy.
• The Right Pan: A cast iron skillet is a must for this recipe. It distributes heat evenly and helps to create that perfect, end-to-end crust.
• Don’t Overcrowd: Frying one or two steaks at a time is crucial. Overcrowding the pan will lower the oil temperature and result in a soggy crust.
• Make it Ahead: You can prepare the breaded steaks and place them on a parchment-lined baking sheet in the freezer. Once frozen, transfer them to a freezer bag. Later, you can fry them directly from the freezer; just add a few extra minutes to the cooking time.

Variations

• Spicy Kick: Add a little extra hot sauce to the buttermilk mixture and a pinch of cayenne pepper to the flour dredge.
• Mushroom Gravy: Sauté some sliced mushrooms in the reserved oil before adding the flour for an earthy, savory twist on the classic gravy.
• Herbed Crust: Add a teaspoon of dried herbs like thyme or rosemary to the flour mixture for a fragrant crust.
• Different Meats: While this recipe is for cube steak, you can use the same method for butterflied chicken breasts or pork chops pounded thin.

FAQs

• Why do I need to pat the steaks dry? Patting the steaks dry helps the breading stick to the meat and ensures a crispy crust.
• What if my gravy is too thick? Slowly whisk in a little more milk until you reach your desired consistency.
• Can I use a different type of oil? Yes, you can use any neutral oil with a high smoke point, like canola or peanut oil.
• Why is my crust not crispy? This is usually due to the oil not being hot enough or overcrowding the pan. Make sure to fry just one or two steaks at a time and allow the oil to return to 350-375 degrees F before frying any subsequent batches.

What to serve with truck stop chicken fried steak

Chicken fried steak is a hearty, savory dish that pairs perfectly with classic comfort-food sides. The rich, creamy gravy is meant to be soaked up by something delicious. We recommend serving it with fluffy mashed potatoes, roasted vegetables, or sweet corn.

More of our favorite comfort food recipes

Old-Fashioned Banana Cream Pudding: This classic pudding is a Southern staple for a reason. Layers of sweet bananas, creamy vanilla pudding, and vanilla wafers create a truly comforting and delicious dessert.

Turkey Pot Pie: A homemade turkey pot pie is the ultimate feel-good meal. It’s packed with tender turkey, savory vegetables, and a rich, creamy sauce all under a flaky crust. It’s a perfect way to use up leftover turkey and make something delicious for the whole family.

No fuss, all flavor. Want to know how to make a restaurant-quality steak at home? Here it is. We love what a screaming-hot cast iron skillet does to a good steak, locking juices in for tender bites with a crisp crust. We topped these off with a flavorful garlic butter. 

MIO Products in Thick Cut Cast Iron Seared Steaks with Garlic Butter

Daddy Hinkle’s Instant Meat Marinade — Daddy Hinkle’s meat marinades and seasonings are versatile blends that tenderize meat and enhance its natural flavor with hints of onion and garlic. Perfect for a variety of dishes, from soups and stews to stir-fries, Daddy Hinkle’s also offers low-sodium and sugar-free options for health-conscious cooks.

Savory Spice Shop Smoked Spanish Sweet Paprika, Black Garlic Salt, and Whiskey Barrel Smoked Black Pepper — From its outset in 2012, Savory Spice Shop has been more than just a purveyor of seasonings. The Blakley family envisioned a shop where both seasoned chefs and novice cooks could find inspiration, quality, and a devotion to community.

Hiland Dairy Salted Butter — Hiland Dairy is a leading farmer-owned dairy with facilities right here in Oklahoma. Hiland’s milk comes from its farmer-owners just miles from their processing plants, where it goes from the farm to store shelves within just 48 hours.

Scissortail Farms Italian Parsley — Scissortail Farms, based in Tulsa, is a pioneer in sustainable agriculture. Using innovative aeroponic and hydroponic technology, they grow fresh, flavorful lettuces, leafy greens, and herbs without soil, minimizing water usage and environmental impact. Their commitment to quality and freshness has made them a favorite among local restaurants and grocers.