You’ll love how easily this Wyoming-style chicken-fried steak turns simple ingredients into a filling, homey meal that satisfies like a cowboy dinner.
We show you a straightforward recipe that yields crispy, tender steak smothered in creamy country gravy, so you can make a true comfort-food classic at home.
Follow our clear steps and timing to get a crunchy coating that stays put and a gravy that hits the right balance of pepper and creaminess.
We include quick tips to avoid soggy crusts and to keep the gravy smooth, so your plate comes out like a diner favorite.
Key Takeaways
- Gather simple pantry items and an affordable cut of beef for a hearty meal.
- Use a double-dredge and proper oil temperature for a crisp, durable crust.
- Make the gravy from pan drippings and whisk steadily for a lump-free finish.
Essential Wyoming Chicken-Fried Steak Basics
We focus on the right meat, a crunchy breading, and a rich milk-based gravy.
Each part shapes flavor and texture, so we pick ingredients and steps that give consistent, hearty results.
Key Cuts: Tenderized Round Steak and Cube Steak
We choose tenderized round steak or cube steak because they cook evenly and stay tender under a hot fry.
Tenderized round comes from the beef round and is pounded or mechanically tenderized; it is lean and holds a thin, even crust well.
Cube steak—often sold already tenderized—has small indentations from pounding that help the breading cling.
Buy steaks about 1/4 inch thick for quick frying.
Thicker pieces need lower heat and longer cook time, which risks a soggy coating.
Pat the meat dry with paper towels and season both sides with salt and black pepper before dredging.
If we want extra tenderness, we let steaks rest salted for 15–30 minutes, then blot dry again.
The Perfect Crispy Breaded Steak Coating
We double-dredge for maximum crunch.
First, dust the steak in seasoned flour (flour mixed with salt, pepper, and a pinch of garlic powder).
Then dip into beaten eggs with a tablespoon of milk for binding.
Finally, coat in a second flour mixture or a mix of flour and cornmeal for extra texture.
Use a neutral oil with a high smoke point, like vegetable or peanut oil, and heat to 350°F (175°C).
Fry in batches so oil temperature stays steady.
Drain on a rack, not paper, to keep the bottom crisp.
For extra crunch, rest the breaded steaks on a tray in the fridge for 10–15 minutes before frying; that helps the coating set.
Crafting Creamy Gravy the Cowboy Way
We make gravy from the pan drippings for deep flavor.
After frying, remove most oil, leaving about 2–3 tablespoons and the browned bits.
Whisk in 2–3 tablespoons of flour over medium heat to form a roux and cook until golden brown.
Slowly whisk in 1 1/2 to 2 cups of milk, a little at a time, to avoid lumps.
Season with salt, black pepper, and a pinch of cayenne if we want a mild kick.
Simmer until the gravy thickens to a spoon-coating consistency, about 3–5 minutes.
If gravy gets too thick, thin with a splash of milk.
Serve the creamy gravy poured over the breaded steak and mashed potatoes for the classic Wyoming plate.
Step-By-Step Preparation Guide
We focus on getting the steak thin and even, building a thick, crunchy crust, frying at the right heat, and finishing with a smooth, peppery creamy gravy.
Prepping and Tenderizing the Steak
We buy tenderized round steak or cube steak, about 1/4-inch thick.
If using a larger cut, we lay it between two sheets of plastic and pound gently with a meat mallet until even.
This breaks fibers and helps the steak cook fast without drying.
We trim excess fat and pat the meat dry with paper towels.
Dry surfaces hold breading better.
Season the steak on both sides with salt and black pepper; we add a pinch of garlic powder for depth.
We let the steaks rest 10 minutes at room temperature after seasoning.
This short rest helps salt penetrate and evens cooking.
If we prepare ahead, we can bread the steaks and refrigerate for up to 24 hours before frying.
Double-Dredging for Maximum Crunch
We set up three bowls: seasoned flour, beaten eggs with a splash of milk, and coarse breadcrumbs or extra flour seasoned again.
For classic breaded steak, we use all-purpose flour mixed with salt, pepper, and a little paprika.
We dredge each steak in flour, shake off excess, dip in the egg mixture, then press into breadcrumbs or a second flour mixture.
This double-dredge builds a thick crust that stays on the meat during frying.
For extra crunch, press the crumbs firmly so they adhere.
We let breaded steaks rest on a rack 10–15 minutes before frying.
This helps the coating set and reduces the risk of it falling off in the pan.
If we need a lighter crust, we skip breadcrumbs and do a flour-egg-flour method.
Frying Techniques and Oil Temperature Control
We use a heavy skillet or cast-iron pan and a neutral oil with a smoke point above 400°F, like canola or peanut oil.
Fill the pan with enough oil to come about 1/4–1/2 inch up the side to shallow-fry evenly.
We heat the oil to 350–375°F.
If we don’t have a thermometer, we test by dropping a small pinch of flour—if it sizzles and browns slowly, the oil is ready.
Too hot and the crust burns; too cool and the steak absorbs oil.
We cook steaks 3–4 minutes per side until golden brown.
We avoid crowding the pan; cook in batches.
After frying, we place steaks on a wire rack over a sheet pan to drain.
This keeps the crust crisp.
We reserve about 2 tablespoons of pan drippings for the gravy.
Simmering Classic Creamy Gravy
We make creamy gravy in the same pan to capture flavor.
Remove excess oil, leaving about 2 tablespoons of fat and browned bits.
Sprinkle in 2 tablespoons of flour and cook, stirring, for 1–2 minutes to form a roux.
We whisk in 2 cups of milk slowly, scraping the pan to dissolve browned bits.
Bring to a low simmer; the gravy will thicken.
If too thick, add a little extra milk.
Season with salt, plenty of black pepper, and a dash of Worcestershire if desired.
We simmer the gravy 3–5 minutes until smooth and velvety.
Taste and adjust seasoning.
Pour the creamy gravy over the breaded steak while hot, or serve it on the side for guests to spoon over mashed potatoes and the steak.
Frequently Asked Questions
We cover the exact ingredients, frying steps, gravy recipe, tenderizing tips, classic Wyoming side dishes, and scaling advice.
Each answer gives clear, practical steps you can use at home.
What are the key ingredients for a traditional chicken-fried steak?
We use thinly pounded cube steak or round steak for the beef.
For the breading, we mix all-purpose flour with salt, black pepper, and a bit of paprika.
Buttermilk or milk with a splash of hot sauce goes in the wet mixture for flavor and adhesion.
How do you achieve the crispy coating typical of chicken-fried steak?
We double-dredge: flour, then wet (buttermilk), then flour again, pressing the flour into the meat.
We heat oil to about 350–365°F (175–185°C) and fry in batches so the oil stays hot.
We drain the steaks on a wire rack or paper towels right after frying to keep the crust crisp.
Can you recommend a gravy recipe that pairs well with chicken-fried steak?
We make a simple country gravy using the pan drippings.
Stir 2 tablespoons of the leftover oil and browned bits with 2 tablespoons flour over medium heat until golden, then whisk in 2–2½ cups milk until thick and smooth.
Season with salt and plenty of black pepper; add a splash of beef broth or Worcestershire sauce for depth if desired.
If the gravy lumps, whisk vigorously or strain through a fine mesh.
Are there any tips for ensuring the steak is tender in a chicken-fried steak dish?
We pound the steak to about 1/4-inch thickness for even cooking and tenderness.
If using thicker cuts, tenderize with a meat mallet or let a marinade of buttermilk sit for 30–60 minutes.
Cook to an internal temperature of about 145°F, but rely on thinness and visual doneness more than prolonged cooking.
What sides are traditionally served with chicken-fried steak in Wyoming cuisine?
We serve mashed potatoes smothered with the same gravy as the steak.
Other common sides include biscuits, corn, green beans, and coleslaw.
For a true cowboy plate, add pickled beets or a simple cabbage slaw to cut the richness.
How can you adapt the chicken-fried steak recipe for a large group?
Scale your ingredients up—math is your friend here—so everyone gets a piece. Cook the steaks in batches to avoid turning your pan into a crowded hot tub.
Break out a large cast-iron griddle or wrangle a couple of skillets. Keep finished steaks warm and crispy in a low oven (200°F / 95°C) on a wire rack.
Make the gravy in a big pot and keep it on low heat. Give it a stir now and then, and reheat briefly right before serving.
