Get ready to dive into the ultimate comfort food experience with this mouthwatering Chicken Fried Steak recipe! This classic Southern dish is a true crowd-pleaser that’ll have your taste buds dancing with joy. It’s crispy, tender, and smothered in a rich, creamy gravy that’ll make you weak in the knees. Trust me, once you try this recipe, you’ll be hooked for life!
Why You’ll Love This Recipe
- Crispy Perfection: The double-dredging technique creates an irresistibly crunchy exterior that’ll have you coming back for more.
- Tender and Juicy: Even though it’s fried, the steak remains incredibly tender and packed with flavor.
- Comfort Food at Its Finest: There’s nothing quite like the combination of crispy steak and creamy gravy to warm your soul.
- Versatile: Serve it for breakfast with eggs, or as a hearty dinner with mashed potatoes and green beans.
Ingredients You’ll Need
- Beef Cube Steaks: The star of the show, providing a tender base for our crispy coating.
- Milk: Creates a rich, creamy gravy and helps the coating stick to the steak.
- Eggs: Acts as the glue for our crispy coating.
- Flour: The key to achieving that perfect crispy exterior.
- Seasonings: Salt, pepper, garlic powder, and red pepper for a flavor explosion.
- Canola Oil: For frying to golden perfection.
- Heavy Whipping Cream: Adds richness to our gravy.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
- Spice it Up: Add some cayenne pepper to the flour mixture for an extra kick.
- Herb-infused: Mix in some dried herbs like thyme or rosemary to the flour for added flavor.
- Buttermilk Twist: Replace regular milk with buttermilk for a tangy flavor profile.
- Gluten-free Option: Use gluten-free flour for the coating and gravy.
How to Make Chicken Fried Steak
Step 1: Prep and Season
Season those steaks generously and let them sit. This is your flavor foundation!
Step 2: Set Up Your Dredging Station
Create your egg wash and seasoned flour mixture. This is where the magic happens!
Step 3: Dredge and Coat
Double-dredge those steaks for maximum crispiness. Press that flour in like you mean it!
Step 4: Fry to Perfection
Heat that oil and fry those steaks until they’re golden brown and irresistible.
Step 5: Make the Gravy
Use those flavorful pan drippings to create a rich, creamy gravy that’ll knock your socks off.
Step 6: Serve and Enjoy
Smother those crispy steaks with gravy and prepare for a flavor explosion!
Pro Tips for Making the Recipe
- Temperature Matters: Use a thermometer to ensure your oil is at the perfect frying temperature.
- Don’t Overcrowd: Fry in batches to maintain oil temperature and ensure even cooking.
- Rest Before Serving: Let the steaks rest on a wire rack to keep them crispy.
- Gravy Consistency: If your gravy is too thick, add a splash of milk. Too thin? Let it simmer a bit longer.
How to Serve
Serve this Southern classic with creamy mashed potatoes and your favorite green vegetable. For a true diner experience, pair it with scrambled eggs and hash browns for an unforgettable breakfast.
Make Ahead and Storage
Storing Leftovers
Store in an airtight container in the fridge for up to 3 days. Keep the gravy separate to maintain crispiness.
Freezing
Freeze the fried steaks (without gravy) for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating
Reheat in a 350°F oven until warmed through and crispy, about 10-15 minutes. Warm the gravy separately on the stovetop.
FAQs
Can I use a different cut of beef?
Absolutely! Round steak or sirloin work well, just be sure to tenderize them first.
How do I prevent the breading from falling off?
Make sure to press the flour mixture firmly onto the steak and let it rest for a few minutes before frying.
Can I make this recipe ahead of time?
While it’s best served fresh, you can fry the steaks and make the gravy separately, then reheat and assemble when ready to serve.
Is there a way to make this healthier?
Try air frying the steaks instead of deep frying, and use low-fat milk for the gravy to cut down on calories.
Chicken Fried Steak is the ultimate comfort food that’ll transport you straight to the heart of the South. With its crispy exterior, tender meat, and rich gravy, it’s a dish that’s sure to become a family favorite. Don’t be intimidated by the process – with a little practice, you’ll be serving up restaurant-quality chicken fried steak in no time. So grab your skillet and get ready to create some serious magic in the kitchen!
Print
Southern-Style Chicken Fried Steak Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main-course
- Method: Frying
- Cuisine: Southern American
Description
Chicken Fried Steak is a classic Southern comfort food dish featuring tender beef steaks coated in a crispy, flavorful breading and smothered in creamy gravy. This hearty meal is perfect for family dinners or special occasions, offering a satisfying combination of textures and rich flavors that will leave everyone asking for seconds.
Ingredients
- 4 beef cube steaks or tenderized round steaks (about 1 pound/450g)
- 1 tablespoon plus 1 teaspoon salt, divided
- 1 teaspoon ground black pepper
- 2 1/4 cups whole milk, divided (540mL)
- 2 large eggs, beaten
- 1 1/4 cups all-purpose flour, divided (150g)
- 2 teaspoons garlic powder
- 1/2 teaspoon ground red pepper
- 1 cup canola oil (240mL)
- 1/4 cup pan drippings
- 1/2 cup heavy whipping cream (120mL)
Instructions
- Preheat and prepare: Preheat the oven to 200°F. Place a wire rack inside a rimmed baking sheet and place it in the oven.
- Season the steaks: Season the steaks with 1 teaspoon salt and ½ teaspoon pepper. Let stand for 10 minutes to allow the seasoning to penetrate the meat.
- Prepare the coating: In a shallow dish, whisk together ¼ cup milk and the eggs. In another shallow dish, whisk together 1 cup flour, 2 teaspoons salt, garlic powder, and red pepper.
- Coat the steaks: Dredge the steaks in the flour mixture, pressing firmly on each side to coat. Dip the steaks in the egg mixture, then dredge again in the flour mixture, pressing firmly to coat. Set aside on a plate.
- Heat the oil: In a large cast-iron skillet, heat the oil over medium-high heat until the temperature registers 350°F on a deep-fry or candy thermometer.
- Fry the steaks: Place 2 steaks into the skillet. Cook until golden brown on the edges, about 2 minutes. Turn and cook for an additional 2 minutes. Remove the steaks from the skillet and place in the oven on the wire rack to keep warm. Repeat with the remaining 2 steaks.
- Prepare the gravy: Carefully pour out the pan drippings, reserving and returning 1/4 cup to the skillet. Whisk in ¼ cup of flour and place over medium heat. Cook until the mixture turns light brown in color, about 3 minutes. Gradually whisk in the remaining 2 cups of milk and the cream. Bring to a boil and cook until thickened, about 4 minutes. Stir in the remaining 1 teaspoon salt and remaining black pepper.
- Serve: Remove the steaks from the oven and serve immediately with the gravy.
Notes
- Use the palm of your hand to press the flour into the meat to help the coating adhere better.
- Don’t skip seasoning both the steaks and flour mixture for maximum flavor.
- If using regular steaks, tenderize them with a meat mallet before cooking.
- Pat thawed steaks dry with paper towels before dredging to ensure better coating adhesion.
- Use a thermometer to maintain the correct oil temperature for perfect frying.
- Letting the salted steaks stand for 10 minutes helps tenderize the meat further.
Nutrition
- Serving Size: 1 steak with gravy
- Calories: 720
- Sugar: 5g
- Sodium: 1200mg
- Fat: 45g
- Saturated Fat: 15g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 180mg
