Ingredients:
For the Chicken Fried Steak:
- 4 (6 oz) beef round steaks (or tenderized cube steaks)
- Salt and freshly ground black pepper, to taste
- 1 cup all-purpose flour, for dredging
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 2 large eggs
- 1/4 cup buttermilk (or regular milk if you don’t have buttermilk)
- 1 1/2 cups (180g) panko breadcrumbs (or regular breadcrumbs)
- Vegetable oil, for frying (about 2-3 cups)
For the Gravy:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions:
1. Prepare the Chicken Fried Steak:
Tenderize the Steaks: If using beef round steaks, pound them with a meat mallet until they are about 1/2 inch thick. This helps tenderize the meat and makes it easier to fry. If you’re using cube steaks, they’re already tenderized and ready to go.
Season the Steaks: Generously season both sides of the steaks with salt and pepper. The seasoning adds flavor to the meat itself before it’s coated with the breading.
2. Dredge the Steaks:
Prepare the Dredging Stations: In a shallow bowl, combine the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper. Mix until well combined.
In another shallow bowl, whisk together the eggs and buttermilk until smooth.
In a third shallow bowl, place the panko breadcrumbs (or regular breadcrumbs). Panko breadcrumbs will give the chicken fried steak a light, crispy texture, but regular breadcrumbs will work as well if that’s what you have.
Coat the Steaks: First, dip each steak into the seasoned flour, pressing lightly to ensure the flour sticks. Next, dip the steak into the egg and buttermilk mixture, making sure it’s fully coated. Finally, dredge the steak in the panko breadcrumbs, pressing gently to make sure the breadcrumbs stick well.
3. Fry the Steaks:
Heat the Oil: In a large skillet, add about 2-3 cups of vegetable oil, enough to cover the bottom of the pan by about 1/2 inch. Heat the oil over medium-high heat until it reaches about 350°F (175°C). You can test the oil by dropping in a small piece of bread—if it sizzles and browns quickly, the oil is ready.
Fry the Steaks: Carefully place the breaded steaks in the hot oil, cooking 2 at a time, depending on the size of your skillet. Don’t overcrowd the pan, as it will lower the oil temperature and result in soggy breading. Fry the steaks for 3-4 minutes on each side, or until they’re golden brown and crispy. The internal temperature of the steaks should reach 145°F (63°C). Remove the steaks from the oil and place them on a plate lined with paper towels to drain any excess oil.
4. Make the Gravy:
Make a Roux: After frying the steaks, remove the oil from the skillet, leaving about 2 tablespoons in the pan for the gravy. If there is too much oil, carefully discard some, but be sure to leave the flavorful brown bits (fond) in the skillet. These bits will give the gravy a rich flavor.
In the same skillet, melt the butter over medium heat. Once melted, add the flour and cook, whisking constantly, for 1-2 minutes, until the flour is lightly golden. This is called a roux, and it helps thicken the gravy.
Add the Milk: Slowly whisk in the whole milk, making sure to incorporate the roux fully. Continue to whisk and cook the mixture for 3-4 minutes, or until the gravy thickens to your desired consistency. If the gravy is too thick, add a little more milk to loosen it up. Taste and adjust the seasoning with salt, pepper, garlic powder, onion powder, and cayenne pepper, if using.
Simmer and Serve: Once the gravy is thick and smooth, reduce the heat to low and keep it warm while you serve the steaks.
5. Serve the Chicken Fried Steak:
Plate the Dish: Place the crispy chicken fried steaks on serving plates. Spoon the creamy gravy generously over the top of each steak. For a little extra touch, garnish with freshly chopped parsley.
Side Suggestions: Chicken fried steak with creamy gravy is often served with mashed potatoes, but you can pair it with other Southern favorites like coleslaw, green beans, or cornbread. The rich gravy also goes well over mashed potatoes, making it a hearty and satisfying meal.
Serving Suggestions:
- Mashed Potatoes: The creamy gravy pairs beautifully with fluffy mashed potatoes. Serve the chicken fried steak over a generous portion of mashed potatoes and top with the gravy for an indulgent meal.
- Collard Greens or Green Beans: For a well-rounded Southern meal, serve the chicken fried steak with sautéed collard greens or a simple side of green beans.
- Biscuits: Buttermilk biscuits are a classic side to accompany this dish. You can serve them with extra gravy or simply enjoy them with a pat of butter.
- Cornbread: A slice of cornbread is a perfect complement to the richness of the fried steak and gravy. It’s great for soaking up any leftover gravy.
Tips for the Perfect Chicken Fried Steak:
- Use Tenderized Steaks: If you can’t find cube steaks, use round steaks and tenderize them with a meat mallet. The thinner the steak, the more tender it will be after frying.
- Don’t Skip the Buttermilk: Buttermilk helps the breading stick to the meat while also adding a slight tang that enhances the flavor. If you don’t have buttermilk, you can substitute with regular milk and a tablespoon of lemon juice or vinegar.
- Temperature is Key: Make sure the oil is at the right temperature (350°F/175°C). If the oil is too hot, the breading will burn before the steak cooks through. If it’s too cold, the breading will become soggy.
- Make the Gravy in the Same Pan: After frying the steak, use the same skillet to make the gravy. The flavorful browned bits left in the pan from frying the steak add richness to the gravy.
- Adjust the Gravy Consistency: If the gravy is too thin, let it simmer for a few extra minutes. If it’s too thick, add a bit more milk or broth to thin it out.
Storage and Reheating:
Storing Leftovers: Store any leftover chicken fried steak and gravy in separate airtight containers in the refrigerator for up to 3 days. The steak will keep its crispy texture when stored separately, but the gravy should be refrigerated in a separate container.
Reheating: To reheat, warm the steak in a skillet over medium heat until it’s heated through. You can also reheat the gravy in a small saucepan on low heat, adding a splash of milk if it’s too thick.
Final Thoughts:
Chicken Fried Steak with Creamy Gravy is the ultimate Southern comfort food—crispy, tender, and smothered in a rich, flavorful gravy. It’s a dish that’s perfect for family dinners, special occasions, or whenever you’re craving something indulgent. With a few simple steps, you can recreate this classic at home and enjoy the satisfying flavors of Southern cuisine. Whether served with mashed potatoes, biscuits, or greens, it’s sure to become a favorite in your recipe collection!
4o mini