Chicken Fried Steak is a classic Southern dish that combines crispy breading, tender meat, and a rich, creamy gravy. Despite the name, it has nothing to do with chicken. The term “chicken fried” refers to the method of frying, similar to how fried chicken is prepared. This dish is typically made with beef, specifically tender cuts like cube steak, which is breaded, fried, and served with a delicious white gravy.
This hearty dish is comfort food at its finest, and when paired with mashed potatoes, green beans, or cornbread, it becomes an unforgettable meal. Let’s dive into the recipe for Chicken Fried Steak and its creamy gravy, step by step.
Ingredients
For the Chicken Fried Steak:
- 4 cube steaks (each about 6 ounces, but you can substitute with other cuts like round steak or tenderized sirloin)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for a bit of heat)
- 2 large eggs
- 1/2 cup buttermilk (or regular milk as a substitute)
- 2 cups vegetable oil (for frying)
- 1/2 teaspoon baking powder (optional, to help the breading puff up)
For the Gravy:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk (you can substitute with cream for a richer gravy)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional, for a little kick)
- 1 teaspoon Worcestershire sauce (optional, for extra flavor)
Preparation Steps
1. Prepare the Cube Steaks:
If you’re using pre-tenderized cube steaks, you’re all set to go! If not, take a piece of beef such as round steak or sirloin, and tenderize it by pounding it with a meat mallet until it’s thin (about 1/2-inch thick). Season the steaks with salt and pepper on both sides.
2. Prepare the Breading Station:
Now, it’s time to set up your breading station. You’ll need three shallow dishes:
- First Dish: Combine the flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper in a shallow dish. This will be the seasoned flour.
- Second Dish: In a separate shallow dish, whisk together the eggs and buttermilk (or regular milk if you don’t have buttermilk) until well combined.
- Third Dish: In the third dish, place the remaining flour and add the baking powder (optional for puffier breading). Mix it up.
3. Bread the Steaks:
Take each cube steak and dredge it in the seasoned flour mixture, ensuring it is coated evenly on both sides. Next, dip the steak into the egg and buttermilk mixture, making sure it’s fully coated. Afterward, dredge it once more in the flour mixture to create a nice, thick coating.
Set the breaded steaks aside on a plate or tray while you heat the oil.
4. Heat the Oil for Frying:
In a large skillet or deep frying pan, heat the vegetable oil over medium-high heat. To test if the oil is hot enough, drop a pinch of the breading mixture into the oil. If it sizzles immediately, the oil is ready for frying. You want the oil to be about 350°F (175°C) to ensure a crisp, golden crust without overcooking the steak.
5. Fry the Chicken Fried Steaks:
Carefully place the breaded steaks into the hot oil. Be sure not to overcrowd the pan, as this can lower the temperature of the oil and result in soggy breading. Fry the steaks for about 3-4 minutes on each side, or until they are golden brown and crispy. Use tongs or a slotted spoon to flip them gently to avoid breaking the crust.
Once cooked, remove the steaks from the oil and place them on a plate lined with paper towels to absorb any excess oil. Set them aside while you prepare the gravy.
6. Make the Gravy:
In the same skillet you used to fry the steaks, remove any leftover oil, leaving about 1-2 tablespoons. Turn the heat to medium. Add the butter and allow it to melt. Once the butter has melted, sprinkle the flour into the skillet and whisk continuously to form a roux. Allow the flour to cook for about 1-2 minutes, stirring constantly, to eliminate the raw flour taste.
Gradually add the milk to the roux while whisking constantly to prevent lumps. Continue to whisk until the gravy thickens to your desired consistency. This should take about 4-5 minutes. If the gravy is too thick, add a little more milk until you reach the desired texture.
Season the gravy with salt, black pepper, garlic powder, onion powder, cayenne pepper, and Worcestershire sauce. Taste and adjust the seasoning if necessary.
7. Serve:
Place the crispy Chicken Fried Steaks on plates and pour the creamy gravy over the top. Serve with mashed potatoes, corn, green beans, or your favorite side dishes. The crispy steak with the rich, creamy gravy is a match made in comfort food heaven.
Possible Variations
Though the classic Chicken Fried Steak is delicious, you can experiment with a few variations to make it your own:
- Spicy Chicken Fried Steak: Add more cayenne pepper or a splash of hot sauce to the breading and the gravy for a spicy kick. You can also use hot sauce in the buttermilk mixture for added heat.
- Cheese-Stuffed Chicken Fried Steak: For a cheesy twist, you can stuff the cube steak with cheese, such as mozzarella or cheddar, before breading and frying it. This creates a gooey, cheesy surprise in the middle.
- Bacon-Gravy Chicken Fried Steak: For extra flavor, cook bacon in the skillet before making the gravy. Crumble the bacon and stir it into the gravy for a smoky, savory touch.
- Vegetarian Chicken Fried Steak: If you’re looking for a meatless alternative, you can replace the beef with plant-based protein like portobello mushrooms or a veggie patty, which can be breaded and fried just like the steak.
Tips for Perfect Chicken Fried Steak
- Use Buttermilk: Buttermilk is key for tenderizing the meat and giving it a delicious tang. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5-10 minutes.
- Don’t Overcrowd the Pan: Fry the steaks in batches if necessary. Overcrowding the pan can cause the oil temperature to drop, which will result in soggy breading.
- Rest the Meat: After frying the steaks, let them rest for a few minutes on paper towels to allow excess oil to drain and the breading to stay crisp.
- Use a Meat Thermometer: The internal temperature of the steak should reach at least 160°F (70°C) to ensure that it is fully cooked.
Serving Suggestions
Chicken Fried Steak is a hearty dish that pairs well with many side dishes. Here are some classic and delicious options to serve alongside your meal:
- Mashed Potatoes: Creamy mashed potatoes are a classic side for Chicken Fried Steak. The richness of the potatoes pairs perfectly with the crispy steak and gravy.
- Green Beans: Steamed or sautéed green beans provide a fresh, crisp contrast to the richness of the steak and gravy.
- Cornbread: A slice of cornbread adds a touch of sweetness and texture, complementing the savory steak and gravy.
- Coleslaw: A tangy, creamy coleslaw helps balance the heaviness of the fried steak, adding crunch and freshness to the meal.
- Fried Okra: For an extra Southern touch, fried okra is a great side dish that pairs wonderfully with Chicken Fried Steak.
Conclusion
Chicken Fried Steak is a timeless Southern dish that combines crispy, golden-brown breading with tender, juicy meat and a creamy gravy. It’s a perfect meal for those who enjoy comfort food at its finest. Whether served with mashed potatoes, cornbread, or your favorite sides, this dish is sure to become a family favorite.
By following these simple steps and tips, you can recreate this restaurant-quality meal in the comfort of your own home. Whether you’re serving it for a special occasion or a weeknight dinner, Chicken Fried Steak is guaranteed to impress. Enjoy!