Description: Golden, crispy, and smothered in rich, creamy gravy, this Chicken Fried Steak is the ultimate Southern comfort food. Perfectly seasoned and fried to crunchy perfection, then topped with homemade country-style white gravy, this dish is a must-try for breakfast, lunch, or dinner!
Ingredients:
For the Chicken Fried Steak:
- 4 cube steaks (tenderized beef steaks)
- 1 ½ cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cayenne pepper (optional, for a kick!)
- 2 large eggs
- ½ cup buttermilk
- 2 tablespoons hot sauce (optional, for extra flavor!)
- 2 cups vegetable oil (for frying)
For the Country Gravy:
- ¼ cup drippings from fried steak
- ¼ cup all-purpose flour
- 2 cups whole milk
- ½ teaspoon salt
- ½ teaspoon black pepper
Preparation:
Step 1: Prepare the Coating
In a shallow dish or wide bowl, meticulously combine the all-purpose flour, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using). Whisk vigorously until all ingredients are evenly distributed. This ensures a consistent and flavorful coating for the steaks. The cayenne pepper is an optional addition for those who prefer a slight kick of heat, but can be omitted for a milder flavor profile. In a separate bowl, whisk together the eggs, buttermilk, and hot sauce (if using). The buttermilk adds tenderness to the steak, while the hot sauce provides a subtle depth of flavor. This wet mixture acts as a binding agent, allowing the flour mixture to adhere to the steaks.
Step 2: Bread the Steaks
Now comes the crucial step of breading the cube steaks. This double-dredging process is what gives the chicken fried steak its signature crispy texture. Take each cube steak and dredge it thoroughly in the flour mixture, ensuring that all surfaces are completely coated. Press the flour into the steak to help it adhere. Next, dip the flour-coated steak into the buttermilk mixture, allowing any excess flour to slough off. Finally, return the steak to the flour mixture for a second coating, again pressing the flour into the steak to create a thick, even layer. This double layer of flour creates an extra-crispy crust when fried. After breading each steak, place them on a plate or baking sheet lined with parchment paper. Allow the breaded steaks to rest for 5-10 minutes before frying. This resting period allows the coating to adhere more firmly to the steaks, preventing it from falling off during the frying process.
Step 3: Fry to Crispy Perfection
Heat the vegetable oil in a deep skillet or Dutch oven over medium-high heat. It is essential to use a deep skillet or Dutch oven to ensure that the steaks are fully submerged in oil, allowing for even cooking and browning. Use a thermometer to monitor the oil temperature, aiming for a consistent 350°F (175°C). If the oil is not hot enough, the steaks will absorb too much oil and become soggy. If the oil is too hot, the steaks will brown too quickly on the outside while remaining undercooked on the inside. Carefully place the breaded steaks into the hot oil, ensuring not to overcrowd the skillet. Overcrowding will lower the oil temperature, resulting in less crispy steaks. Fry the steaks for 3-4 minutes per side, or until they are golden brown and crispy. Use tongs or a slotted spoon to turn the steaks over carefully. Once the steaks are cooked to perfection, remove them from the skillet and place them on a paper towel-lined plate to drain excess oil. The paper towels will help to absorb any excess oil, resulting in a less greasy final product.
Step 4: Make the Country Gravy
Now for the creamy country gravy, the perfect accompaniment to the crispy chicken fried steak. In the same skillet used for frying the steaks, carefully pour off all but ¼ cup of the drippings. The drippings from the fried steaks provide a rich and flavorful base for the gravy. If you don’t have enough drippings, you can add a tablespoon or two of butter to make up the difference. Over medium heat, stir in ¼ cup of all-purpose flour, whisking constantly for 1-2 minutes until the mixture is golden brown and fragrant. This step is crucial for creating a roux, which is the base of the gravy. The roux helps to thicken the gravy and adds a nutty flavor. Gradually pour in the whole milk, whisking constantly to prevent lumps from forming. Continue whisking until the gravy is smooth and thickened. This process may take several minutes, so be patient and keep whisking. Season the gravy with salt and black pepper to taste. Adjust the seasoning according to your preferences. You can also add a pinch of cayenne pepper for a little heat, if desired.
Step 5: Serve & Enjoy!
Spoon the creamy country gravy generously over the crispy chicken fried steak. The contrast between the crispy steak and the creamy gravy is what makes this dish so irresistible. Serve the chicken fried steak immediately, while it is still hot and crispy. Pair it with classic Southern sides such as mashed potatoes, fluffy biscuits, buttery corn, coleslaw, or fried okra.
Why You Will Love This Recipe
This Chicken Fried Steak recipe is a guaranteed crowd-pleaser for several reasons:
- Ultimate Comfort Food: The combination of crispy fried steak and creamy gravy is the epitome of comfort food, perfect for a satisfying and heartwarming meal.
- Flavorful and Texturally Rich: The double-dredging technique ensures an incredibly crispy exterior, while the tenderized steak remains juicy and flavorful. The gravy adds a creamy, rich dimension that complements the steak perfectly.
- Easy to Customize: The recipe can be easily adapted to your preferences. Adjust the seasoning levels, add a touch of heat with cayenne pepper or hot sauce, or experiment with different sides.
- Versatile for Any Meal: Whether you enjoy it for breakfast, lunch, or dinner, this Chicken Fried Steak is a satisfying and delicious meal any time of day.
- Made with Simple Ingredients: Most of the ingredients required for this recipe are pantry staples, making it easy to prepare with minimal fuss.
Serving Suggestions:
- Classic Southern Sides: Serve with mashed potatoes and green beans.
- Breakfast Staple: Serve with scrambled eggs and bacon.
- Fluffy Biscuits: Use the gravy to sop up the extra goodness.
- Buttery Corn: Buttery Corn on the side will complement the flavors.
- Coleslaw: coleslaw adds a cool, refreshing counterpoint to the rich steak and gravy.
- Fried Okra: Another Southern classic that pairs perfectly with this dish.
Tips:
- Don’t Overcrowd the Pan: When frying, make sure to not overcrowd the pan so that the oil temperature remains constant, which ensures even cooking.
- Control the Heat: Maintain the heat at 350F.
- Rest the Meat: Make sure you allow the meat to rest so that the batter sticks better.
Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes
Nutritional Information: (Note: Nutritional information is approximate and can vary based on specific ingredients and portion sizes.)
Calories: Approximately 600-800 per serving Protein: Approximately 40-50 grams per serving Sodium: Approximately 800-1200 mg per serving
Conclusion:
This Chicken Fried Steak recipe delivers a symphony of textures and flavors that will transport you straight to the heart of Southern cuisine. The crispy, golden-brown steak, coupled with the creamy, comforting gravy, is a match made in culinary heaven. Whether you’re looking for a hearty breakfast, a satisfying lunch, or a comforting dinner, this recipe is sure to become a new favorite. Enjoy the process of creating this classic dish and savor every bite!
Questions and Answers about this Recipe
Q1: What if I don’t have buttermilk?
A: If you don’t have buttermilk on hand, you can easily make a substitute. Combine 1 tablespoon of white vinegar or lemon juice with enough milk to make 1 cup. Let it sit for 5-10 minutes until the milk curdles slightly. This will mimic the acidity and texture of buttermilk, helping to tenderize the steak.
Q2: Can I use a different cut of beef?
A: While cube steak is traditionally used for chicken fried steak, you can experiment with other cuts of beef. Sirloin or round steak can be tenderized with a meat mallet to achieve a similar texture. Just be sure to pound the steak thin enough to ensure it cooks quickly and evenly.
Q3: How can I make the gravy thicker?
A: If you prefer a thicker gravy, you can increase the amount of flour used in the roux. Add an extra tablespoon of flour to the drippings and whisk until golden brown. Alternatively, you can create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Whisk the slurry into the gravy towards the end of cooking and simmer until it thickens.
Q4: Can I make this recipe ahead of time?
A: While chicken fried steak is best enjoyed fresh, you can prepare certain components ahead of time to save time. The breaded steaks can be refrigerated for up to 24 hours before frying. Just be sure to store them in a single layer on a baking sheet lined with parchment paper to prevent the coating from becoming soggy. The gravy can also be made ahead of time and reheated gently over low heat, whisking occasionally, to prevent it from separating.
Q5: What’s the best way to reheat leftover chicken fried steak?
A: To reheat leftover chicken fried steak and maintain its crispiness, preheat your oven to 350°F (175°C). Place the steaks on a baking sheet lined with parchment paper and bake for 10-15 minutes, or until heated through. Avoid microwaving the steaks, as this will make them soggy. If you have leftover gravy, reheat it gently in a saucepan over low heat, whisking occasionally.
