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, featuring tender beef steaks coated in a crispy, golden crust and smothered in creamy gravy. It’s the perfect hearty meal for those nights when you’re craving something truly satisfying.
Why You’ll Love This Recipe
- Comfort Food at Its Finest: This dish is the epitome of comfort food, guaranteed to warm your soul and please your taste buds.
- Crispy Perfection: The double-dredging technique ensures a perfectly crispy exterior that’ll have you coming back for more.
- Versatile: Serve it with mashed potatoes, green beans, or your favorite sides for a complete meal.
- Restaurant-Quality at Home: Impress your family and friends with a dish that rivals any steakhouse version.
Ingredients You’ll Need
- Beef Cube Steaks: The star of the show, providing a tender base for our crispy coating.
- Salt and Pepper: Essential for seasoning both the meat and the coating.
- Milk: Helps create a rich, creamy gravy and is used in the egg wash.
- Eggs: Forms part of the coating process, helping the flour stick to the meat.
- All-Purpose Flour: The key to achieving that crispy, golden crust.
- Garlic Powder: Adds a savory depth to the coating.
- Ground Red Pepper: Gives a subtle kick to the seasoning.
- Canola Oil: For frying the steaks to crispy perfection.
- Heavy Whipping Cream: Enriches the gravy, making it velvety smooth.
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 cayenne pepper to the flour mixture for an extra kick.
- Herb Infusion: Mix in dried herbs like thyme or rosemary to the flour coating.
- Cheese Lover’s Dream: Sprinkle grated Parmesan into the flour mixture for a cheesy twist.
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free blend.
How to Make Chicken Fried Steak
Step 1: Prepare the Steaks
Season the steaks with salt and pepper, letting them sit for 10 minutes to absorb the flavors.
Step 2: Set Up the Dredging Station
Whisk together milk and eggs in one dish, and combine flour with seasonings in another.
Step 3: Coat the Steaks
Dredge the steaks in flour, dip in egg mixture, then coat again with flour, pressing firmly.
Step 4: Fry to Perfection
Heat oil in a skillet and fry the steaks until golden brown on both sides.
Step 5: Make the Gravy
Use the pan drippings to create a rich, creamy gravy to smother over the steaks.
Pro Tips for Making the Recipe
- Temperature Matters: Use a thermometer to ensure your oil is at 350°F for perfect frying.
- Don’t Overcrowd: Fry steaks in batches to maintain oil temperature and ensure even cooking.
- Rest and Crisp: Keep fried steaks warm in the oven on a wire rack to maintain crispiness.
- Gravy Consistency: If your gravy is too thick, thin it with a little milk; if too thin, let it simmer longer.
How to Serve
Serve your Chicken Fried Steak hot, smothered in creamy gravy. Pair it with classic sides like:
- Creamy mashed potatoes
- Buttered green beans
- Fluffy biscuits
- Crisp coleslaw
Make Ahead and Storage
Storing Leftovers
Store cooled chicken fried steak and gravy separately in airtight containers in the refrigerator for up to 3 days.
Freezing
Freeze cooked steaks without gravy for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat steaks in a 350°F oven until warmed through. Heat gravy separately on the stovetop, adding a splash of milk if needed to thin it out.
FAQs
Can I use a different cut of beef?
Absolutely! While cube steak is traditional, you can use round steak or even sirloin, just be sure to tenderize it well before cooking.
How do I prevent the breading from falling off during frying?
Make sure to press the flour mixture firmly onto the steaks and let them sit for a few minutes before frying. This helps the coating adhere better.
Can I make this dish ahead of time?
For best results, it’s recommended to serve chicken fried steak fresh. However, you can prepare the steaks up to the coating stage and refrigerate for a few hours before frying.
What’s the best way to reheat leftovers?
Reheat in the oven at 350°F for about 10-15 minutes to help maintain the crispy texture. Avoid microwaving as it can make the coating soggy.
Get ready to indulge in a true Southern classic with this Chicken Fried Steak recipe. It’s a hearty, satisfying meal that’s perfect for family dinners or special occasions. The crispy, seasoned crust and creamy gravy create a perfect balance of textures and flavors that’ll have everyone asking for seconds. Don’t be surprised if this becomes your new go-to comfort food dish!
Print
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
Indulge in the ultimate comfort food with this classic Chicken Fried Steak recipe. Tender beef cutlets are coated in a crispy, savory breading and served with a rich, creamy gravy. This hearty Southern dish is perfect for a satisfying family dinner or a special weekend treat.
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 flavors 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: Very 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 before dredging to ensure the coating sticks well.
- 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: 820
- Sugar: 5g
- Sodium: 1200mg
- Fat: 55g
- Saturated Fat: 18g
- Unsaturated Fat: 33g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 190mg
