Chicken Fried Steak is a classic Southern dish that’s both crispy and tender, making it a comforting favorite. It’s more than just a meal—it’s an experience with rich flavors, crunchy textures, and creamy gravy. Whether you’re an experienced cook or just starting out, this dish is one you’ll want to perfect. In this guide, I’ll show you everything you need to know, from its origins to helpful tips for making it in your own kitchen.
Why We Love This Chicken Fried Steak
When it comes to comfort food, Chicken Fried Steak is a crowd-pleaser. The crispy coating paired with tender beef, all drizzled with a savory gravy, makes it a dish that’s both indulgent and satisfying. But what makes this dish truly irresistible?
- The Crispy Coating: One of the best parts of Chicken Fried Steak is the crispy, golden-brown crust. It adds a wonderful crunch that contrasts perfectly with the tender meat inside.
- Flavor-packed Gravy: A rich, creamy gravy is the finishing touch that elevates this dish from simple to extraordinary. It adds depth of flavor and moisture to the fried steak.
- Versatility: You can serve Chicken Fried Steak for breakfast, lunch, or dinner. It pairs well with a variety of sides like mashed potatoes, corn, and biscuits.
- Nostalgic Comfort: For many, Chicken Fried Steak is a reminder of family gatherings and Southern hospitality, making it a dish that’s deeply tied to tradition and comfort.
This dish is more than just a meal—it’s an experience that brings joy with every bite.
Ingredients for Chicken Fried Steak
To make the perfect Chicken Fried Steak, you need a few simple ingredients that come together to create magic.
Beef cube steaks – The main protein, offering a tender yet hearty texture when fried.
All-purpose flour – Provides the essential coating that makes the steak crispy and golden.
Black pepper – Adds a mild heat and depth of flavor to the coating.
Garlic powder – Introduces a subtle, aromatic flavor that complements the steak’s seasoning.
Eggs – Used to help bind the flour coating to the steak, creating a crispy crust.
Buttermilk – Helps tenderize the steak while adding flavor and moisture to the batter.
Vegetable oil – Used for frying, ensuring the coating turns golden and crisp.
Flour (for gravy) – Forms the base of the creamy gravy, adding thickness.
Milk – Combines with the flour to create a smooth, creamy gravy.
How to Make Chicken Fried Steak
Now that you have your ingredients ready, let’s walk through the steps to make this mouthwatering dish.
Prepare the Steak
Begin by tenderizing the cube steaks with a meat mallet or rolling pin. This will help them cook evenly and stay tender.
In a shallow dish, whisk together the flour, salt, pepper, garlic powder, and paprika. This seasoned flour mixture will give the steaks their crispy coating.
Prepare the Dredging Station
In another shallow dish, whisk the eggs and buttermilk together until smooth.
First, dip the steaks into the seasoned flour mixture, ensuring both sides are well-coated. Then, dip them into the egg and buttermilk mixture before coating them again in the flour mixture. This double-dredging process ensures a thick, crispy crust.
Fry the Steaks
Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
Once the oil is hot (test by dropping a small amount of flour in—it should sizzle), carefully place the steaks into the pan, frying them in batches if necessary to avoid overcrowding.
Fry each steak for 4-5 minutes per side, or until golden brown and crispy. Use tongs to flip the steaks, and be sure to check the internal temperature—it should reach 145°F (63°C).
Once done, remove the steaks and place them on a paper towel-lined plate to drain any excess oil.
Make the Gravy
In the same skillet, reduce the heat to medium. Leave about 2 tablespoons of oil and any leftover bits of flour in the pan.
Stir in the flour from the dredging mixture, cooking it for about 1-2 minutes to form a roux.
Gradually whisk in the milk, making sure to stir constantly to avoid lumps. Continue cooking the gravy until it thickens (about 3-5 minutes).
Season with salt, pepper, and cayenne pepper (if using) to taste.
Pour the gravy over the fried steaks and serve immediately.
Expert Tips for the Best Chicken Fried Steak
Achieving the perfect Chicken Fried Steak takes more than just following the recipe. Here are some expert tips to elevate your dish:
Don’t Overcrowd the Pan: Frying in batches ensures that the oil stays hot and the steaks cook evenly. If you overcrowd the pan, the oil temperature drops and the coating will become soggy instead of crispy.
Tenderize the Meat: The more you tenderize the cube steaks, the more tender your final dish will be. A meat mallet or rolling pin will do the job!
Use Buttermilk: Not only does buttermilk help tenderize the meat, but it also gives the coating a light and airy texture. If you don’t have buttermilk, you can substitute it with regular milk and a tablespoon of vinegar.
Keep the Gravy Smooth: Stir the gravy constantly as it thickens to prevent any lumps from forming. If it’s too thick, you can thin it out with a little extra milk.
Variations on Chicken Fried Steak
While the classic Chicken Fried Steak is undeniably delicious, there are plenty of ways to put your own twist on this Southern favorite. Here are a few variations to try:
Spicy Chicken Fried Steak: For those who like a little heat, add a pinch of cayenne pepper or crushed red pepper flakes to the seasoning mix. You can also spice up the gravy with a little extra cayenne.
Baked Chicken Fried Steak: If you’re looking for a lighter version, you can bake the breaded steaks in the oven instead of frying them. Coat the steaks with the flour mixture and place them on a baking sheet lined with parchment paper, then bake at 400°F (200°C) for about 20-25 minutes, flipping halfway through.
Serving Suggestions for Chicken Fried Steak
Chicken Fried Steak is a hearty dish that pairs perfectly with classic Southern sides. Here are a few ideas for what to serve alongside your meal:
Mashed Potatoes: Creamy mashed potatoes are a natural partner for the crispy steak and savory gravy.
Collard Greens: A side of collard greens adds a touch of bitterness that balances the richness of the fried steak and gravy.
Cornbread: Serve with warm cornbread to soak up the extra gravy.
Biscuits: Fluffy biscuits are perfect for adding even more comfort to the meal.
Salad: A light, refreshing salad can help cut through the richness of the dish and add some freshness to your plate.
FAQ Section
What is Chicken Fried Steak Made Of?
Chicken Fried Steak is made of beef cube steaks that are battered, seasoned, and fried to crispy perfection. It is traditionally served with creamy, white gravy.
How Do You Make Chicken Fried Steak Tender?
Tenderizing the cube steaks before cooking is essential. You can use a meat mallet or rolling pin to break down the fibers in the meat. Additionally, marinating in buttermilk helps make the meat tender.
Can You Freeze Chicken Fried Steak?
Yes, you can freeze Chicken Fried Steak after frying. Let the steaks cool completely, then wrap them tightly in plastic wrap and aluminum foil. To reheat, bake in the oven at 350°F (175°C) until hot and crispy.
What Is the Difference Between Chicken Fried Steak and Country Fried Steak?
The primary difference lies in the gravy. Chicken Fried Steak is usually served with creamy white gravy, while Country Fried Steak is often accompanied by brown gravy.
Chicken Fried Steak
Equipment
- Meat Mallet
- Skillet
Ingredients
- 4 pieces Beef Cube Steaks
- 2 cups All-Purpose Flour
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
- 2 Eggs
- 1 cup Buttermilk
- 1 cup Vegetable Oil
- 2 tbsp Flour (for Gravy)
- 1 cup Milk
Instructions
- Tenderize the cube steaks using a meat mallet to break down the fibers.
- In a shallow dish, whisk together the flour, black pepper, garlic powder, and paprika.
- In another shallow dish, whisk the eggs and buttermilk together until smooth.
- Dip the steaks into the seasoned flour mixture, then into the egg mixture, and coat again with the flour mixture.
- Heat vegetable oil in a skillet over medium-high heat. Fry each steak for 4-5 minutes per side, or until golden brown and crispy.
- Remove the steaks from the skillet and drain on a paper towel-lined plate.
- For the gravy, reduce heat to medium and leave 2 tablespoons of oil in the skillet. Stir in the flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in the milk, stirring constantly until smooth and thickened. Season with salt, pepper, and cayenne to taste.
- Pour the gravy over the fried steaks and serve immediately.