Pin it
This classic Southern chicken fried steak brings crispy, savory comfort to your dinner table in under an hour. The tender cube steak gets a double coating of seasoned flour for that signature crunch, while the creamy homemade gravy adds the perfect finishing touch to this beloved comfort food dish.
I first made this chicken fried steak during a particularly cold winter weekend when my family was craving something hearty. The sound of that first crispy bite followed by everyone falling silent as they enjoyed their meal told me this recipe would become a regular in our rotation.
Ingredients
- Cube steaks: Already mechanically tenderized for perfect texture
- All purpose flour: Creates that signature golden crust when fried properly
- Garlic powder: Adds savory depth that enhances the meat flavor
- Onion powder: Provides subtle sweetness and complexity
- Smoked paprika: Brings a warm smokiness that elevates the entire dish
- Buttermilk: Tenderizes the meat while adding tanginess to the coating
- Hot sauce: Optional but adds a gentle heat that balances the richness
- Whole milk: Creates the perfect consistency for silky smooth gravy
- Butter: Adds richness and helps create the perfect roux base for gravy
Step-by-Step Instructions
- Season the Flour:
- Combine flour with all seasonings in a shallow dish. This seasoned mixture is your flavor foundation so be generous with the spices. The garlic and onion powders provide savory notes while the paprika adds color and warmth. Make sure to mix thoroughly so every bite has balanced flavor.
- Prepare the Egg Wash:
- Whisk eggs buttermilk and hot sauce until completely smooth. This mixture helps the flour adhere to the meat while adding moisture and flavor. The buttermilk contains acids that further tenderize the meat as it soaks.
- Coat the Steaks:
- Dredge each steak first in flour then egg wash then back in flour. Press firmly to ensure the coating adheres well. This double dredging creates layers that form the perfect crispy exterior. Take your time with this step as it determines your final texture.
- Heat the Oil:
- Warm vegetable oil in a large skillet until it reaches about 350°F. The right temperature is crucial too cold and the coating absorbs oil too hot and it burns before cooking through. If you dont have a thermometer a small drop of flour should sizzle immediately when the oil is ready.
- Fry in Batches:
- Place breaded steaks carefully in hot oil cooking 3 to 4 minutes per side. Look for a rich golden brown color before flipping. Avoid overcrowding the pan which lowers oil temperature and creates soggy results. Leave space between pieces for even cooking.
- Prepare the Roux:
- Reduce oil to about 2 tablespoons and add flour. Cook for 1 to 2 minutes stirring constantly until golden brown. This brief cooking removes the raw flour taste and creates a nutty flavor base for your gravy. Keep the heat medium to prevent burning.
- Add Milk and Seasonings:
- Gradually whisk in milk adding slowly to prevent lumps. Add seasonings and continue whisking. The gradual addition is key to smooth gravy. If lumps form whisk vigorously or strain if needed. The constant motion prevents scorching on the bottom.
- Thicken the Gravy:
- Simmer while stirring constantly until gravy reaches desired thickness. It should coat the back of a spoon but still flow easily. Remember gravy thickens slightly as it cools so stop just before your ideal consistency.
Pin it
The smoked paprika is my secret ingredient in this recipe. I discovered its transformative power when I accidentally used it instead of regular paprika one evening. My husband immediately noticed the difference and now requests that smoky depth every time I make this dish. It reminds us of meals at his grandmother's farm in Georgia.
Make Ahead Options
Chicken fried steak is best enjoyed fresh from the skillet but you can prepare components ahead to streamline the cooking process. Season your flour mixture and store in an airtight container up to a week ahead. You can even bread the steaks up to 8 hours before cooking keep them covered in the refrigerator on a sheet pan. The gravy can be made a day ahead and gently reheated with a splash of milk to restore its silky consistency.
Common Mistakes to Avoid
The most frequent error when making chicken fried steak is inconsistent oil temperature. Too hot and the coating burns before the meat cooks completely too cool and the breading becomes greasy and soggy. Invest in an inexpensive kitchen thermometer to maintain that ideal 350°F frying temperature. Another pitfall is overcrowding the pan which drops the oil temperature dramatically. Cook in batches giving each steak plenty of room and youll achieve that perfectly crispy exterior every time.
Pin it
Regional Variations
This classic Southern dish goes by different names and has subtle variations throughout the country. In Texas youll often find it made with tenderized round steak and served with cream gravy as we do here. Indiana and other Midwestern states sometimes call it a breaded tenderloin often served as a sandwich with the meat extending well beyond the bun. In parts of the South youll sometimes find country ham gravy used instead of the traditional cream version. Each regional approach has its devoted fans but the core elements remain the same crispy coating tender meat and flavorful gravy.
Frequently Asked Questions
- → Can I make Chicken Fried Steak gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend. Ensure all other ingredients, like seasonings, are also gluten-free.
- → How do I keep the coating crispy?
Double-dip the steaks in both the flour and egg wash for an extra crispy coating. Also, use a wire rack for draining excess oil after frying.
- → What sides pair well with this dish?
Mashed potatoes, green beans, buttered corn, or coleslaw are excellent sides to serve with chicken fried steak.
- → What is the best oil for frying Chicken Fried Steak?
Vegetable oil, canola oil, or peanut oil are great options as they have a high smoke point and won’t overpower the flavor.
- → How do I reheat leftovers without losing crispiness?
Reheat in the oven at 350°F for 10-15 minutes, placing the steak on a wire rack to retain its crispy texture.