Classic Chicken Fried Steak with Country Gravy: Southern Comfort on Your Plate
An ultra-crisp crust and peppery gravy turn a basic steak into true Southern comfort.
Chicken Fried Steak: The Heart of Classic Southern Comfort Food
If you crave hearty, down-home comfort food, look no further than chicken fried steak—a staple at country diners and family tables alike. With its ultra-crispy breading and savory white country gravy, this dish transforms basic ingredients into a soul-satisfying feast. Follow this step-by-step guide to make an authentic chicken fried steak at home, exactly as cherished in Southern kitchens.
Why Chicken Fried Steak Is a Beloved Southern Staple
Chicken fried steak, despite the name, contains no chicken. The dish gets its name from the preparation method: beef steak breaded and fried like classic Southern fried chicken. It’s most commonly served with mashed potatoes and a rich, peppery white gravy, making it the quintessential comfort meal.
This recipe draws from traditional methods, ensuring a perfectly crispy exterior and tender, flavorful meat inside. It’s a showstopper for Sunday dinners, holiday tables, or anytime comfort food calls.
Essential Ingredients for Chicken Fried Steak and Gravy
Making this dish at home requires simple, everyday ingredients, but technique and attention to detail are key. Below, you’ll find all you need to prepare the steak and signature gravy.
For the Chicken Fried Steak:
- 3 lb. cube steak (or tenderized round steak)
- 1 1/2 cups whole milk
- 2 large eggs
- 2 cups all-purpose flour
- 2 tsp. seasoned salt
- Freshly ground black pepper
- 3/4 tsp. paprika
- 1/4 tsp. cayenne pepper
- Kosher salt
- 1/2 cup canola or vegetable oil
- 1 Tbsp. butter
For the White Country Gravy:
- 1/3 cup all-purpose flour
- 4 cups whole milk (start with 3, add more for desired consistency)
- 1/2 tsp. seasoned salt
- Freshly ground black pepper
- More salt to taste
- Mashed potatoes (for serving)
Step-By-Step Instructions: The Secrets to Crispy Perfection
1. Prep the Steak
- Pat cube steaks dry. If needed, further tenderize with a meat mallet to about 1/4-inch thickness.
- Generously season both sides of each steak with kosher salt and black pepper.
2. Set Up Your Dredging Station
Create an assembly line for efficient breading:
- Bowl 1: Whisk together milk and eggs for the wet mixture.
- Bowl 2: Combine flour, seasoned salt, black pepper, paprika, and cayenne pepper.
- Reserve a clean plate or tray for the breaded steaks.
3. Dredge the Steak (Double Coating Method)
- Take one steak and dip it into the seasoned flour mixture, coating all sides.
- Dip the floured steak into the egg-milk mixture, turning to coat.
- Return the steak to the seasoned flour and coat thoroughly again, pressing gently to adhere.
- Transfer to a clean plate. Repeat for all steaks.
4. Fry to Golden Perfection
- Pour oil into a large, heavy skillet (preferably cast iron) to a depth of 1/4 inch. Add 1 tablespoon butter for extra flavor.
- Heat oil over medium heat. Test by sprinkling a bit of flour in the oil; it should sizzle but not burn.
- Working in batches (3 steaks at a time to avoid crowding), fry steaks until edges turn golden brown, about 2 to 2 1/2 minutes per side.
- Transfer cooked steaks to a paper towel-lined plate. Keep warm in a low oven if needed.
What others are reading
5. Prepare the White Country Gravy
- Pour off most of the cooking oil from pan, leaving about 1/4 cup with drippings for flavor. (Keep the browned bits—the secret to great gravy!)
- Sprinkle in 1/3 cup of all-purpose flour. Whisk and cook for 2-3 minutes to form a golden roux.
- Gradually pour in 3 cups of whole milk, whisking constantly to avoid lumps. Scrape bottom for maximum flavor.
- Season with 1/2 teaspoon seasoned salt and plenty of black pepper. Simmer and whisk until thickened; add more milk if too thick.
- Taste and adjust seasoning. The gravy should be creamy and peppery, never bland.
6. Serve It Up
- Plate the steak on top of a mound of mashed potatoes. Spoon a generous ladle of white gravy over everything.
- Garnish with extra black pepper and chopped parsley, if desired.
Tips and Tricks for Chicken Fried Steak Success
- Keep the Breading On: Fry in batches to avoid crowding, which drops the oil temperature and can make the breading slide off.
- Watch Oil Temperature: Oil that’s too hot burns the crust, too cool causes greasy, soggy breading. The ideal sizzle signals readiness.
- Don’t Skimp on the Pepper: Black pepper is the soul of country gravy. Season generously for authentic flavor.
- Double Dredging = Maximum Crunch: The flour-egg-flour sequence creates a thick, crackly crust that stands up to gravy.
- Rest the Meat: Let the breaded steaks sit for a few minutes before frying; this helps the coating adhere better.
Why Is It Called Chicken Fried Steak?
The term “chicken fried steak” comes from the method—steak is coated in seasoned flour and fried just as you would classic fried chicken. It’s a time-honored technique that yields a shatteringly crisp crust, contrasting with the tender, juicy beef inside. This adaptation arose in the American South, blending German schnitzel influences with local ingredients and tastes.
The Best Sides for Chicken Fried Steak
- Mashed potatoes (classic and essential)
- Seasonal cooked greens (collards, green beans, or broccoli)
- Corn on the cob or creamed corn
- Homemade biscuits
- Pickles or bread-and-butter pickled vegetables
For an extra southern touch, spoon a bit of gravy over everything. This dish is unapologetically rich and best enjoyed in generous portions!
Nutrition Information
| Component | Approximate Amount (per serving) |
|---|---|
| Calories | 680 |
| Protein | 40g |
| Carbohydrates | 25g |
| Fat | 44g |
| Sodium | 950mg |
Values are estimated for steak with gravy, without additional sides.
Frequently Asked Questions
Q: Can I make chicken fried steak ahead of time?
A: Chicken fried steak is best enjoyed fresh and crispy, but you can bread the steaks in advance and refrigerate for up to 4 hours before frying. To reheat leftovers, bake them in a 350°F (175°C) oven on a wire rack to maintain crispness.
Q: What cut of beef works best for chicken fried steak?
A: Cube steak (tenderized round steak) is traditional and cooks quickly, resulting in tender meat. If unavailable, pound out top round or sirloin until very thin.
Q: Is chicken fried steak the same as country fried steak?
A: The terms are sometimes used interchangeably, but chicken fried steak usually features a crispier, thicker breading and is always topped with white country gravy, whereas country fried steak can be served with either brown or white gravy.
Q: Can I make a gluten-free version?
A: Yes, substitute your favorite gluten-free flour blend for all-purpose flour, and check labels on all other ingredients to ensure they are gluten-free. Adjust seasoning to taste.
Q: Why is my breading falling off?
A: Breading slips off if the steak is too wet, oil isn’t hot enough, or if you crowd the pan. Be sure to blot steaks dry, dredge thoroughly, and fry in manageable batches for best results.
Variations and Serving Suggestions
- Spicy style: Add extra cayenne or a pinch of chili powder to the flour mixture.
- Tex-Mex twist: Include ancho chili powder and serve with a salsa drizzle in addition to gravy.
- Family meal: Pair the steak with homemade macaroni and cheese for an indulgent Southern feast.
- Leftover tip: Slice cold chicken fried steak and tuck into sandwiches or wraps the next day.
Final Thoughts: A Dish That Feels Like Home
Chicken fried steak is far more than just a meal; it’s a comforting hug on a plate, nourished by history and local tradition. With its golden, crunchy crust and creamy gravy, it’s a recipe that invites everyone to the table—hungry for a taste of the South, and a sense of home-cooked satisfaction.
References
- https://stockpilingmoms.com/the-pioneer-woman-chicken-fried-steak-recipe/
- https://www.youtube.com/watch?v=9g2RKTfLnAk
- https://www.foodfanatic.com/recipes/pioneer-woman-country-fried-steak/
- https://www.thepioneerwoman.com/food-cooking/recipes/a9931/chicken-fried-steak/
- https://www.youtube.com/watch?v=Lbm7NpHWTeE
Similar Articles
Read full bio of Sneha Tete
