Chicken Fried Steak is a Southern classic, featuring tenderized beef steak coated in a crispy, golden-brown breading, much like fried chicken. Served with rich, creamy gravy, this dish is comfort food at its best.

Full Recipe:

Ingredients

4 cube steaks (tenderized beef steaks)
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
2 eggs
1/2 cup buttermilk
Vegetable oil (for frying)

For the Gravy:

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
Salt and black pepper, to taste

Directions

Prepare the Breading: In a shallow bowl, mix flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. In another bowl, whisk eggs and buttermilk.
Coat the Steaks: Dredge each steak in the flour mixture, then dip into the egg mixture, and coat again with the flour mixture. Press the coating onto the steak to help it adhere.
Fry the Steaks: Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. Fry each steak for 3-4 minutes per side or until golden brown and crispy. Drain on paper towels.
Make the Gravy: In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes. Slowly whisk in milk, stirring constantly until the gravy thickens. Season with salt and black pepper.
Serve: Pour the gravy over the crispy chicken fried steak and enjoy!

Nutrients (Per Serving)

Calories: ~450
Protein: ~30g
Carbohydrates: ~35g
Fat: ~20g
Saturated Fat: ~6g
Cholesterol: ~120mg
Sodium: ~600mg

What Makes Chicken Fried Steak Unique?

Unlike traditional steak dishes, Chicken Fried Steak is all about texture. The steak is pounded thin, coated in a seasoned flour mixture, and then fried to crispy perfection. The double-coating technique ensures that the breading sticks well, creating a crunchy outer layer that contrasts beautifully with the tender meat inside. The defining element of this dish is the creamy white gravy, made from the pan drippings, adding richness and flavor.

Why It’s Called “Chicken Fried” Steak

The name “Chicken Fried Steak” comes from the cooking technique used, which is similar to Southern-style fried chicken. The steak is dredged in flour and egg, then fried until golden brown, just like traditional fried chicken. Despite containing no chicken, the name stuck and became a staple in American comfort food culture.

The Importance of Using Cube Steak

Cube steak is the preferred cut for Chicken Fried Steak due to its tenderness and affordability. This cut is typically top round or top sirloin that has been tenderized by a mechanical process, creating small indentations that help the breading adhere better. The tenderizing process also ensures that the steak remains juicy and easy to chew after frying.

The Role of Buttermilk in the Recipe

Buttermilk is a crucial ingredient in this recipe, helping to tenderize the meat while providing a slight tanginess that enhances the flavor. The acidity in buttermilk breaks down proteins in the steak, making it even more tender. Additionally, it helps the flour coating adhere better, resulting in a crispier crust.

How to Achieve the Perfect Crispy Coating

Achieving the perfect crispy coating requires a few key techniques:

Double Coating: Dipping the steak in the flour mixture twice creates a thicker, crunchier crust.
Proper Oil Temperature: The oil should be hot enough (around 350°F) to cook the steak quickly without absorbing too much grease. If the oil is too cool, the coating will become soggy.
Resting Before Frying: Letting the coated steak rest for a few minutes before frying allows the breading to set, reducing the chance of it falling off.

The Secret to the Best Creamy Gravy

The creamy white gravy is what truly elevates Chicken Fried Steak. Made from butter, flour, and milk, this gravy is thick, rich, and packed with flavor. Some people like to add a dash of black pepper or even a little cayenne for a spicy kick. The key to a smooth, lump-free gravy is constant whisking while adding the milk slowly.

Serving Suggestions for Chicken Fried Steak

Chicken Fried Steak is traditionally served with a side of mashed potatoes, which pair perfectly with the creamy gravy. Other popular side dishes include:

Buttered Corn: The sweetness of corn balances the savory steak.
Green Beans: Adds a fresh, slightly crunchy contrast.
Biscuits: Ideal for soaking up any extra gravy.
Coleslaw: Provides a refreshing crunch to cut through the richness.

Variations and Regional Twists

Different regions put their own spin on Chicken Fried Steak. In Texas, it’s often served with a spicy gravy, while in the Midwest, it’s accompanied by a creamier, milder sauce. Some variations even use pork or chicken instead of beef, creating a similar dish with a different flavor profile.

How to Make a Healthier Version

For those looking to enjoy Chicken Fried Steak with fewer calories and less fat, consider these alternatives:

Baking Instead of Frying: Using an air fryer or baking the steaks in the oven can reduce oil consumption.
Using Whole Wheat Flour: Adds fiber and nutrients to the breading.
Opting for Leaner Cuts: Choosing a leaner cut of beef or even turkey can lower the fat content.
Making a Lighter Gravy: Using low-fat milk or Greek yogurt instead of whole milk or cream keeps the gravy lighter without sacrificing taste.

Common Mistakes to Avoid

Even though Chicken Fried Steak is a relatively simple dish, a few common mistakes can impact the final result:

Overcooking the Steak: Cooking for too long can make the meat tough.
Not Tenderizing the Meat Enough: If the steak isn’t tenderized properly, it may be chewy rather than tender.
Using the Wrong Oil: Oils with a low smoke point, such as olive oil, can burn easily. Stick to vegetable or peanut oil for the best results.
Skipping the Resting Step: Letting the steak rest before and after frying ensures a better texture.

Pairing Chicken Fried Steak with Drinks

This dish pairs well with a variety of beverages:

Sweet Tea: A classic Southern choice that balances the richness.
Cold Beer: A crisp lager or light ale complements the fried texture.
Red Wine: A light-bodied red like Pinot Noir enhances the savory flavors.
Lemonade: The citrusy freshness cuts through the heaviness of the dish.

Storing and Reheating Leftovers

If you have leftovers, store them properly to maintain the best texture:

Refrigeration: Place in an airtight container and refrigerate for up to three days.
Freezing: Freeze in a single layer, then transfer to a freezer bag for up to three months.
Reheating: To retain crispiness, reheat in the oven at 375°F for 10-15 minutes or in an air fryer. Avoid microwaving, as it can make the coating soggy.

Conclusion

Chicken Fried Steak is more than just a meal—it’s a comforting, nostalgic dish that embodies Southern hospitality. With its crispy exterior, tender meat, and rich, creamy gravy, it’s easy to see why this dish has remained a favorite for generations. Whether you stick to the traditional method or experiment with healthier alternatives, Chicken Fried Steak is a timeless classic that never fails to satisfy. Perfect for family dinners, special occasions, or even a weekend indulgence, this dish continues to bring joy to those who love hearty, homemade comfort food.

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