Southern chicken fried steak has a special place in my heart, and I’m so excited to share this classic recipe with you! I remember my grandmother making this dish on Sundays; the whole house would fill with the most incredible aroma of savory steak and peppery gravy. The sound of the steak sizzling in the cast iron skillet was pure music, and that first bite of crispy, tender steak with creamy gravy was always pure bliss. This Southern fried steak recipe is truly a taste of home, perfect for any meal when you’re craving some serious comfort food. Let’s get cooking!
Why You’ll Love This Southern Chicken Fried Steak
This isn’t just any meal; it’s an experience! Get ready to fall in love with this dish for so many reasons:
- Unbeatable Texture: Crispy, golden-brown exterior meets incredibly tender steak.
- Rich, Peppery Gravy: The perfect creamy counterpoint to the fried steak.
- True Comfort Food: This classic dish is pure Southern hospitality on a plate.
- Impressive Results: You’ll feel like a pro chef with this easy chicken fried steak recipe.
- Family Favorite: Guaranteed to be a hit with everyone at the table.
- Authentic Flavor: Experience the taste of a true homemade chicken fried steak.
- Versatile Sides: Pairs perfectly with mashed potatoes, green beans, or biscuits.
- Satisfying Meal: This chicken fried steak recipe delivers pure deliciousness every time.
Ingredients for Authentic Southern Chicken Fried Steak
Making this homemade chicken fried steak is a labor of love, and having the right ingredients is key. Here’s what you’ll need to create that perfect, crispy exterior and tender interior:
- 4 cube steaks (approx. 1/3 lb each) – these are the base for our delicious meal.
- 1 ½ cups all-purpose flour – this forms the crispy coating.
- 2 teaspoons fresh ground black pepper, divided – essential for that classic peppery kick.
- 2 teaspoons kosher salt or sea salt, divided – balances all the flavors.
- ½ teaspoon smoked paprika – adds a subtle smoky depth.
- ½ teaspoon onion powder – for a savory foundation.
- ½ teaspoon garlic powder – brings that necessary aromatic punch.
- ½ teaspoon baking soda – helps create a lighter, crispier coating.
- ½ teaspoon baking powder – works with the baking soda for extra lift and crispiness.
- 1 ½ cups buttermilk – the magic ingredient for tenderizing the steak and helping the flour stick.
- 2 teaspoons TABASCO Sauce (original) – adds a touch of heat and tang to the buttermilk marinade.
- 2 eggs – bind the buttermilk and steak, ensuring a good coating.
- 1 cup vegetable oil – for achieving that perfect golden-brown fry.
- For the gravy:
- 4 tablespoons grease (from frying) – the secret to incredibly flavorful gravy!
- 4 tablespoons flour – thickens the gravy to the perfect consistency.
- 2 to 3 cups whole milk – forms the creamy base of our gravy.
- ½ cup heavy whipping cream – for an extra rich and velvety texture.
- Salt and pepper to taste – to perfectly season your gravy.
How to Make Crispy Chicken Fried Steak
Now for the fun part – transforming those cube steaks into a masterpiece! Follow these steps carefully, and you’ll be well on your way to making the best chicken fried steak you’ve ever tasted. This recipe is designed to give you that perfect, golden crunch every time. Let’s get cooking!
- Step 1: First things first, preheat your oven to 225–250 °F. This low temperature is key to keeping your steaks warm and tender while you fry them in batches.
- Step 2: In a shallow bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon black pepper, 1 teaspoon salt, ½ teaspoon smoked paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon baking soda, and ½ teaspoon baking powder. This seasoned flour is your ticket to a flavorful, crispy coating.
- Step 3: In a separate bowl, whisk together 1 ½ cups buttermilk, 2 teaspoons TABASCO Sauce, and 2 eggs. This tangy, rich mixture will help tenderize the steak and ensure the flour coating adheres beautifully.
- Step 4: Pat your 4 cube steaks completely dry with paper towels. Season both sides generously with the remaining salt and pepper. Let them sit for about 5 minutes to absorb the seasoning, then pat them dry again. This step is crucial for getting that coating to stick.
- Step 5: Now, let’s get ready to coat. Dredge each steak thoroughly in the seasoned flour mixture. Then, dip it into the buttermilk egg mixture, letting any excess drip off. Finally, dredge it in flour one more time, pressing the coating firmly onto the steak. This double-dredge ensures maximum crispiness.
- Step 6: Place the coated steaks on a wire rack and let them rest for at least 10 minutes. This resting period is essential for how to make chicken fried steak that stays crispy – it allows the coating to set, preventing it from falling off during frying.
- Step 7: Heat about ¼ inch of vegetable oil in a large cast iron skillet over medium-high heat. You’ll know the oil is ready when a tiny pinch of flour sizzles immediately.
- Step 8: Carefully place two steaks into the hot oil, being careful not to overcrowd the skillet. Fry for 3–4 minutes per side, flipping only once, until they are a deep golden brown and wonderfully crisp. The sound of that sizzle is pure music!
- Step 9: Remove the fried steaks from the skillet and drain them on a clean paper towel-lined baking sheet or wire rack. Transfer them to your preheated oven to keep them warm while you fry the remaining steaks.
- Step 10: For the gravy, carefully pour off most of the grease from the skillet, leaving about 4 tablespoons behind in the pan. Whisk in 4 tablespoons flour and cook over medium heat for 2–3 minutes, whisking constantly, until it forms a paste and smells slightly nutty.
- Step 11: Slowly pour in 2 to 3 cups whole milk and ½ cup heavy whipping cream while whisking continuously. Bring the mixture to a simmer and let it thicken, about 5–7 minutes. Add more milk if the gravy gets too thick.
- Step 12: Season your luscious gravy with salt and pepper to taste. Pour this glorious gravy generously over your perfectly crispy chicken fried steak right before serving. Enjoy this amazing Southern fried steak!
Pro Tips for the Best Chicken Fried Steak
I’ve learned a few tricks over the years that guarantee a fantastic chicken fried steak every single time. These tips will help you achieve that perfect crispy crust and super tender steak.
- For an extra crispy chicken fried steak, chill the breaded steaks in the refrigerator for about 20 minutes before frying. This helps set the coating.
- If you don’t have buttermilk, you can easily make a substitute. Just mix 1 ½ cups milk with 1 ½ tablespoons lemon juice or vinegar, let it sit for 5 minutes, and it’s ready to use! For more on dairy substitutes, check out this guide.
- Don’t skip pressing the flour onto the steak firmly; this creates a better crust. Letting the coated steaks rest for 10 minutes before frying is a game-changer for preventing the coating from falling off.
What’s the secret to perfect Tender Chicken Fried Steak?
The real secret to tender chicken fried steak lies in the buttermilk marinade and not overcooking. The buttermilk tenderizes the meat, and the low oven temperature keeps it warm without further cooking, ensuring it stays tender. For extra crispiness, mastering how to get chicken fried steak crispy means getting that oil temperature just right! Understanding the science behind cooking can help elevate your dishes; explore culinary principles.
Can I make Southern comfort food chicken fried steak ahead of time?
You can certainly prepare the steaks ahead of time! Bread them completely and refrigerate them on a wire rack for up to 24 hours before frying. This actually helps the coating adhere even better, making it a great meal prep option for that delicious Southern comfort food chicken fried steak. For other make-ahead meal ideas, see these latest recipes.
How do I avoid common mistakes with Old fashioned chicken fried steak?
A common mistake is overcrowding the pan, which lowers the oil temperature and leads to greasy, soggy steak. Also, be sure to pat the steaks very dry before breading; wet meat means a weak coating. Lastly, don’t skip the resting period after breading – it’s vital for that classic, crisp texture of old fashioned chicken fried steak.
Best Ways to Serve Chicken Fried Steak with White Gravy
Serving up a plate of this incredible chicken fried steak is an event in itself! The rich, peppery gravy is the star, and it pairs beautifully with classic Southern sides. For a truly memorable meal, consider serving your best Southern fried steak recipe alongside creamy mashed potatoes to soak up all that delicious gravy. Fluffy biscuits are another must-have; they’re perfect for scooping up every last drop. You can find a great biscuit recipe here.
Some other fantastic pairings include a simple side of buttered corn or some lightly seasoned collard greens for a touch of freshness. No matter what you choose, this dish is pure comfort food magic.
Nutrition Facts for Southern Chicken Fried Steak
Per serving (1 steak with gravy):
- Calories: N/A
- Fat: N/A
- Saturated Fat: N/A
- Protein: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Sugar: N/A
- Sodium: N/A
Nutritional values are estimates and may vary based on specific ingredients used for this delicious chicken fried steak recipe.
How to Store and Reheat Classic Chicken Fried Steak
Even though this easy chicken fried steak recipe is best enjoyed fresh, I know sometimes life gets busy! To store leftovers, let the fried steaks cool completely before placing them in an airtight container. You can keep them in the refrigerator for up to 3-4 days. For longer storage, freeze the cooked steaks (without the gravy!) by wrapping each one individually in plastic wrap, then a layer of foil, and finally placing them in a freezer bag. They’ll stay good in the freezer for up to 3 months.
Reheating is simple! To crisp them up again, place the refrigerated or frozen steaks on a baking sheet and bake in a 350°F oven. Refrigerated steaks will need about 10-15 minutes, while frozen ones will take around 20 minutes until they are heated through and crispy again. Reheat the gravy separately in a saucepan over low heat, adding a splash of milk if it’s too thick. Enjoy your delicious leftovers!
Frequently Asked Questions About Southern Fried Steak
What is chicken fried steak?
Chicken fried steak is a beloved dish where a tender cube steak is breaded and pan-fried to a golden crisp, much like fried chicken. It’s then traditionally smothered in a creamy, peppery white gravy. This classic dish is a staple of Southern cuisine and a true comfort food experience.
Why is it called chicken fried steak?
The name “chicken fried steak” simply describes the cooking method. The steak is prepared and fried in the same way you would prepare fried chicken – breaded and deep-fried. It’s not made with chicken at all; it’s all about the delicious crispy coating and tender steak inside, making it a standout among Southern fried steak preparations.
Can I use a different cut of meat for this recipe?
While the recipe calls for cube steak, which is already tenderized, you can try other tender cuts. Thinly pounded top round or sirloin can work, but be sure to pound them very thin and tender. For an authentic Southern chicken fried steak experience, cube steak is the traditional and easiest choice for tenderness.
What’s the best way to get a super crispy coating?
To achieve that perfect, crispy chicken fried steak, make sure your oil is hot enough (around 350°F) and don’t overcrowd the pan. Allowing the breaded steaks to rest for at least 10 minutes before frying also helps the coating adhere better and become extra crispy. For an even crispier crust, chilling the breaded steaks for 20 minutes before frying is a fantastic trick!
Variations of Southern Style Fried Steak You Can Try
While this classic recipe is absolutely divine, there are always fun ways to switch things up! If you’re looking to explore beyond the traditional, here are a few variations of Southern style fried steak that I love experimenting with. They all deliver that comforting, hearty flavor you expect.
- Spicy Kick: For a bit of heat, add a pinch of cayenne pepper to your flour mixture or a dash of hot sauce to the gravy. This creates a wonderfully spicy twist on the traditional chicken fried steak gravy recipe.
- Air Fryer Method: Want a lighter option? Coat your steaks as usual, then air fry them at 375°F (190°C) for about 8-10 minutes, flipping halfway through. They won’t have the exact same deep-fried crispiness, but they’re still delicious and much healthier! For more air fryer ideas, check out this recipe.
- Gluten-Free Version: Easily make this gluten-free by swapping out the all-purpose flour for a good quality gluten-free all-purpose flour blend. Use gluten-free breadcrumbs or crushed gluten-free crackers for the coating. The gravy can be thickened with a cornstarch slurry instead of flour.
- Herb-Infused Gravy: Elevate your chicken fried steak gravy recipe by adding fresh herbs like chives or parsley right at the end. A little bit of finely chopped rosemary or thyme can also add a lovely aromatic dimension.
Delicious Southern Chicken Fried Steak: 4 Tasty Tips
- Total Time: 25 minutes plus resting
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Enjoy classic Southern chicken fried steak, tender cube steaks breaded and fried until golden and crispy, then smothered in rich, peppery white gravy. This comforting dish is a taste of home.
Ingredients
- 4 cube steaks (approx. 1/3 lb each)
- 1 ½ cups all-purpose flour
- 2 teaspoons fresh ground black pepper, divided
- 2 teaspoons kosher salt or sea salt, divided
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ cups buttermilk
- 2 teaspoons TABASCO Sauce (original)
- 2 eggs
- 1 cup vegetable oil
- For the gravy:
- 4 tablespoons grease (from frying)
- 4 tablespoons flour
- 2 to 3 cups whole milk
- ½ cup heavy whipping cream
- Salt and pepper to taste
Instructions
- Mix flour, 1 teaspoon black pepper, 1 teaspoon salt, paprika, onion powder, garlic powder, baking soda, and baking powder in a shallow bowl.
- Whisk together buttermilk, TABASCO Sauce, and eggs in another bowl.
- Pat cube steaks dry with paper towels, season both sides with remaining salt and pepper, let sit for 5 minutes, then pat dry again.
- Dredge each steak in the seasoned flour, dip into the buttermilk mixture, then dredge again in flour, pressing the coating well.
- Let coated steaks rest on a rack for 10 minutes to help the breading stick.
- Preheat oven to 225–250 °F to keep steaks warm.
- Heat vegetable oil about ¼ inch deep in a cast iron skillet over medium-high heat.
- Fry two steaks at a time for 3–4 minutes per side until golden and crisp, flipping only once.
- Drain cooked steaks on paper towels and keep warm in the oven.
- For the gravy, leave skillet drippings, add 4 tablespoons of grease back, whisk in flour, and cook for 2–3 minutes.
- Slowly pour in milk and cream while whisking, letting it simmer until creamy, about 5–7 minutes. Add more milk if needed.
- Season gravy with salt and pepper, then pour over steaks before serving.
Notes
- For a crispier crust, chill breaded steaks in the fridge for 20 minutes before frying.
- To make a buttermilk substitute, mix 1 ½ cups milk with 1 ½ tablespoons lemon juice or vinegar and let sit for 5 minutes.
- Press flour firmly onto steak and let it rest before frying to help coating stick.
- Whisk constantly while adding milk and cream slowly for a smoother gravy.
- Cook flour for a few minutes to remove raw taste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat steak on a baking sheet in a 350°F oven for 10–15 minutes.
- Reheat gravy separately in a saucepan over low heat, adding milk if too thick.
- Freeze cooked steaks (without gravy) by wrapping individually and placing in a freezer bag. Bake from frozen at 375°F for about 20 minutes until crisp.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying and Oven Warming
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving (1 steak with gravy)
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
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