Classic Chicken Fried Steak with Creamy White Gravy: Your Ultimate Comfort Food Guide
Indulge in the heartwarming embrace of a true Southern classic: Chicken Fried Steak. This isn’t just any steak; it’s a tenderized piece of beef, expertly dipped in a rich buttermilk and egg mixture, then generously coated with perfectly seasoned flour and fried to a golden, crispy perfection. To complete this iconic dish, it’s generously smothered in a luscious, creamy white gravy that elevates every bite into a culinary delight. This hearty and incredibly delicious meal is destined to become a staple in your family’s favorite recipe list, offering unparalleled comfort and flavor that’s perfect for any occasion, from a comforting Sunday dinner to a celebratory feast.
What Exactly is Chicken Fried Steak?
Often a source of confusion for those unfamiliar with Southern cuisine, “Chicken Fried Steak” contains no chicken at all! The name refers to the method of preparation, which mimics the technique used for classic fried chicken. Essentially, it’s a tenderized cut of beef (usually cubed steak) that is breaded and pan-fried, resulting in a crispy, golden-brown crust. This delectable dish is a cornerstone of American comfort food, particularly beloved in the Southern states, and is almost always served with a rich, milky white gravy.
It’s important to distinguish it from its cousin, Country Fried Steak. While both involve breaded steak, the key difference lies in the gravy. Chicken Fried Steak is traditionally served with a creamy, white pepper gravy, often made from the pan drippings. Country Fried Steak, on the other hand, typically comes with a brown gravy, sometimes featuring onions or mushrooms, offering a different flavor profile. The “fried chicken” resemblance in the coating is precisely why this steak dish earned its unique name, highlighting its crispy exterior rather than its actual meat content.
Choosing the Perfect Cut of Beef for Your Steak
The success of your chicken fried steak heavily depends on your choice of meat. You want a cut that is naturally tender or can be easily tenderized to achieve that melt-in-your-mouth texture beneath the crispy crust. Ideally, the thinnest and most tender piece of meat you can find will yield the best results. My top recommendation for this recipe is to use **bottom round cubed steak**. Cubed steak is a fantastic choice because it has already been mechanically tenderized, creating small indentations that help the breading adhere better and ensure a tender bite after frying.
If cubed steak isn’t available, you can also use top round, sirloin, or even eye of round. However, these cuts will require some tenderizing on your part. A meat mallet is your best friend here: place the steak between two pieces of plastic wrap and pound it evenly until it’s about 1/4 to 1/2 inch thick. This process not only tenderizes the meat but also helps to create a uniform thickness, ensuring even cooking. A great advantage of this dish is that the beef can retain a slight pink color in the center without being undercooked, contributing to its tender texture.
One common concern when frying beef is the fear of undercooking. Don’t fret too much! Once I’m done frying the beef cutlets to a beautiful golden brown, I like to place them on a baking sheet fitted with a wire rack. This allows air circulation, helping to keep the crust crispy, and then I transfer them to a preheated oven (around 225°F or 107°C) to keep them warm while I prepare the rich, creamy gravy. This gentle heat also ensures the steak is thoroughly cooked through without drying it out, making for a perfectly tender and flavorful end product.
The Secret to a Crispy and Flavorful Coating
The signature crispy crust is what truly defines chicken fried steak, and achieving it is all about the breading process and the right ingredients. This recipe employs a classic two-stage dredging method that guarantees maximum flavor and crunch. First, the tenderized steak is seasoned liberally, then coated in a flavorful flour mixture, then dipped into a wet buttermilk and egg mixture, and finally, returned to the seasoned flour for a second coating. This double-dip ensures a thick, rugged crust that stands up beautifully to frying.
Buttermilk plays a crucial role here, not just for adhesion but also for its tenderizing properties and tangy flavor, which complements the richness of the beef. The acidity in the buttermilk helps to break down the meat fibers, resulting in an even more tender steak. Furthermore, incorporating both **baking soda** and **baking powder** into the seasoned flour mixture is a game-changer. These leavening agents react when heated, creating tiny air pockets within the crust, which contributes significantly to that incredibly light and crispy texture we all crave. Don’t skip these ingredients!
For truly delicious chicken fried steak, remember to season generously. I advocate for seasoning both sides of the steak directly with your chosen blend of spices, salt, and pepper. But don’t stop there! The all-purpose flour mixture also needs to be well-seasoned. This layering of flavor ensures that every component of the dish, from the tender beef to the crunchy exterior, is bursting with savory goodness. This meticulous seasoning process is key to preventing a bland crust and guarantees a depth of flavor that will keep you coming back for more.
Frying for Golden Perfection
When it comes to frying your chicken fried steak, proper technique is essential for a golden-brown, evenly cooked, and exceptionally crispy result. A heavy-bottomed skillet, such as a cast-iron skillet, is ideal as it retains heat exceptionally well, leading to more consistent cooking temperatures. Ensure your oil is heated to the correct temperature – typically medium-high heat is perfect. You want enough oil so that the steaks are submerged about halfway, allowing for even cooking.
Avoid overcrowding the skillet. Fry only one or two pieces of steak at a time, depending on the size of your pan. Overcrowding will lower the oil temperature, leading to greasy, less crispy steaks. Fry each side for 3-4 minutes, or until the crust is deeply golden brown and deliciously crisp. As mentioned earlier, once the steaks are fried, transfer them to a wire rack on a baking sheet and keep them warm in a preheated oven. This step is vital not only for keeping them warm but also for allowing any excess oil to drip off, preventing a soggy crust, and letting the internal temperature equalize for perfect doneness.
Crafting the Silky, Creamy White Gravy
A truly authentic chicken fried steak experience is incomplete without a generous serving of rich, creamy white gravy. This savory accompaniment is the perfect complement to the crispy steak, adding moisture and an incredible depth of flavor. The best part? You’ll start building your gravy right in the same skillet you used to fry the steaks, utilizing the flavorful leftover oil and seasoned flour from the breading process. These drippings and flour bits, known as “fond,” are packed with flavor and form the foundation of an exceptional gravy.
To make the gravy, carefully drain most of the oil from the skillet, leaving about 3 tablespoons. Then, whisk in 3 tablespoons of the leftover seasoned flour to create a roux. Cook this mixture for a minute or two, stirring constantly, to cook out the raw flour taste. Gradually whisk in chicken stock and whole milk. The key here is to add the liquid slowly while continuously whisking to prevent lumps and achieve a smooth consistency. Continue to cook over medium heat, stirring occasionally, until the gravy thickens to your desired consistency – typically 3-5 minutes. Season generously with salt and pepper to taste, adjusting as needed. If you want to get creative, you can even stir in some sautéed mushrooms, peas, or spinach at the end for an added touch of vegetables and flavor, proving that not everything has to be strictly traditional to be absolutely delicious!
Essential Tips for Making Delicious Chicken Fried Steak
- **Embrace Leavening Agents for Crispiness:** Don’t underestimate the power of baking soda and baking powder in your flour mixture. These ingredients are crucial for achieving that light, airy, and wonderfully crispy crust that sets a great chicken fried steak apart. They react with the heat and buttermilk to create air pockets, ensuring a non-soggy, perfectly crunchy exterior.
- **Layer Your Seasoning Generously:** Flavor is key! Ensure you season the steak directly with your spice blend, salt, and pepper before dredging. Then, make sure your all-purpose flour mixture is also well-seasoned. This dual-layer approach ensures every part of your chicken fried steak, from the tender beef to the crispy coating, is bursting with delicious flavor.
- **Keep it Warm in the Oven:** Once your steaks are fried to golden perfection, immediately transfer them to a wire rack set over a baking sheet and place them in a preheated oven (around 225°F or 107°C). This allows any excess oil to drain, maintaining crispiness, and keeps the steaks warm while you prepare the creamy gravy. It’s a simple step that makes a big difference in presentation and taste.
- **Don’t Rush the Dredging:** Take your time with the dredging process. Ensure each steak is fully coated in the seasoned flour, then the buttermilk mixture, and then again in the flour. Press the flour firmly onto the steak during the second coating to create a thick, adherent crust that won’t fall off during frying.
- **Mind Your Oil Temperature:** Hot oil is vital for a crispy crust and preventing a greasy steak. If the oil isn’t hot enough, the coating will absorb too much fat. If it’s too hot, the outside will burn before the inside cooks. Aim for around 350-375°F (175-190°C) and use a thermometer if you’re unsure.
What more can I say about chicken fried steak? Honestly, I can’t get enough of it. It’s truly that darn good! Dipping each crispy, tender bite into that warm, creamy gravy is the only way to go. To be frank, it’s just not the same without the gravy – sorry, but it’s essential!
Many of you have been requesting this recipe for quite a while now, and I’m honestly not sure why it’s taken me this long to finally share this incredible dish. To be completely transparent, I didn’t even know what chicken fried steak was until just a couple of years ago! As a Jersey girl, chicken fried steak isn’t typically something you’d find readily available in restaurants around here. My culinary journey has been wonderfully expanded by discovering such delightful regional specialties.
I’m 99.9% sure that once you try this recipe, you and your family will absolutely fall in love with it. It’s a dish that brings comfort, joy, and satisfaction to the dinner table.
Serving Suggestions and Creative Variations
While the classic pairing of chicken fried steak with loaded mashed potatoes and creamed corn is undeniably perfect, feel free to get creative with your side dishes! Other fantastic accompaniments include fluffy biscuits, steamed green beans, collard greens, or even a fresh garden salad for a bit of contrast. Some people truly enjoy this hearty meal for breakfast, often serving it alongside eggs and hashbrowns, making it a truly versatile dish. However, I personally prefer it for dinner due to its incredibly filling and satisfying nature.
Don’t be afraid to experiment with your gravy as well. You can certainly throw in some thinly sliced mushrooms, sweet peas, or fresh spinach into the gravy if you’d like to add extra texture and nutrients. The best part about home-cooked meals is the freedom to play with recipes – adding or omitting anything you’d like to suit your taste or dietary needs. Looking for something low carb for the new year? You might want to check out these delicious keto-friendly creamy baked chicken legs, offering a different but equally satisfying option. Embrace the joy of cooking and make this classic dish your own!
Explore More Delicious Recipes
If you loved this comforting meal, be sure to check out some of these other fantastic recipes from my kitchen:
- Hearty Beefaroni
- Authentic Instant Pot Ropa Vieja
- Sweet & Savory Honey Butter Fried Chicken
- Fluffy Cheese Garlic Biscuits
Chicken Fried Steak with Gravy
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Ingredients
Chicken Fried Steak:
- 3-4 thin cubed steaks
- 2 tsp granulated garlic
- 2 tsp onion powder
- 2 tsp Italian seasoning
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup buttermilk
- 2 eggs
- Salt and pepper to taste
- White Gravy
- 3 tbsp leftover oil
- 3 tbsp leftover seasoned flour
- 1/2 cup chicken stock
- 1 cup whole milk
- salt and pepper to taste
Instructions
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Preheat oven to 225 degrees F.
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To prepare the seasoning, combine the paprika, cayenne pepper, granulated garlic, onion powder, and Italian seasoning in a small bowl.
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Season the steaks on both sides with the seasoning blend, salt, and pepper to taste.
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In a large bowl, combine the all-purpose flour, baking soda, baking powder, salt, pepper, and the remaining seasoning blend. Set 3 tbsp aside for later.
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In a separate bowl, combine the buttermilk and eggs.
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Dredge the steaks in the seasoned flour shaking any excess flour, then in the buttermilk mixture, then again in the seasoned flour.
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Fry the steaks for 3-4 minutes on each side in a skillet over medium-high heat. Reserve 3 tbsp of the oil. Place the steaks on a baking sheet in the oven while you prepare the gravy.
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To make the gravy, add the 3 tbsp of leftover flour to the remaining oil in the skillet and stir. Stir in the chicken stock and milk. Cook for an additional 3-5 minutes or until nice and thick. Season with salt and pepper.
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Serve the chicken fried steak with the gravy on top and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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