Mastering Classic Southern Comfort: The Ultimate Crispy Chicken Fried Steak Recipe
When it comes to authentic Southern comfort food, few dishes capture the heart and soul quite like Chicken Fried Steak. It’s a hearty, satisfying meal that brings warmth and nostalgia to the dinner table. And despite its name, there’s no chicken involved! This beloved dish features tenderized beef, typically a cube steak or a tough cut of round steak, coated in a seasoned flour batter and fried to a golden, crispy perfection, then traditionally smothered in a rich, creamy gravy.
While it’s true that chicken fried steak is by no means a low-fat option, it’s an indulgence that’s absolutely worth every delicious bite. It’s surprisingly fast to prepare, making it a fantastic choice for a comforting weeknight dinner, and an excellent way to transform more economical cuts of beef into a culinary masterpiece. So, loosen your belt a notch, because we’re about to dive into making the best homemade chicken fried steak you’ve ever tasted!
Why This Chicken Fried Steak Recipe is a Must-Try
My quest for the ultimate chicken fried steak led me to a highly-rated recipe on AllRecipes, boldly titled “The Best Chicken Fried Steak Recipe”. How could I resist such a claim? Naturally, I had to put it to the test, and I’m thrilled to report that it lives up to its name. This recipe forms the foundation of what I consider to be an absolute winner, delivering a beautifully crisp crust and incredibly tender meat, a hallmark of perfectly executed chicken fried steak.
I adhered quite closely to the original recipe, making only a slight adjustment by using canola oil for frying, which offers a neutral flavor profile and a high smoke point perfect for achieving that desired golden-brown crust. The results were simply outstanding. Each bite was a delightful combination of savory beef and a wonderfully seasoned, crunchy coating, all perfectly complemented by a rich gravy. This dish has quickly become a family favorite, and I guarantee you’ll want to add it to your regular rotation too!
Essential Ingredients for the Perfect Chicken Fried Steak
This recipe, slightly adapted from All Recipes, calls for a straightforward list of ingredients, many of which you likely already have in your pantry. The magic truly happens when these simple components come together to create a symphony of flavors and textures.
- 4 (1/2 pound) beef cube steaks: Cube steak is a fantastic choice because it’s already tenderized, but if you’re using a tougher cut like round steak, make sure to pound it thinly.
- 2 cups all-purpose flour: Forms the base of our crispy coating.
- 2 teaspoons baking powder & 1 teaspoon baking soda: These leavening agents are key to achieving an incredibly light and airy crispness in the breading, making it stand out from a standard flour dredge.
- 1 teaspoon black pepper & 3/4 teaspoon salt: Essential seasoning for both the flour and the meat, ensuring every bite is flavorful.
- 1 1/2 cups buttermilk: The secret weapon for tenderizing the beef and adding a slight tang that enhances the overall flavor. Don’t skip this!
- 1 egg: Acts as a binding agent, helping the batter adhere beautifully to the steak.
- 1 tablespoon hot pepper sauce (e.g., Tabasco™): Adds a subtle depth of flavor and a tiny kick without making the dish overtly spicy. It’s a classic Southern touch.
- 2 cloves garlic, minced: Fresh garlic infuses the batter with aromatic goodness.
- 2.5 cups canola oil for frying: Canola oil is ideal for frying due to its high smoke point and neutral flavor, ensuring your steak fries perfectly without imparting unwanted tastes.
Helpful Kitchen Tools for Chicken Fried Steak Success
Having the right tools can make all the difference in preparing this classic dish. These items will ensure your chicken fried steak comes out perfectly tender and crispy every time:
- Deep cast iron skillet: A cast iron skillet is highly recommended for frying because it retains and distributes heat exceptionally well, ensuring an even cook and a consistently crispy crust.
- Measuring cups and spoons: Accuracy in measuring ingredients is crucial for the perfect batter consistency and seasoning balance.
- Meat mallet: If you’re using a cut of beef other than cube steak (which is already tenderized), a meat mallet is essential for pounding the meat to a uniform 1/4-inch thickness, ensuring tenderness and even cooking.
- Mixing bowls: You’ll need at least three shallow bowls for your dredging station – one for dry flour, one for the wet batter, and one for the final flour coating. This setup makes the breading process smooth and efficient.
Step-by-Step Guide: How to Make Chicken Fried Steak
Creating delicious chicken fried steak is an art, but it’s a very achievable one. Follow these detailed steps for a perfect, crispy result:
- Prepare the Steaks: If you’re not using pre-tenderized cube steaks, place each piece of beef between two sheets of plastic wrap and pound it evenly to about 1/4-inch thickness using a meat mallet. This tenderizes the meat and ensures even cooking.
- Set Up Your Dredging Stations:
- In a shallow bowl, place 2 cups of all-purpose flour. This will be your first dry dredge.
- In a separate shallow bowl, whisk together the baking powder, baking soda, black pepper, and salt. Then, stir in the buttermilk, egg, hot pepper sauce (like Tabasco™), and minced garlic until well combined. This is your wet batter.
- You’ll use the initial flour bowl again for the final dry dredge.
- Breading the Steaks (The Triple Dredge): This is crucial for a thick, crispy coating that stays on.
- Dredge each steak thoroughly in the first flour bowl, making sure it’s fully coated. Shake off any excess.
- Next, dip the flour-coated steak into the buttermilk-egg batter, ensuring both sides are well-covered. Let any excess drip off.
- Finally, place the battered steak back into the same flour bowl. Generously pat the flour onto the surface of each steak. You want them to be completely coated with dry flour. The more flour that adheres at this stage, the crispier your steak will be. Repeat for all steaks.
- Frying the Steaks:
- Heat the canola oil in a deep cast-iron skillet (or other heavy-bottomed pan) over medium-high heat until it reaches 325 degrees F (165 degrees C). Using a thermometer is highly recommended for accuracy. If the oil isn’t hot enough, the coating will be greasy; if it’s too hot, it will burn before the meat cooks.
- Carefully place one or two breaded steaks into the hot oil, ensuring you don’t overcrowd the pan. Overcrowding will lower the oil temperature and prevent even browning.
- Fry the steaks until they are evenly golden brown and crispy, typically 3 to 5 minutes per side. The exact time may vary based on steak thickness and oil temperature.
- Once cooked, remove the fried steaks from the skillet and place them on a plate lined with paper towels to drain any excess oil. This helps keep them crisp.
- Repeat the frying process with the remaining steaks.
- Serve with Gravy: Chicken fried steak isn’t complete without gravy! Prepare your favorite milk gravy (recipe below) and spoon it generously over the hot steaks.
The Essential Milk Gravy: A Perfect Companion
No chicken fried steak is truly complete without a generous smothering of creamy, peppery milk gravy. This gravy is typically made in the same pan used to fry the steak, utilizing the flavorful drippings and browned bits (fond) left behind. This adds incredible depth and richness to the sauce. Here’s how to make it:
How to Make Classic Milk Gravy
- Reserve Drippings: After frying your steaks, carefully drain most of the oil from the skillet, leaving approximately 1/4 cup of the flavorful liquid and as many of the browned, solid remnants (the fond) as possible in the pan. These bits are packed with flavor!
- Create a Roux: Return the skillet to medium-low heat. Whisk 1/4 cup of all-purpose flour into the reserved oil and drippings. Cook, stirring constantly, for about 1-2 minutes, creating a light roux. Make sure to scrape the bottom of the pan with a spatula to release all those delicious solids into the gravy base.
- Add Milk and Thicken: Gradually whisk in 4 cups of whole milk. Increase the heat to medium and bring the gravy to a gentle simmer, whisking frequently to prevent lumps. Continue to cook, stirring, until the gravy thickens to your desired consistency, usually 6 to 7 minutes. It should be thick enough to coat the back of a spoon.
- Season: Season generously with kosher salt and freshly ground black pepper to taste. For a classic Southern flavor, you might even add an extra pinch of black pepper.
- Serve: Spoon this delectable gravy generously over your crispy chicken fried steaks and any accompanying side dishes, especially mashed potatoes!
Serving Suggestions and Delicious Pairings
While chicken fried steak is undoubtedly the star of the show, the right side dishes elevate it to an unforgettable meal. Here are some classic and creative pairings:
- Mashed Potatoes: This is a non-negotiable classic! Creamy mashed potatoes are the perfect vehicle for soaking up all that wonderful milk gravy.
- Warm, Cheesy Crockpot Mac and Cheese: Another comfort food champion, mac and cheese adds an extra layer of richness and satisfaction.
- Green Beans: Whether simply steamed, sautéed with garlic, or slow-cooked with bacon, green beans offer a lovely fresh contrast.
- Corn on the Cob or Creamed Corn: Sweet corn provides a touch of sweetness that balances the savory steak.
- Coleslaw or a Simple Side Salad: A crisp, tangy coleslaw or a light green salad can cut through the richness of the fried steak and gravy.
- Biscuits: Fluffy buttermilk biscuits are excellent for soaking up any leftover gravy.
If you’re looking to explore more tried and true recipes, don’t miss our delicious Chicken Cacciatore, which is bursting with robust Italian flavors and makes another fantastic dinner option!
Tips and Tricks for Chicken Fried Steak Perfection
Achieving that perfectly crispy, tender chicken fried steak isn’t difficult, but a few insider tips can elevate your results:
- Pound it Thin: Even if using cube steak, a little extra pounding ensures maximum tenderness and an even cooking time. Aim for roughly 1/4-inch thickness.
- The Triple Dredge is Key: Don’t rush the breading process. The dry-wet-dry method ensures a robust coating that adheres well and crisps up beautifully. Make sure to really pat the flour on the final dredge.
- Maintain Oil Temperature: This is arguably the most important factor. Use a deep-fry thermometer to keep the oil at a consistent 325°F (165°C). Too cool, and your steak will be greasy; too hot, and the coating will burn before the meat is cooked through.
- Don’t Overcrowd the Pan: Fry in batches if necessary. Overcrowding lowers the oil temperature and can lead to soggy, less crispy results.
- Season Generously: Don’t be shy with salt and pepper in both the flour mixture and the gravy. Proper seasoning makes all the difference.
- Buttermilk Substitute: No buttermilk? No problem! You can easily make your own by adding 1 tablespoon of white vinegar or lemon juice to a measuring cup, then filling the rest with regular milk until you reach 1 1/2 cups. Let it sit for 5-10 minutes until it slightly curdles.
- Rest the Steaks (Optional): After the final flour dredge, some cooks like to let the breaded steaks rest for 10-15 minutes on a wire rack. This allows the coating to set, potentially reducing the chance of it falling off during frying.
- Gravy from Scratch: Making the gravy in the same pan with the steak drippings is essential for maximum flavor. Don’t discard those flavorful browned bits!
Chicken Fried Steak
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 2 pounds beef cube steaks 4 1/2-pound patties
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon black pepper
- ¾ teaspoon salt
- 1 ½ cups buttermilk
- 1 large egg
- 1 tablespoon hot pepper sauce e.g. Tabasco™
- 2 cloves garlic minced
- 2.5 cups canola oil
Milk Gravy:
- ¼ cup all-purpose flour
- 4 cups whole milk
- Kosher salt and freshly ground black pepper to taste
Instructions
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Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
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Heat the oil in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Serve with gravy of your choice.
Milk Gravy:
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Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
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Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks and potatoes to serve.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post was originally published on this blog on October 31, 2010, and has been updated with expanded tips, detailed instructions, and additional insights for an even better cooking experience.