Chicken Fried Steak Recipe

The Ultimate Chicken Fried Steak is fried to golden perfection and topped with the creamiest gravy you can imagine, sure to quickly become a family favorite. It’s hard to imagine a more quintessential Southern meal than Chicken Fried Steak and Gravy. The hard part is deciding whether you want to make it for breakfast or dinner. My family can’t get enough of these tender steaks with that delightful crispy, crunchy coating. And the gravy? Heaven!

Enjoy this amazing dinner with some of my Nana’s green beans and the BEST dinner rolls.

I figured it was high time I share one of my all-time favorite recipes with you guys. I have been eating this Southern food classic for as long as I can remember. My Nana is the first one that introduced me to this delightful recipe. (Big shocker there – she basically introduced me to all of my favorites…) This recipe is an adaptation of hers – or, at least, as I remember it and I’m pretty sure she’d agree, that this really is the best chicken fried steak recipe out there.

Chicken Fried Steak with Gravy

Prep: 0 25min0

Total: 0 1 0

Yield: 6 servings

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 933, Fat 49g, Saturated Fat 14g, Carbohydrate 55g, Fiber 3g, Sugar 11g, Protein 64g, Cholesterol 244mg, Sodium 1303mg

Ingredients:

• 1 1/2 cups whole milk
• 2 large eggs
• 2 cups all-purpose flour
• 2 teaspoons seasoned salt
• Freshly ground black pepper
• 3/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 3 pounds cube steak (tenderized round steak that’s been extra tenderized)
• Kosher salt
• 1/2 cup canola or vegetable oil
• 1 tablespoon butter
• 1/3 cup all-purpose flour
• 3 to 4 cups whole milk
• 1/2 teaspoon seasoned salt
• Freshly ground black pepper
• Mashed potatoes, for serving

Instruction:

1. For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
2. Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
3. Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it’s sufficiently hot. When the butter sizzles immediately, you know it’s ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
4. After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.
5. For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
6. Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.
7. Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!

The Ultimate Chicken Fried Steak

The Ultimate Chicken Fried Steak is fried to golden perfection and topped with the creamiest gravy you can imagine. It’s hard to imagine a more quintessential Southern meal. The hard part is deciding whether you want to make it for breakfast or dinner. My family can’t get enough of these tender steaks with that delightful crispy, crunchy coating. And the gravy? Heaven!

Prep: 10min

Serving Size: 1 serving

Nutrition Facts: calories 956 kcal, Carbohydrate 53 g, Protein 51 g, Fat 58 g, Saturated Fat 28 g, Cholesterol 280 mg, Sodium 472 mg, Fiber 1 g, Sugar 10 g, servingSize 1 serving

Ingredients:

• 4 cube steaks (about 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
• 4 tablespoons grease
• 4 tablespoons flour
• 2 to 3 cups whole milk
• ½ cup heavy whipping cream
• salt and pepper to taste

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘In a shallow bowl, whisk together flour, one teaspoon black pepper, one teaspoon salt, paprika, onion powder, garlic powder, baking soda, and baking powder. Set aside.’, ‘name’: ‘In a shallow bowl, whisk together flour, one teaspoon black pepper, one teaspoon salt, paprika, onion powder, garlic powder, baking soda, and baking powder. Set aside.’, ‘url’: ‘https://www.momontimeout.com/chicken-fried-steak-recipe-with-gravy/#wprm-recipe-18509-step-0-0’}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘In a separate shallow bowl, whisk together buttermilk , TABASCO® Sauce, and eggs. Set aside.’, ‘name’: ‘In a separate shallow bowl, whisk together buttermilk , TABASCO® Sauce, and eggs. Set aside.’, ‘url’: ‘https://www.momontimeout.com/chicken-fried-steak-recipe-with-gravy/#wprm-recipe-18509-step-0-1’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘Pat cube steaks dry with a paper towel, removing as much moisture as possible. Season with one teaspoon of salt and one teaspoon of pepper. Let sit for 5 minutes and pat dry again with paper towel.’, ‘name’: ‘Pat cube steaks dry with a paper towel, removing as much moisture as possible. Season with one teaspoon of salt and one teaspoon of pepper. Let sit for 5 minutes and pat dry again with paper towel.’, ‘url’: ‘https://www.momontimeout.com/chicken-fried-steak-recipe-with-gravy/#wprm-recipe-18509-step-0-2’}
4. {‘@type’: ‘HowToStep’, ‘text’: ‘Dredge the cube steaks in the flour mixture, shaking off excess, then dredge in the buttermilk-egg mixture, letting excess drip off, and then once again in the flour mixture, shaking off excess. ‘, ‘name’: ‘Dredge the cube steaks in the flour mixture, shaking off excess, then dredge in the buttermilk-egg mixture, letting excess drip off, and then once again in the flour mixture, shaking off excess. ‘, ‘url’: ‘https://www.momontimeout.com/chicken-fried-steak-recipe-with-gravy/#wprm-recipe-18509-step-0-3’}
5. {‘@type’: ‘HowToStep’, ‘text’: ‘Place breaded cube steaks on a sheet pan or metal rack and press any of the remaining flour mixture into the cube steaks making sure that the entire steak is completely coated. Let sit for 10 minutes.’, ‘name’: ‘Place breaded cube steaks on a sheet pan or metal rack and press any of the remaining flour mixture into the cube steaks making sure that the entire steak is completely coated. Let sit for 10 minutes.’, ‘url’: ‘https://www.momontimeout.com/chicken-fried-steak-recipe-with-gravy/#wprm-recipe-18509-step-0-4’}
6. {‘@type’: ‘HowToStep’, ‘text’: ‘Preheat oven to 225 to 250 F.’, ‘name’: ‘Preheat oven to 225 to 250 F.’, ‘url’: ‘https://www.momontimeout.com/chicken-fried-steak-recipe-with-gravy/#wprm-recipe-18509-step-0-5’}
7. {‘@type’: ‘HowToStep’, ‘text’: “Meanwhile, heat vegetable oil in a heavy skillet or large cast iron skillet over medium high heat. How much oil you need depends on the size of your skillet. You want it to be about 1/4-inch deep. We aren’t deep frying the steaks, just shallow frying. “, ‘name’: “Meanwhile, heat vegetable oil in a heavy skillet or large cast iron skillet over medium high heat. How much oil you need depends on the size of your skillet. You want it to be about 1/4-inch deep. We aren’t deep frying the steaks, just shallow frying. “, ‘url’: ‘https://www.momontimeout.com/chicken-fried-steak-recipe-with-gravy/#wprm-recipe-18509-step-0-6’}
8. {‘@type’: ‘HowToStep’, ‘text’: “Test the oil by dropping a bit of the breading into in. The oil should sizzle and bubble around the breading. Look for the oil to be glistening but not smoking – about 320-340 degrees F. Now we’re ready to fry.”, ‘name’: “Test the oil by dropping a bit of the breading into in. The oil should sizzle and bubble around the breading. Look for the oil to be glistening but not smoking – about 320-340 degrees F. Now we’re ready to fry.”, ‘url’: ‘https://www.momontimeout.com/chicken-fried-steak-recipe-with-gravy/#wprm-recipe-18509-step-0-7’}
9. {‘@type’: ‘HowToStep’, ‘text’: ‘Place two steaks into the pan at a time and fry for 3 to 4 minutes on each side or until golden brown. Do not flip more than once or the breading will fall off. Do not fry more than two steaks or the pan will be too crowded and the breading will fall off. ‘, ‘name’: ‘Place two steaks into the pan at a time and fry for 3 to 4 minutes on each side or until golden brown. Do not flip more than once or the breading will fall off. Do not fry more than two steaks or the pan will be too crowded and the breading will fall off. ‘, ‘url’: ‘https://www.momontimeout.com/chicken-fried-steak-recipe-with-gravy/#wprm-recipe-18509-step-0-8’}
10. {‘@type’: ‘HowToStep’, ‘text’: ‘Remove steaks from pan and drain on paper towels. Place in preheated oven. Turn skillet heat to medium.’, ‘name’: ‘Remove steaks from pan and drain on paper towels. Place in preheated oven. Turn skillet heat to medium.’, ‘url’: ‘https://www.momontimeout.com/chicken-fried-steak-recipe-with-gravy/#wprm-recipe-18509-step-0-9’}
11. {‘@type’: ‘HowToSection’, ‘name’: ‘Chicken Fried Steak Gravy’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Pour the remaining grease into a heat safe bowl or glass measuring cup (I used my Pyrex). Do NOT scrape the skillet clean. We want all of those bits of yumminess to remain in the skillet so they can flavor the gravy.’, ‘name’: ‘Pour the remaining grease into a heat safe bowl or glass measuring cup (I used my Pyrex). Do NOT scrape the skillet clean. We want all of those bits of yumminess to remain in the skillet so they can flavor the gravy.’, ‘url’: ‘https://www.momontimeout.com/chicken-fried-steak-recipe-with-gravy/#wprm-recipe-18509-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add back in 4 tablespoons of the grease to the hot skillet.’, ‘name’: ‘Add back in 4 tablespoons of the grease to the hot skillet.’, ‘url’: ‘https://www.momontimeout.com/chicken-fried-steak-recipe-with-gravy/#wprm-recipe-18509-step-1-1’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Whisk in flour and continue whisking for two to three minutes or until nice and golden brown.’, ‘name’: ‘Whisk in flour and continue whisking for two to three minutes or until nice and golden brown.’, ‘url’: ‘https://www.momontimeout.com/chicken-fried-steak-recipe-with-gravy/#wprm-recipe-18509-step-1-2’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Combine the cream and milk and slowly drizzle in about 2 1/2 cups into the skillet, whisking constantly. It might look a little crazy right at the beginning, but it will all come together.’, ‘name’: ‘Combine the cream and milk and slowly drizzle in about 2 1/2 cups into the skillet, whisking constantly. It might look a little crazy right at the beginning, but it will all come together.’, ‘url’: ‘https://www.momontimeout.com/chicken-fried-steak-recipe-with-gravy/#wprm-recipe-18509-step-1-3’}, {‘@type’: ‘HowToStep’, ‘text’: “Continue whisking and bring the gravy to a simmer. Cook until the gravy is smooth and creamy, about 5 to 7 minutes. If the gravy gets too thick, add in a little more milk. Season with salt and pepper to taste. (Mine didn’t need any salt but LOTS of pepper!)”, ‘name’: “Continue whisking and bring the gravy to a simmer. Cook until the gravy is smooth and creamy, about 5 to 7 minutes. If the gravy gets too thick, add in a little more milk. Season with salt and pepper to taste. (Mine didn’t need any salt but LOTS of pepper!)”, ‘url’: ‘https://www.momontimeout.com/chicken-fried-steak-recipe-with-gravy/#wprm-recipe-18509-step-1-4’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Serve chicken fried steak with gravy and mashed potatoes and your favorite green veggies. ENJOY!’, ‘name’: ‘Serve chicken fried steak with gravy and mashed potatoes and your favorite green veggies. ENJOY!’, ‘url’: ‘https://www.momontimeout.com/chicken-fried-steak-recipe-with-gravy/#wprm-recipe-18509-step-1-5’}]}

Chicken Fried Steak

The seasoned breading on this chicken fried steak makes it extra crunchy. Serve it with gravy and creamy mashed potatoes for the ultimate comfort food dinner.

Prep: 25min

Total: 1h

Yield: 6 serving(s)

Ingredients:

• 1 1/2 c. whole milk
• 2 large eggs
• 2 c. all-purpose flour
• 2 tsp. seasoned salt
• Freshly ground black pepper
• 3/4 tsp. paprika
• 1/4 tsp. cayenne pepper
• 3 lb. cube steak (tenderized round steak that’s been extra tenderized)
• Kosher salt
• 1/2 c. canola or vegetable oil
• 1 tbsp. butter
• 1/3 c. all-purpose flour
• 4 c. whole milk
• 1/2 tsp. seasoned salt
• Freshly ground black pepper
• Mashed potatoes, for serving

Instruction:

1. For the steak: Begin with setting up an assembly line of dishes. Beat the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
2. Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat. Place the breaded meat on the clean plate, then repeat with the remaining meat (dry mixture/wet mixture/dry mixture).
3. Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it’s sufficiently hot. When the butter sizzles immediately, you know it’s ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
4. After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.
5. For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
6. Pour in 3 to 4 cups milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure the gravy is sufficiently seasoned.
7. Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!

How to Make the Best Chicken Fried Steak | Chicken Recipe | Allrecipes.com

FAQ

What cut is used for chicken fried steak?

How do you keep batter from falling off chicken fried steak?

What’s the difference between country-fried steak and chicken fried steak?

How to make chicken fried steak Paula Deen?

1. 1 1/2 cups plus 2 tablespoons all purpose flour.
2. 1/2 teaspoon freshly ground black pepper.
3. 8 (4 oz) tenderized (have butcher run them through cubing machine) beef round steaks.
4. 1 teaspoon Paula Deen’s House Seasoning.
5. 1 teaspoon seasoning salt.
6. 3/4 cup vegetable oil.
7. 1 1/2 teaspoons salt.
8. 4 cups hot water.