Chicken Fried Steak, often mistaken for fried chicken, is a classic Southern comfort dish that combines tenderized beef steak, coated in a seasoned breading, and fried to golden perfection. This meal delivers a crisp exterior with a tender, juicy inside.
Traditionally served with creamy mashed potatoes and a rich gravy, Chicken Fried Steak has become a staple in American comfort food cuisine. It encapsulates a blend of savory flavors, textures, and warmth, making it an irresistible dish for any occasion.
Chicken Fried Steak FAQ
What is the secret to a crispy Chicken Fried Steak?
The secret to a perfect Chicken Fried Steak is double-dredging the meat in seasoned flour and buttermilk. This creates a thick, craggy crust that clings to the steak. Press the flour firmly into the meat and let it rest before frying to ensure the coating stays crispy and doesn’t flake off in the pan.
How do I choose the best meat for this Chicken Fried Steak recipe?
For this Chicken Fried Steak recipe, use tenderized cube steak or top round. If you start with whole steak, use a meat mallet to pound it until very thin. This breaking of the muscle fibers ensures the meat remains fork-tender after the quick, high-heat frying process, resulting in the classic Southern texture you crave.
What type of gravy goes best with country fried steak?
A traditional peppery white cream gravy is the essential pairing for this dish. After frying the steaks, use the leftover flavorful pan drippings and browned bits to create a roux with flour and milk. Season generously with black pepper to provide a creamy, savory contrast to the crunchy, salty exterior of the fried meat.
Can I make this steak recipe ahead of time?
While best served fresh, you can keep finished steaks warm in a 250 degree oven on a wire rack for twenty minutes. Avoid covering them with foil, as the trapped steam will make the breading soggy. For the best experience, prepare the gravy and sides first so the steaks can go directly from the frying pan to the dinner plate.
Origins
The origins of Chicken Fried Steak are rooted in the southern United States, particularly Texas, but its culinary lineage can be traced back to Europe. It is thought that German and Austrian immigrants brought their recipe for “Wiener Schnitzel,” a breaded and fried veal dish, to the U.S. in the 19th century.
However, as veal was less available, they adapted the dish to use cheaper cuts of beef. The term comes from the cooking method, which is similar to the way fried chicken is prepared, with a seasoned flour coating and deep frying. Over time, it became a beloved staple in Southern cuisine, known for its simple yet hearty ingredients.
Why you will love Chicken Fried Steak?
The beauty of this dish lies in the balance of textures and flavors.
- The beef, often a cheaper cut like cube steak, becomes tender through pounding, making it juicy and flavorful. The crispy, golden coating brings a satisfying crunch that contrasts the soft, tender meat.
- The seasoned flour adds depth to the flavor, while the creamy gravy offers richness that ties everything together.
- When paired with smooth mashed potatoes, the dish becomes an indulgent, comforting meal that pleases the palate with every bite.
- The gravy’s savory flavor with a hint of black pepper adds warmth, complementing the mildness of the potatoes and enhancing the flavors of the breaded steak.
Serving suggestions
Serve Family-Style – for a casual family dinner, serve this dish, mashed potatoes, and gravy in large serving dishes. This encourages guests to serve themselves, adding a communal and comforting vibe to the meal. Paired with coleslaw or green beans, it creates a hearty, shareable feast that everyone can enjoy together.
Plated Meal – for a more elegant presentation, serve on individual plates with a generous scoop of mashed potatoes and a drizzle of gravy on top. Garnish with fresh parsley for a pop of color. This refined approach works well for dinner parties or special occasions, elevating a classic comfort food dish.
Country-Style Brunch
This dish can also be served as part of a Southern-style brunch. Pair it with eggs, buttery biscuits, and hash browns for a filling, indulgent meal. Add a fruit salad or fresh orange juice to balance the hearty flavors with some brightness and freshness.
Perfect Pairings
Coleslaw
Coleslaw is a fresh and tangy side dish that adds a refreshing contrast to the richness of the dish. The crisp cabbage and carrots, mixed with a creamy or vinegar-based dressing, provide a light crunch that cuts through the heaviness of the fried steak and mashed potatoes. Its acidity balances the meal perfectly.
Green Beans
Green beans sautéed with garlic and a touch of butter make an excellent companion. Their slight crunch and fresh, earthy flavor add a much-needed green element to the plate. You can also elevate the beans with slivers of almonds or a sprinkle of crispy bacon for added texture.
Cornbread
Cornbread’s sweet, buttery flavor complements the savory, fried nature of this dish. With its crumbly texture and golden crust, cornbread soaks up the creamy gravy and brings a different kind of richness to the plate. It also adds a comforting Southern touch, rounding out the meal with its slightly sweet taste.
Ingredients Breakdown
Cube Steak (Beef)
Best use Cube Steak. This cut of beef, often from the round or top sirloin, has been mechanically tenderized, creating its signature “cube” texture. It’s ideal for frying because it becomes tender when cooked, absorbing the flavors of the seasonings and coating. Its meaty, rich taste contrasts with the crispy exterior.
Flour
Flour serves as the foundation for the breading, creating a base that clings to the steak. Season the flour with salt, pepper, and spices to add flavor and enhance the steak’s taste. When fried, it becomes golden and crispy, forming the crust that gives the signature crunch.
Eggs
Eggs help bind the flour to the meat, ensuring the coating adheres properly during the frying process. They also contribute to the texture of the breading, helping it puff up slightly and adding richness to the overall flavor. Without eggs, the breading would be less cohesive and more likely to fall apart.
Milk or Buttermilk
Use Milk or buttermilk in the egg wash to moisten the flour and create a rich, tender crust. Buttermilk, in particular, adds a slight tanginess and helps to tenderize the meat further. This dairy component contributes to the overall moisture and richness of both the breading and the gravy.
Gravy
The gravy ties the entire dish together. Made from the drippings of the fried steak, combined with flour and milk, the gravy is rich and creamy, with a hint of pepper. It’s essential for adding moisture and flavor to both the steak and the mashed potatoes, elevating the dish to true comfort food status.
Chicken Fried Steak step by step
1. Prepare the steaks: Tenderize the cube steaks by pounding them lightly if needed. Season the steaks with salt, pepper, and paprika or cayenne pepper, if using.
2. Prepare the breading: In one shallow bowl, place the flour. In another shallow bowl, whisk together the eggs and buttermilk.
3. Bread the steaks: Dip each steak into the flour, coating both sides, then into the egg mixture, and finally back into the flour for a second coating.
4. Heat the oil: In a large skillet, heat the oil over medium-high heat. Once the oil is hot, fry the steaks in batches, about 3-4 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
5. Make the mashed potatoes: Boil the potatoes in salted water until tender, about 15-20 minutes. Drain, mash with butter and milk or cream, and season with salt and pepper to taste.
6. Make the gravy: After frying the steaks, pour off excess oil, leaving about 2 tablespoons in the pan. Add the flour and cook, stirring constantly, for 1-2 minutes. Slowly whisk in the milk, stirring until thickened. Season with salt and pepper to taste.
7. Serve: Plate the chicken with a generous scoop of mashed potatoes. Pour the gravy over the steaks and potatoes. Serve hot with your preferred side dishes.
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Chicken Fried Steak
Ingredients
- 4 cube steaks about 6 oz each
- 2 cups all-purpose flour
- 2 large eggs
- 1 cup buttermilk or regular milk
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp paprika optional
- 1/4 tsp cayenne pepper optional
- 1/2 cup vegetable oil for frying
For mashed Potatoes
- 4 large russet potatoes
- 1/4 cup butter
- 1/2 cup milk or cream
- Salt and pepper
For Gravy
- 2 tbsp flour
- 2 cups whole milk
Instructions
- Prepare the steaks: Tenderize the cube steaks by pounding them lightly if needed. Season the steaks with salt, pepper, and paprika or cayenne pepper, if using.
- Prepare the breading: In one shallow bowl, place the flour. In another shallow bowl, whisk together the eggs and buttermilk.
- Bread the steaks: Dip each steak into the flour, coating both sides, then into the egg mixture, and finally back into the flour for a second coating.
- Heat the oil: In a large skillet, heat the oil over medium-high heat. Once the oil is hot, fry the steaks in batches, about 3-4 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
- Make the mashed potatoes: Boil the potatoes in salted water until tender, about 15-20 minutes. Drain, mash with butter and milk or cream, and season with salt and pepper to taste.
- Make the gravy: After frying the steaks, pour off excess oil, leaving about 2 tablespoons in the pan. Add the flour and cook, stirring constantly, for 1-2 minutes. Slowly whisk in the milk, stirring until thickened. Season with salt and pepper to taste.
- Serve: Plate the chicken fried steaks with a generous scoop of mashed potatoes. Pour the gravy over the steaks and potatoes. Serve hot with your preferred side dishes.
One response to “Chicken Fried Steak”
This chicken fried steak was a hit! The crust stayed perfectly crispy and the gravy was so creamy. A new family favorite for comfort food night. 😋