Craving a dish that screams comfort food while delivering bold flavors and satisfying textures? Look no further than Crispy Chicken Fried Steak with Creamy Gravy. This beloved Southern classic combines tender beef with a golden, crunchy coating, all smothered in a rich homemade gravy. Whether you’re hosting a family dinner or simply treating yourself to a hearty meal, this recipe is sure to impress.
In this article, we’ll walk you through every step of making this iconic dish, from seasoning the steaks to perfecting the gravy. Plus, we’ll cover serving suggestions, storage tips, and answers to frequently asked questions to ensure your experience is seamless. Let’s dive into the world of Southern comfort food!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Steak:
- 4 cube steaks (approximately 4-6 oz each)
- All-purpose flour for dredging
- Buttermilk for moisture
- Eggs for binding
- Garlic powder, onion powder, and paprika for seasoning
- Salt and pepper to taste
For the Gravy:
- All-purpose flour as a thickening agent
- Whole milk for creaminess
- Seasonings like garlic powder, onion powder, salt, and pepper
Now that you know what you’ll need, let’s break down the process step by step.
Step-by-Step Instructions
Step 1: Prepare the Steaks
The key to a flavorful chicken fried steak lies in proper seasoning and coating. Begin by generously seasoning both sides of the cube steaks with salt, pepper, garlic powder, onion powder, and paprika. Allow the steaks to sit for about 10 minutes so they can absorb the spices fully.
Next, set up your dredging stations. In one shallow dish, place 2 cups of all-purpose flour. In another bowl, whisk together buttermilk and eggs until well combined. Dredge each seasoned steak in the flour, ensuring it’s evenly coated. Then dip it into the buttermilk-egg mixture before returning it to the flour for a second coating. Press lightly to help the breading adhere firmly. Repeat this process for all the steaks.
Step 2: Fry the Steaks
Heat vegetable oil in a large skillet over medium-high heat until it reaches approximately 350°F. Maintaining the correct oil temperature is crucial—it ensures even frying without excess absorption of grease. Carefully place the breaded steaks into the hot oil, cooking them for about 3-4 minutes per side. The goal is to achieve a deep golden-brown crust with crispy edges. If necessary, fry in batches to prevent overcrowding, which could lower the oil’s temperature and result in soggy steaks.
Once cooked, transfer the steaks to a plate lined with paper towels to drain any excess oil. This step enhances crispiness and prevents greasiness.
Step 3: Make the Gravy
While the steaks rest, prepare the creamy gravy using the same skillet. Start by pouring out most of the oil, leaving behind just 2 tablespoons along with the flavorful browned bits. Add ¼ cup of flour to the remaining oil and cook over medium heat, stirring constantly, for about 2 minutes. This creates a roux, the base of your gravy. Gradually whisk in whole milk, breaking up any lumps, and continue stirring until the mixture thickens (about 5 minutes). Season with salt and pepper to taste.
Your gravy should have a smooth, velvety consistency that complements the crispy texture of the steaks perfectly.
Tips for Success
To elevate your chicken fried steak game, here are some expert tips:
- Choose the Right Meat: Cube steak is ideal because it’s pre-tenderized. If unavailable, use round steak and pound it thin with a meat mallet.
- Double-Dredge for Extra Crunch: After dipping the steak in flour, egg wash, and flour again, press firmly to lock in the breading.
- Monitor Oil Temperature: Use a kitchen thermometer to keep the oil steady at 350°F. Too low, and the steak will absorb oil; too high, and it may burn.
- Gluten-Free Option: Swap regular flour for a gluten-free blend to adapt this recipe for dietary restrictions.
Serving Suggestions
Chicken Fried Steak shines when paired with traditional Southern sides. Here are some ideas:
- Mashed Potatoes: Creamy mashed potatoes act as the perfect canvas for the rich gravy.
- Green Beans: Fresh or sautéed green beans add a pop of color and freshness.
- Cornbread: Sweet, buttery cornbread complements the savory elements beautifully.
- Hot Sauce Topping: For those who love spice, drizzle a bit of hot sauce over the steak or gravy.
For an Instagram-worthy presentation, garnish with freshly chopped parsley or a sprinkle of black pepper.
Storage and Reheating Tips
If you have leftovers (though it’s unlikely!), follow these guidelines to preserve quality:
Refrigeration:
Allow the chicken fried steak to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 3 days.
Freezing:
Place cooled steaks on a parchment-lined baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container. They can be frozen for up to 2 months.
Reheating Methods:
- Oven Method: Preheat your oven to 350°F. Place the steaks on a baking sheet and reheat for 15-20 minutes. This method retains crispiness better than others.
- Skillet Method: Heat a small amount of oil in a skillet over medium heat. Cook the steaks briefly on each side to restore their crunch.
- Microwave Method: While quick, microwaving can make the breading soggy. Use this option sparingly and only for short durations.
Gravy Storage:
Store leftover gravy in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of milk if needed to adjust consistency. Gravy can also be frozen for up to 2 months.
Frequently Asked Questions
1. What cut of meat is best for Chicken Fried Steak?
Cube steak is the go-to choice due to its tenderness. If unavailable, substitute with round steak and tenderize it yourself.
2. Can I bake Chicken Fried Steak instead of frying it?
Absolutely! Arrange the breaded steaks on a greased baking sheet, spray lightly with oil, and bake at 400°F for 20-25 minutes, flipping halfway through.
3. How do I prevent the breading from falling off?
Pat the steaks dry before dredging, press the breading firmly onto the meat, and let the coated steaks rest for 10 minutes before frying.
4. Is there a gluten-free version?
Yes! Replace all-purpose flour with a gluten-free alternative designed for frying. Ensure other ingredients, such as seasonings, are also gluten-free.
Conclusion
Chicken Fried Steak with Creamy Gravy is more than just a meal—it’s a celebration of Southern hospitality and culinary tradition. With its crispy exterior, tender interior, and decadent gravy, this dish promises to satisfy cravings and warm hearts alike. Follow our detailed instructions, tips, and storage advice to master this recipe and enjoy it time and time again.
So grab your apron and get ready to create a comforting masterpiece that everyone will rave about. Serve it alongside your favorite sides, share it with loved ones, and relish the joy of homemade goodness.
Chicken Fried Steak with Creamy Gravy
Ingredients
- 4 cube steaks (about 4-6 oz each)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 2 large eggs
- 1/2 cup buttermilk
- 1 tablespoon hot sauce (optional)
- 1/2 cup vegetable oil (or enough for frying)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
Instructions
- Season the Flour: In a shallow dish, combine flour, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper.
- Prepare the Egg Wash: In another bowl, whisk together eggs, buttermilk, and hot sauce (if using).
- Coat the Steaks: Dredge each steak in the seasoned flour, then dip in the egg wash, and return to the flour for a second coating. Press the flour firmly onto the steak for a crispy crust.
- Heat the Oil: In a large skillet, heat oil over medium-high heat until hot (about 350°F / 175°C).
- Fry in Batches: Carefully add the breaded steaks to the oil. Cook for 3-4 minutes on each side until golden brown and crispy. Remove and place on a wire rack or paper towel-lined plate to drain excess oil.
- Prepare the Roux: In the same skillet, reduce the oil to about 2 tablespoons (or add butter if needed). Stir in 2 tablespoons of flour and cook for 1-2 minutes until golden brown.
- Add Milk and Seasonings: Gradually whisk in the milk, ensuring no lumps form. Add garlic powder, onion powder, salt, and black pepper.
- Thicken the Gravy: Simmer for 3-5 minutes, stirring constantly, until the gravy thickens. Taste and adjust seasoning as needed.
- Serve: Plate the chicken fried steak topped with the creamy gravy. Garnish with extra black pepper if desired.