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Chicken Fried Steak Recipe – A Southern-Style Favorite

Chicken fried steak is a beloved Southern dish that combines crispy, breaded meat with creamy gravy, creating a comforting meal that warms the soul. This classic recipe brings a taste of the South right to your kitchen.

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⚠️ Food Safety: Always ensure that chicken fried steak is cooked to an internal temperature of 145°F to ensure safety. Handle raw meat with care, and wash hands and surfaces thoroughly after contact to prevent cross-contamination.

The Lowdown

The allure of chicken fried steak lies in its satisfying texture and rich flavors. It features tenderized beef, typically round steak, that is coated in seasoned flour and fried to a golden brown. This dish embodies the heart of Southern comfort food, offering a delightful crunch paired with creamy gravy that perfectly complements the meat. With a few simple ingredients and techniques, you can recreate this restaurant favorite in the comfort of your own home. Perfect for family dinners or special occasions, chicken fried steak is sure to impress and satisfy.

This recipe highlights not only the cooking process but also the love and tradition behind this dish, making it a cherished meal for many. Each bite brings a taste of nostalgia, reminiscent of gatherings around the dinner table. With easy-to-follow steps, you’ll be able to master this classic and serve it up with pride.

Get Your Equipment Ready

Gather the following equipment to prepare this chicken fried steak:

A large skillet or frying pan for frying
A meat mallet or rolling pin for tenderizing the steak
Shallow dishes for the flour and egg wash
A thermometer to check the internal temperature of the meat
A whisk for blending the gravy
A plate lined with paper towels for draining excess oil after frying.

What I Wish Someone Had Told Me

To achieve the best chicken fried steak, consider these tips. Make sure to tenderize the steak adequately; this helps in achieving a more tender bite. Use a good quality buttermilk for the coating to enhance flavor and moisture. When frying, ensure the oil is hot enough by testing it with a small piece of bread; it should bubble when the oil is ready. For food safety, always check that the internal temperature of the steak reaches 145°F. Let it rest for a few minutes before serving to allow the juices to redistribute. Always handle raw meat carefully to avoid cross-contamination, washing hands and surfaces thoroughly after contact.

Recipe Card

⏱️ Prep: 60 minutes⏱️ Cook: 15 minutes⏱️ Total: 75 minutes🍽️ Servings: four🔥 Calories: 500 per serving✅ Recipe Tested

Ingredients

two pounds round steak (tenderized)
one cup buttermilk (for soaking)
one cup all-purpose flour (for breading)
one teaspoon garlic powder (optional)
one teaspoon onion powder (optional)
salt to taste (for seasoning)
black pepper to taste (for seasoning)
two large eggs (for egg wash)
vegetable oil for frying (as needed)
one cup milk (for gravy)
two tablespoons butter (for gravy)
two tablespoons flour (for gravy)

Instructions

Begin by tenderizing the round steak with a meat mallet until it's about half an inch thick. Soak the steak in buttermilk for at least one hour, or preferably overnight in the refrigerator. Prepare a breading station with flour mixed with garlic powder, onion powder, salt, and pepper in one shallow dish, and whisk eggs in another dish. Heat vegetable oil in a skillet over medium-high heat until it reaches 350°F.
Remove the steak from the buttermilk, allowing excess to drip off. Dredge each piece in the seasoned flour, then dip it into the beaten eggs, and finally coat it again in the flour mixture. Carefully place the breaded steak into the hot oil. Fry each piece for about four to five minutes per side, or until golden brown and cooked through, ensuring the internal temperature reaches 145°F. Set aside on a paper towel-lined plate to drain excess oil.
To make the gravy, reduce the heat to medium and add butter to the skillet. Once melted, whisk in the flour and cook for about one minute until lightly browned. Slowly add milk while constantly whisking to avoid lumps. Cook until the gravy thickens, seasoning with salt and pepper to taste. Serve the chicken fried steak topped with gravy. Cook chicken to internal temperature of 165°F (74°C).

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave before serving.

Riffs on the Original

Feel free to explore variations of chicken fried steak. For a lighter version, consider baking the breaded steak instead of frying it, using a spray of cooking oil to achieve a golden crust. You can also experiment with different types of meat, such as pork or chicken, to create your own twist on this classic dish. If you want to add a bit of heat, incorporate spicy seasonings into the flour mixture or serve with a spicy gravy. Pair chicken fried steak with traditional sides like mashed potatoes, collard greens, or cornbread for a complete Southern meal.

Serving It Up

Serve chicken fried steak hot, drizzled generously with creamy gravy. Accompany it with classic sides such as mashed potatoes, green beans, or coleslaw for a hearty meal. A sprinkle of fresh parsley can add a pop of color and freshness to the dish. For an authentic Southern experience, consider serving sweet tea or lemonade alongside.

Damage Control

Problem	Solution
The coating falls off during frying.	Make sure the steak is patted dry before breading and allow the breaded steak to rest for a few minutes before frying to help the coating adhere.
The gravy is too thick or too thin.	If the gravy is too thick, simply whisk in a bit more milk or broth until it reaches the desired consistency. If it’s too thin, allow it to simmer a little longer to thicken up.
The meat is overcooked and tough.	Monitor the cooking time closely and use a thermometer to ensure the internal temperature reaches 145°F without exceeding it.
The oil is smoking during frying.	Reduce the heat slightly to maintain a steady frying temperature without burning the oil.
The flavor is lacking.	Ensure you season both the flour and the meat adequately with salt and pepper, and consider adding additional spices for more depth.

Reader Q&A Session

What type of meat is best for chicken fried steak?

Round steak is commonly used, but you can also use other cuts like sirloin or tenderized pork.

Can I make this dish gluten-free?

Yes, substitute regular flour with a gluten-free flour blend.

How do I get the breading to stick better?

Ensure the steak is dry before breading and let it rest for a few minutes after coating.

What can I serve with chicken fried steak?

It pairs well with mashed potatoes, coleslaw, or green beans.

Can I prepare the gravy in advance?

It's best to prepare the gravy fresh, but you can make it while the steak rests after frying.