Chicken Fried Steak : Golden Prairie Crunch
- Chicken fried steak is a popular American comfort dish, consisting of crispy, juicy, and golden beef cutlets dipped in creamy country gravy—only the name is different, not chicken.
- The steak is prepared similarly to fried chicken, with step-by-step instructions explained in simple terms. There are also some tips, variations, and instructions on how to store leftovers.
- Finally, there are answers to related questions to help you correct mistakes and make a restaurant-quality Ultimate Southern Chicken-Fried Steak at home.
Table of Contents
Why You’ll Love the Ultimate Southern Chicken-Fried Steak:
- Produces a tender, juicy steak every time.
- All ingredients are pantry-friendly.
- Perfect for weekend brunches, family dinners, or holidays.
- An ultra-crispy crust that stays crunchy.
- Classic Southern gravy—peppery, rich, and incredibly smooth.
What is Chicken Fried Steak?
- It’s a tender beef cutlet—traditionally cube steak.
- It’s breaded and fried to resemble Southern fried chicken, typically served with country gravy, biscuits, mashed potatoes, and green beans.
- It’s an icon of Southern American and Texas cuisine.
All the ingredients you need – for 4 people:
Stick ingredients:
- 2 large eggs
- 2 cups flour
- 4 cubed steaks
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 cup buttermilk
- Vegetable oil for frying
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper – optional
- 1/2 teaspoon garlic powder
Country gravy ingredients:
- 3 tablespoons flour
- 3 tablespoons frying oil, leftover
- 2 cups warm whole milk
- Pepper and salt, to taste
Kitchen tools you need:
- Tongs
- Rolling pin or meat mallet
- Instant read thermometer (optional)
- Paper towels
- Shallow bowl – for dressing
- Cast iron pan or heavy skillet
Step-by-step instructions on how to make chicken fried steak:
1. Tenderizing the Steak
- If you haven’t pre-tenderized the cube steak, place it in a well-centered layer of plastic wrap.
- Gently pound it to a 1/4-inch thickness.
- This ensures even cooking and melt-in-your-mouth consistency.
- Tip: If you’re breading, sprinkle pepper and a little salt on both sides first, then apply it evenly.
2. Preparing the Breading Station
- Use two bowls.
- First bowl: Add pepper, flour, salt, onion powder, garlic powder, paprika, and cayenne pepper and mix well.
- Second bowl: Whisk buttermilk and egg until smooth.
- This two-step dredge is the secret to a thick, crisp crust.
3. Dredging the Steaks
- Dip the steaks all over with the seasoned flour and shake off any excess flour.
- Dip the prepared egg into the buttermilk mixture.
- Dip them back into the flour and press them firmly, ensuring the coating adheres.
- Place the breaded steaks on a rack for 10 to 11 minutes, ensuring the crust doesn’t stick during frying.
4. Frying
- Use a heavy skillet.
- Add 1/2 inch of oil and heat to 350°F, 175°C.
- Fry only two steaks at a time for 4 to 5 minutes on all sides, until golden brown.
- Drain on paper towels to drain.
- Don’t overcrowd the pan; this will lower the oil temperature too much and cause your breading to become soggy.
5. Making the Roux:
- Carefully drain off excess oil.
- Add 3 tablespoons of oil to the pan.
- Add the flour over medium heat, whisking constantly, and cook for 2 to 3 minutes, until lightly golden.
6. Add the Milk and Seasonings
- Slowly add the hot milk, whisking constantly.
- Simmer for 4 to 5 minutes, stirring occasionally, until thickened.
- Add ground black pepper and salt and season generously.
Optional add-ins: For a richer consistency, add garlic powder or a pinch of cayenne pepper.
Serving Suggestions for Chicken Fried Steak:
- Southern Biscuits
- Fried Egg – Texas Style Breakfast Plate
- Collard Greens or Hara Beans
- Creamy Mashed Potatoes
- Cornbread
- It goes great with all of these.
Some chef tips for best results:
- Be sure to let the breaded steak rest thoroughly before frying.
- For authenticity, use cube steak or top round.
- Serve immediately for more crunch.
- For a more intense flavor, season all layers.
- Keep the oil temperature between 340°F and 360°F.
Some great suggestions for variations on chicken fried steak:
- For a spicier chicken fried steak: Add extra cayenne and hot sauce to the egg mixture.
- For oven finishing: Cook the steak in the oven at 375°F for 5 to 6 minutes.
- For an air fryer version: Spray more oil on the breaded steak and air fry at 400°F for 11 to 12 minutes, flipping once.
Storage and Reheating Tips:
- Refrigerating: Leftovers can be stored for 2 to 3 days.
- Reheating: Heat in the oven at 375°F to keep crispy.
- Freezing: Cooked steak, without gravy, can be frozen for up to 2 months.
Nutrition Per Chicken Fried Steak:
- Protein – 32g
- Carbohydrate – 38g
- Calories – 520
- Fat – 28g
- Amounts may vary depending on oil absorption.
FAQ
Answers to questions about chicken fried steak to help you avoid mistakes and create the ultimate Southern chicken-fried steak at home:
Q. Can I make chicken fried steak without buttermilk?
Yes! You can substitute regular milk with 1 tablespoon of vinegar or lemon juice.
Q. How can I prevent the coating from falling off?
Breaded steaks should be allowed to rest briefly before frying, and avoid flipping them too quickly.
Q. Why do we make chicken fried steak?
The steak is breaded and fried to resemble Southern fried chicken.
Q. What is the best cut of beef?
Cube steak is a traditional cut, and top round or sirloin, thinly sliced, works best.
Final Thoughts:
This ultimate Southern chicken-fried steak is a classic favorite in America as comfort food. It has everything you need to make a crispy, tender beef and rich gravy on the side. With step-by-step instructions, you can easily make a restaurant-quality Southern favorite at home that’s sure to become everyone’s favorite.