Classic Chicken Fried Steak

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This Classic Chicken Fried Steak recipe is fried to perfection and topped with the creamiest gravy. This will for sure quickly become a family favorite. It’s hard to imagine a more classic Southern meal than Chicken Fried Steak with Gravy. My family can’t get enough of these tender steaks with that crispy, crunchy coating and to top it all off the creamy gravy!

INGREDIENTS YOU’LL NEED:

• Cubed Steak
• Flour
• Black Pepper
• Salt
• Paprika
• Onion Powder
• Garlic Powder
• Baking Soda
• Baking Powder
• Buttermilk
• Hot Sauce
• Eggs
• Cooking Grease
• Whole Milk
• Heavy Cream

HOW TO PREPARE CHICKEN FRIED STEAK?

In a shallow and wide bowl stir together flour, 1/2 teaspoon pepper, 1/2 teaspoon salt, paprika, onion powder, garlic powder, baking soda, and baking powder. Set this aside. In another shallow and wide bowl whisk together the buttermilk, hot sauce, and eggs. Set this aside.

Pound the cubed steak filets until they are all even in thickness. Pat them dry with a paper towel. Season each fillet with salt and pepper. Dredge the cubed steak into the flour mixture first, then into the liquid, and back into the flour mixture. Place them on a cookie sheet and let them sit for 5-10 minutes.

Prepare your oil in a heavy bottom skillet over medium-high heat. Coat the bottom of the pan with oil about 1/4 inch deep. Oil should be glistening but not smoking. About 320-340 degrees F in you measured with a thermometer. Get ready to fry. Place two steaks at a time in the oil. Be careful not to overcrowd the pan. You don’t want the breading to fall off. Fry on each side for 4 minutes or until golden brown. Remove the steaks from the oil and drain on a paper towel.

PREPARE THE GRAVY

Pour off all but four tablespoons of the cooking grease out of the pan. Do not throw away any of the bits. You want those in the gravy to add more flavor. Whisk in three tablespoons of flour for 3 minutes.

Slowly pour in the milk and cream whisking constantly until the flour and milk combine. Cook the gravy until it is smooth for about five minutes.

Do a taste test for seasoning. Add more salt and pepper if needed.

Pair this meal with mashed potatoes and your favorite side salad.

WHY IS THIS CALLED CHICKEN FRIED STEAK?

Chicken Fried Steak is not made with chicken. It’s called this because the steak is breaded and fried as you would a piece of chicken. Chicken Fried Steak is made with tenderized cube steak. The steak is dredged in seasoned flour, dipped in a buttermilk/egg mixture, and then back into the flour. It’s fried to golden brown and topped with creamy gravy which is the best part.

PRO COOKING TIPS:

• There is no need to deep fry 1/4 inch of oil will fry to golden perfection. I prefer to use lard.
• A heavy bottom skillet works best my favorite is a cast iron skillet.
• Do not overcrowd the pan. Frying two at a time is the way to go.
• Buttermilk keeps the steaks tender and the hot sauce adds a lot of flavor.
• Baking soda and baking powder in the breading will enhance the crispy coating.
• After breading the cube steaks, really press the flour in to make sure everything is coated well.
• Do not flip the steaks more than once to avoid the crispy coating from falling off.

WHAT TO SERVE WITH CHICKEN FRIED STEAK?

Let’s talk side dishes!  Sometimes my favorite part of the meal is the sidedishes but, here the Creamy Smothered Chicken Breast really shines the most!  One of my favorite things to serve with this is mashed potatoes!  We have a great recipe for Twice Baked Mashed Potato Casserole. If you’re wanting to keep things low carb, then add a green side salad, with your favorite chopped-up vegetables and dressing.  Other options are these easy Honey Garlic Glazed Roasted Carrots and the most amazing Balsamic Glazed Brussel Sprouts with Bacon! 

HOW TO STORE, FREEZE, AND REHEAT LEFTOVERS?

Store: Classic Chicken Fried Steak can be stored in an airtight container in the fridge for four days.

Freezer: Let it cool completely, then seal the beef and sauce in a freezer bag or airtight container for up to 3 months. When ready to eat, place in the fridge overnight to thaw before reheating. It may not be the best option to freeze recipes that are heavy in dairy products. The cream may become grainy when defrosted. This is something to keep in mind prior to freezing leftovers.

Reheat: The best way to is in the oven. Simply preheat the oven to 350 F and place the beef in a baking dish covered with foil. Then, reheat it for 20 to 25 minutes until it reaches 165 F. Use an instant-read thermometer to ensure it has reached the appropriate temperature. Another option is to use the microwave. Place the beef in the air fryer and heat for 5 minutes until the outer coating is crispy again.