November 27, 2024

Homestyle Chicken Fried Steak with Gravy

Name: Homestyle Chicken Fried Steak with Gravy
Prep time: 15 min
Cook time: 20 min
Total time: 155 min
Ingredients: 6 Cubed Steaks ((pounded with a meat mallet to ¼" thickness)); ½ Cup Vegetable Oil ((to fry with)); ½ Cup Milk; ½ Cup Sour Cream; 2 Tbsp Lemon Juice; 2 Tbsp Hot Sauce; 2 Eggs ((beaten)); ½ Tsp Onion Powder; ½ Tsp Garlic Powder; 1 Cup Flour; ¼ Cup Cornstarch; 1 Tsp Garlic Powder; 1 Tsp Onion Powder; ½ Tsp Smoked Paprika; ½ Tsp Black Pepper; ⅓ Tsp Salt; 2 Tbsp Butter; 2 Tbsp Flour; 1½ Cups Whole Milk; 2 Tbsp Heavy Whipping; Salt and Black Ground Pepper ((to taste))

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There’s something truly magical about biting into a perfectly crispy, golden piece of chicken fried steak smothered in rich, creamy gravy. Homestyle Chicken Fried Steak with Gravy is the ultimate comfort food, blending tender, juicy beef with a crunchy coating that’s fried to perfection. This recipe brings all the flavors of a classic diner meal straight to your kitchen, making it perfect for a cozy family dinner or a nostalgic treat. Why settle for takeout when you can whip up this Southern favorite at home, complete with a side of mashed potatoes and buttery green beans? Get ready to fall in love with every savory bite!

INGREDIENTS YOU’LL NEED:

6 Cubed Steaks: Six tenderized beef steaks, pounded with a meat mallet to ¼-inch thickness for even cooking and a tender bite.
½ Cup Vegetable Oil: Neutral-flavored oil for frying, giving the steaks a crisp and golden crust.

Marinade Ingredients:

½ Cup Milk: Adds moisture and helps tenderize the meat while blending flavors in the marinade.
½ Cup Sour Cream: Adds tanginess and creaminess to the marinade, enhancing the flavor.
2 Tbsp Lemon Juice: Helps to tenderize the cubed steaks.
2 Tbsp Hot Sauce: A touch of heat and zest to elevate the marinade. Adjust to taste.
2 Eggs (beaten): Helps bind the marinade to the steaks and preps them for breading.
½ Tsp Onion Powder: Provides a mild onion flavor to enhance the marinade.
½ Tsp Garlic Powder: A savory boost of garlic flavor for depth.

CUBED STEAK WITH THE MARINATE INGREDIENTS

Flour Dredge:

1 Cup Flour: Forms the base of the crispy breading, creating a golden crust.
¼ Cup Cornstarch: Helps achieve extra crispiness in the coating.
1 Tsp Garlic Powder: Infuses the breading with a hint of garlic flavor.
1 Tsp Onion Powder: Complements the garlic for a balanced seasoning.
½ Tsp Smoked Paprika: Adds a smoky, slightly sweet flavor to the breading.
½ Tsp Black Pepper: A touch of spice for seasoning the breading.
⅓ Tsp Salt: Enhances all the flavors in the breading mix.

White Sauce Gravy:

2 Tbsp Butter: Forms the flavorful base for the creamy gravy.
2 Tbsp Flour: Thickens the gravy for a smooth consistency.
1½ Cups Whole Milk: Adds creaminess and richness to the gravy.
2 Tbsp Heavy Whipping Cream: Elevates the texture and flavor of the gravy with extra richness.
Salt and Black Ground Pepper (to taste): Balances and seasons the gravy to your preference.

WHY IS THE RECIPE CALLED CHICKEN FRIED STEAK?

“Chicken Fried Steak” gets its name from the way it’s cooked, not the ingredients. The beef steak is breaded and fried just like fried chicken, hence the “chicken fried” part of the name. The process involves coating the steak in a seasoned flour mixture, then frying it until crispy, similar to how you would fry chicken. Although there’s no chicken in the dish, the name refers to the cooking style, which became popular as a way to make tougher cuts of beef more tender and flavorful. It’s a Southern favorite, often served with rich, creamy gravy to complete the meal.

HOW TO PREPARE CHICKEN FRIED STEAK?

Time needed: 2 hours and 40 minutes

Prepare the Steaks:

Use a meat mallet to pound the cubed steaks to a uniform ¼-inch thickness if not already tenderized. Set aside.
Make the Marinade:

In a medium-sized bowl, combine ½ cup milk, ½ cup sour cream, 2 tablespoons hot sauce, 2 tablespoons lemon juice, 2 beaten eggs, ½ teaspoon onion powder, and ½ teaspoon garlic powder. Mix well. Place the steaks in the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour to allow flavors to soak in.
Prepare the Flour Dredge:

In a shallow dish, mix 1 cup flour, ¼ cup cornstarch, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon smoked paprika, ½ teaspoon black pepper, and ⅓ teaspoon salt. Stir until evenly combined.
Coat the Steaks:

Remove the steaks from the marinade and let excess liquid drip off. Dredge each steak in the flour mixture, pressing the coating firmly onto the meat. For extra crunch, repeat the process by dipping coated steaks back into the marinade and dredging again.
Fry the Steaks:

Heat ½ cup vegetable oil in a large skillet over medium heat until hot but not smoking. Fry the steaks in batches for 3-4 minutes per side, or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil. Keep cooked steaks warm in a low oven while frying the remaining pieces.
Make the Gravy:

In the same skillet, remove excess oil, leaving about 2 tablespoons of drippings. Add 2 tablespoons of butter and melt over medium heat. Stir in 2 tablespoons of flour and cook for 1-2 minutes to remove the raw flour taste. Slowly whisk in 1½ cups whole milk and 2 tablespoons heavy whipping cream. Simmer until thickened, about 3-5 minutes. Season with salt and black pepper to taste.
Serve:

Place the fried steaks on plates and generously ladle the creamy gravy over the top. Serve immediately with your favorite sides, such as mashed potatoes or green beans. Enjoy!

FAQ – FREQUENTLY ASKED QUESTIONS:

What cut of beef is used for chicken fried steak?

Cubed steak is the most common choice because it’s tenderized, but you can also use round steak or sirloin if pounded thin.

How do I prevent the breading from falling off during frying?

Ensure the steak is well-coated in the dredge, pat down the breading gently, and let it rest for 10–15 minutes before frying.

How do I avoid greasy steak?

Fry at the right temperature (350°F–375°F) and drain the steaks on a wire rack or paper towels after frying.

Can I prepare chicken fried steak in advance?

Yes, you can bread the steaks ahead of time and refrigerate them. Fry right before serving for the best texture.

GOLDEN CHICKEN FRIED STEAK RECIPE – PRO COOKING TIPS:

There is no need to deep fry the cubed steaks. Use about a 1/4 inch of oil and it will fry to golden perfection. I prefer to use lard or bacon grease.
A heavy bottom skillet works best my favorite is a cast iron skillet.
Do not overcrowd the pan. Frying two or three at a time is the way to go.
Sour Cream and lemon juice keeps the steaks tender and the hot sauce adds a lot of flavor.
Cornstarch in the breading will make the coating extra crispy.
After breading the cube steaks, press the flour in to ensure everything is coated well.
Do not flip the steaks more than once to prevent the crispy coating from falling off.

UP CLOSE PHOTO OF THE CRISPY CHICKEN FRIED STREAK

CLASSIC CHICKEN FRIED STEAK RECIPE ADD-INS AND VARIATIONS:

Alternative Cuts of Meat: Use pork chops, chicken breast, or turkey cutlets for a different protein while keeping the traditional breading and gravy.
Gluten-Free Breading: Swap all-purpose flour with gluten-free flour blends and use cornstarch or almond flour for the dredge to accommodate dietary needs.
Dairy-Free Marinade: Replace milk and sour cream with plant-based milk (like almond or oat milk) and vegan yogurt or mayo for a creamy, dairy-free marinade.
Spice it Up: Add cayenne pepper, chili powder, or smoked paprika to the breading for a spicier kick, or serve with a spicy jalapeño gravy.
Gravy Variations: Experiment with a mushroom-based gravy or add crumbled sausage for a heartier, flavorful sauce.
Baked or Air Fried: For a healthier version, bake the breaded steaks at 400°F until golden or air fry at 375°F for a crispy texture without deep frying.

WHAT IS COMMONLY SERVED WITH HOMESTYLE CHICKEN FRIED STEAK?

Chicken fried steak is often paired with classic Southern side dishes like creamy mashed potatoes, green beans, or buttery corn to balance its crispy, savory richness. For a complete meal, you can add fluffy biscuits or a crisp garden salad. This hearty dish is a favorite for comforting family dinners, holiday gatherings, or casual get-togethers. Pair it with sweet tea, lemonade, or even a light lager or ale to complement its flavors while keeping the meal satisfying yet refreshing.

HOW ARE LEFTOVER COUNTRY-FRIED STEAKS STORED AND REHEATED?

To store leftover country-fried steaks, let them cool completely, then place them in an airtight container and refrigerate for up to 3-4 days. To reheat and retain their crispiness, use an oven or air fryer: preheat to 350°F, place the steaks on a baking sheet or in the air fryer basket, and heat for about 10-15 minutes until warmed through. Avoid microwaving, as it can make the coating soggy. Serve immediately for the best texture and flavor!

HOW DO YOU FREEZE FRIED CUBED STEAKS FOR LATER?

To freeze leftover fried crispy cubed steaks, let them cool completely to prevent condensation and sogginess. Wrap each steak individually in plastic wrap or aluminum foil to preserve their crisp coating, then place them in a freezer-safe airtight container or zip-top bag to avoid freezer burn. Label the container with the date, and store it in the freezer for up to 2-3 months. To reheat, thaw in the refrigerator overnight, then warm in the oven at 350°F or in an air fryer until hot and crispy again.

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