The Ultimate Crispy Chicken Fried Steak Recipe with Creamy Milk Gravy
Prepare for a true Southern comfort food experience with this outstanding Chicken Fried Steak recipe. While it’s certainly not a low-fat option, this dish is pure indulgence – incredibly delicious, surprisingly quick to make, and a fantastic way to transform simple cube steak or even a tougher cut of round steak into a culinary masterpiece. So, put on your stretchy pants and get ready to enjoy one of the most satisfying meals you can create right in your own kitchen.
A classic serving of golden-brown chicken fried steak, accompanied by a fresh side salad and creamy mashed potatoes.
Why This Recipe Delivers the Best Chicken Fried Steak
This particular recipe, inspired by a highly acclaimed version from AllRecipes, genuinely stands out. It’s been carefully refined to guarantee that signature crispy crust and incredibly tender, juicy steak that defines truly great chicken fried steak. My preferred twist, using canola oil for frying, ensures a clean, neutral flavor profile, allowing the rich taste of the seasoned beef and its crunchy coating to take center stage. This isn’t just a meal; it’s an experience – deeply comforting, satisfying, and remarkably achievable for home cooks aiming for an impressive result.
What sets this recipe apart is the meticulous attention to detail in the breading process. The double-dredging technique, combined with a perfectly balanced blend of spices in the batter, creates a wonderfully craggy, flavorful crust that holds its own, especially when smothered in a generous amount of homemade gravy. Whether you’re planning a hearty family dinner or a special meal to impress, this chicken fried steak recipe promises a delightful journey into the heart of Southern cooking, making it a firm favorite you’ll want to revisit again and again.
A close-up of crispy chicken fried steak generously coated in rich, creamy gravy.
Understanding Chicken Fried Steak: A Southern Culinary Tradition
Despite its misleading name, Chicken Fried Steak contains no chicken at all. The “chicken fried” descriptor refers specifically to the cooking method: a shallow pan-fry technique, identical to how traditional Southern fried chicken is prepared. This iconic dish is a cherished staple of the American South, revered for its ability to transform often overlooked cuts of beef into a supremely tender, flavorful, and crispy delight. It is almost invariably served with a thick, creamy white gravy, frequently crafted using the savory drippings left behind in the skillet.
The ingenuity of chicken fried steak lies in its resourcefulness. It takes less expensive, tougher cuts of beef, such as cube steak or round steak, and elevates them into something extraordinarily palatable. The process begins with pounding the meat thin, which tenderizes the fibers and allows for quicker, more even cooking. This tenderized base is then enveloped in a well-seasoned flour and buttermilk batter, creating a robust, crispy exterior that perfectly locks in the meat’s moisture, resulting in a delightful textural contrast with every bite. It’s a testament to Southern culinary wisdom – making the most of available ingredients to create deeply satisfying, memorable meals.
Essential Ingredients for Your Authentic Chicken Fried Steak
To recreate this beloved Southern dish at home, selecting the right ingredients is key. Each component plays a vital role in achieving that perfect crispy crust and tender interior. Here’s a detailed guide to what you’ll need:
- Beef Cube Steaks: These are typically cuts from top sirloin or round, mechanically tenderized (or “cubed”) to break down tough muscle fibers. They are ideal for chicken fried steak as they cook quickly and absorb flavor wonderfully. If cube steaks are unavailable, you can purchase a cut of round steak and tenderize it yourself with a meat mallet to about 1/4-inch thickness.
- All-Purpose Flour: This forms the base of your crispy coating. You’ll use it for both the initial pre-dredge and the final seasoned flour layer, which is crucial for achieving the characteristic craggy texture.
- Baking Powder & Baking Soda: These leavening agents are not just for cakes! When added to the flour, they react with the buttermilk to create tiny air pockets in the batter, resulting in a lighter, crispier, and more airy coating that isn’t overly dense.
- Black Pepper & Salt: Fundamental seasonings that infuse flavor throughout the batter and the steak. Southern cuisine often features a generous hand with black pepper, and this recipe is no exception, providing a delightful warmth.
- Buttermilk: The cornerstone of a truly tender and flavorful batter. Its acidity works double duty: it further tenderizes the beef and contributes a subtle tang that beautifully balances the richness of the fried steak. If you don’t have buttermilk, a quick substitute can be made by adding 1 tablespoon of white vinegar or lemon juice to 1.5 cups of regular milk and letting it sit for 5-10 minutes until it slightly curdles.
- Large Egg: An essential binder, the egg helps the flour mixture adhere firmly to the steak, ensuring a robust and resilient crust that won’t fall off during frying.
- Hot Pepper Sauce (e.g., Tabasco™): A splash of hot sauce in the wet batter introduces a subtle but impactful layer of flavor and a gentle hint of warmth, a classic Southern secret for added depth without overpowering spice.
- Minced Garlic: Freshly minced garlic, incorporated into the buttermilk mixture, imparts an aromatic and savory element that elevates the overall taste of the crispy coating.
- Canola Oil (for frying): A high smoke point oil is critical for achieving a beautifully golden-brown and crispy exterior without burning. Canola, vegetable, or peanut oil are excellent choices. The 2.5 cups suggested ensures sufficient depth for proper frying, allowing the steaks to cook evenly.
(This recipe is slightly adapted from “The Best Chicken Fried Steak Recipe” found on All Recipes)
Helpful Kitchen Tools for a Flawless Fry
Having the right equipment on hand can significantly streamline your cooking process and ensure the best possible results for your chicken fried steak:
- Deep Cast Iron Skillet: This is arguably the most important tool for frying. Cast iron offers superior heat retention and even heat distribution, which is crucial for maintaining a consistent oil temperature and achieving that perfect, crispy crust.
- Measuring Cups and Spoons: Accuracy in measuring ingredients for the batter is key to achieving the right consistency and flavor balance.
- Meat Mallet: If you’re working with round steak or wish to further tenderize cube steak, a meat mallet is indispensable. It allows you to pound the meat to a uniform 1/4-inch thickness, ensuring it cooks evenly and becomes wonderfully tender.
- Mixing Bowls: You’ll need at least three shallow bowls to set up an efficient dredging station – one for the initial flour, one for the wet buttermilk batter, and one for the final seasoned flour coating.
- Wire Rack with Paper Towels: After frying, placing your steaks on a wire rack allows excess oil to drip away, preventing the bottom of the crust from becoming soggy as it cools.
- Deep-Fry Thermometer: While optional, a thermometer is highly recommended. It takes the guesswork out of oil temperature management, ensuring your oil is at the ideal 325°F (165°C) to prevent either greasy or burnt crusts.
A complete plate featuring chicken fried steak, a mound of mashed potatoes, and a vibrant green salad.
How to Prepare Your Delicious Chicken Fried Steak
Achieving a perfectly crispy and tender chicken fried steak involves a few key steps. Follow these instructions carefully for the best results:
- Prepare the Steaks: If you’re using round steak, place each piece of beef between two sheets of plastic wrap and pound it evenly to about 1/4-inch thickness using a meat mallet. This not only tenderizes the meat but also ensures it cooks quickly and uniformly. If using cube steak, a light pounding can still help. Always pat the steaks thoroughly dry with paper towels before coating; excess moisture is the enemy of a crispy crust.
- Set Up the Dredging Station: Preparation is key here.
- In a shallow bowl, place 2 cups of all-purpose flour. This will be your initial and final dry coating.
- In a separate shallow bowl, whisk together the baking powder, baking soda, black pepper, and salt. Once combined, stir in the buttermilk, large egg, hot pepper sauce (like Tabasco™), and minced garlic until you have a smooth, well-combined wet batter.
- Coat the Steaks for Maximum Crispiness: This double-dredging method is crucial for creating the iconic craggy, crispy crust.
- First, dredge each steak completely in the plain flour. Ensure every surface is covered, then shake off any excess flour.
- Next, dip the flour-coated steak into the wet buttermilk batter, letting any excess drip back into the bowl.
- Finally, return the wet-battered steak to the dry flour bowl. This time, pat the flour firmly onto the surface of the steak. You want it completely coated with a dry, floury layer to create those desired crispy bits during frying. Repeat for all steaks, placing them on a clean plate or parchment paper until ready to fry.
- Heat the Oil to the Perfect Temperature: Pour the 2.5 cups of canola oil into a deep cast-iron skillet (or other heavy-bottomed pan). Heat the oil over medium-high heat until it reaches a temperature of 325 degrees F (165 degrees C). Using a deep-fry thermometer is highly recommended for accuracy, as the correct oil temperature is vital for preventing the crust from becoming greasy or burning before the steak is cooked through.
- Fry the Steaks: Carefully place one or two steaks into the hot oil, making sure not to overcrowd the skillet. Overcrowding will significantly drop the oil temperature, leading to a soggy, rather than crispy, crust. Fry the steaks until they are beautifully golden brown and cooked through, which typically takes about 3 to 5 minutes per side. The internal temperature of the steak should reach 145°F (63°C) for medium-rare, or higher if preferred.
- Drain and Serve Immediately: Once cooked, carefully remove the fried steaks from the skillet using tongs and place them on a wire rack set over a plate lined with paper towels. This setup allows excess oil to drain off from all sides, maintaining the crispiness of the crust. Serve your perfectly cooked chicken fried steak immediately, smothered with your favorite gravy – preferably a classic homemade milk gravy!
Crispy chicken fried steak, richly covered in creamy white gravy, and served with a simple side salad.
Mastering the Creamy Milk Gravy: The Essential Accompaniment
A true Southern chicken fried steak experience is simply incomplete without a generous cascade of creamy, savory milk gravy. This traditional accompaniment is surprisingly simple to prepare and truly elevates the entire dish, utilizing the flavorful drippings left in the skillet after frying the steaks to create incredible depth and richness.
Milk Gravy Ingredients:
- ¼ cup all-purpose flour
- 4 cups whole milk
- Kosher salt and freshly ground black pepper to taste
- Reserved fat from skillet (approximately 1/4 cup, plus any flavorful solid remnants)
How to Make the Perfect Milk Gravy:
- Prepare the Skillet Base: After you’ve finished frying your steaks, carefully drain most of the oil from the skillet. It’s crucial to reserve about 1/4 cup of the liquid fat, along with as many of the savory solid remnants (often called “scratchings” or “fond”) as possible. These remnants are packed with flavor and are essential for a delicious gravy.
- Create the Roux: Return the skillet to a medium-low heat with the reserved oil and flavorful drippings. Whisk in the remaining ¼ cup of all-purpose flour. Cook this mixture for 1-2 minutes, stirring constantly. This step creates a light roux, which is the thickening agent for your gravy and helps to develop a nutty flavor. Use a spatula to scrape the bottom of the pan, releasing any stuck-on solids into your roux.
- Build the Gravy: Gradually and slowly whisk in the 4 cups of whole milk. Start with a small amount to create a smooth paste, then slowly add the rest while continuously whisking to prevent lumps. Increase the heat to medium and bring the gravy to a gentle simmer, still whisking frequently. Continue to cook, stirring, until the gravy thickens to your desired consistency, typically within 6 to 7 minutes.
- Season and Serve: Once the gravy has reached your preferred thickness, season it generously with kosher salt and freshly ground black pepper to taste. Adjust as needed. Spoon the warm, creamy gravy over your freshly fried steaks and any accompanying side dishes, such as mashed potatoes.
Pro Tip: For an even richer gravy, consider adding a splash of heavy cream towards the end of cooking. If your gravy turns out too thick, you can thin it with a little more milk. If it’s too thin, let it simmer gently for a few more minutes, or whisk a teaspoon of cornstarch with a tablespoon of cold water to create a slurry, then whisk it into the simmering gravy to thicken.
Perfect Pairings and Serving Suggestions for Chicken Fried Steak
While chicken fried steak is undeniably a show-stopping dish on its own, it truly shines when served alongside well-chosen complementary sides. Here are some classic and delicious ideas to complete your meal:
- Creamy Mashed Potatoes: A quintessential pairing! Fluffy, buttery mashed potatoes are perfect for soaking up every last drop of that incredible milk gravy.
- Fresh Green Beans or Asparagus: A bright, crisp vegetable side provides a welcome counterpoint to the richness of the fried steak and gravy. Try them roasted, steamed, or sautéed with a little garlic.
- Sweet Corn: Whether it’s corn on the cob, creamed corn, or a simple side of sautéed kernels, the sweetness of corn offers a delightful balance to the savory main course.
- Crockpot Mac and Cheese: As mentioned in the original post, warm and cheesy macaroni and cheese is another ultimate comfort food, creating an undeniably satisfying and hearty combination.
- Fluffy Buttermilk Biscuits: Ideal for sopping up any remaining gravy on your plate. A true Southern indulgence!
- Tangy Coleslaw: The crisp texture and acidic dressing of coleslaw can offer a refreshing crunch and cut through the richness of the fried steak.
- Sautéed Mushrooms and Onions: For an added layer of earthy flavor, quickly sauté some mushrooms and onions and serve them alongside the steak.
If you’re looking to explore other hearty beef or chicken recipes that are bursting with flavor, be sure to check out our delicious Chicken Cacciatore or browse our collection of other tempting beef recipes for your next family meal inspiration.
Expert Tips for the Crispiest Chicken Fried Steak Every Time
Achieving that coveted golden, crunchy crust and tender interior requires a few key techniques. Here are some expert tips to ensure your chicken fried steak is always a success:
- Pound the Steak Uniformly Thin: Aim for an even 1/4-inch thickness. This ensures the meat tenderizes properly and cooks quickly and consistently alongside the crust.
- Pat Dry, Always: Before beginning the breading process, rigorously pat your steaks completely dry with paper towels. Any excess moisture will prevent the flour from adhering properly, leading to a less crispy, potentially soggy crust.
- Embrace the Double Dredge for Maximum Crunch: The flour-batter-flour method is non-negotiable for a truly craggy and crispy coating. Don’t be shy when patting the final layer of dry flour onto the steak – the more surface area, the more crunch.
- Maintain Consistent Oil Temperature: This is critical! Use a deep-fry thermometer to keep your oil at a steady 325°F (165°C). Oil that’s too cool will result in a greasy steak, while oil that’s too hot will burn the crust before the meat cooks through.
- Avoid Overcrowding the Pan: Fry your steaks in batches, usually one or two at a time, depending on your skillet size. Overcrowding drops the oil temperature rapidly and can cause the steaks to steam rather than fry, leading to a less crispy outcome.
- Drain Properly on a Wire Rack: Once fried, never place the hot steaks directly on paper towels. Instead, transfer them to a wire rack set over a baking sheet lined with paper towels. This allows air to circulate around all sides, preventing the bottom of the crust from steaming and becoming soggy.
- Serve Immediately: Chicken Fried Steak is at its absolute best right off the skillet when the crust is perfectly hot and crisp. Don’t let it sit too long before enjoying!
Storage and Reheating Best Practices
While chicken fried steak is truly best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to 3-4 days. To maintain the crispy texture when reheating, it’s best to avoid the microwave, which tends to make the crust soggy. Instead, preheat your oven to 350°F (175°C) and reheat the steaks for 10-15 minutes, or use an air fryer at 350°F (175°C) for 5-8 minutes, until they are heated through and the crust has regained its crispness. You can also reheat them in a dry skillet over medium heat until crispy.
Chicken Fried Steak
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Ingredients
- 2 pounds beef cube steaks 4 1/2-pound patties
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon black pepper
- ¾ teaspoon salt
- 1 ½ cups buttermilk
- 1 large egg
- 1 tablespoon hot pepper sauce e.g. Tabasco™
- 2 cloves garlic minced
- 2.5 cups canola oil
Milk Gravy:
- ¼ cup all-purpose flour
- 4 cups whole milk
- Kosher salt and freshly ground black pepper to taste
Instructions
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Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
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Heat the oil in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Serve with gravy of your choice.
Milk Gravy:
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Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
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Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks and potatoes to serve.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post was originally published on this blog on October 31, 2010.