Why This Chicken Fried Steak with Gravy Recipe Is a Must-Try
Picture this: It’s a chilly Sunday afternoon, and the smell of sizzling beef fills your kitchen. That’s exactly what happened to me last winter when I decided to perfect my chicken fried steak with gravy recipe. My family couldn’t stop raving about how crispy the coating was and how creamy the gravy turned out. If you’ve ever wondered what makes Southern comfort food so comforting, this dish is your answer. Trust me, once you try it, it’ll become a staple in your home.
A Little History Behind Chicken Fried Steak
This dish has deep roots in Southern cuisine, but its exact origins are a bit of a mystery. Some say it started as a way to make tough cuts of meat more tender and flavorful. Others think it’s a twist on German schnitzel brought over by immigrants. Either way, it’s a classic that combines crispy, golden breading with rich, savory gravy. When I first made it for my friends, they joked that it should be illegal to serve anything else at potlucks. That’s how good it is!
Why You’ll Love This Chicken Fried Steak with Gravy Recipe
What’s not to love? The crispy exterior gives way to tender, juicy beef, all smothered in a velvety gravy that ties everything together. Plus, it’s surprisingly easy to make, even if you’re new to cooking. I tested this recipe over and over until I got it just right. The spices are spot-on, and the method ensures the batter stays put—no soggy messes here. Whether you’re craving comfort food or looking to impress guests, this dish delivers.
Perfect Occasions to Whip Up This Dish
Chicken fried steak with gravy is perfect for family dinners, holiday gatherings, or even a cozy date night. I love making it for Sunday lunches because it feels indulgent without being too fancy. It’s also a hit at potlucks—I’ve had people ask for the recipe before the meal was even over!
Ingredients
- 4 beef cube steaks (about 1/2 inch thick)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional for heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs, beaten
- 1 cup buttermilk
- Vegetable oil for frying
- 3 cups whole milk
- 4 tablespoons butter
Substitution Options
- Use almond milk or oat milk instead of whole milk for the gravy if you’re dairy-free.
- Swap buttermilk for plain yogurt mixed with a splash of lemon juice.
- If you don’t have cube steaks, thinly sliced round steak works well too.
Step 1: Prepare the Coating
In a shallow bowl, mix the flour, garlic powder, onion powder, paprika, cayenne, salt, and pepper. This blend of spices is key to giving your chicken fried steak its signature flavor. In another bowl, whisk together the eggs and buttermilk until smooth. Pro tip: Let the steaks sit in the buttermilk mixture for 10 minutes before dredging them in the flour. This helps the coating stick better.
Step 2: Fry the Steaks
Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Once the oil shimmers, carefully add the coated steaks one at a time. Fry each side for 3-4 minutes or until golden brown and crispy. Don’t overcrowd the pan; otherwise, the steaks will steam instead of fry. Transfer them to a paper towel-lined plate to drain excess oil.
Step 3: Make the Creamy Gravy
In the same skillet, melt the butter over medium heat. Sprinkle in 4 tablespoons of the leftover seasoned flour from Step 1 and whisk continuously to avoid lumps. Slowly pour in the milk while stirring until the gravy thickens. Season with a pinch of salt and pepper. Chef’s tip: For extra richness, stir in a dash of Worcestershire sauce.
Timing
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Chef’s Secret
To keep the batter from falling off, pat the steaks dry with paper towels before dipping them in the buttermilk mixture. Moisture is the enemy of crispiness!
Extra Info
Did you know that chicken fried steak isn’t actually made from chicken? The name comes from the way it’s prepared, similar to fried chicken. Fun fact: Texans claim it as their state dish, though other Southern states might argue otherwise.
Necessary Equipment
- Large skillet
- Tongs
- Whisk
- Paper towels
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10 minutes to maintain crispiness. Avoid microwaving, as it can make the coating soggy. If freezing, wrap each piece tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Tips and Advice
For the best results, use fresh spices. They make a world of difference in flavor. Also, don’t skip resting the steaks in the buttermilk—it’s a game-changer. Another pro tip: Use a thermometer to ensure the oil stays around 350°F for perfectly fried steaks every time.
Presentation Tips
- Serve with mashed potatoes and green beans for a classic Southern spread.
- Garnish with chopped parsley for a pop of color.
- Use a warm, rustic plate to enhance the cozy vibe.
Healthier Alternative Recipes
If you’re looking for lighter options, here are some ideas:
- Baked Version: Bake the breaded steaks at 400°F for 20 minutes instead of frying.
- Gluten-Free: Use almond flour and gluten-free breadcrumbs.
- Low-Fat Gravy: Substitute skim milk and reduce the butter.
- Vegan Option: Replace beef with portobello mushrooms and use plant-based milk.
- Air Fryer Method: Cook the steaks in an air fryer at 375°F for 12 minutes.
- Spice Swap: Use smoked paprika and nutritional yeast for a cheesy twist.
Mistake 1: Skipping the Resting Time
One common mistake is rushing the process by skipping the resting step. Without letting the steaks soak in the buttermilk, the coating won’t adhere properly, leading to bare spots. To fix this, always let the meat rest for at least 10 minutes.
Mistake 2: Overcrowding the Pan
Overcrowding causes the steaks to steam rather than fry, resulting in a soggy texture. Fry in batches, ensuring there’s enough space between each piece for proper browning.
Mistake 3: Not Seasoning the Gravy
Plain gravy tastes bland. Always season it with salt, pepper, and a hint of spice like cayenne or nutmeg to elevate the flavor.
FAQ
What kind of gravy is served with chicken fried steak?
The gravy is typically a white or cream gravy made with milk, butter, and flour. It’s rich, smooth, and packed with savory flavors that complement the crispy steak beautifully.
What is the best coating for chicken fried steak?
A mix of flour, spices, and buttermilk creates the ultimate coating. The buttermilk adds tanginess and helps the flour adhere, while the spices bring depth.
How do you keep batter from falling off chicken fried steak?
Pat the steaks dry before coating, and let them rest in the buttermilk mixture. These steps ensure the batter sticks during frying.
What spices are good in chicken fried steak?
Garlic powder, onion powder, paprika, and cayenne work wonders. They create a balance of savory and slightly spicy notes.
Can I make this recipe ahead of time?
Yes, you can prep the steaks and store them in the fridge for up to 24 hours before frying.
Is chicken fried steak gluten-free?
Not traditionally, but you can use gluten-free flour and breadcrumbs for a modified version.
Can I freeze leftovers?
Absolutely! Wrap them tightly and freeze for up to 3 months.
What sides go well with chicken fried steak?
Mashed potatoes, collard greens, and cornbread are classic pairings.
How do I reheat chicken fried steak?
Reheat in the oven at 350°F for 10 minutes to preserve crispiness.
Why is it called chicken fried steak?
It’s named for its preparation method, which resembles frying chicken, despite being made with beef.
Final Thoughts
There’s something magical about biting into a perfectly cooked piece of chicken fried steak smothered in creamy gravy. Whether you’re feeding a crowd or treating yourself, this recipe is sure to delight. So grab your skillet, roll up your sleeves, and get ready to create a dish that’s equal parts comforting and impressive. Happy cooking!
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Chicken Fried Steak with Gravy Recipe
Ingredients
Equipment
Method
- In a shallow bowl, mix the flour, garlic powder, onion powder, paprika, cayenne, salt, and pepper.
- In another bowl, whisk together the eggs and buttermilk until smooth.
- Let the steaks sit in the buttermilk mixture for 10 minutes.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
- Carefully add the coated steaks one at a time to the skillet.
- Fry each side for 3-4 minutes or until golden brown and crispy.
- Transfer the fried steaks to a paper towel-lined plate to drain excess oil.
- In the same skillet, melt the butter over medium heat.
- Sprinkle in 4 tablespoons of the leftover seasoned flour and whisk continuously to avoid lumps.
- Slowly pour in the milk while stirring until the gravy thickens and season with salt and pepper.