Hey, y’all! Get ready to dive into some serious comfort food with this Chicken Fried Steak. Crispy on the outside, tender on the inside, and drenched in a rich, creamy gravy, this classic Southern dish is perfect for any meal. Whether you're feeding a crowd or simply making your family dinner, this Chicken Fried Steak is sure to be a hit.

Chicken Fried Steak

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Chicken Fried Steak Ingredients

For the Chicken Fried Steak:

• 8 tenderized beef round steaks, roughly 4 oz. each
• 1 ¼ c. all-purpose flour
• 2 c. buttermilk
• 2-3 dashes hot sauce
• vegetable oil, for frying
• seasoned salt, to taste
• black pepper, to taste
• garlic powder, to taste
• onion powder, to taste
• sliced green onions, for garnish

For the Gravy:

• ⅓ c. all-purpose flour
• 3 c. whole milk
• Seasoned salt, to taste
• Black pepper, to taste

How to Make Chicken Fried Steak

1. Add 1 ¼ cups of flour to a pie plate and season with seasoned salt, black pepper, garlic powder, and onion powder.
2. Pour buttermilk into another pie plate and season with a few dashes of hot sauce. Whisk to combine.
3. Season both sides of the meat with kosher salt, black pepper, onion powder, and garlic powder. Dredge the steaks in the buttermilk, then coat them in the flour mixture.
4. Pour an inch of oil into a large, deep cast iron skillet and heat over medium-high heat. Fry the steaks in batches in the hot oil until golden brown, about 5 minutes per side. Drain on a paper towel-lined sheet tray and repeat with the remaining steaks.
5. Carefully drain the hot oil, reserving the cooked bits and 3-4 tablespoons of drippings in the skillet.
6. Reduce the heat to medium. Sprinkle flour evenly over the drippings and whisk together to form a golden-brown paste. If the mixture is too greasy, add more flour; if it's too clumpy, add more grease. Continue cooking until the roux is a deep golden brown.
7. Gradually pour in 3 cups of whole milk, whisking constantly. Season with seasoned salt and black pepper to taste. Cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Add more milk if the gravy becomes too thick. Adjust seasoning as needed.
8. Serve the gravy over the chicken fried steak and garnish with green onions if desired.

Pro Tips For Making This Recipe

1. Ensure the beef round steaks are properly tenderized. You can ask your butcher to tenderize them or use a meat mallet at home to achieve the right texture.
2. Don’t be shy with the seasoning. Season both the flour and buttermilk mixtures, as well as the steaks themselves. This layering of flavors ensures a well-seasoned crust and juicy meat.
3. When dredging the steaks, make sure they are thoroughly coated in the flour mixture. Press the flour mixture into the steaks to ensure it sticks well and creates a crispy crust.

Frequently Asked Questions

Other Southern Fried Recipes You'll Love

1. Chicken Fried Chicken With Gravy
2. Buttermilk Fried Chicken Drumsticks
3. Southern Fried Catfish

Chicken Fried Steak

Chicken Fried Steak

JC Phelps

Crispy, tender, and smothered in rich, creamy gravy, this classic Chicken Fried Steak is the ultimate comfort food.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine American

Servings 8

Calories 578 kcal

Ingredients

  

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For the Chicken Fried Steak:

• 8 tenderized beef round steaks roughly 4 oz. each
• 1 ¼ c. all-purpose flour
• 2 c. buttermilk
• 2-3 dashes hot sauce
• vegetable oil for frying
• seasoned salt to taste
• black pepper to taste
• garlic powder to taste
• onion powder to taste
• sliced green onions for garnish

For the Gravy:

• ⅓ c. all-purpose flour
• 3 c. whole milk
• seasoned salt to taste
• black pepper to taste

Instructions

 

• Add 1 ¼ cups of flour to a pie plate and season with seasoned salt, black pepper, garlic powder, and onion powder.
• Pour buttermilk into another pie plate and season with a few dashes of hot sauce. Whisk to combine.
• Season both sides of the meat with kosher salt, black pepper, onion powder, and garlic powder. Dredge the steaks in the buttermilk, then coat them in the flour mixture.
• Pour an inch of oil into a large, deep cast iron skillet and heat over medium-high heat. Fry the steaks in batches in the hot oil until golden brown, about 5 minutes per side. Drain on a paper towel-lined sheet tray and repeat with the remaining steaks.
• Carefully drain the hot oil, reserving the cooked bits and 3-4 tablespoons of drippings in the skillet.
• Reduce the heat to medium. Sprinkle flour evenly over the drippings and whisk together to form a golden-brown paste. If the mixture is too greasy, add more flour; if it's too clumpy, add more grease. Continue cooking until the roux is a deep golden brown.
• Gradually pour in 3 cups of whole milk, whisking constantly. Season with seasoned salt and black pepper to taste. Cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Add more milk if the gravy becomes too thick. Adjust seasoning as needed.
• Serve the gravy over the chicken fried steak and garnish with green onions if desired.

Notes

• Ensure the beef round steaks are properly tenderized. You can ask your butcher to tenderize them or use a meat mallet at home to achieve the right texture.
• Don’t be shy with the seasoning. Season both the flour and buttermilk mixtures, as well as the steaks themselves. This layering of flavors ensures a well-seasoned crust and juicy meat.
• When dredging the steaks, make sure they are thoroughly coated in the flour mixture. Press the flour mixture into the steaks to ensure it sticks well and creates a crispy crust.

Nutrition

Calories: 578kcalCarbohydrates: 43gProtein: 45gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 140mgSodium: 199mgPotassium: 833mgFiber: 1gSugar: 7gVitamin A: 241IUCalcium: 223mgIron: 5mg

Keyword Chicken Fried Steak

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My best,

JC