Southern Chicken-Fried Steak with Gravy is a classic dish that brings the warm and comforting flavors of the South to your dinner table. It features tender cube steaks breaded and fried until crispy, topped with a creamy gravy that’s perfect for soaking into mashed potatoes or biscuits. This dish is not just a meal; it’s a celebration of Southern cooking that you can easily make at home.
Why Make This Recipe
There are many reasons to make Southern Chicken-Fried Steak. First, it’s a delicious and hearty meal that satisfies your hunger. It’s also great for special occasions or family gatherings. Plus, you can impress your friends with your culinary skills by making this classic dish. The combination of flavors and textures will make it a favorite for everyone at the table.
How to Make Southern Chicken-Fried Steak
Making Southern Chicken-Fried Steak is straightforward and fun. With just a few ingredients and steps, you can create a meal that feels special and tastes fantastic.
Ingredients
For the Chicken-Fried Steak:
- 4 cube steaks (about 4–5 oz each)
- 1 ½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 2 large eggs
- ¾ cup whole milk
- 1 teaspoon hot sauce (optional)
- Vegetable oil (for frying)
For the Creamy Gravy:
- ¼ cup reserved frying oil
- ¼ cup all-purpose flour
- 2 ½ cups whole milk
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
Directions
- Pat the cube steaks dry with paper towels. If needed, lightly pound them so they are an even thickness.
- In a shallow dish, combine the flour, salt, garlic powder, onion powder, paprika, and black pepper.
- In a second shallow bowl, whisk together the eggs, milk, and hot sauce.
- Coat each steak in the seasoned flour, dip it into the egg mixture, then return it to the flour. Press the coating gently onto the meat so it adheres well.
- Pour about ½ inch of vegetable oil into a large skillet and heat over medium to medium-high heat.
- Working in batches, fry the steaks for about 3–4 minutes per side, or until the coating is crisp and deep golden and the beef is cooked through. Transfer to a wire rack or paper-towel-lined plate.
- Carefully pour off most of the frying oil, leaving about ¼ cup in the skillet along with some of the browned bits.
- Reduce the heat to medium. Whisk ¼ cup flour into the reserved oil and cook for about 1–2 minutes, stirring constantly.
- Slowly pour in the milk while whisking. Continue cooking for 4–6 minutes, until the gravy is smooth and thick enough to coat a spoon.
- Season the gravy with salt, black pepper, and garlic powder. If it becomes too thick, whisk in a small splash of additional milk.
- Serve the chicken-fried steaks hot with plenty of creamy gravy spooned over the top.
How to Serve Southern Chicken-Fried Steak
Serve your Southern Chicken-Fried Steak hot with creamy gravy on top. It pairs well with mashed potatoes, green beans, or cornbread. You can also add a side salad for a fresh touch. Enjoy it with family and friends for a hearty meal.
How to Store Southern Chicken-Fried Steak
If you have leftovers, store the chicken-fried steak and gravy in airtight containers in the refrigerator. They will keep well for about 3–4 days. To reheat, warm them in a skillet over low heat or in the microwave, adding a splash of milk to the gravy if it has thickened.
Tips to Make Southern Chicken-Fried Steak
- Make sure to season the flour well for more flavor.
- Don’t overcrowd the skillet when frying the steaks; this helps them cook evenly and get crispy.
- If you want extra crispy steaks, you can double dip them in the flour mixture after the egg wash.
- Experiment with different seasonings or add a bit of spice to the gravy if you like heat.
Variation
You can enjoy a variation of this recipe by using chicken breasts instead of cube steaks for a Chicken-Fried Chicken. The preparation method remains the same, and it’s equally delicious.
FAQs
Q: Can I use other cuts of beef for this recipe?
A: Yes, you can use other cuts like round steak or sirloin, but cube steak is traditional and tender.
Q: Can I make the gravy ahead of time?
A: Yes, you can prepare the gravy ahead of time. Just reheat it gently and add a little milk if it thickens too much.
Q: What can I serve instead of gravy?
A: If you prefer, you can serve the steak with a side of ranch dressing or a simple tomato sauce for a different twist.
Southern Chicken-Fried Steak with Gravy
Ingredients
Method
- Pat the cube steaks dry with paper towels. If needed, lightly pound them so they are an even thickness.
- In a shallow dish, combine the flour, salt, garlic powder, onion powder, paprika, and black pepper.
- In a second shallow bowl, whisk together the eggs, milk, and hot sauce.
- Coat each steak in the seasoned flour, dip it into the egg mixture, then return it to the flour. Press the coating gently onto the meat so it adheres well.
- Pour about ½ inch of vegetable oil into a large skillet and heat over medium to medium-high heat.
- Working in batches, fry the steaks for about 3–4 minutes per side, or until the coating is crisp and deep golden and the beef is cooked through. Transfer to a wire rack or paper-towel-lined plate.
- Carefully pour off most of the frying oil, leaving about ¼ cup in the skillet along with some of the browned bits.
- Reduce the heat to medium. Whisk ¼ cup flour into the reserved oil and cook for about 1–2 minutes, stirring constantly.
- Slowly pour in the milk while whisking. Continue cooking for 4–6 minutes, until the gravy is smooth and thick enough to coat a spoon.
- Season the gravy with salt, black pepper, and garlic powder. If it becomes too thick, whisk in a small splash of additional milk.
- Serve the chicken-fried steaks hot with plenty of creamy gravy spooned over the top.
