This southern chicken fried steak takes me back to Sunday dinners at my grandmother’s house. The crispy, well-seasoned crust would give way to perfectly tender beef with just a touch of the fork. Smothered in creamy gravy and served alongside fluffy mashed potatoes, it’s the kind of comfort food that makes any day feel special!
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This classic recipe really isn’t as intimidating as it might seem. The key is pounding the cube steak until it’s nice and thin, then doing a simple three-step breading process: flour, egg wash, and one final coating of seasoned flour. Once you get the hang of it, you’ll be turning out restaurant-quality chicken fried steak right in your own kitchen.
The gravy is what makes this dish truly shine, and it’s all about building those flavors right in the same pan you used to fry the steaks. Those browned bits stuck to the bottom of the skillet? That’s perfect for your gravy. Mix it with some flour, milk, and a touch of black pepper, and you’ve got a smooth, rich sauce that’s absolutely worth sopping up with every last bite.
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Why You’ll Love This Southern Chicken Fried Steak Recipe
- Sour Cream Addition: Incorporating sour cream into the egg mixture enhances the richness and flavor of the coating, creating a tender yet crispy crust. This step ensures the steak stays juicy inside while the outside develops a golden crunch.
- Gravy Versatility: You can use either butter or leftover frying oil to prepare the gravy, tailoring the taste to your preference. This flexibility allows you to decide whether you want a richer, creamier gravy or one with a savory, fried flavor.
- Customizable Spice Level: The recipe allows for adding chili powder or red pepper flakes to the flour mixture for a spicier kick. You can adjust the heat to your liking, making it perfect for anyone who loves bold flavors.
- Leftover Love: The extras make incredible sandwiches the next day – just reheat the steak in the oven to maintain the crispy coating, and warm up that gravy.
🍗 My secret-recipe for crispy chicken tenders has magical powers – even my pickiest eater turns into a little foodie when they hit the table!
Recipe Ingredients
- Steaks – cubed
- All-purpose flour
- Paprika
- Onion powder
- Garlic powder
- Eggs
- Milk
- Sour cream
- Oil
See the recipe card below for full information on ingredients and quantities.
How to Make Chicken Fried Steak
- Prep the Steak: Unpack the cubed steak and pat dry with a paper towel. Pound each steak 3-4 times with a mallet between plastic wrap. Optionally, season both sides with salt and pepper, then set aside.
- Mix the Coatings: In a shallow bowl, combine flour, salt, paprika, ground black pepper, onion powder, and garlic powder. In a second bowl, whisk together eggs, milk, and sour cream until smooth. Ensure both bowls are large enough for the steaks.
- Bread the Steaks: Coat a steak in the flour mixture, shake off excess, then dip it in the egg mixture, coating both sides. Return it to the flour mixture for a second coating, then place it on a plate. Repeat for all steaks.
- Fry the Steaks: Heat ¼ inch of frying oil in a pan to 350°F. Fry the steaks 1-2 at a time for about 2 minutes per side. Avoid overcrowding the pan to maintain oil temperature. Drain cooked steaks on a paper towel-lined plate.
- Make the Gravy: In the same pan (or a new saucepan), melt 4 tablespoons of butter over medium heat. Whisk in flour to create a paste, then slowly pour in milk (1½ cups for thicker gravy), whisking constantly. Cook until the gravy thickens.
- Serve and Enjoy: Pour the rich, creamy gravy over the chicken fried steaks. Serve immediately and savor this crispy Southern classic!
Recipe FAQs
No, there is no chicken in chicken fried steak. The name comes from the cooking method, which is similar to how Southern fried chicken is prepared. Chicken fried steak is made with tenderized beef, typically cube steak, which is breaded and fried to create a crispy, golden crust, just like fried chicken.
If your breading is falling off, it’s usually because the oil isn’t hot enough (make sure it’s at 350°F) or you didn’t pat the meat dry before starting the breading process. Also, resist the urge to flip the steaks multiple times – just once is enough.
Place cooked steaks on a wire rack in a 200°F oven. This keeps them warm and crisp without becoming soggy
Lumpy gravy typically happens when you add too much milk too quickly. The key is to create a smooth paste with the butter and flour first, then slowly stream in the milk while whisking constantly. If you do get lumps, simply strain the gravy through a fine-mesh sieve.
Expert Tips
- Oil Temperature Matters: Keep the oil between 350°F and 375°F for perfectly crispy steaks. Use a thermometer to monitor the heat consistently.
- Season Every Layer: Add a pinch of salt and pepper to both the flour and egg mixtures to ensure the breading is flavorful all the way through.
- Flour Pat Trick: After breading, press the flour into the steak lightly with your hands to help it stick better and create a crunchier crust.
- Pan Size Counts: Use a large, heavy-bottomed skillet for even heat distribution and better frying results.
- Gravy Thickness Tip: If the gravy becomes too thick, add small amounts of warm milk while whisking to adjust the consistency without lumps.
How To Reheat Chicken Fried Steak
The key to reheating chicken fried steak is maintaining that coveted crispy exterior while ensuring the meat stays tender. Your best bet is to preheat your oven to 400°F and place the steaks on a wire rack set over a baking sheet – this allows hot air to circulate around the entire steak. Heat for about 10-15 minutes until warmed through.
The wire rack is crucial here, as placing the steak directly on a baking sheet can make the bottom soggy. For the gravy, warm it separately in a saucepan over low heat, whisking occasionally and adding a splash of milk if needed to reach your desired consistency. Avoid the microwave if possible, as it’ll turn your perfectly crispy coating into a soggy disappointment.
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The Best Southern Chicken Fried Steak Recipe
Ingredients
- 4 cubed steaks
- ½ teaspoon salt optional
- ½ teaspoon ground black pepper optional
- 1 cup unbleached all-purpose flour
- 1 teaspoon salt
- 1 teaspoon Paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 eggs
- ½ cup milk
- 2 tablespoons sour cream
- Oil for frying
Gravy
- 4 tablespoons butter or oil from the frying pan I love using butter because it makes the sauce thicker
- 4 tablespoons flour
- 1 ½ to 2 cups milk
Instructions
- Unpack the cubed steak and pat dry with a paper towel.
- Place the steak between 2 layers of plastic wrap and using a mallet pound the steak 3 to 4 times.
- *OPTIONAL* Add a light sprinkle of salt and pepper on both sides of the steaks. Place the steak on a plate. Set aside.
- In a shallow bowl, mix the flour, salt, Paprika, ground black pepper, onion powder, and garlic powder. Mix well. Set aside.
- *NOTE* Make sure the bowl you are using is big enough to fit the steak.
- In a second shallow bowl, whisk the eggs, milk, and sour cream. Whisk until they are combined.
- Take one steak, put in the flour mixture, and coat on both sides. Shake excess off.
- Transfer to the egg mixture and coat on both sides. Shake excess off.
- Finally, put the steak back in the flour mixture and coat on both sides. Shake excess off.
- Place the steak on a plate while you re-do steps 6,7, and 8 for each steak.
- Pour frying oil into a pan, about ¼ inch.
- Heat the oil to 350 degrees F.
- Place the steak, 1 or 2 at a time, in the oil. Fry for 2 minutes on each side.
- *NOTE* Depending on the size of your pan, don’t overcrowd the pan, it will decrease the oil temperature too much, which may result in a soggy, not crispy steak.
- Place the steak on a paper towel-lined plate to drain excess fat.
- Once the steaks are cooling off, make the gravy.
- In a medium-size saucepan, add the butter.
- Melt the butter on medium heat. Add the flour and whisk to create a paste.
- *NOTE* You can use the same pan you just fried in, just pour the oil in a safe container. You can also use 4 tablespoons of oil instead of butter.
- Pour the milk slowly while whisking. (1 ½ cups if you like the gravy a bit thicker)
- Cook on medium heat until the gravy thickens.
- Pour the gravy over the chicken fried steak.
- Serve and Enjoy!
Notes
- For extra-golden breading, add a few drops of hot sauce to your egg mixture – it won’t make it spicy but will enhance the color and add subtle depth of flavor.
- Your gravy will continue to thicken as it cools, so stop cooking it just before it reaches your desired consistency.
- Save those little bits of crispy breading that fall off during frying – these crunchy bits make an excellent topping for your mashed potatoes or green beans.
- If your gravy starts to form a skin while waiting to serve, simply place a piece of plastic wrap directly on the surface of the gravy until ready to use.
Mario apaez
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