The Best Southern Chicken Fried Steak Recipe

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A plate with southern chicken fried steak topped with creamy white gravy. The crispy, golden-brown steak sits invitingly beside a serving of mashed potatoes in the background.

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5 from 1 vote

The Best Southern Chicken Fried Steak Recipe

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.

Prep Time20

Cook Time15

Total Time35

Servings:

Calories: 785kcal

Author: Melissa Griffiths

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.

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