When it comes to classic comfort food, few dishes can compete with chicken fried steak. This dish is a Southern staple, often served with creamy gravy and a side of mashed potatoes.
So, what can you pair with this irresistible delight?
Biscuits, collard greens, or even a crisp salad—all of these enhance the rich flavors and make for a balanced meal. Now, let’s embark on a flavorful journey as we delve into the world of chicken fried steak.
At its core, chicken fried steak is a breaded and fried beef steak, typically served smothered in cream gravy. While the name suggests chicken, it’s actually about tenderized beef. The real star here is the combination of textures and flavors.
Perfectly seasoned meat, a crunchy coating, and savory gravy create a comfort food experience like no other. But what sets this recipe apart from the rest?
The flavor profile of chicken fried steak is a symphony of savory notes. The beef brings its natural richness, while the seasoned breading adds a delightful crunch.
The gravy, typically made from drippings, butter, and flour, introduces a creamy, savory essence with hints of black pepper and garlic. Just one bite and you are transported to a homely kitchen filled with laughter and warmth.
What makes my version special? It's all about the buttermilk marinade and the perfect spice blend. The buttermilk not only tenderizes the meat but also adds a tangy note that elevates the dish. The seasoning mix incorporates smoked paprika, which lends a unique depth of flavor, different from the usual spices.
To create this culinary delight, gather the following ingredients:
Let's dive into the cooking process. It’s easier than you think!
Take the beef round steaks and tenderize them using a meat mallet. The goal here is to break down the fibers a bit. After you've tenderized them, place the steaks in a bowl.
Pour in the cultured buttermilk, making sure each steak is well-coated. Add the hot sauce and minced garlic for an extra layer of flavor. Cover it and let it marinate in the refrigerator for at least an hour. The buttermilk does wonders for the meat.
In a separate bowl, combine 1 ½ cups of all-purpose flour, baking powder, smoked paprika, ground black pepper, and sea salt.
Whisk these dry ingredients together until well blended. In another bowl, beat the large egg and mix in about 1 ½ cups of whole milk. This will be your wet mixture.
Once the steaks have marinated, take each steak out of the buttermilk mixture, allowing any excess to drip off.
Dip each steak first into the flour mixture, then into the egg and milk mixture, and back into the flour mixture for a double coating. This double dredging creates a thick crust, ensuring maximum crunch.
In a large skillet, heat the vegetable oil over medium-high heat. You’ll want enough oil to submerge about half of the steak at a time.
Once the oil is hot (you can test this by dropping a bit of flour into the oil; it should sizzle), carefully place the breaded steaks in the oil. Fry them until they are golden brown and cooked through, about 4-5 minutes per side.
Once the steaks are done, remove them from the skillet and place them on a paper towel-lined plate to absorb excess oil. In the same skillet, reduce the heat and add the remaining ¾ cup of flour to the drippings.
Whisk it constantly for about a minute to form a roux. Gradually pour in 4 cups of whole milk while continuing to whisk. Keep stirring until the gravy thickens. Season with salt, pepper, and additional spices as needed.
Plate your perfectly crispy chicken fried steak and smother it in that rich, creamy gravy. Garnish with fresh parsley for a touch of color.
You can serve it with mashed potatoes or biscuits—whatever your heart desires!
Creating the best chicken fried steak takes practice, but here are some tips to elevate your dish:
If you have leftovers (though I doubt you will—it's that good), you can store them in an airtight container in the refrigerator.
They should stay fresh for about 3-4 days. When reheating, I recommend using an oven or an air fryer to maintain that crispy texture.
If you find yourself missing some ingredients, don’t fret. Here are some substitutes:
And there you have it—the best chicken fried steak ever! This recipe combines love for cooking with the warmth of family traditions.
Every bite takes me back to those diner days, full of comfort and flavor. I hope you enjoyed this culinary journey as much as I did and that you feel inspired to recreate this dish in your own kitchen.
Give it a try, and enjoy the rich flavors of this Southern classic. Trust me, your taste buds will thank you! Happy cooking!
I remember the first time I had chicken fried steak. It was at a local diner on a lazy Sunday afternoon. The aroma wafted through the air, drawing me in like a siren’s call.
The crispy, golden-brown exterior, paired with the soft, juicy meat and that velvety gravy—it was like a warm hug on a plate.
After countless attempts to replicate that experience at home, I finally cracked the code. What I’ve learned has transformed my cooking.
Today, I want to share the secrets of what I consider the best chicken fried steak ever. Brace yourselves; this dish is not just about cooking; it’s about creating memories.
Take the beef round steaks and tenderize them using a meat mallet. The goal here is to break down the fibers a bit. After you've tenderized them, place the steaks in a bowl.
Pour in the cultured buttermilk, making sure each steak is well-coated. Add the hot sauce and minced garlic for an extra layer of flavor. Cover it and let it marinate in the refrigerator for at least an hour. The buttermilk does wonders for the meat.
In a separate bowl, combine 1 ½ cups of all-purpose flour, baking powder, smoked paprika, ground black pepper, and sea salt.
Whisk these dry ingredients together until well blended. In another bowl, beat the large egg and mix in about 1 ½ cups of whole milk. This will be your wet mixture.
Once the steaks have marinated, take each steak out of the buttermilk mixture, allowing any excess to drip off.
Dip each steak first into the flour mixture, then into the egg and milk mixture, and back into the flour mixture for a double coating. This double dredging creates a thick crust, ensuring maximum crunch.
In a large skillet, heat the vegetable oil over medium-high heat. You’ll want enough oil to submerge about half of the steak at a time.
Once the oil is hot (you can test this by dropping a bit of flour into the oil; it should sizzle), carefully place the breaded steaks in the oil. Fry them until they are golden brown and cooked through, about 4-5 minutes per side.
Once the steaks are done, remove them from the skillet and place them on a paper towel-lined plate to absorb excess oil. In the same skillet, reduce the heat and add the remaining ¾ cup of flour to the drippings.
Whisk it constantly for about a minute to form a roux. Gradually pour in 4 cups of whole milk while continuing to whisk. Keep stirring until the gravy thickens. Season with salt, pepper, and additional spices as needed.
Plate your perfectly crispy chicken fried steak and smother it in that rich, creamy gravy. Garnish with fresh parsley for a touch of color.
You can serve it with mashed potatoes or biscuits—whatever your heart desires!
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
I’m Irene Adkins, a registered dietitian and creator of Delicious Meal Ideas. Growing up in Syracuse, NY, I developed a passion for simple, flavorful cooking in my grandmother’s kitchen. Through my blog, I share easy, healthy recipes that bring joy to everyday meals, making home cooking fun and accessible for everyone.