Chicken fried steak is a classic southern comfort food that is hard to resist, especially on a cold day. Hearty cube steaks are breaded, seasoned and pan fried until they turn crispy and golden brown.
And if that wasn’t delicious enough, once it is time to serve them they are covered with a rich, creamy gravy. This dish isn’t only comforting and satisfying, but it is surprisingly simple to make.
With a few easy steps, you will have a wonderful steak dinner for two. Add in a few side dishes and you will have a complete meal that will remind you of a dinner that Grandma used to make.
What Is Chicken Fried Steak?
Chicken fried steak is well known for its crispy, breaded exterior and tender, pan-fried steak inside. Despite the confusing name, this dish isn’t made with chicken. Instead it’s made from a cut of beef known as cube steak.
Cube steak typically comes from the top round or top sirloin of the beef. It is sliced thinly and is tenderized by pounding it with a meat tenderizer. The name refers to the shape of the square indentations that are left on the meat after being tenderized.
The name “chicken fried” simply refers to the cooking method that is used to make this dish. Frying chicken was a common practice in the south. However when cube steak was used instead of chicken, the name chicken fried steak was born.
Although frying steak in oil isn’t common, it is the preferred method of many when cooking cube steak. The thinness of the meat allows it to cook quickly and in the same amount of time that it takes for the breading to become crispy and golden brown.
How To Season Chicken Fried Steak
To achieve the most flavor from such a simple dish, it is important to know how to season your chicken fried steak.
Start by seasoning the flour. Use a mix of salt, pepper, garlic powder, onion powder and smoked paprika to add flavor to the breading. Then baking powder and baking soda are also used to make the outer coating turn out light and crisp.
Once the steaks are dredged in the seasoned flour they will get coated in an egg bath. However, instead of using just whisked eggs, buttermilk and hot sauce are also added to give the dish more flavor.
Chicken Fried Steak Gravy
Once the steaks are fried and have turned golden brown it is time to make the gravy. Although some gravy recipes seem daunting, this gravy is quick and easy and it only takes a few minutes to make.
Start by pouring out the oil in the skillet that you used to cook the steaks. Then add 2 tablespoons of the flavorful oil back into the pan.
Then, add the flour and whisk. This thick mixture will become a roux and its purpose is to help thicken the sauce and make a smooth, creamy gravy.
Once you combine the flour and oil, add in the milk and cream. It’s important to keep stirring with a whisk here as you want to prevent the milk from scalding.
If you find the gravy is too thick, add small amounts of milk until you have the consistency you prefer. Then season it with salt and pepper to taste.
Pour the gravy over top of the steaks and serve with mashed potatoes and green beans (or whatever else you prefer).
Chicken Fried Steak Recipe
*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.
INGREDIENTS
- 2 cube steaks (about 1/3 lb. each)
- 3/4 cup all-purpose flour
- 1 teaspoon Kosher salt, divided
- 1 teaspoon ground black pepper, divided
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup buttermilk
- 1 teaspoon hot sauce, more to taste
- 1 egg
- 1/2 cup vegetable oil (for frying)
Homemade Gravy Recipe
- 2 tablespoons leftover vegetable oil from frying the steaks
- 2 tablespoons flour
- 3/4 cup whole milk, more to thin out the gravy as needed
- 1/2 cup heavy whipping cream
- salt and pepper to taste
INSTRUCTIONS
In a shallow bowl or pie plate, whisk together flour, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, garlic powder, onion powder, smoked paprika, baking powder, and baking soda. In a separate shallow bowl or pie plate add the buttermilk, hot sauce and eggs.
Pat both sides of the cube steaks dry with a paper towel. Season with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of ground black pepper.
First, dredge the cube steaks in the dry mixture, shaking off any excess. Then, cover steaks in the wet mixture, letting the excess drip off. Dredge once again in the dry flour mixture, shaking off any excess.
Place the breaded cube steaks on a sheet pan or clean cutting board and pat the flour mixture so it adheres to the surface of the cube steaks. Set aside for at least 10 minutes.
Heat vegetable oil in a heavy bottomed skillet or a large cast iron skillet placed over medium high heat. *You want the oil to be 1/4 inch up the side of the skillet, so you may need more or less depending on the size of your skillet.
Place the two cube steaks into the pan and fry for 3 to 4 minutes or until golden brown. Flip and continue to cook for 3-4 minutes or until the bottom is golden brown.
Place the chicken fried steaks on a paper towel to drain. Make the gravy while the steaks rest. *You can keep the steaks warm by placing them in a preheated oven set at 200°F.
Gravy Instructions
Pour the grease from the skillet into a heat safe bowl or measuring cup. Then add 2 tablespoons of leftover oil back into the skillet and place over medium heat.
Add the flour and whisk until the flour turns the color of peanut butter. Then, add the milk and cream to the skillet, whisking constantly. Bring the gravy to a slow simmer.
Cook until the gravy is smooth and creamy, about 5 minutes. If the mixture becomes very thick, add in 1 tablespoon of milk at a time until the ideal consistency is reached.
Store & Reheat
To store leftovers, place the chicken fried steak in an air tight container. Then store in the refrigerator for up to 3-4 days.
Due to the crispy coating it is best to reheat the steaks in the oven. Place the steaks in an oven safe dish and heat at 350°F for 10-15 minutes or until heated through.
You can also use the microwave, however the outer coating will be soggy.
Enjoy! Mary
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Other Delicious Comfort Food Recipes:
Chicken Fried Steak For Two
A classic comfort food recipe that makes the perfect amount for two. Cube steak that is breaded and fried until golden brown and crispy. Serve it with mashed potatoes and gravy for a hearty and satisfying meal or serve it for breakfast with eggs and potatoes.
Ingredients
- 2 cube steaks (about 1/3 lb. each)
- 3/4 cup all-purpose flour
- 1 teaspoon Kosher salt, divided
- 1 teaspoon ground black pepper, divided
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 cup buttermilk
- 1 teaspoon hot sauce, more to taste
- 1 egg
- 1/2 cup vegetable oil (for frying)
Homemade Gravy Recipe
- 2 tablespoons leftover vegetable oil from frying the steaks
- 2 tablespoons flour
- 3/4 cup whole milk, more to thin out the gravy as needed
- 1/2 cup heavy whipping cream
- salt and pepper to taste
Instructions
- In a shallow bowl or pie plate, whisk together flour, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper, garlic powder, onion powder, smoked paprika, baking powder, and baking soda. Set aside.
- In a separate shallow bowl or pie plate add the buttermilk, hot sauce and eggs. Whisk until well incorporated. Set aside.
- Pat both sides of the cube steaks dry with a paper towel. Season with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of ground black pepper.
- Dredge the cube steaks in the dry mixture, shaking off any excess. Then dredge in the wet mixture, letting the excess drip off. Finally dredge once again in the dry flour mixture, shaking off any excess.
- Place the breaded cube steaks on a sheet pan or clean cutting board and pat the flour mixture so it adheres to the surface of the cube steaks. Set aside for at least 10 minutes.
Heat vegetable oil in a heavy bottomed skillet or a large cast iron skillet placed over medium high heat. *You want the oil to be 1/4 inch up the side of the skillet, so you may need more or less depending on the size of your skillet. - Test the oil by dropping a bit of the loose breading into in. When the oil sizzles and bubbles around the breading it is ready.
- Place the two cube steaks into the pan and fry for 3 to 4 minutes or until golden brown. Flip and continue to cook for 3-4 minutes or until the bottom is golden brown. *It is important to not flip more than once because the breading will start to flake off.
- Using a slotted spatula remove the chicken fried steaks from the pan and place on a paper towel to drain.
- Make the gravy while the steaks rest.
- !Gravy Instructions
- Pour the grease from the skillet into a heat safe bowl or measuring cup. Then add 2 tablespoons of leftover oil back into the skillet and place over medium heat.
- Add the flour and whisk until the flour turns the color of peanut butter.
- Add the milk and cream to the skillet, whisking constantly. Bring the gravy to a slow simmer.
- Cook until the gravy is smooth and creamy, about 5 minutes. If the mixture becomes very thick, add in 1 tablespoon of milk at a time until the desired consistency is reached.
- Season with salt and pepper to taste.
Serve the chicken fried steak with the gravy drizzled over top.
Notes
- To keep the chicken fried steaks warm, place in a preheated oven set at 225°F while you make the gravy. Or make the gravy before you fry the steaks so that they are ready at the same time.
- Serve with mashed potatoes and green beans for a classic meal. Or serve with eggs and potatoes for a hearty breakfast meal.
Recipe provided by iCookfortwo.com
Nutrition Information
Yield 2Amount Per Serving Calories 1667Total Fat 130gSaturated Fat 35gTrans Fat 3gUnsaturated Fat 84gCholesterol 360mgSodium 1479mgCarbohydrates 56gFiber 2gSugar 11gProtein 69g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.