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Oh, my goodness, if you’re chasing that down-home comfort food feeling, you’ve landed in the right place! There’s just something magical about a perfectly cooked chicken fried steak, isn’t there? It’s that tenderized beef steak, fried up crispy like chicken, then smothered in the most luscious, creamy country gravy. It reminds me so much of my grandmother’s kitchen, where every meal felt like a celebration and a hug. That’s exactly what we’re aiming for here at Carla’s Cooking – bringing those soul-warming diner classics right into your kitchen. With this recipe, you’ll get that perfectly crispy coating and fork-tender steak, creating a taste of true Southern hospitality that just makes everything feel right. Trust me, it’s worth every second! You can read more about my kitchen journey over on my about page.
- Why You'll Love This Chicken Fried Steak Recipe
- Ingredients for Authentic Chicken Fried Steak
- How to Make Perfect Chicken Fried Steak
- Tips for the Best Chicken Fried Steak
- Serving Suggestions for Your Southern Diner Meal
- Frequently Asked Questions About Chicken Fried Steak
- Nutritional Information
- Share Your Chicken Fried Steak Creations!
Why You’ll Love This Chicken Fried Steak Recipe
Seriously, why is this chicken fried steak recipe a keeper? Well, for starters, it’s pure comfort food bliss. It’s that perfect balance of crispy, golden-brown beef on the outside and unbelievably tender steak on the inside. And the gravy? Oh, that creamy, dreamy gravy just ties it all together. Best of all, it tastes like it came straight from a classic Southern diner, but you can whip it up right in your own kitchen without any fuss. It’s a total winner for a hearty lunch or dinner!
Ingredients for Authentic Chicken Fried Steak
Alright, let’s talk ingredients! For me, using the right stuff is half the battle when you’re going for that authentic Southern diner flavor. You really want that cube steak to be tender, and you absolutely need that super crispy coating. And don’t even get me started on the gravy – it’s got to be smooth and dreamy!
Here’s what you’ll need to get started on your chicken fried steak adventure:
- For the Steak:
- 1.5 lbs cube steak, trimmed of any excess fat
- 1 cup all-purpose flour (I like to sift mine, just makes for a smoother coating!)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon paprika (a little smoked paprika is nice here too!)
- 2 large eggs
- 1/4 cup milk
- 1 cup panko breadcrumbs (these give the best crunch, trust me!)
- Vegetable oil, for frying (enough to come about an inch up the side of your skillet)
And for that glorious gravy:
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
How to Make Perfect Chicken Fried Steak
Okay, let’s get down to business and make some truly amazing chicken fried steak! This is where the magic really happens, and trust me, it’s easier than you think. We want that steak to be super tender and that coating to be perfectly crispy, all before we smother it in that dreamy gravy. It’s a little bit of technique, but mostly just love and attention. This is definitely a meal you’ll want to save for a day when you can really enjoy it, maybe a nice weekend treat!
Preparing the Steak for Frying
First things first, we need to get our cube steak ready. If your cube steaks are a little on the thick side, you can give them a gentle pound with a meat mallet – just a few taps to make them a bit thinner will help them cook evenly and become extra tender. Now, let’s set up our dredging stations! Grab three shallow dishes. In the first one, mix up that cup of flour with a teaspoon each of salt and pepper, plus your paprika. In the second dish, whisk those two eggs with your 1/4 cup of milk until it’s all combined and looks lovely. And in the third dish, pour out your panko breadcrumbs. Make sure your steak pieces are nice and dry before you start dipping; pat them with a paper towel if needed. That dryness helps everything stick!
Achieving a Crispy Coating
This is where we build that fantastic, crispy shell! Take a piece of your prepared cube steak and give it a good dredge in the seasoned flour mixture. Make sure it’s coated all over, then gently shake off any extra flour. Next, dip it into the egg wash, letting any excess drip off. Finally, and this is key for that amazing crunch, press the wet steak firmly into the panko breadcrumbs. You want a really good, even coating. Gently press the panko onto the steak so it really sticks. Repeat this process for all your steaks. Oh, and don’t skip that pressing step – it makes all the difference in getting a coating that stays put when it hits the hot oil!
Frying the Chicken Fried Steak to Golden Perfection
Time for the fun part – frying! Pour about an inch of vegetable oil into a large, heavy skillet. Heat it over medium-high heat. You’ll know it’s ready when a little pinch of breadcrumb sizzles immediately when dropped in, or you can use a thermometer – aim for around 350°F (175°C). Carefully place 1 or 2 of your breaded steaks into the hot oil, being careful not to overcrowd the pan. Overcrowding will drop the oil temperature and give you soggy steaks, and nobody wants that! Fry them for about 3-4 minutes per side, until they’re a beautiful golden brown color and you can see they’re cooked through. Use tongs to gently flip them. Once they’re done, lift them out of the oil and let them drain on a plate lined with paper towels. This helps keep them nice and crispy!
Crafting the Creamy White Gravy Sauce
Now for the cloud of deliciousness that takes this dish over the top: the gravy! If you used a skillet for frying, you can pour off most of the used oil, but leave about 2 tablespoons of those flavorful brown bits in the pan (that’s where the flavor lives!). If your skillet looks too messy, just grab a clean one. Melt your 1/4 cup of butter over medium heat. Whisk in the 1/4 cup of flour and cook for about a minute, stirring constantly. This makes a roux, which is the base of our gravy. It’ll smell a little toasty – that’s good! Gradually whisk in your 2 cups of milk, a little at a time at first, making sure to whisk out any lumps. Keep stirring and bring it to a gentle simmer. Let it bubble away, stirring often, until it thickens up nicely – this usually takes about 5-7 minutes. Give it a taste and season with your salt and pepper. If it seems too thick, just whisk in a splash more milk. If it’s too thin, let it simmer a bit longer. Boom! Perfect white gravy sauce!
Tips for the Best Chicken Fried Steak
Okay, friends, let’s talk about turning that good chicken fried steak into *great* chicken fried steak. It’s all in the little things, the tips and tricks you pick up over the years that make all the difference. I’ve definitely had my share of learning curves, like that one time I tried to fry them too fast and ended up with soggy breading. So sad! But don’t worry, I’ve figured out a few things that will help you get it just right, every single time. It’s about getting that steak super tender and that coating perfectly crispy, which is so important for that classic home-style side dish vibe!
Serving Suggestions for Your Southern Diner Meal
So, you’ve got this glorious chicken fried steak and creamy gravy, right? Now what? Well, we’ve gotta round out that classic Southern diner meal! My favorite way to go is with a big ol’ scoop of fluffy mashed potatoes – they are the perfect vehicle for soaking up all that amazing gravy. And a side of something green, like crisp green beans or a simple, fresh salad, adds a nice balance. Of course, you can’t go wrong with some warm, fluffy biscuits or maybe even a slice of my jalapeño cheddar cornbread. It’s all about creating that comforting, satisfying plate that just feels like home!
Frequently Asked Questions About Chicken Fried Steak
Got questions about making the best chicken fried steak? I’ve got answers! It’s a dish people absolutely love, and sometimes you just need a little clarification to get it perfect. Let’s dive in!
Can I use a different cut of beef for chicken fried steak?
While cube steak is the absolute champion here because it’s already tenderized and cooks quickly, you *can* use other cuts if you have them. Thinly sliced round steak or even flank steak can work if you pound them really thin to “tenderize” them. Just make sure it’s not too tough, or it won’t be as fork-tender as we want.
What is the best oil for frying chicken fried steak?
For that perfect golden crust, you want an oil with a high smoke point! Vegetable oil is my go-to because it’s neutral in flavor and gets nice and hot without burning. Canola oil or even peanut oil work beautifully too. Just make sure you use enough oil – about an inch deep in the pan – so the steaks fry evenly.
How do I prevent the breading from falling off?
This is key! First, make sure your steak is patted dry before you dredge it in the flour so the coating has something to grab onto. Really press that panko breadcrumb mixture onto the steak so it adheres well. Also, make sure your oil is hot enough before you put the steaks in – if it’s too cool, the breading can get soggy and lift off. Don’t overcrowd the pan either, as this lowers the oil temperature and can cause the breading to loosen up!
Nutritional Information
Just a heads-up, the numbers below are estimates for one serving of chicken fried steak with gravy, and they can totally change depending on the exact ingredients and brands you use. I always try to be as accurate as possible, but home cooking is wonderfully flexible!
- Serving Size: 1 steak with gravy
- Calories: 650
- Fat: 45g
- Saturated Fat: 15g
- Unsaturated Fat: 30g
- Trans Fat: 1g
- Cholesterol: 150mg
- Sodium: 800mg
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 5g
- Protein: 35g
Share Your Chicken Fried Steak Creations!
Alright, now it’s your turn! I’ve shared my secrets for making the best chicken fried steak, and I can’t wait to hear about your experience. Did you try it? How did it turn out? I’d absolutely love for you to leave a comment below with your thoughts, maybe give it a star rating if you loved it, or even share a picture if you’re feeling adventurous! Your feedback helps others, and honestly, seeing your kitchen creations makes my day. You can always reach out to me directly via my contact page too!
PrintClassic Chicken Fried Steak with Creamy Country Gravy
A tender, breaded, and fried beef steak topped with a rich, creamy country gravy. This Southern comfort food classic is perfect for a hearty meal.
- Prep Time: 20 min
- Cook Time: 25 min
- Total Time: 45 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1.5 lbs cube steak
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 large eggs
- 1/4 cup milk
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
- For the Gravy:
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Prepare the steak: Pound the cube steak slightly thinner if desired. In a shallow dish, combine 1 cup flour, 1 teaspoon salt, 1 teaspoon pepper, and paprika. In another shallow dish, whisk together eggs and 1/4 cup milk. In a third shallow dish, place the panko breadcrumbs.
- Dredge the steak: Coat each piece of cube steak in the flour mixture, shaking off excess. Dip into the egg mixture, then coat thoroughly with panko breadcrumbs. Press gently to adhere.
- Fry the steak: Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until shimmering. Carefully place breaded steaks in the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, until golden brown and cooked through. Remove from skillet and drain on paper towels.
- Make the gravy: In the same skillet (or a clean one), melt butter over medium heat. Whisk in 1/4 cup flour and cook for 1 minute, stirring constantly, to form a roux.
- Gradually whisk in 2 cups milk until smooth. Bring to a simmer, stirring frequently, until the gravy thickens. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Serve: Spoon the creamy country gravy generously over the chicken fried steak. Serve immediately.
Notes
- For an extra tender steak, you can tenderize the cube steak further with a meat mallet.
- Ensure the oil is hot enough before frying to achieve a crispy coating.
- Adjust gravy consistency by adding more milk if it’s too thick, or simmering longer if it’s too thin.
- This dish pairs perfectly with mashed potatoes and green beans.
Nutrition
- Serving Size: 1 steak with gravy
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 15g
- Unsaturated Fat: 30g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg