How to make Chicken fried steak

Here’s how to make a classic chicken fried steak smothered with rich country gravy at home.

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1. A Favorite in the South
2. Related articles 01:
3. Which Cuts Are Used for Fried Chicken?
4. Tips for Making the Best Chicken Fried Steak
5. Utilize the Pan Drippings to Prepare Gravy
6. Simple Side Dishes for Chicken Fried Steak
7. Chicken Fried Steak
- 7.1. Ingredients
8. Related articles 02:
9. How to make Chicken fried steak

A Favorite in the South

Who the devilish genius was behind the creation of chicken-fried steak? The idea to make chicken-fried steak suddenly enters my head just as I’m trying to be good—eating my veggies and abstaining from sweets—and it stays there until the task is completed. What are you doing, brain?

For those who do not know, chicken-fried steak is a favorite dish in the South. Similar to fried chicken, tenderized beef cutlets are dipped in flour and egg then deep-fried.

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Which Cuts Are Used for Fried Chicken?

Most frequently, cube steak, already-tenderized steak, or an inexpensive cut like round steak are used to make chicken fried steak. It was first developed to improve the flavor of an inexpensive cut of meat. Using a meat mallet, you must pound it thin regardless of the cut you choose.

Even though beef is used to make most chicken-fried steaks, you can use thin-cut pork instead.

Tips for Making the Best Chicken Fried Steak

Pound the steak thin. We use a meat hammer for this, but you could use a rubber mallet, a rolling pin, or even an empty wine bottle. A thin steak will cook quicker and be less chewy
Press the flour into the meat. We dredge the steak cutlets in flour twice, first before, then after an egg wash. The first time you dredge the steaks into the flour, use the heel of your hand to really press it in. That way, the coating will adhere better.
Spoon hot oil over the steaks in the pan. You don’t need to deep fry the chicken-fried steaks. You can easily shallow fry them in less oil. Help firm up the coating on top by spooning hot oil over the top before flipping the steaks.
Use a warming oven. After you fry the steaks, keep them warm in a 200°F oven while you make the gravy.

Utilize the Pan Drippings to Prepare Gravy

Isn’t the gravy the main attraction? Typically, creamy country gravy created with part of the pan drippings is served over chicken fried steak. Once the steaks are cooked, take off everything except a few tablespoons of the fat from the pan and keep them warm. A similar amount of flour should be added and cooked for a few minutes, or until it becomes a warm brown color. Finally, pour in the milk and cream to complete the gravy.

Naturally, there are variations abound, just like with practically any regional meal. Which method of preparing chicken fried steak is your favorite when making it at home? Kindly share your story with us in the comments.

Simple Side Dishes for Chicken Fried Steak

Perfect Mashed Potatoes
Southern Cornbread
Stewed Okra and Tomatoes
Southern Style Collard Greens
Black Eyed Peas Salad

Chicken Fried Steak

SERVINGS	PREP TIME	COOK TIME	TOTAL TIME
4 servings	20 mins	20 mins	40 mins

1 pound pre-tenderized cube steaks, or round steaks (4 steaks)
Kosher salt, for seasoning the meat
2 large eggs, beaten
1/2 cup milk
2 cups all-purpose flour
2 teaspoons kosher salt, for breading
1 1/2 teaspoons garlic powder
1/2 teaspoon cayenne
Canola oil, peanut oil, olive oil, or other fat for frying

For the gravy:

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3 tablespoons pan drippings
3 tablespoons all-purpose flour
1/4 cup heavy cream
1 3/4 cups milk (a little more or less, depending on your preference)
Kosher salt, to taste
Freshly ground black pepper, to taste

How to make Chicken fried steak

Preheat the oven to 200°F.
Pound the steaks evenly:

You must pound the round steaks thin if you’re using them instead of pre-tenderized cube steaks; otherwise, they’ll be far too chewy. (Cube steaks that have already been tenderized could benefit from further treatment from the meat mallet to thin them down.)
Sandwich each steak between two plastic wrap sheets. The steak should be pounded to a thinness of less than 1/4 inch using a meat mallet, rubber mallet, rolling pin, or empty wine bottle.
Spread out the plastic wrap; it tends to wrinkle as you pound the steak, and flip it over frequently.
Proceed with every steak.
Salt the meat:

Sprinkle a little salt over the meat.
Put a wire rack over a baking sheet and place in the oven. You’ll use the oven to keep the finished steaks warm and crisp while you cook the gravy.
Bread the steaks:

Make two shallow pans that are wide (like a Pyrex casserole dish). Beat the eggs and milk together in the first one. In the second, mix the cayenne, garlic powder, salt, and flour together.
Dredge each steak individually in the flour. Press the flour into the steak on all sides using the heel of your hand.
Shake off any excess flour from the steak before lifting it and dipping it into the egg wash to coat both sides.
After removing the steak from the egg wash and shaking off any extra, coat it once again in flour. Once more, firmly press the flour into both sides of the meat.
Place aside onto a dish. Proceed with the leftover steaks.
Fry the steaks:

Pour enough oil in a large frying pan to cover the bottom by 1/4 inch. Heat the oil to 350°F or until it sizzles when you drop a little flour into it. If the oil doesn’t sizzle, it isn’t ready; if it burns, the oil is too hot, reduce the heat.
Working one at a time, lay a coated steak into the hot oil. Use a metal spoon to spoon some of the oil over the steak. This sets the coating.
Fry until you see the edges of the steak turn golden brown, about 2 minutes. Carefully turn the steak over in the pan, and fry for 2 more minutes.
Once both sides of the steak are golden brown, tip the steak up with a metal spatula to drain the excess oil. Remove it from the pan and place if on the wire rack in the oven to keep warm. Repeat with the remaining steaks and leave them in the 200°F oven while you make the gravy.
Make a roux for the gravy:

Turn off the heat under the pan. Pour out all but about 3 tablespoons of fat from the pan. Whisk in 3 tablespoons of flour and turn the heat on to medium.
Cook until it’s the color of milk chocolate, about 4 to 5 minutes, stirring constantly.
Finish the gravy:

Whisk continuously as you gradually add the milk and cream to the flour-fat mixture, which should be smooth and have a beautiful milk chocolate color. Be aware that when you whisk in more liquid, the mixture will first tighten up and then loosen.
To make gravy the thickness you want, add milk. Add more milk if you find the gravy to be too thick. Cook it for a longer time if it’s too thin.
To taste, add plenty of black pepper and salt for seasoning.