Chicken Fried Steak is a Southern classic that combines tender beef steaks with a crispy, flavorful coating, all smothered in a rich, creamy gravy. This dish is a comfort food staple, perfect for a hearty family meal.
The Story
Originating from the Southern United States, Chicken Fried Steak is a testament to the region’s love for deep-fried foods. It’s a variant of the traditional Wiener Schnitzel brought to Texas by German immigrants, adapted to use the beef available in the area.
Why You Should Make
This recipe is perfect for those who love a hearty, comforting meal. It’s a crowd-pleaser and sure to be a hit at any gathering, especially if you’re looking to indulge in some classic Southern cuisine.
How to Serve
Serve the Chicken Fried Steak hot, topped with the creamy gravy. It pairs beautifully with mashed potatoes, green beans, or corn on the cob for a complete meal.
How to Store
Store leftovers in the refrigerator for up to 3 days. Reheat in the oven or on the stovetop to maintain the crispiness of the steak.
Tips
- Tenderize the cube steaks with a meat mallet for even cooking.
- Ensure the oil is at the correct temperature for frying to get a crispy coating without absorbing too much oil.
- Keep the gravy warm while frying the steaks to serve everything hot.
Prepare Time
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
Ingredients
- 4 (1/2 pound) beef cube steaks
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon black pepper
- 3/4 teaspoon salt
- 1 1/2 cups buttermilk
- 1 egg
- 1 tablespoon hot pepper sauce (e.g., Tabasco™)
- 2 cloves garlic, minced
- 3 cups vegetable shortening for deep frying
- 1/4 cup all-purpose flour (for gravy)
- 4 cups milk
- Kosher salt and ground black pepper to taste
Directions
- In a shallow dish, combine 2 cups flour, baking powder, baking soda, black pepper, and 3/4 teaspoon salt.
- In another dish, whisk together buttermilk, egg, hot pepper sauce, and minced garlic.
- Dredge each steak first in the flour mixture, then in the buttermilk mixture, and again in the flour mixture.
- In a large skillet, heat vegetable shortening over medium-high heat.
- Fry the steaks until evenly golden brown, about 5 minutes per side. Remove and drain on a paper towel-lined plate.
- Drain the excess oil from the skillet, leaving about 1/4 cup in the pan. Sprinkle 1/4 cup flour into the skillet.
- Whisk in the milk, scraping up any browned bits from the bottom of the skillet. Cook and stir over medium heat until the gravy thickens, season with kosher salt and pepper.
- Serve the steaks with the gravy poured over the top.
Cook Notes
- For an extra crispy crust, let the breaded steaks sit for 10 minutes before frying.
Variations
- Spicy Chicken Fried Steak: Add cayenne pepper to the flour mixture for a spicy kick.
- Herbed Gravy: Mix in fresh herbs like thyme or parsley into the gravy for added flavor.
Keto Version
- Use almond flour and crushed pork rinds for breading.
- Make gravy with heavy cream instead of milk.
Low-Carb Version
- Substitute the all-purpose flour with a low-carb flour alternative.
- Thicken the gravy with xanthan gum instead of flour.
Nutrition Information
Each serving approximately contains (serves 4):
- Calories: 760
- Fat: 40g
- Carbohydrates: 58g
- Protein: 45g
- Sugar: 12g
- Sodium: 890mg
(Note: Nutritional values are approximate and can vary based on ingredient brands and preparation modifications.)
