There’s something about that crunchy, golden crust on a piece of beef that just makes you smile, you know? Chicken fried steak feels like a big hug on a plate, all warm and familiar with that creamy gravy on top. It’s one of those Southern dishes you see in diners or family kitchens, passed down for generations. Even though nobody’s totally sure where it first popped up, folks think it came around the 1800s when people mixed ideas from European schnitzels and the Scots-Irish way of frying meat in batter. Today it’s a staple that brings people together, whether it’s a church potluck or your grandma’s Sunday supper.
Culturally, chicken fried steak is more than just dinner. It’s the stories you share while it cooks, the laughter over the dinner table, and the leftovers that taste just as good the next day. In this article, we’ll break down what chicken fried steak actually is, dig into its past, list out the key ingredients, and walk you through making it yourself. Even if you’ve never fried a thing in your life, you’ll be able to nail this recipe and get that real Southern comfort flavor.
What is Chicken Fried Steak?
Chicken fried steak is just thin beef steak—usually cube steak—that’s been dipped in seasoned flour, then in a mix of egg and buttermilk, and coated again before frying until it’s a perfect golden brown. This double-dip method makes a super crispy shell while keeping the meat inside juicy.
The main ingredients you need are:
- Cube steak: Beef that’s already tenderized so it fries up nice and tender.
- Flour: Plain all-purpose flour for that crunchy coating.
- Buttermilk: Gives a little tang and helps the breading stick.
- Eggs: Another glue for your breading.
- Seasonings: Salt, pepper, maybe some garlic powder if you like.
People often mix up chicken fried steak with country fried steak. The big difference? Chicken fried usually comes with creamy white gravy, while country fried might have brown gravy or none at all.
History of Chicken Fried Steak
Back in the 19th century, immigrants from Germany and Austria brought schnitzel ideas, and the Scots-Irish showed how to fry meat in batter. Over time that mashup turned into the chicken fried steak we know. It started in Southern kitchens and spread to diners everywhere, picking up little regional tweaks as it went—like Cajun spices down in Louisiana or a simple pepper gravy in Texas.
Today it’s a symbol of Southern hospitality, something that makes you think of home. Even in big cities, diners serve it to remind folks of cozy Sunday dinners.
Ingredients for Chicken Fried Steak
Getting good ingredients sets you up for success. Here’s what you need, plus a few extras you can use:
Essential Ingredients
- Cube steak: Thin, tenderized beef.
- Flour: All-purpose for breading.
- Buttermilk: Moisture and tang in one.
- Eggs: Keeps that flour stuck on.
- Seasonings: Salt, pepper, garlic powder.
Optional Ingredients
- Hot sauce: A splash in the buttermilk for a kick.
- Paprika: Color and a mild smokey taste.
- Cornstarch: Mix with flour to up the crunch factor.
- Gravy stuff: Milk, butter, extra spices to make creamy gravy.
Detailed Recipe for Chicken Fried Steak
Ready to cook? Here’s a step-by-step so you come out with a great chicken fried steak.
Prep Time
About 45 minutes total, including resting time.
Directions
1. Brine the Steak
Mix buttermilk, salt, and any spices you want in a bowl. Put the cube steak in, cover, and chill for at least 30 minutes. This tenderizes the meat and adds flavor.
2. Set Up Breading Station
Use three plates or shallow bowls. One with seasoned flour, one with beaten eggs and buttermilk, and the last with more flour or breadcrumbs. It’s like an assembly line for your steak.
3. Bread the Steak
Take the steak out of the brine and let extra drip off. Dredge in flour, dip in egg mix, then back in flour, pressing lightly so it sticks.
4. Frying
Heat oil about ½ inch deep in a heavy skillet over medium-high heat until it’s around 350°F. Gently lay the steak in and fry 3–4 minutes each side until it’s golden and crisp. Don’t crowd the pan or oil temperature will drop.
5. Make the Gravy
Use the pan drippings for gravy. Mix equal parts flour and butter to a paste and whisk into the hot drippings, slowly add milk while stirring until thick. Season with salt and pepper, then pour over your steak.
Tips for Perfect Chicken Fried Steak
- Don’t press the steak while it’s frying or you’ll lose juices.
- A cast-iron skillet gives best crisp.
- Let steak rest a few minutes before you cut into it.
- Spice up the flour if you want a flavor twist.
Side Dishes for Chicken Fried Steak
These sides make your meal complete:
- Collard greens: Classic Southern veggie.
- Mashed potatoes: Soaked in gravy, so good.
- Biscuits: Fluffy and buttery, perfect for sopping juices.
Serving Suggestions
- Plate your steak on a big dish and drizzle gravy on top.
- Sprinkle fresh parsley for some color.
- Add pickles or fried green tomatoes for crunch.
- Drink pairings: sweet tea or a cold beer really nails it.
Chicken Fried Steak in Popular Culture
It’s in movies, TV shows, and even country songs as the go-to comfort food. Many roadside diners still brag about their chicken fried steak special. It’s a little piece of home for a lot of folks.
FAQs about Chicken Fried Steak
1. What cut of meat is best for chicken fried steak?
Cube steak is best because it’s already been tenderized and fries up great.
2. Can I make chicken fried steak in an air fryer?
Sure, just coat as usual and air fry at 380°F for 10–12 minutes, flip half way.
3. What is the difference between chicken fried steak and country fried steak?
Chicken fried steak gets creamy white gravy, country fried steak may come with brown gravy or none at all.
4. Can chicken fried steak be made ahead of time?
You can, but it’s best fresh. If you do make ahead, reheat in the oven so it stays crispy.
5. What are some common variations of chicken fried steak?
Some folks add spices to the flour or try mushroom or jalapeño gravy for a twist.
Conclusion
Chicken fried steak is the ultimate Southern comfort – crispy, juicy, and covered in gravy. Whether you’re a pro or a beginner, this recipe will get you that warm, homey flavor. Enjoy cooking, and don’t forget to share with family and friends!
chicken fried steak
Equipment
- 1 large skillet
- 1 meat mallet or rolling pin
- 2 mixing bowls
- 3 shallow dishes for breading
- 1 whisk
- 1 spatula
- 1 measuring cups and spoons
Ingredients
- 4 pieces beef cube steaks About 4 oz each.
- 1 cup all-purpose flour For breading.
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- to taste salt
- to taste pepper
- 1 to 2 cups vegetable oil For frying.
- ½ cup chicken broth For gravy.
- ½ cup milk For gravy.
- 2 tablespoons butter For gravy.
- 2 tablespoons all-purpose flour For gravy.
Instructions
- Tenderize the cube steaks using a meat mallet, making sure they are about ½ inch thick.
- In a shallow dish, combine 1 cup of flour with garlic powder, onion powder, paprika, salt, and pepper.
- In another bowl, whisk together the eggs and buttermilk until well combined.
- Set up your breading station: Dip each steak into the flour mixture, followed by the egg and buttermilk mixture, then back into the flour mixture. Make sure both sides are well coated.
- In a large skillet, heat about ½ inch of vegetable oil over medium heat until shimmering.
- Carefully add the breaded steaks to the hot oil, being cautious not to overcrowd the skillet. Fry for about 3-4 minutes per side, or until golden brown and cooked through. Remove and set aside on a paper towel-lined plate.
- For the gravy, drain excess oil from the skillet, leaving about 2 tablespoons. Add butter and let it melt over medium heat, scraping up the browned bits from the bottom of the skillet.
- Whisk in 2 tablespoons of flour, cooking for 1 minute until browned. Gradually add chicken broth and milk, whisking continuously until smooth and thickened. Season with salt and pepper to taste.
- Serve the chicken fried steak hot, generously topped with gravy.
