Chicken Fried Steak is like a big, tasty hug on a plate. It comes from the South in the U.S., where they know a thing or two about comfort food. Imagine a juicy steak, but with the crispy outside like fried chicken. Then, pour some smooth gravy on top, and you've got a dish that feels cozy and delicious.
If you're in the mood for something that makes your belly happy and reminds you of home, even if you've never been to the South, this recipe is for you. Get ready for a taste adventure that's easy to make and even easier to love.
Why This Recipe Works
Simplicity and Accessibility: One of the standout qualities of this Chicken Fried Steak recipe is how straightforward it is. Most of the ingredients are staples found in regular kitchens, so there's no need for a special grocery trip. Moreover, the steps are designed to be user-friendly. Even if you’re not an expert chef, you’ll find this recipe manageable and rewarding.
Flavor Explosion: The combination of the beef steak with a well-seasoned, crispy breading provides a contrasting taste and texture that is truly delightful. The accompanying gravy, made from the rich drippings of the fried steak, binds the dish together, offering a creamy contrast to the crunch. Every bite is a harmonious blend of savory flavors, making it an irresistible dish that will have everyone asking for seconds. If you're looking to impress with minimal effort, this is your go-to dish.
Ingredients
Cube Steak - This is tenderized beef steak, usually from the round. If you can't find it, you can use a regular beef round steak and tenderize it yourself using a meat mallet.
All-purpose Flour - Used for dredging. If you're looking for a gluten-free option, you can use gluten-free flour or almond flour.
Eggs - Acts as a binder between the steak and the flour mixture. No real substitute for this in the traditional recipe, but for a vegan option, you can use a flaxseed egg mixture.
Milk - Adds richness to the gravy. If you're dairy-free, any unsweetened plant-based milk like almond or soy will work.
Cooking Oil - Canola, vegetable, or even peanut oil work great. The key is to use an oil with a high smoke point for frying.
Tips
- Make sure the oil is hot enough before frying. You can test this by dropping a tiny bit of flour into the oil; if it sizzles, it's ready.
- Don't overcrowd the pan. Fry one or two steaks at a time to ensure even cooking.
- After frying, let the steaks rest on a wire rack over a baking sheet. This keeps them crispy.
- For a creamier gravy, you can add a touch of heavy cream.
- Season every layer, from the steaks themselves to the flour mixture, for the best flavor.
How to serve
Chicken Fried Steak is a hearty Southern dish that is satisfying and versatile. Traditionally, it's smothered in creamy gravy and served with mashed potatoes.
- Country Breakfast: Serve it alongside scrambled eggs, toast, and a dollop of gravy for a filling start to the day.
- Classic Dinner: Accompany it with mashed potatoes, green beans, and a biscuit for a classic, comforting meal.
- Sandwich Twist: Slice it up and place it between two slices of bread, add some lettuce, tomatoes, and mayo for a delightful sandwich.
Similar Recipes
Chicken Fried Steak
Ingredients
- 4 pieces of cube steak
- 1 cup all-purpose flour
- 2 eggs
- 1 cup milk
- Cooking oil for frying
- Salt and pepper to taste
Instructions
- Season the cube steak with salt and pepper.
- In one bowl, whisk together the eggs and milk.
- In another bowl, mix the flour with salt and pepper.
- Dip each steak into the egg mixture, then dredge in the flour mixture, ensuring each steak is well-coated.
- Heat the cooking oil in a large skillet over medium-high heat.
- Fry each steak until golden brown, about 3-4 minutes on each side.
- Remove from the skillet and let rest on a wire rack.
- For the gravy, remove most of the oil from the skillet, leaving about 2 tablespoons. Add 2 tablespoons of the used flour mixture, stir and cook for a minute. Slowly whisk in the remaining milk. Cook until thickened, season with salt and pepper.
- Serve the steak warm, smothered in gravy.
Nutrition
Notes
- Make sure the oil is hot enough before frying. You can test this by dropping a tiny bit of flour into the oil; if it sizzles, it's ready.
- Don't overcrowd the pan. Fry one or two steaks at a time to ensure even cooking.
- After frying, let the steaks rest on a wire rack over a baking sheet. This keeps them crispy.
- For a creamier gravy, you can add a touch of heavy cream.
- Season every layer, from the steaks themselves to the flour mixture, for the best flavor.