Do you like comfort food? Well this Chicken Fried Steak recipe is it! Like, it might be the official definition in the Merriam Webster Dictionary.
Tender cube steak is batter fried, and then smothered in a creamy white country gravy. Yeah, that screams “Cracker Barrel”, doesn’t it?
Whip up this classic soul food recipe in your kitchen, and be ready for rave reviews. Just one thing. No calorie counting allowed!
Having married a Southerner, I’ve been introduced to some incredible comfort food recipes like Biscuits and Gravy, Smothered Chicken, and my personal favorite, Shrimp and Grits.
Chicken fried steak is yet another cracking dish. It’s hard to beat fried food, and it’s hard to beat gravy. When you combine them? Oh wow!
This is going to be one you’ll come back to. Because once you try it, it’s going to be whispering in the back of your mind now and then…
What’s the Difference Between Chicken Fried Steak and Country Fried Steak?
Though the two share the similarity of consisting of cheap cuts of beef (usually cubed steak) that are fried and served with gravy, there are a couple of main differences.
Chicken fried steak is generally dredged in a an egg mixture in addition to the flour mixture, then gets fried, which results in a thick, crispy crust. Country fried steak skips the egg mixture and is pan fried.
The gravies also vary. Chicken fried steak comes with a peppery white gravy, whereas country fried is served with a more conventional brown gravy.
Both are delicious, but this version seems more indulgent.
Ingredients for Chicken Fried Steak
- Cube steak – If your grocery store doesn’t carry it, you can beat top round or top sirloin with a meat pounder till it is about 1/4 to 1/2 inch thick.
- Wet dredging mixture – Egg, milk, hot sauce.
- Dry dredging mixture – All purpose flour, salt, pepper, garlic powder, paprika, cayenne pepper.
- Oil – For frying
- White gravy – Butter, flour, chicken stock, milk, salt, pepper, cayenne.
Chicken Fried Steak Recipe
White Gravy
We like to make the gravy first, so we can eat the steak when it’s fresh and crispy.
Melt the butter over medium heat. Once melted, gradually stir in flour to form a roux. Then gradually stir in stock and milk, stirring continuously to avoid clumps. Add salt, pepper and cayenne. Simmer till it has thickened to your liking. Adjust for seasoning.
Cube Steaks
Preheat about 1/4 inch deep oil in a skillet over medium high heat to 350°F.
Prepare the dredgings. Mix the egg, milk and hot sauce in a shallow bowl. Combine all of the dry ingredients together on a plate.
Pat the cube steaks dry and season with salt and pepper. Dredge first in the dry mixture, then the wet mixture, then again in the dry mixture.
Fry the cube steaks about 3-4 minutes per side, until crispy and golden brown. Work in batches. When steaks are cooked, remove to a wire rack to drain.
Serve with white country gravy and your choice of sides.
Recipe Tips
- Don’t skimp on the seasoning. Seriously, soul food is all about the seasoning.
- Be sure to pat the steaks dry and don’t forget the initial dredging in the flour mixture. Otherwise, the breading can fall off.
- Don’t overcrowd the pan. Work in batches. We cook two steaks at a time in a 12″ skillet.
- An electric skillet works great for this recipe. If you don’t have one, we recommend using cast iron and measuring the temperature of the oil with an instant read thermometer.
- Cook it right before serving. This isn’t a make-ahead meal, chicken fried steak is best eaten fresh.
What to Serve with Chicken Fried Steak
These fried cube steaks goes with a huge variety of sides. Here are some of our favorites:
- Mashed Potatoes. It’s almost mandatory.
- Some veggies like green beans or Asparagus.
- Mac and cheese? Yes please!
- Cajun Dirty Rice goes so good with chicken fried steak.
- Coleslaw is another great option.
- Caesar Salad. It goes with anything.
- Succotash
- Macaroni Salad
- Creamed Spinach
- Squash Casserole
Leftovers and Storage
We prefer to only prepare what we are going to eat. As with most fried foods, chicken fried steak is much better fresh.
That being said, you can refrigerate leftovers for 3-4 days in an airtight container. Reheat in the oven or microwave.
The next time you want to really go all out, try our Chicken Fried Steak recipe. This ultimate southern comfort food is sure to be a huge hit with the whole family.
Chicken Fried Steak, on our Gypsy Plate… enjoy!
Try these other great Southern recipes!
Brunswick Stew
Southern Braised Chicken
Country Captain Chicken
Grillades & Grits
Shrimp Creole
Shrimp Po’ Boy
Cheese Grits
Red Beans and Rice
Chicken Fried Steak
This Chicken Fried Steak with country gravy recipe is the ultimate southern comfort food. It's even better than Cracker Barrel!
Ingredients
White country gravy
- 3 Tbsp butter
- 3 Tbsp all purpose flour
- 1/2 cup chicken stock
- 1.5 cups milk (warmed)
- salt, to taste
- pepper, to taste
- pinch of cayenne pepper
Chicken fried steak
- 4 cube steaks (about 1/3 pound each)
- 1 cup all purpose flour
- 2 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper
- 1 large egg
- 1/2 cup milk
- 1/2 tsp hot sauce
- oil, for frying
Instructions
White gravy
- Melt the butter over medium heat. Once melted, gradually stir in flour to form a roux.
- Gradually stir in stock and milk, stirring continuously to avoid clumps. Add salt, pepper and cayenne.
- Simmer till the gravy has thickened to your liking. Adjust for seasoning.
Cube steaks
- Preheat 1/4 inch deep oil in a skillet over medium high heat to 350°F.
- Mix the egg, milk and hot sauce in a shallow bowl. Combine flour, salt, pepper, garlic powder, paprika and cayenne together on a plate.
- Pat the cube steaks dry and season with salt and pepper. Dredge first in the flour mixture, then the milk mixture, then again in the flour mixture.
- Fry the cube steaks about 3-4 minutes per side, until crispy and golden brown. Work in batches. When steaks are cooked, remove to a wire rack to drain.
- Serve with white country gravy and your choice of sides.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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