Crispy Southern Chicken-Fried Steak with Spicy Cream Gravy
Delight your taste buds with this Crispy Southern Chicken-Fried Steak, perfectly seasoned and battered before being fried to a delectable golden brown. Accompanied by a rich, creamy, and peppery gravy, this dish is a comforting classic that exudes Southern charm. Ideal for family meals or special occasions, this Chicken-Fried Steak is sure to impress and satisfy with every bite, embodying the flavors of home-cooked goodness. Serve it with mashed potatoes or greens for a hearty feast.
4
Servings
500
Calories
11
Ingredients
Ingredients
Top sirloin or top round steaks
8 (8-ounce steaks, 1/2 inch thick)
Salt
to taste (for seasoning)
Black pepper
to taste (freshly ground, for seasoning)
All-purpose flour
1 cup (for dredging, additional flour as needed)
Cayenne pepper
1/8 teaspoon (for added spice)
Large eggs
2 (beaten)
Vegetable oil
as needed (for frying)
All-purpose flour
3 tablespoons (for making gravy)
Salt
to taste (for gravy seasoning)
Black pepper
to taste (freshly ground, for gravy seasoning)
Milk
1 1/2 cups (at room temperature)
Instructions
1
Begin by patting the top sirloin or top round steaks dry using paper towels, then generously season each side with salt and freshly ground black pepper to enhance the flavor.
2
In a shallow dish, sift together 1 cup of all-purpose flour and 1/8 teaspoon of cayenne pepper to add a subtle kick. Dredge the seasoned steaks in this mixture, ensuring they're well-coated.
3
Using the flat side of a meat cleaver or a rolling pin, gently pound the steaks until they reach a thickness of about 1/4 to 3/8 inch, allowing for a tender, melt-in-your-mouth texture.
4
Dredge the flattened steaks once more in the flour, shaking off any excess to prevent clumping.
5
Next, dip the dredged steaks into 2 beaten large eggs, ensuring they are fully coated before returning them to the flour for one final dusting. This creates a crispy exterior when fried.
6
Heat a large skillet over medium-high heat and pour in enough vegetable oil to come about 1/4 inch up the sides, ensuring the oil is hot before adding the steaks.
7
Carefully add the steaks to the skillet using tongs, cooking each side for 3-4 minutes until they are a rich golden brown color. Remove the steaks from the skillet and keep them warm on a plate lined with paper towels or foil.
8
For the gravy, first, pour off all but 2 tablespoons of the frying oil, ensuring to remove any burnt bits left in the skillet for a smoother gravy.
9
Return the skillet to medium heat, adding 3 tablespoons of all-purpose flour along with a pinch of salt and freshly ground black pepper. Stir constantly for 2-3 minutes until the mixture turns light golden brown.
10
Gradually whisk in 1 1/2 cups of milk, adding about 1/2 cup at a time to create a smooth consistency. Continue stirring until the gravy thickens, about 7-8 minutes over medium-low heat.
11
Taste and adjust seasoning with additional salt and pepper as necessary. Once the desired consistency and flavor is achieved, serve the delicious, peppery gravy generously over the warm chicken-fried steaks.
Nutrition Information
32.5
Fat
35
Carbs
25
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary cut of meat used in this recipe?
The recipe calls for 8-ounce top sirloin or top round steaks that are initially 1/2 inch thick.
How many servings does this Chicken-Fried Steak recipe make?
This recipe is designed to yield 4 servings.
What is the calorie count for one serving?
Each serving of this Crispy Southern Chicken-Fried Steak contains approximately 500 calories.
How thin should the steaks be pounded?
Steaks should be pounded until they reach a thickness of about 1/4 to 3/8 inch.
What tool should I use to flatten the steaks?
You can use the flat side of a meat cleaver or a rolling pin to pound the steaks.
What ingredients are in the first dredging mixture?
The initial dredging mixture consists of 1 cup of all-purpose flour and 1/8 teaspoon of cayenne pepper.
How many times are the steaks dredged in flour?
The steaks are dredged a total of three times: once before pounding, once after pounding, and a final time after dipping in the egg wash.
What is the purpose of the egg wash in this recipe?
The egg wash, made from 2 beaten large eggs, helps the flour adhere and creates a crispy exterior when fried.
What kind of oil is recommended for frying the steaks?
Vegetable oil is recommended for frying the steaks.
At what heat should the steaks be fried?
The steaks should be fried in a large skillet over medium-high heat.
How long do I need to cook each side of the steak?
Each side should be cooked for 3-4 minutes until it reaches a rich golden brown color.
How much fat is in one serving of this dish?
There are 32.5 grams of fat per serving.
How much protein does one serving provide?
This dish provides 25 grams of protein per serving.
How do I keep the steaks warm while making the gravy?
Keep them on a plate lined with paper towels or foil to retain heat while you prepare the gravy.
How much oil should I leave in the pan for the gravy?
Pour off all but 2 tablespoons of the frying oil before starting the gravy.
What ingredients are used for the gravy base?
The gravy is made with 3 tablespoons of all-purpose flour, salt, black pepper, and 1 1/2 cups of milk.
What temperature should the milk be when making the gravy?
The milk should be at room temperature to help create a smooth consistency.
How long does it take for the gravy to thicken?
The gravy typically takes about 7-8 minutes to thicken over medium-low heat.
How should the milk be added to the roux for the gravy?
Gradually whisk in the milk, adding about 1/2 cup at a time to ensure a smooth consistency.
What gives the gravy its spicy kick?
The spiciness comes from the freshly ground black pepper and the residual cayenne pepper from the flour mixture.
How many grams of carbohydrates are in a serving?
There are 35 grams of carbohydrates per serving.
Is there any cayenne pepper in the recipe?
Yes, 1/8 teaspoon of cayenne pepper is added to the flour for a subtle kick.
Why is it important to pat the steaks dry first?
Patting the steaks dry with paper towels ensures better seasoning adhesion and a more effective initial flour dredge.
What are some suggested side dishes for this meal?
This dish is traditionally served with mashed potatoes or greens for a hearty feast.
How long do I cook the flour mixture for the gravy before adding milk?
Stir the flour and seasonings in the hot oil for 2-3 minutes until the mixture turns light golden brown.
What should I do with the burnt bits in the skillet after frying?
The instructions recommend removing any burnt bits left in the skillet to ensure a smoother gravy.
What is the total number of ingredients in this recipe?
This recipe uses a total of 11 ingredients.
Is salt and pepper used in both the steak and the gravy?
Yes, salt and black pepper are used for seasoning the meat directly and for flavoring the cream gravy.
What category of food does this recipe belong to?
It is categorized as a Southern comfort food and a main dish meat recipe.
Can I use top round steaks if I don't have sirloin?
Yes, top round steaks are an excellent alternative to top sirloin for this recipe.