Crispy Southern-Style Chicken Fried Steak with Creamy Gravy
This Crispy Southern-Style Chicken Fried Steak is a beloved classic that's been perfected over many trials to achieve a golden, crunchy exterior. The dish is ideal for those seeking a comforting meal that boasts both texture and flavor. We take juicy cube steaks through a two-step breading process, ensuring a perfectly crispy coating that holds up against the rich, creamy gravy. By serving the steak atop a bed of gravy poured directly on your plate, you get the best of both worlds: a delightful crunch paired with the mouthwatering essence of rich gravy, perfect for complementing creamy mashed potatoes too. This dish not only promises satisfaction but also brings a taste of Southern hospitality to your dinner table.
4
Servings
N/A
Calories
20
Ingredients
Ingredients
Cube steaks
4-5 pieces (Cutlet)
Flour
2/3 cup (All purpose, for dredging)
Cornmeal
1/3 cup (For dredging)
Salt
1/2 teaspoon (For seasoning)
Garlic salt
1/2 teaspoon (For seasoning)
Onion powder
1/2 teaspoon (For seasoning)
Paprika
1 teaspoon (For seasoning)
Ground pepper
1 teaspoon (For seasoning)
Eggs
2 (Beaten)
Milk
1/4 cup (For egg mixture)
Evaporated milk
2 tablespoons (Pet or equivalent)
Hot sauce
5 dashes (To taste)
Vegetable oil or coconut oil
As needed (For frying)
Flour
1/4 cup (For gravy)
Pan drippings or bacon drippings
1/4 cup (For gravy)
Milk
2 1/2 cups (For gravy)
Evaporated milk
1/4 cup (Pet or equivalent)
Chicken stock or broth
1/4 cup (For flavoring gravy)
Salt
1/2 teaspoon (For seasoning gravy)
Pepper
1/4 teaspoon (For seasoning gravy)
Instructions
1
In a medium bowl, whisk together the flour, cornmeal, salt, garlic salt, onion powder, paprika, and ground pepper. Set this dry mixture aside.
2
In another medium bowl, combine the eggs, milk, evaporated milk, and hot sauce. Mix thoroughly with a whisk and set aside.
3
Transfer the dry mixture to a large dinner plate for easy dredging.
4
Heat a generous amount of vegetable or coconut oil in a large skillet (preferably cast iron) over medium-high heat until hot but not smoking. The oil should be about 1/4 to 1/2 inch deep.
5
Dredge each cube steak in the flour mixture, coating it completely. Then dip the same steak into the egg mixture ensuring it is fully covered.
6
Return to the flour mixture for a final coat, making sure to press the mixture onto the steak for optimal adhesion. Repeat with each cube steak.
7
Carefully place the coated steaks into the hot skillet and cook for about 4-5 minutes per side until they are golden brown and crispy. Make sure not to overcrowd the skillet; cook in batches if necessary.
8
Once cooked, transfer the fried cutlets to a paper towel-lined plate to drain excess oil.
9
Pour off all but 1/4 cup of the grease from the skillet, returning it to the stove over medium-high heat.
10
Slowly sprinkle in 1/4 cup of flour while whisking consistently until well blended, making sure there are no lumps.
11
As the color begins to change, gradually whisk in the milk. Continue whisking until the mixture bubbles and thickens.
12
Next, add in the evaporated milk and chicken stock, whisking until smooth.
13
Season with salt and pepper to taste, allowing the gravy to simmer for an additional 2 minutes.
14
Turn off the heat and let the gravy rest for about 2-5 minutes; it will thicken as it cools slightly.
15
Serve the crispy chicken fried steak topped with the creamy gravy, ensuring each plate has enough gravy for your mashed potatoes too.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What type of meat is used in this recipe?
The recipe uses 4-5 pieces of cube steak, prepared as cutlets.
What makes the breading extra crispy?
The combination of flour and cornmeal in the dredging mixture, along with a two-step breading process, creates a golden, crunchy exterior.
What spices are in the flour mixture?
The dry mixture includes salt, garlic salt, onion powder, paprika, and ground pepper.
What ingredients are in the egg wash?
The liquid mixture consists of beaten eggs, milk, evaporated milk, and five dashes of hot sauce.
What kind of oil should I use for frying?
Vegetable oil or coconut oil is recommended for frying the steaks.
How deep should the oil be in the skillet?
The oil should be approximately 1/4 to 1/2 inch deep in the skillet.
What is the best type of skillet for this recipe?
A large cast iron skillet is preferred for maintaining even heat while frying.
What are the steps for the two-step breading process?
First, dredge the steak in the flour mixture, then dip it into the egg mixture, and finally return it to the flour mixture for a second coat.
How do I ensure the breading sticks to the steak?
During the final flour dredge, make sure to press the mixture onto the steak for optimal adhesion.
How long do you cook each chicken fried steak?
Cook the steaks for about 4-5 minutes per side until they are golden brown and crispy.
Should I cook all the steaks at once?
No, it is important not to overcrowd the skillet; cook the steaks in batches if necessary.
What should I do with the steaks after frying?
Transfer the fried cutlets to a paper towel-lined plate to drain any excess oil.
How do you start the gravy base?
Pour off all but 1/4 cup of the grease from the skillet, return it to the heat, and slowly sprinkle in 1/4 cup of flour while whisking.
Can I use something other than pan drippings for the gravy?
Yes, the recipe suggests using either pan drippings or bacon drippings for the gravy base.
How do I prevent lumps in the gravy?
Whisk the flour and grease consistently until well blended, and gradually whisk in the liquids while stirring.
What liquids are used in the gravy?
The gravy uses a combination of milk, evaporated milk, and chicken stock or broth.
Why is chicken stock added to the gravy?
The chicken stock or broth is added to provide extra flavor to the creamy gravy.
How long should the gravy simmer?
Once seasoned and smooth, allow the gravy to simmer for an additional 2 minutes.
Does the gravy need to rest?
Yes, let the gravy rest for 2-5 minutes after turning off the heat; it will thicken as it cools slightly.
How many servings does this recipe yield?
This recipe is designed to serve 4 people.
What is the best way to serve this dish?
Serve the crispy steak topped with the gravy, ideally with a side of mashed potatoes.
Is evaporated milk necessary?
The recipe uses evaporated milk in both the egg wash and the gravy to add richness and texture.
How hot should the oil be?
The oil should be heated over medium-high heat until hot but not smoking.
What is 'pet' milk?
Pet is a brand name of evaporated milk; you can use any equivalent brand for this recipe.
Can I adjust the spiciness?
Yes, you can adjust the amount of hot sauce in the egg mixture to your personal taste.
What gives the gravy its seasoning?
The gravy is seasoned with salt, pepper, and the natural flavors from the pan drippings.
Should the gravy be thick or thin?
The recipe describes it as a rich, creamy gravy that thickens as it rests.
Can I use different types of flour?
The recipe specifies all-purpose flour for both the dredging and the gravy.
Why is this called Southern-Style?
It uses traditional Southern techniques like pan-frying in a cast iron skillet and serving with a white milk gravy.
How many total ingredients are used?
The recipe includes a total of 20 ingredients.