Southern Chicken Fried Steak with Rich Cream Gravy
Indulge in the quintessential southern delicacy with this recipe for Chicken Fried Steak with Cream Gravy. This dish is a true homage to Texas culinary traditions, where tenderized beef cutlets or round steaks are coated in a seasoned flour mixture, fried to a crispy golden hue, and served with a rich and flavorful cream gravy. Perfect for gatherings or a comforting family dinner, this recipe emphasizes the importance of tender and well-seasoned beef, ensuring a delightful texture and taste sensation in every bite.
4
Servings
600
Calories
14
Ingredients
Ingredients
tenderized beef cutlets
1 lb (cut into 4 pieces)
egg
1 (beaten)
milk
1/4 cup (for egg mixture)
all-purpose flour
as needed (for dredging)
cooking oil or melted Crisco
for frying (enough to fill skillet 1/2 inch deep)
salt
1/2 teaspoon (for seasoning)
ground black pepper
1/4 teaspoon (for seasoning)
paprika
1/4 teaspoon (for seasoning)
white pepper
1/4 teaspoon (for seasoning)
flour
3 tablespoons (reserved from dredging)
milk
3/4 cup (for gravy)
water
3/4 cup (for gravy)
salt
to taste (for seasoning gravy)
pepper
to taste (for seasoning gravy)
Instructions
1
Prepare Beef Cutlets: In a shallow dish, beat the egg with 1/4 cup milk and set aside. In another plate, combine salt, black pepper, paprika, and white pepper, then sprinkle evenly on both sides of the beef cutlets.
2
Dredge Cutlets: Coat each cutlet in flour, shaking off any excess. Dip the flour-coated cutlet in the egg and milk mixture, ensuring it is completely covered, then coat it again in flour. Repeat this for all cutlets and place them on waxed paper.
3
Fry Cutlets: Heat oil or melted Crisco in a large cast-iron skillet over medium-high heat. The oil should reach about 1/2 inch deep. Test the oil readiness with a drop of water; if it sizzles, it’s ready.
4
Cooking: Carefully place each cutlet into the hot oil using a long-handled fork, taking care to avoid the hot oil splatter. Fry the cutlets on both sides until they are golden brown, turning each piece once.
5
Simmer: Reduce heat to low, cover the skillet, and cook for another 4 to 5 minutes to ensure the cutlets are cooked through. Remove from the skillet and drain on paper towels.
6
Prepare Gravy: After removing the cutlets, pour off all but about 2 tablespoons of the hot oil, attempting to retain as many browned bits as possible in the skillet.
7
Gravy Preparation: Heat the residual oil over medium heat, sprinkle reserved flour, and stir immediately to lightly brown the flour without burning.
8
Add Liquid: Slowly add the combined 3/4 cup milk and 3/4 cup water, stirring continuously with a whisk or wooden spoon to avoid lumps. Lower the heat to allow the gravy to thicken gradually.
9
Season and Serve: Check the seasoning of the gravy; adjust with additional salt and pepper to taste. Pour the hot, creamy gravy over the crispy chicken fried steaks and serve hot.
Nutrition Information
35g
Fat
40g
Carbs
25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Southern Chicken Fried Steak?
It is a quintessential southern delicacy and Texas tradition where tenderized beef cutlets are coated in seasoned flour, fried to a crispy golden brown, and served with rich cream gravy.
Is there actual chicken in this recipe?
No, the dish is called 'Chicken Fried' because the beef is prepared using the same breading and frying method used for fried chicken.
What type of beef is best for this recipe?
Tenderized beef cutlets or round steaks are recommended for this recipe to ensure a tender texture.
How many servings does this recipe make?
This recipe is designed to serve 4 people.
What are the nutritional values per serving?
Each serving contains approximately 600 calories, 35g of fat, 40g of carbohydrates, and 25g of protein.
What ingredients are needed for the seasoning?
The beef is seasoned with a combination of salt, ground black pepper, paprika, and white pepper.
How is the egg mixture prepared?
The egg mixture is made by beating one egg with 1/4 cup of milk in a shallow dish.
What is the correct dredging process for the steak?
First, coat the cutlet in flour, then dip it into the egg and milk mixture, and finally coat it in flour once more.
What type of oil should be used for frying?
You can use standard cooking oil or melted Crisco for frying the steaks.
How much oil is needed in the skillet?
The oil or melted Crisco should be about 1/2 inch deep in a large cast-iron skillet.
How do I know when the oil is ready for frying?
Test the oil readiness by adding a drop of water; if the water sizzles immediately, the oil is ready.
How many times should the steaks be turned while frying?
The steaks should be turned only once during the frying process to ensure an even golden brown color.
Why is the skillet covered after the initial frying?
The heat is reduced to low and the skillet is covered for 4 to 5 minutes to ensure the beef cutlets are fully cooked through.
How do I prepare the gravy base?
After frying, pour off all but 2 tablespoons of oil, keeping the browned bits in the skillet, then stir in 3 tablespoons of reserved flour.
What liquids are used for the cream gravy?
The gravy uses a mixture of 3/4 cup milk and 3/4 cup water.
How do I prevent lumps in the gravy?
Slowly add the milk and water mixture while stirring continuously with a whisk or wooden spoon.
How do I achieve the right thickness for the gravy?
Lower the heat after adding the liquid and allow the gravy to thicken gradually while stirring.
What should I do with the steaks after frying?
Remove them from the skillet and drain them on paper towels to remove excess oil.
What is the primary flavor profile of this dish?
It is a savory, hearty comfort food with a balance of seasoned breading and a creamy, peppery finish.
Can I adjust the seasoning of the gravy?
Yes, once the gravy has thickened, check the seasoning and add additional salt and pepper to taste.
What equipment is recommended for this recipe?
A large cast-iron skillet and a long-handled fork are recommended for safety and the best cooking results.
How many total ingredients are used?
The recipe uses 14 ingredients, including the spices and liquids for the gravy.
Is white pepper necessary?
White pepper is included in the seasoning mixture to provide a specific southern flavor profile distinct from black pepper.
How should the beef be prepared before breading?
The 1 lb of beef should be cut into 4 individual pieces before seasoning and dredging.
What category does this recipe belong to?
This recipe is categorized under 'Steak' and is considered a 'Comfort Food'.
Can I use water only for the gravy?
The recipe calls for a mix of milk and water to achieve the traditional 'rich cream' texture.
How long does the final simmering take?
The cutlets simmer for approximately 4 to 5 minutes once the heat is lowered and the pan is covered.
What is the serving size for this recipe?
The serving size is one prepared steak with a portion of the gravy.
Is this recipe suitable for a dinner party?
Yes, it is described as perfect for gatherings or a comforting family dinner.
How should the final dish be served?
Serve the steaks hot, immediately after pouring the hot, creamy gravy over the crispy fried cutlets.