Southern Classic Chicken-Fried Steak
Indulge in the rich flavors of Southern cuisine with this Southern Classic Chicken-Fried Steak. Tenderized beef steaks are expertly seasoned and coated in a crispy, golden-brown crust, offering a delightful crunch with each bite. The dish is generously smothered in a creamy homemade gravy made from a savory blend of chicken broth, milk, and fresh herbs. Perfect for family gatherings or a comforting evening meal, this hearty dish embodies the essence of Southern hospitality and is sure to become a favorite at your table. Pair it with mashed potatoes or coleslaw for a complete and satisfying feast.
4-6
Servings
133
Calories
10
Ingredients
Ingredients
Beef bottom round steaks
2 lbs (Trimmed of excess fat and pounded)
Kosher salt
2 teaspoons (For seasoning the meat)
Fresh ground black pepper
1 teaspoon (For seasoning the meat)
All-purpose flour
1 cup (For dredging the meat)
Whole eggs
3 (Beaten)
Vegetable oil
1/4 cup (For frying)
Chicken broth
2 cups (For gravy)
Whole milk
1/2 cup (For gravy)
Oregano
1/4 teaspoon (For flavoring the gravy)
Fresh thyme leaves
1/2 teaspoon (For flavoring the gravy)
Instructions
1
Preheat your oven to 250°F (120°C) to keep the cooked steaks warm.
2
Trim excess fat from the beef bottom round steaks and cut them into 1/2-inch thick slices. Season both sides with kosher salt and freshly ground black pepper.
3
Set up a dredging station with three shallow dishes: in the first, place the all-purpose flour; in the second, beat the three whole eggs; and leave the third for the seasoned flour mixture.
4
Dredge each steak slice on both sides in the flour, then use a meat tenderizer to pound the slices until they are about 1/4-inch thick. Dredge the meat again in the flour, dip them in the beaten eggs, and finally coat them in the flour mixture one last time.
5
Place the breaded steaks on a plate and allow them to sit for 10-15 minutes to help the coating adhere.
6
In a 12-inch slope-sided skillet, add vegetable oil to cover the bottom of the pan and heat over medium-high. Once shimmering, add the breaded steaks in batches, cooking each side until golden brown, roughly 4 minutes per side. Transfer the cooked steaks to a wire rack on a half sheet pan and place in the oven to keep warm while you cook the remaining pieces.
7
After all the steaks are cooked, add 1 tablespoon of leftover oil to the skillet. Whisk in 3 tablespoons of the leftover dredging flour to create a roux.
8
Pour in the chicken broth, deglazing the pan by scraping up any brown bits. Whisk continuously until the gravy begins to thicken and comes to a gentle boil.
9
Add the whole milk and fresh thyme, whisking until the gravy is thick enough to coat the back of a spoon, about 5-10 minutes. Adjust seasoning with salt and pepper to taste.
10
Serve the crispy chicken-fried steak hot, generously drizzled with creamy gravy.
Nutrition Information
6g
Fat
10g
Carbs
8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Southern Classic Chicken-Fried Steak?
It is a traditional Southern dish featuring tenderized beef steaks coated in a seasoned, crispy crust and topped with a creamy homemade gravy.
What cut of beef is used in this recipe?
This recipe uses 2 lbs of beef bottom round steaks that have been trimmed of excess fat.
How thin should the beef steaks be for frying?
The beef slices should be pounded with a meat tenderizer until they are approximately 1/4-inch thick.
What seasonings are applied directly to the meat?
Both sides of the beef slices are seasoned with kosher salt and freshly ground black pepper.
How many steps are in the dredging process?
The dredging process involves three stages: dredging in flour, dipping in beaten eggs, and coating in the flour mixture one last time.
Why should the breaded steaks rest before frying?
Allowing the steaks to sit for 10-15 minutes helps the breading adhere better to the meat during cooking.
What temperature should the oven be set to?
The oven should be preheated to 250°F (120°C) to keep the cooked steaks warm.
What kind of oil is recommended for frying?
Vegetable oil is used to fry the steaks, enough to cover the bottom of a 12-inch skillet.
How long does it take to cook the steaks?
The steaks should be cooked for roughly 4 minutes per side until they are golden brown.
How do you keep the steaks crispy while finishing the rest?
Transfer the cooked steaks to a wire rack on a half sheet pan and place them in the preheated oven.
How is the gravy roux made?
The roux is made by whisking 3 tablespoons of the leftover dredging flour into 1 tablespoon of leftover oil in the skillet.
What liquids are used to make the gravy?
The gravy is made using 2 cups of chicken broth and 1/2 cup of whole milk.
How do you deglaze the pan for the gravy?
Pour in the chicken broth and whisk continuously while scraping up any brown bits from the bottom of the skillet.
What herbs are used to flavor the gravy?
The gravy is flavored with 1/4 teaspoon of oregano and 1/2 teaspoon of fresh thyme leaves.
How long should the gravy simmer?
The gravy should be whisked until thick enough to coat the back of a spoon, which typically takes 5-10 minutes.
How many servings does this recipe provide?
This recipe is designed to serve between 4 and 6 people.
What are the calories per serving?
Each serving contains approximately 133 calories.
What is the fat content of this dish?
There are 6g of fat per serving.
How much protein is in one serving?
Each serving provides 8g of protein.
What is the carbohydrate count per serving?
There are 10g of carbohydrates per serving.
What are suggested side dishes for chicken-fried steak?
It pairs perfectly with mashed potatoes or coleslaw for a complete Southern meal.
What is the purpose of the whole eggs in the recipe?
Three beaten whole eggs act as a binder to help the flour coating stick to the steak.
Should the steaks be cut before or after seasoning?
The beef should be cut into 1/2-inch thick slices before being seasoned with salt and pepper.
What size skillet is best for this recipe?
A 12-inch slope-sided skillet is recommended for frying the steaks.
How many ingredients are in this recipe?
There are a total of 10 main ingredients used.
Is this recipe considered comfort food?
Yes, it is described as a hearty dish that embodies Southern hospitality and comfort.
Can the seasoning be adjusted?
Yes, you should adjust the salt and pepper in the gravy to your personal taste at the end.
What happens if the oil is shimmering?
When the oil is shimmering, it is at the correct temperature to begin adding the breaded steaks.
How do you ensure the gravy is smooth?
Whisk continuously while adding the broth and milk to prevent lumps from forming in the roux.
Should I use fresh or dried thyme?
The recipe specifically calls for 1/2 teaspoon of fresh thyme leaves for the best flavor in the gravy.