Southern Comfort Chicken Fried Steak with Creamy Gravy
Indulge in a beloved Southern classic that embodies heartwarming flavors and rich textures. This Chicken Fried Steak recipe features tenderized boneless round steak, perfectly breaded and fried to golden-brown perfection, then drizzled with an irresistible cream gravy. Every bite melts in your mouth and brings the comforting essence of Texas right to your table. Ideal for family dinners or special occasions, this dish pairs beautifully with fluffy mashed potatoes or crispy French fries, along with homemade biscuits or Texas toast. Leftover gravy is the perfect treat for breakfast over biscuits, and a sprinkle of crumbled bacon adds an extra layer of flavor that will have you coming back for more. Whether it's a leisurely Sunday brunch or a weeknight meal, this dish is sure to please everyone at the table!
4
Servings
650
Calories
13
Ingredients
Ingredients
Boneless round steak
1 1/2 lbs (Tenderized if possible, cut into 4 pieces)
Thick slab bacon
1/2 lb (Cut into 1-inch pieces)
Milk
1 cup, plus 2-3 cups for gravy (Use whole milk and warm it for the gravy)
Egg
1 (Beaten with the milk)
Salt
To taste (Use a light hand)
Freshly ground black pepper
To taste (Use a light hand)
All-purpose flour
2 cups, plus 1/4 cup for gravy (For breading and thickening gravy)
Onion powder
1 tablespoon (For seasoning)
Garlic powder
1/2 tablespoon (For seasoning)
Seasoned salt
Optional (For additional seasoning)
Vegetable oil or shortening
For frying (Use enough for depth frying)
Drippings
2 tablespoons (From cooked bacon and steaks)
Green onions
4 (Chopped for garnish)
Instructions
1
Prepare two large dishes: one for the egg wash (combine the milk and egg) and one for the breading (combine the flour, onion powder, garlic powder, and optional seasoned salt). Use plates with raised edges to prevent mess.
2
Trim any excess fat from the steak and cut it into four equal pieces. Season each piece generously with garlic powder, onion powder, salt, and freshly ground black pepper. Gently massage the seasonings into the steak, allowing it to rest for several minutes.
3
Using a meat tenderizer or heavy object, pound the steak until it's about 1/4 inch thick. This step ensures a tender and melt-in-your-mouth result.
4
In a deep, ideally cast iron skillet, heat enough vegetable oil or shortening to reach 350°F (175°C). To test, sprinkle a bit of flour into the oil; it should sizzle when ready.
5
Coat each piece of steak by first dredging it in the flour, shaking off excess, then dipping it into the egg wash, allowing the excess to drip off, and finally returning it to the flour for a thorough coating. Let the breaded steaks rest on a cooling rack.
6
Carefully place the coated steaks in the hot oil, making sure not to overcrowd the pan. Fry until golden brown on one side, then flip and cook until the other side is equally golden. Transfer the cooked steaks to a cooling rack placed over a plate to catch drippings, keeping them warm in a low-temperature oven.
7
For the gravy, cut the bacon into 1-inch pieces. In the same skillet used for frying the steaks, cook the bacon until it's browned but not crispy. Remove the bacon, leaving behind the drippings, but retain about 2 tablespoons of fat in the skillet.
8
Add the chopped green onions and reserved bacon pieces to the drippings in the skillet. Sprinkle the remaining flour over the mixture and cook for 1-2 minutes until the flour begins to slightly color but remains creamy.
9
Warm the milk in a microwave-safe measuring cup. Gradually whisk the warm milk into the flour mixture in the skillet, stirring continuously until the gravy thickens to your desired consistency. Adjust the milk for a thinner or thicker gravy as preferred. Season with additional salt and freshly ground black pepper to taste.
10
To serve, place a piece of the crispy chicken-fried steak on each plate, generously ladle the creamy gravy over the top, and finish with additional seasoning or garnish, like chopped green onions or crumbled bacon, if desired. Enjoy the southern goodness!
Nutrition Information
45g
Fat
50g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Southern Comfort Chicken Fried Steak?
It is a Southern classic featuring tenderized round steak, breaded and fried until golden brown, served with a rich cream gravy.
What cut of meat is used in this recipe?
This recipe uses 1 1/2 lbs of boneless round steak, which is then cut into four equal pieces.
How do you tenderize the steak?
Use a meat tenderizer or a heavy object to pound the steak until it is approximately 1/4 inch thick to ensure it is melt-in-your-mouth tender.
What spices are used for seasoning the meat?
The steak is seasoned with garlic powder, onion powder, salt, and freshly ground black pepper before resting.
What are the components of the breading station?
You will need two dishes: one with an egg wash (milk and egg) and another with a flour mixture containing onion powder, garlic powder, and optional seasoned salt.
What is the secret to a mess-free breading process?
Using plates with raised edges for the flour and egg wash helps prevent a mess during the dredging process.
At what temperature should the oil be for frying?
The oil or shortening should be heated to 350°F (175°C) in a deep skillet, preferably cast iron.
How can I test the oil temperature without a thermometer?
You can sprinkle a bit of flour into the oil; if it sizzles immediately upon contact, the oil is ready for frying.
What is the proper breading sequence for the steak?
Dredge the steak in flour first, then dip it into the egg wash, and finally return it to the flour for a thorough second coating.
Where should the breaded steaks rest before frying?
Let the breaded steaks rest on a cooling rack to help the coating adhere better before placing them in the hot oil.
How long should I fry the steaks?
Fry the steaks until they are golden brown on one side, then flip and cook until the other side is equally golden.
How do I keep the steaks warm while finishing the meal?
Transfer the cooked steaks to a cooling rack over a plate and keep them in a low-temperature oven while you prepare the gravy.
What makes the gravy special in this recipe?
The gravy uses bacon drippings, browned bacon pieces, and chopped green onions for a savory, smoky flavor profile.
How do I prepare the bacon for the gravy?
Cut 1/2 lb of thick slab bacon into 1-inch pieces and cook them in the skillet until browned but not yet crispy.
How much fat is needed for the gravy roux?
You should retain about 2 tablespoons of bacon and steak drippings in the skillet after removing the meat.
How do I start the gravy base?
Add chopped green onions and the reserved bacon back to the drippings, sprinkle with flour, and cook for 1-2 minutes until slightly colored.
Why should the milk be warmed for the gravy?
Warming the milk in the microwave before adding it to the flour mixture helps create a smoother, more consistent creamy gravy.
How much milk is used for the gravy?
The recipe calls for 2 to 3 cups of whole milk, depending on how thick or thin you prefer your gravy.
How do I fix gravy that is too thick?
You can gradually whisk in more warm milk until the gravy reaches your desired consistency.
What should I serve with chicken fried steak?
This dish pairs perfectly with fluffy mashed potatoes, crispy French fries, homemade biscuits, or Texas toast.
How many people does this recipe serve?
This recipe is designed to provide 4 generous servings.
What are the nutritional facts for one serving?
Each serving contains approximately 650 calories, 45g of fat, 50g of carbohydrates, and 30g of protein.
Can I use the leftover gravy for other meals?
Yes, leftover creamy gravy is excellent served over biscuits for a traditional Southern-style breakfast.
What is the purpose of letting the seasoned meat rest?
Massaging the seasonings into the steak and letting it rest allows the flavors to penetrate the meat more effectively.
What type of skillet is best for frying?
A deep cast iron skillet is ideal because it maintains even heat throughout the frying process.
What is an optional addition to the flour mixture?
You can add seasoned salt to the breading flour if you desire additional seasoning depth beyond standard salt and pepper.
How should I garnish the final dish?
Garnish with additional chopped green onions or extra crumbled bacon for added texture and a professional finish.
What type of oil is recommended for frying?
Vegetable oil or shortening is recommended for depth frying to achieve the best golden-brown crust.
Is the steak supposed to be thin?
Yes, pounding the steak to 1/4 inch thick ensures it cooks quickly and remains tender during the high-heat frying process.
What is the first step in preparing the meat?
The first step is trimming any excess fat from the round steak and cutting it into four equal pieces before applying any seasoning.