Southern-Style Chicken-Fried Steak with Comforting Pan Gravy
This Southern classic is a delightful nod to my childhood, where hearty meals filled our dinner table. Our twist on the traditional chicken-fried steak is made with tender cubed beef, perfectly breaded and fried to golden perfection. Served alongside a creamy, savory gravy that brings warmth and comfort, this dish is enriched with the robust flavors of paprika and black pepper. It's great for family gatherings or when you're craving a bit of nostalgia, especially paired with fluffy mashed potatoes and seasonal vegetables.
4
Servings
550
Calories
8
Ingredients
Ingredients
Beef steaks, cubed
4 (cut into 6-ounce portions)
All-purpose flour
1/2 cup (for coating the steaks)
All-purpose flour
4 tablespoons (for the gravy)
Salt
1 teaspoon (plus more to taste)
Black pepper
1 teaspoon (plus more to taste)
Paprika
1 teaspoon (plus more to taste)
Vegetable oil
1 cup (for frying)
Milk
3 cups (divided - 1/2 cup for dipping and 2 1/2 cups for the gravy)
Instructions
1
In a shallow dish, combine 1/2 cup of flour, salt, black pepper, and paprika. Mix with a fork until evenly blended.
2
Pour 1/2 cup of milk into a separate bowl.
3
Dip each steak in the milk, ensuring it is coated evenly. Then generously coat it with the flour mixture, pressing lightly to adhere the flour.
4
In a large skillet, heat vegetable oil over medium-high heat until it reaches 375°F.
5
Carefully add the coated steaks to the hot oil without overcrowding the pan. Cook for about 2 minutes or until the underside is golden brown.
6
Using tongs, flip the steaks and cook for an additional 2 minutes for a medium doneness. Once cooked, transfer them to a plate and keep warm.
7
For the gravy, carefully pour off all but 4 tablespoons of the cooking oil from the skillet, retaining any browned bits for flavor.
8
Return the skillet to medium heat and whisk in 4 tablespoons of flour. Cook for about 1 minute, stirring constantly to create a roux.
9
Gradually whisk in 2 1/2 cups of milk. Continue cooking, stirring frequently, until the gravy thickens (about 3 minutes). If the gravy becomes too thick, add more milk to reach desired consistency.
10
Season the gravy with additional salt, black pepper, and paprika to taste.
11
Serve the chicken-fried steak hot, drizzled with gravy, alongside mashed potatoes and your favorite vegetables.
Nutrition Information
45g
Fat
25g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Southern-Style Chicken-Fried Steak?
It is a classic Southern comfort dish made with tender cubed beef that is breaded and fried until golden, then served with a creamy pan gravy.
What type of meat is used in this recipe?
The recipe calls for 4 beef steaks, cubed and cut into 6-ounce portions.
How do I prepare the flour coating for the steaks?
In a shallow dish, combine 1/2 cup of flour with 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of paprika.
What is the first step in the breading process?
The first step is to dip each steak into 1/2 cup of milk, ensuring it is coated evenly on all sides.
How do I ensure the flour sticks to the beef?
After dipping the steak in milk, generously coat it with the flour mixture and press lightly to help the flour adhere.
What temperature should the frying oil reach?
The vegetable oil should be heated in a large skillet until it reaches 375 degrees Fahrenheit.
How much oil is required for frying?
The recipe uses 1 cup of vegetable oil for frying the steaks.
How long do I cook each side of the steak?
Cook each side for about 2 minutes. The total cooking time is approximately 4 minutes for a medium doneness.
What should the steak look like when it is done frying?
The underside and exterior should be a beautiful golden brown color.
Should I keep the steak warm after frying?
Yes, once cooked, transfer the steaks to a plate and keep them warm while you prepare the gravy.
How do I start making the pan gravy?
Carefully pour off all but 4 tablespoons of the cooking oil from the skillet, making sure to retain the browned bits for extra flavor.
What are the ingredients for the gravy roux?
The roux is made by whisking 4 tablespoons of flour into the 4 tablespoons of reserved hot cooking oil.
How long do I cook the flour and oil mixture for the gravy?
Cook the roux for about 1 minute while stirring constantly over medium heat.
How much milk is added to the gravy?
Gradually whisk in 2 1/2 cups of milk into the roux to create the gravy base.
How long does it take for the gravy to thicken?
Continue cooking and stirring frequently for about 3 minutes until the gravy reaches your desired thickness.
What if my gravy becomes too thick?
If the gravy is too thick, simply add a bit more milk until you achieve the preferred consistency.
How is the gravy seasoned?
Season the gravy with additional salt, black pepper, and paprika to your personal taste.
What are the recommended side dishes for this meal?
It is best served with fluffy mashed potatoes and your favorite seasonal vegetables.
How many calories are in one serving?
One serving contains approximately 550 calories.
What is the fat content per serving?
Each serving contains 45g of fat.
How much protein does this dish provide?
This recipe provides 30g of protein per serving.
How many carbohydrates are in each serving?
There are 25g of carbohydrates per serving.
How many servings does this recipe yield?
This recipe yields 4 servings.
Why is this dish called 'chicken-fried' if it uses beef?
It is called 'chicken-fried' because the beef is prepared using the same breading and frying method typically used for fried chicken.
Can I use any type of oil for this recipe?
The recipe specifies vegetable oil, which is ideal for frying due to its high smoke point.
Is this considered an easy recipe to follow?
Yes, it is tagged as an easy recipe and is perfect for family dinners or nostalgic meals.
What are the primary seasonings used for flavor?
The primary seasonings are salt, black pepper, and paprika, which provide a savory and robust flavor profile.
Should I overcrowd the pan while frying?
No, you should add the steaks without overcrowding to ensure the oil temperature stays consistent and the steaks fry evenly.
How much total milk is needed for the entire recipe?
You will need a total of 3 cups of milk, divided into 1/2 cup for dipping the steaks and 2 1/2 cups for the gravy.
What tool is best for flipping the steaks?
Using tongs is recommended for carefully flipping the steaks in the hot oil.