Southern Style Chicken Fried Steak with Creamy Gravy
Experience the down-home comfort of Southern cooking with our Southern Style Chicken Fried Steak. This dish features succulent cube steaks coated in a seasoned flour mixture, fried to a golden crisp, and served with a rich, creamy gravy infused with aromatic onions and garlic. Perfect for a hearty meal any day of the week, this recipe combines the best techniques from classic fried chicken to ensure a crispy coating that locks in flavor. Indulge in a nostalgic taste of American cuisine that brings warmth and satisfaction to your table.
N/A
Servings
130
Calories
19
Ingredients
Ingredients
all-purpose flour
3 cups (for coating the steaks and making gravy)
salt
to taste (for seasoning)
black pepper
to taste (for seasoning)
cayenne pepper
1/8 teaspoon (for flavor)
buttermilk
1 cup (for the batter)
large egg
1 (for the batter)
baking powder
1 teaspoon (for the batter)
baking soda
1/2 teaspoon (for the batter)
cube steaks
6 (about 5 oz each) (pounded to 1/4-inch thick)
vegetable oil
4-5 cups (for frying)
onion
1, minced (for the gravy)
dried thyme
1/8 teaspoon (for the gravy)
garlic cloves
2, minced (for the gravy)
flour
3 tablespoons (for the gravy)
chicken broth
1/2 cup (for the gravy)
whole milk
2 cups (for the gravy)
salt
3/4 teaspoon (for the gravy)
black pepper
1/4 teaspoon (for the gravy)
cayenne pepper
a pinch (for the gravy)
Instructions
1
Preheat your oven to 200°F and adjust the oven rack to the middle position. Prepare a shallow dish by combining flour, 1 tablespoon of salt, 1 teaspoon of pepper, and cayenne pepper for seasoning.
2
In a separate shallow dish, whisk together the buttermilk, egg, baking powder, and baking soda until well combined.
3
Pat the cube steaks dry with paper towels, then season each side with salt and pepper. Start the dredging process by coating the steaks in the seasoned flour, then dipping them into the buttermilk mixture, and finally coating them again with the flour. Place the battered steaks on a wire rack to allow excess flour to fall off.
4
In a large Dutch oven or deep frying pan, pour in vegetable oil until it measures about 1 inch deep. Heat the oil over medium-high heat until it reaches 375°F.
5
Fry three of the steaks in the hot oil until they are deep golden brown on both sides, which should take around 5 minutes. Once cooked, transfer the steaks to a paper towel-lined plate to drain excess oil and keep them warm in the oven. Maintain the oil temperature at 375°F and repeat the frying process with the remaining steaks.
6
For the gravy, carefully strain the hot frying oil through a fine-mesh strainer into a medium-sized pot, retaining any browned bits. Adding 2 tablespoons of the strained oil back into the Dutch oven, return it to medium heat until shimmering.
7
Add minced onion and thyme to the pot and cook until softened, about 5 minutes, then stir in the minced garlic and cook until fragrant, approximately 15 seconds. Sprinkle the flour into the mixture and stir, cooking for 1 minute.
8
Gradually whisk in the chicken broth, scraping up any of the flavorful browned bits. Then pour in the whole milk, adding salt, pepper, and a pinch of cayenne lightening to your preferred taste. Simmer the gravy until it thickens, about 5 minutes.
9
Plate the crispy chicken fried steaks and generously spoon the creamy gravy over the top. Serve immediately and enjoy a taste of the South!
Nutrition Information
7g
Fat
11g
Carbs
6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Southern Style Chicken Fried Steak?
It is a dish made of beef cube steak that is breaded and fried in a manner similar to fried chicken, typically served with white cream gravy.
Is there actual chicken in this recipe?
No, the name refers to the style of preparation. The main protein used is beef cube steak.
What kind of steak is best for this recipe?
Cube steak is best, specifically pounded to about 1/4-inch thickness to ensure it is tender and cooks quickly.
Why is baking powder and baking soda added to the buttermilk mixture?
These leavening agents help create a lighter, crispier, and more aerated coating on the steak.
What temperature should the oil be for frying?
The oil should be heated to 375°F to ensure the coating becomes golden and crispy without absorbing too much grease.
How much oil is needed for frying?
You should pour vegetable oil until it is about 1 inch deep in your Dutch oven or frying pan.
What is the purpose of the 200°F oven?
The oven is used to keep the finished steaks warm and crispy while you fry the remaining batches and prepare the gravy.
Why should I pat the steaks dry before dredging?
Patting the meat dry ensures that the seasoned flour adheres better to the surface, preventing the breading from slipping off.
What is the dredging process for this recipe?
The process is a double-dredge: first coat in flour, then dip in the buttermilk mixture, and finally coat in flour again.
Why do I need a wire rack for the battered steaks?
Placing steaks on a wire rack before frying allows excess flour to fall off and helps the coating set.
How many steaks should I fry at one time?
Fry three steaks at a time to avoid crowding the pan, which would drop the oil temperature and result in soggy breading.
How long does each steak need to fry?
Each batch takes about 5 minutes to reach a deep golden brown color on both sides.
How do I make the gravy from the frying oil?
Strain the hot oil, return 2 tablespoons of it to the pan, cook aromatics and flour to make a roux, then whisk in broth and milk.
What aromatics are used in the gravy?
The gravy uses minced onion, minced garlic, and dried thyme for a savory flavor profile.
Why is chicken broth used in a cream gravy?
Chicken broth adds a layer of savory depth and richness that complements the whole milk and steak flavor.
How long should the gravy simmer?
The gravy should simmer for about 5 minutes until it reaches your desired thickness.
Can I substitute buttermilk if I don't have any?
Yes, you can make a substitute by adding a tablespoon of lemon juice or vinegar to a cup of regular milk and letting it sit for 5 minutes.
Is this recipe spicy?
It has a very mild heat from the cayenne pepper, but it is generally considered a savory, non-spicy dish.
What equipment is recommended for frying?
A large Dutch oven or a deep frying pan is recommended to safely hold the inch of hot oil.
Why strain the oil before making gravy?
Straining removes any large burnt flour particles while retaining the flavorful browned bits necessary for a tasty gravy.
How do I know when the garlic is cooked?
The garlic should be cooked until it is fragrant, which usually takes only about 15 seconds.
What should I do if the oil temperature drops?
Wait for the oil to return to 375°F between batches to ensure the next set of steaks fries properly.
What is the serving size for this recipe?
This recipe makes 6 steaks, typically serving 4 to 6 people depending on appetites.
Can I use fresh thyme instead of dried?
Yes, you can use fresh thyme, but you should use about three times the amount of fresh herbs compared to dried.
What kind of milk is best for the gravy?
Whole milk is recommended for the richest and creamiest gravy texture.
How do I prevent the gravy from becoming lumpy?
Gradually whisk in the chicken broth and milk while stirring constantly to incorporate the flour smoothly.
What are the nutritional highlights?
Each serving contains approximately 130 calories, 7g of fat, 11g of carbohydrates, and 6g of protein.
Can I use a different type of oil?
Any oil with a high smoke point, such as canola or peanut oil, will work well for this frying method.
How do I store and reheat leftovers?
Store in an airtight container in the fridge; reheat in an oven or air fryer to maintain the crispy texture.
What should I serve with Chicken Fried Steak?
It is traditionally served with mashed potatoes, green beans, or corn on the cob.