Thinking of chicken fried steak with country gravy makes me remember my grandma’s kitchen. The smell of fried steaks and gravy was everywhere. It was like a warm hug.
Every bite was full of love and care. Chicken fried steak is more than food. It’s a family tradition that brings us together. It’s full of flavor and memories.
In this article, I’ll share how to make this dish just like grandma’s. We’ll talk about the best steak to use and how to make the perfect gravy. It’s all about making every bite irresistible.
What is Chicken Fried Steak?
Chicken fried steak is a favorite dish that brings comfort to our plates. It comes from the Southern United States. It uses tenderized steak, like cube steak, covered in seasoned flour.
I love frying it until it’s golden and crispy, like fried chicken. This special way of making it gives it its name and taste.
Chicken fried steak is loved for its mix of flavors and textures. The crunchy outside meets the soft meat, making it a cozy meal. It’s often served with creamy white gravy, adding to its richness.
The Difference Between Chicken Fried Steak and Country Fried Steak
Many people mix up chicken fried steak and country fried steak. But they are not the same. Chicken fried steak has a thick, crispy crust from an egg and milk batter. It comes with a creamy white gravy.
Country fried steak, or smothered steak, is simpler. It’s dredged in seasoned flour and fried lightly. It has a rich brown gravy with onions for a unique taste.
These dishes started in the mid-1800s with German immigrants. They brought breaded and fried meat to the South. Over time, chicken fried steak became popular in Texas and Oklahoma. Country fried steak is loved in other Southern states.
Here’s a quick look at the main differences:
| Feature | Chicken Fried Steak | Country Fried Steak |
|---|---|---|
| Preparation Method | Egg batter followed by dredging in seasoned flour | Dredged in flour only |
| Gravy Type | Creamy white gravy | Brown gravy |
| Coating | Crispier and thicker | Lighter and less crispy |
| Popular Regions | Texas, Oklahoma, Arkansas | Widespread in Southeastern U.S. |
Choosing the Right Cut of Steak
For the best chicken fried steak, picking the right meat is key. Cube steak is usually the best choice because it’s tender and flat. This makes it great for frying.
Round steak is also good, but it’s not as tender as cube steak. If you want flavor without spending a lot, try Angus cube steak. It’s a great choice.
The quality of the steak affects how it tastes and feels. I heat the oil right for frying and cook the cube steaks until they’re golden. This makes them tender and tasty.
By paying attention to these details, a simple cut of meat becomes a memorable dish. Choosing the right cut is important for a great chicken fried steak.
How to Tenderize Cube Steak
Tenderizing cube steak makes southern fried steak super tender. You can pound it with a meat mallet or a rolling pin. This breaks down the fibers, making it softer.
To avoid a mess, cover the steak with plastic wrap first. This helps keep things clean while you work.
Another trick is to sprinkle the steak with a meat tenderizer. Then, let it chill in the fridge for 30 minutes. This lets the flavors soak in and makes it even tenderer.
Even if your cube steak is already tender, these steps can make it even better. They help create a crispy coating on your southern fried steak.
Classic Chicken Fried Steak with Country Gravy Recipe
This classic chicken fried steak recipe brings Southern cooking to your kitchen. It has crispy fried cube steak with homemade country gravy. This is a timeless comfort food that impresses everyone.
Ingredients for the Chicken Fried Steak
- 1 1/2 pounds of cube steak pieces
- 2 cups of all-purpose flour (1 cup for coating and 1/4 cup for gravy)
- 2 large eggs
- 2 cups of whole milk
- 1/2 teaspoon of salt
- 3/4 teaspoon of freshly ground pepper (1-1/2 teaspoons total)
- Canola oil (about 1/4 inch deep for frying)
- Seasonings: garlic powder, onion powder, paprika, and cayenne
Ingredients for the Country Gravy
- 2 tablespoons of oil (leftover from frying)
- 1/4 cup of all-purpose flour
- 1 cup of chicken broth
- 1 cup of whole milk
- 1/2 teaspoon of salt
- 1 teaspoon of freshly ground pepper
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of dried thyme
Step-by-Step Cooking Instructions
- Start by tenderizing the cube steaks to 1/4 inch thick. Season both sides with salt and pepper.
- Make the egg wash by whisking 2 eggs and 1/2 cup of lowfat milk in a bowl.
- In another bowl, mix 1 cup of flour for coating. Dredge each steak in flour, then in the egg wash, and again in flour.
- Heat canola oil in a skillet over medium-high heat. Fry each steak for 4 to 6 minutes per side until golden and cooked to 160°F.
- Take out the steaks and drain excess oil with paper towels.
- To make the country gravy, use leftover oil in the pan. Add 2 tablespoons of oil and heat. Stir in 1/4 cup of flour, cooking for 2 minutes until bubbly.
- Slowly whisk in 1 cup of chicken broth and 1 cup of whole milk. Stir often until the gravy thickens (about 8 to 10 minutes). Season with salt, pepper, garlic powder, onion powder, and thyme.
- Serve the crispy chicken fried steak hot, smothered in homemade country gravy.
Tips for Achieving the Perfect Crispy Coating
To get that perfect crispy coating, I do a few things. First, I let the steak rest for a few minutes after dredging. This makes the coating stick well, giving a nice crunch.
Keeping the oil at 350°F is key. If it’s too cool, the steak gets soggy. If it’s too hot, the coating burns.
Don’t overcrowd the skillet. Fry one or two steaks at a time. This lets them cook evenly. A heavy skillet helps cook the steak well and makes it crispy.
Here’s a quick reference table for the frying process:
| Frying Tips | Details |
|---|---|
| Oil Temperature | 350°F to 375°F |
| Frying Time | 1-2 minutes per side |
| Resting Time Before Frying | 3-5 minutes |
| Recommended Frying Depth | 1/4 inch |
| Servings per Fry | 1-2 steaks |
By following these tips, I always get a crispy coating. Chicken fried steak becomes a classic comfort food at my table. Every bite is full of flavor and texture, just like in southern cuisine.
Serving Suggestions for Classic Comfort Food
Nothing beats a plate of southern fried steak for comfort. I love serving it fresh and hot. It’s best with classic sides that make the steak’s flavors pop.
My favorite sides are creamy mashed potatoes and green beans. They add a nice contrast and crunch. Tangy coleslaw brings a fun twist to the meal.
For a true Southern feel, I pair it with fluffy buttermilk biscuits. These biscuits soak up the country gravy perfectly. Sweet iced tea balances the meal’s richness.
When I plate it, I cover the steak with lots of gravy. It adds warmth and makes each bite better. A sprinkle of fresh parsley adds color and flavor. These tips make my chicken fried steak a hit with my family.
Storing and Reheating Leftovers
To keep chicken fried steak fresh, store leftovers right. Let the cooked steaks cool a bit before putting them in a tight container. This keeps the food tasty.
Keep leftovers in the fridge for up to four days. This way, every bite stays yummy.
To reheat leftovers, preheat the oven to 350°F. Put the steak on a baking sheet and heat for 10-12 minutes. This brings back the crispy texture we love.
Or, use an air fryer. Just five minutes at 350°F makes it crunchy again.
Why This Recipe is a Family Favorite
This chicken fried steak with country gravy recipe is a hit in my home. It brings back memories of home-cooked meals from my childhood. Every bite is crispy and goes well with creamy gravy.
This dish is perfect for any time. I make it for family gatherings or weeknight dinners. It’s easy to make, and we all love helping in the kitchen.
Sharing a meal together is special. It’s not just about the food. It’s about the stories and laughter we share. This recipe is quick to make, so we can spend time together. It’s why it’s a favorite in our family.
