southern chicken fried steak recipe

Written ByJenny Smyth Posted on
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The Best southern chicken fried steak recipe

I’ve been making Southern chicken fried steak recipe for years, and it’s always a hit with my family. This dish is a staple in the Southern United States, where it’s been a mainstay of home cooking for generations.

The key to this recipe is the technique of dredging the steak in flour, then eggs, and finally, breadcrumbs, which gives it a crispy exterior and a juicy interior. I love that this recipe is easy to make and requires minimal ingredients, making it perfect for busy weeknights or weekend gatherings.

My kids love helping me prepare the breading mixture, and they always get excited when they see the golden-brown crust on the steak. This recipe is also relatively healthy, as it’s made with lean beef and vegetables, making it a great option for families looking for a balanced meal.

Over time, I’ve tweaked the recipe to make it even more flavorful, adding spices like paprika and garlic powder to give it an extra kick. Whether you’re serving this at a family dinner or a special occasion, I promise you’ll love the reaction on everyone’s faces when they take their first bite.

Southern Chicken Fried Steak

4.8 from 1917 votes

A classic Southern comfort dish featuring tenderized cube steak coated in a seasoned flour mixture and pan-fried until golden and crispy. Served with a creamy white gravy, this hearty meal is a beloved staple of Southern cuisine.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Steak

4 cube steaks (about 1/4 inch thick)
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cayenne pepper
2 large eggs
1 cup buttermilk
Vegetable oil for frying

For the Gravy

3 tablespoons reserved frying oil
3 tablespoons all-purpose flour
2 cups whole milk
1/2 teaspoon salt
1/2 teaspoon black pepper

👨‍🍳Directions

1Place each cube steak between two sheets of plastic wrap and pound with a meat mallet to an even 1/4-inch thickness.
2Season both sides lightly with salt and pepper.
3In a shallow dish, whisk together 2 cups flour, 1 teaspoon salt, 1 teaspoon black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
4In a separate shallow dish, whisk together eggs and buttermilk until smooth.
5Heat about 1/2 inch of vegetable oil in a large cast iron skillet over medium-high heat until it reaches 350°F.
6The oil should shimmer and a drop of water sizzles immediately when flicked in.
7Dredge each steak first in the seasoned flour, shaking off excess, then dip into the buttermilk mixture, letting excess drip off.
8Return the steak to the flour mixture and coat thoroughly, pressing the flour into the surface to create a thick crust.
9Carefully place 2 steaks into the hot oil without crowding the pan.
10Fry for 3 to 4 minutes per side until deep golden brown and crispy, adjusting heat to maintain a steady sizzle.
11Transfer to a paper towel-lined plate and repeat with remaining steaks.
12Pour off all but 3 tablespoons of the hot oil from the skillet, leaving the browned bits in the pan.
13Reduce heat to medium and whisk in 3 tablespoons flour, stirring constantly for 1 to 2 minutes until the roux is golden brown.
14Slowly pour in the milk while whisking vigorously to prevent lumps.
15Continue whisking until the gravy thickens and bubbles, about 3 to 4 minutes.
16Season with 1/2 teaspoon salt and 1/2 teaspoon pepper, then taste and adjust seasoning.
17Serve the fried steaks immediately with the hot gravy spooned generously over the top.
18Accompany with mashed potatoes or biscuits if desired.

🔧Equipment

Large cast iron skillet or heavy-bottomed skillet
Meat mallet or rolling pin
Shallow dishes for dredging
Whisk
Paper towels
Plate
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 28g💛Saturated Fat: 7g❤️Cholesterol: 110mg🧂Sodium: 980mg🌾Total Carbs: 42g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 32g

📝Notes

For extra tenderness, let the coated steaks rest for 10 minutes before frying to help the crust adhere. If the gravy becomes too thick, thin with a splash of milk.

Watch Video Of How Southern Chicken Fried Steak Works

This Southern chicken fried steak recipe is always a good idea for any occasion – whether you’re hosting a big family gathering or just need a quick dinner solution on a weeknight.

One of my favorite things about this recipe is that you can serve it with so many different sides – mashed potatoes, roasted vegetables, or even just some simple steamed broccoli.

And because this recipe makes such large portions, you can easily reheat any leftovers for up to 3 days or freeze them for later use.

❓ Frequently Asked Questions About Southern Chicken Fried Steak

Q: What’s the difference between chicken fried steak and regular steak?

A: Chicken fried steak is made by dredging a thinly sliced cut of beef in flour, then eggs, and finally breadcrumbs, giving it a crispy exterior and a juicy interior. Regular steak doesn’t have this breading process.

Q: Can I use any type of meat for this recipe?

A: Traditionally, chicken fried steak is made with thinly sliced beef, but you can also use pork or veal if you prefer. Just be sure to adjust the cooking time accordingly.

Q: How do I get the breading to stick?

A: To ensure the breading sticks to the steak, make sure to pat it dry with paper towels before dredging it in flour and eggs. This will help the breadcrumbs adhere better.

Q: Can I make this recipe ahead of time?

A: Yes, you can prepare the breading mixture and store it in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months. Simply thaw and re-dredge the steak before cooking.

Q: Is this recipe suitable for vegetarians?

A: No, this recipe is not suitable for vegetarians as it contains beef.

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