chicken fried steak

The Ultimate Chicken Fried Steak is fried to golden perfection and topped with the creamiest gravy you can imagine. It&#x27;s hard to imagine a more quintessential Southern meal. The hard part is deciding whether you want to make it for breakfast or dinner. My family can&#x27;t get enough of these tender steaks with that delightful crispy, crunchy coating. And the gravy? Heaven!

The Ultimate Chicken Fried Steak

all purpose flour

tsp fresh ground black pepper, divided

tsp kosher salt

tsp smoked paprika

onion powder

garlic powder

tsp baking soda

tsp baking powder

buttermilk

tsps TABASCO® Sauce (original)

eggs

vegetable oil

tbsp grease

tbsp flour

milk

heavy whipping cream

salt and pepper

In a shallow bowl, whisk together flour, one teaspoon black pepper, one teaspoon salt, paprika, onion powder, garlic powder, baking soda, and baking powder. Set aside.

In a separate shallow bowl, whisk together buttermilk , TABASCO® Sauce, and eggs. Set aside.

Pat cube steaks dry with a paper towel, removing as much moisture as possible. Season with one teaspoon of salt and one teaspoon of pepper. Let sit for 5 minutes and pat dry again with paper towel.

Dredge the cube steaks in the flour mixture, shaking off excess, then dredge in the buttermilk-egg mixture, letting excess drip off, and then once again in the flour mixture, shaking off excess.&nbsp;

Place breaded cube steaks on a sheet pan or metal rack and press any of the remaining flour mixture into the cube steaks making sure that the entire steak is completely coated. Let sit for 10 minutes.

Preheat oven to 225 to 250 F.

Meanwhile, heat vegetable oil in a heavy skillet or large cast iron skillet over medium high heat. How much oil you need depends on the size of your skillet. You want it to be about 1/4-inch deep. We aren't deep frying the steaks, just shallow frying.&nbsp;

Test the oil by dropping a bit of the breading into in. The oil should sizzle and bubble around the breading. Look for the oil to be glistening but not smoking - about 320-340 degrees F. Now we're ready to fry.

Place two steaks into the pan at a time and fry for 3 to 4 minutes on each side or until golden brown. Do not flip more than once or the breading will fall off. Do not fry more than two steaks or the pan will be too crowded and the breading will fall off.&nbsp;

Remove steaks from pan and drain on paper towels. Place in preheated oven. Turn skillet heat to medium.

Pour the remaining grease into a heat safe bowl or glass measuring cup (I used my Pyrex). Do NOT scrape the skillet clean. We want all of those bits of yumminess to remain in the skillet so they can flavor the gravy.

Add back in 4 tablespoons of the grease to the hot skillet.

Whisk in flour and continue whisking for two to three minutes or until nice and golden brown.

Combine the cream and milk and slowly drizzle in about 2 1/2 cups into the skillet, whisking constantly. It might look a little crazy right at the beginning, but it will all come together.

Continue whisking and bring the gravy to a simmer. Cook until the gravy is smooth and creamy, about 5 to 7 minutes. If the gravy gets too thick, add in a little more milk. Season with salt and pepper to taste. (Mine didn't need any salt but LOTS of pepper!)

Serve chicken fried steak with gravy and mashed potatoes and your favorite green veggies. ENJOY!

Chicken Fried Steak Gravy

https://content.jwplatform.com/videos/7Mb269QV.mp4

The Ultimate Chicken Fried Steak is fried to golden perfection and topped with the creamiest gravy you can imagine, sure to quickly become a family favorite. It’s hard to imagine a more quintessential Southern meal than Chicken Fried Steak and Gravy. The hard part is deciding whether you want to make it for breakfast or dinner. My family can’t get enough of these tender steaks with that delightful crispy, crunchy coating. And the gravy? Heaven!

CHICKEN FRIED STEAK

Air Fryer Chicken Fried Steak

lbs cubed steak

c Panko bread crumbs

dry mustard

c flour

tsp pepper

salt

tsp paprika (smoked is best)

c milk

olive oil spray

Spray air fryer basket with non stick spray and preheat to 360 degrees.

Slice cubed steak into strips and season each piece with salt and pepper

In a bowl or plate mix together your flour, dry mustard, 1 tsp salt, 1/2 tsp pepper, and smoked paprika.

In a different bowl whisk together your milk and egg. On a third plate spread our your Panko bread crumbs.

Use a fork and press into flour mixture, shaking off excess. Then dip into egg mixture and finally press into breadcrumbs on both sides. Shake off a bit of excess and put into air fryer basket.

Do this with enough pieces to fill basket without overlapping and leaving a bit of space in between them so they crisp up properly. Spray with olive oil spray lightly.

Close and cook at 360 degrees for 11 minutes total. Open and flip pieces after 7 minutes. Continue cooking for 4 minutes and then check to see if you want them to crisp up more. If so add a few more minutes until they&#039;re done to your liking.

https://embed.mediavine.com/videos/d9cc0xyi9yxomv6utznp

Air fryer chicken fried steak

Lightened up and easy to make, yet still so delicious, this is a hearty dish your whole family will love!

Baked Chicken Fried Steak

cube steak ((use Certified Angus Beef brand

flour

bread crumbs

chicken gravy (optional)

Preheat oven to 400 degrees F (200 degrees C).

Spray a baking sheet with non-stick spray.

Combine flour, salt, and bread crumbs in one bowl.

In a separate bowl, beat the eggs and milk together.

Dip one cube steak into the flour mixture first.

Next, dip the cube steak in the egg mixture.

Dip it in the flour mixture one more time.

Place on the baking sheet.

Repeat the steps for the remaining steak cubes.

Place tray in the oven and bake for 10 minutes.

Turn the steaks over and bake for another 5-10 minutes.

When the meat is done and the breading is browned, the chicken fried steak is ready.

Warm the gravy in the microwave and serve alongside the steaks.

https://embed.mediavine.com/videos/rhysoihbibndki7uvap1

Lightened up and easy to make, yet still so delicious, this Baked Chicken Fried Steak is a hearty dish your whole family will love!

Chicken Fried Steak with Sawmill Gravy is a true Texas meal. Delicious cube steak in a crunchy, flavorful breading and delicious white gravy!

CHICKEN FRIED STEAK AND GRAVY

cube steak (about 2 pounds)

salt and black pepper (to taste)

all purpose flour (divided use)

saltine crackers (crushed)

cayenne pepper

all-purpose flour

If your cubed steak is more than 1/2” thick, you’ll want to pound it out until thin. This will provide additional tenderizing as well as allowing for more even cooking.

Season cubed steaks lightly with salt and pepper.

On a plate, place 1/2 cup flour - set aside. In a shallow bowl, mix remaining 1/2 cup flour, saltine cracker crumbs, seasoned salt, garlic powder and cayenne pepper.

In another shallow bowl, whisk together eggs and 1/3 cup milk.

Dredge cubed steak in flour, then dip in egg mixture and then finally coat with saltine cracker mixture.

Continue the same procedure for the rest of the steaks and place them on a large baking sheet.

Heat about 1/2-inch vegetable or shortening in a large pan (preferably cast iron) over medium heat. Note: I prefer shortening for these but use the oil you prefer.

Cook steak in 2 batches for about 5 minutes per side.&nbsp;Continue with the rest of the steaks.

Remove steaks to a paper towel-lined baking sheet to drain excess oil.

For the cube steaks:

Once steaks are finished cooking, remove excess oil from pan (leaving about 1/4 cup remaining). Add 1/4 cup flour to pan.

Whisk and cook over medium heat for 1 minute.

Gradually whisk in milk and cook until thick.

Whisk constantly and season to taste with salt and freshly ground black pepper.

Pour gravy over steaks.

For the sawmill gravy:

A great old-fashioned recipe for chicken fried steak. If you're new to cooking, this is a great recipe to try since the directions are straightforward and use basic ingredients. This does make a mess, so it's a great weekend recipe when you have a little extra clean-up time. The seasoned flour is what makes this recipe really...

Best Chicken Fried Steak Ever

cubed

c all-purpose flour

c Nature's Seasoning

Tbsp pepper

tsp salt

enough oil steaks

Chicken fried steak for two with mashed potatoes and gravy--the best dinner for two on the planet!

Dinner For Two: Chicken Fried Steak

buttermilk (divided use)

(weighing

salt (or regular salt)

Pepper

potato (9-10 ounces)

unsalted butter

salt (or,

Pepper,

First, gather ingredients the chicken fried steak. Add...

First, gather ingredients the chicken fried steak. Add the canola oil to a heavy cast iron skillet and heat it over medium-high heat.

In a shallow bowl, beat together the egg...

In a shallow bowl, beat together the egg and 1/2 cup of buttermilk. In another bowl, add 1/2 cup of the flour. Add a pinch of salt and pepper to each bowl.

Dip the steaks in the flour, shake off...

Dip the steaks in the flour, shake off the excess, then dip them in the egg-buttermilk mixture. Dip them again in the flour mixture and press the flour into the steak to get a good coating.

Check the temperature of the oil by sprinkling...

Check the temperature of the oil by sprinkling in a pinch of flour: you want it to sizzle and float. Once the oil is hot (about 325-350 degrees), gently add the steaks. Cook for 2-4 minutes on each side. When the steaks are golden brown and crispy, remove from oil and keep them warm in a low oven.

Next, make your gravy: drain off all the...

Next, make your gravy: drain off all the fat from the skillet except 2 tablespoons. Return it to medium-low heat, sprinkle in the remaining 2 tablespoons of flour. Whisk it to incorporate it into the fat and cook for about 1 minute.

Slowly add the remaining 1 1/4 cup of...

Slowly add the remaining 1 1/4 cup of buttermilk while whisking. Season the gravy with salt and pepper, then let it come to simmer while whisking frequently. Once it thickens, turn off the heat.

Meanwhile, make your mashed potatoes: peel and dice...

Meanwhile, make your mashed potatoes: peel and dice your potato and boil it until tender. Drain it, then add it to a bowl with 2 tablespoons butter and 1/3 cup buttermilk. Season to taste with salt and pepper. To serve, cover the steak and a scoop of mashed potatoes in lots of gravy. Enjoy!

This authentic Texas chicken fried steak recipe shares my family secrets to crispy, well-developed batter and rich and creamy gravy!

The Ultimate Texas Chicken Fried Steak Recipe

seasoning salt

black pepper

cornstarch

c. milk

canola oil, for frying

West Texas Gravy:

flour (grab some of the seasoned flour from breading the steaks)

whole milk

lemon juice

garlic powder and onion powder

Begin with the round steak. Place the round...

Begin with the round steak. Place the round steak inside the butcher paper it comes in, or use parchment or wax paper to cover the individual steaks on both sides while pounding flat. Pound out your steaks with a tenderizing mallet to thin 1/4-inch slices. They will get bigger and wider as you go.  I alternate between the spiky side and the flat side of the mallet as I go.

Combine the flour, seasoning salt, freshly cracked black...

Combine the flour, seasoning salt, freshly cracked black pepper, and cornstarch in a bowl and whisk it well, then place it on a large platter.

In a glass dish (big enough to dunk...

In a glass dish (big enough to dunk a whole steak) combine the three eggs and milk and whisk into a thin mixture to make an egg wash.

Dip each steak into flour, shake it off,...

Dip each steak into flour, shake it off, then into egg wash, shake it off, then back into the flour. Place each steak on a nice big cookie sheet. Repeat with all the steaks, then transfer into the refrigerator for a half-hour. Do not skip this step. This is giving the flour mixture time to bind and develop. Meanwhile, you can clean up, remembering to reserve 4 tablespoons of seasoned flour for the gravy.

To cook the steaks, fill a cast-iron skillet...

To cook the steaks, fill a cast-iron skillet about halfway with canola oil. Heat the oil to 350°F on medium-high heat. (You can test the oil with the back of a wooden spoon. When it bubbles around the spoon, it’s hot enough. This happens at about 350°F.)

Using tongs, place a steak in the oil....

Using tongs, place a steak in the oil. It should immediately start to bubble and cook, but not explode with activity. If it does, you will want to turn the heat down a nudge. Depending on the size of your skillet, you can cook two or more at the same time. Especially if you preheated that cast-iron skillet. You may have to monitor the heat when adding new steaks. I think a good secret is to let the majority of the first steak get nice and well fried on one side before trying to add in another one.

Watch the edges of the steak for a...

Watch the edges of the steak for a golden-brown color. The edges will tell you what it looks like underneath! When you feel like the sides look golden brown, flip the steak and repeat frying on the other side, 4-5 minutes depending on the pan used.

As each steak is done, remove it from...

As each steak is done, remove it from the pan and immediately salt it on each side. Hold on a cookie sheet in a preheated oven at about 225°F. This will keep them hot while you cook the other steaks, but they are best served quickly for maximum crispiness.

When all of the steaks are resting and...

When all of the steaks are resting and toasting in the oven, pour all the grease out of the skillet except about 3–4 tablespoons and turn the heat down to low. Sprinkle in the reserved flour and whisk until a brown paste begins to form.

Slowly whisk in one can of milk and...

Slowly whisk in one can of milk and whisk until it is thoroughly combined. Turn the heat up to medium and whisk as the gravy begins to take form and thicken, which happens when the mixture starts to simmer. Little bubbles will begin to form. Keep the heat around medium.

I usually add another 1/2 can of milk...

I usually add another 1/2 can of milk as I decide how thin/thick I want my gravy . . . that’s just a preference thing. Feel free to do what you like. Add the lemon juice, onion and garlic powder, and salt. We crack freshly ground pepper in just before serving and sprinkle on fresh thyme from our herb garden.

Top the chicken-fried steaks with gravy and serve...

Top the chicken-fried steaks with gravy and serve with your favorite sides.

Made with simple ingredients, this Chicken Fried Steak recipe is a Southern classic that comes together easily! The steaks are crispy on the outside and tender on the inside!

Chicken Fried Steak

beef

salt (divided)

whole milk (divided (540 milliliters))

eggs (beaten)

all-purpose flour (divided (150 grams))

red pepper

canola oil ((240 milliliters))

¼ cup pan drippings

heavy whipping cream ((120 milliliters))

Preheat the oven to 200°F. Place a wire rack inside a rimmed baking sheet and place it in the oven.

Season the steaks with 1 teaspoon salt and ½ teaspoon pepper. Let stand for 10 minutes.

Meanwhile, in a shallow dish, whisk together ¼ cup milk and the eggs. In another shallow dish, whisk together 1 cup flour, 2 teaspoons salt, garlic powder, and red pepper.

Dredge the steaks in the flour mixture pressing firmly on each side to coat. Dip the steaks in the egg mixture, then dredge again in the flour mixture, pressing firmly to coat. Set aside on a plate.

In a large cast-iron skillet, heat the oil over medium-high heat until the temperature registers 350°F on a deep-fry or candy thermometer.

Place 2 steaks into the skillet. Cook until golden brown on the edges, about 2 minutes. Turn and cook for an additional 2 minutes. Remove the steaks from the skillet and place in the oven on the wire rack to keep warm. Repeat with the remaining 2 steaks.

Very carefully pour out the pan drippings, reserving and returning 1/4 cup to the skillet. Whisk in ¼ cup of flour and place over medium heat. Cook until the mixture turns light brown in color, about 3 minutes. Gradually whisk in the remaining 2 cups of milk and the cream. Bring to a boil and cook until thickened, about 4 minutes. Stir in the remaining 1 teaspoon salt and remaining black pepper.

Remove the steaks from the oven and serve immediately with the gravy.

You will absolutely love this tender delicious breaded chicken fried steak recipe with homemade gravy that comes together in 30 minutes.

Top 17 chicken fried steak recipes from across the web

The most viewed chicken fried steak recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

The Ultimate Chicken Fried Steak

Air Fryer Chicken Fried Steak

Baked Chicken Fried Steak

CHICKEN FRIED STEAK AND GRAVY

Best Chicken Fried Steak Ever

Dinner For Two: Chicken Fried Steak

The Ultimate Texas Chicken Fried St...

Chicken Fried Steak

Chicken Fried Steak Recipe

Chicken Fried Steak Bites

Chicken Fried Steak

Cube Steak Recipe

Chicken Fried Steak with Country Gr...

What To Serve With Chicken Fried St...

Cracker Barrel Country Fried Steak

Chicken Fried Steak

Chicken Fried Steak With Milk Gravy

Top 17 chicken fried steak recipes from across the web

The most viewed chicken fried steak recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Ultimate Chicken Fried Steak

Air Fryer Chicken Fried Steak

Baked Chicken Fried Steak

CHICKEN FRIED STEAK AND GRAVY

Best Chicken Fried Steak Ever

Dinner For Two: Chicken Fried Steak

The Ultimate Texas Chicken Fried St...

Chicken Fried Steak

Chicken Fried Steak Recipe

Chicken Fried Steak Bites

Chicken Fried Steak

Cube Steak Recipe

Chicken Fried Steak with Country Gr...

What To Serve With Chicken Fried St...

Cracker Barrel Country Fried Steak

Chicken Fried Steak

Chicken Fried Steak With Milk Gravy

The most viewed chicken fried steak recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine