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My family's Sunday dinners took a wonderful turn when I started making this chicken fried steak with country gravy. You'll feel like you're in a down-home Southern diner with every bite of the crunchy, well-seasoned beef and smooth, velvety gravy that truly hits all the right comfort food spots.
After trying countless disappointing chicken fried steaks at restaurants that couldn't match up to my grandma's version, I spent years tweaking and testing. Finally, I found the perfect balance - that satisfying crunch outside while keeping the beef inside nice and tender.
Ingredients
- Cube steak: comes pre-tenderized, cutting down your prep work
- Salt: brings out flavors while helping soften the meat
- Garlic powder: gives rich flavor without the sharpness of fresh garlic
- Black pepper: adds that necessary savory kick found in all good country cooking
- All purpose flour: forms the foundation for your crispy exterior
- Sea salt: tastes better than regular iodized salt
- Cayenne pepper: adds gentle heat without overwhelming spiciness
- Spice blend: onion powder, garlic powder, celery salt, Cajun seasoning and paprika work together for that authentic Southern taste
- Egg: helps everything stick together nicely
- Whole milk: makes the batter creamy and helps it stick to the meat
- Canola oil: won't burn at high temperatures when you're frying
- Butter: forms the flavorful base of your gravy
- Flour: teams up with butter to thicken everything up
- Chicken broth: brings more taste than just using milk alone
- Whole milk: gives that smooth, creamy texture everyone loves
- Dried herbs and spices: turn ordinary white gravy into something you'll crave
Step-by-Step Instructions
- Season the Meat:
- Dust your cube steaks on both sides with the pepper, garlic powder, and salt mix. Use your fingers to lightly press these seasonings into the meat so they stick well. Let them sit at room temperature while you get everything else ready. This first seasoning step makes sure the meat itself tastes good, not just the coating.
- Prepare the Coating Stations:
- Set up a three-part dipping area. Start by mixing all your dry coating stuff in a flat dish. This spice combo creates that true Southern flavor. Then take some of this seasoned flour and blend it with milk and egg until it's about as thick as pancake batter. Having both wet and dry mixtures is the secret to that amazing crunch.
- Coat the Steaks:
- Handle one steak at a time through your three-step coating process. First roll it in the dry flour mix and shake off the extra. Next dip it in the wet batter, letting the excess drip away. Finally back into the dry mix, pressing down firmly to get a good thick coating. This layering creates different textures that fry up super crispy. Put your coated steaks on a plate without stacking them.
- Fry to Golden Perfection:
- Get your oil to exactly 350°F in a big skillet. The right temperature really matters. Too hot and the outside burns before the inside cooks. Too cold and your coating soaks up oil and gets soggy. Carefully slide steaks into the hot oil without crowding them, cooking about 2-3 minutes on each side until they turn a rich golden brown. You want to hear a steady sizzle, not a crazy loud one.
- Make the Country Gravy:
- Once all your steaks are done, make gravy in the same pan. First melt your butter, then stir in flour until it smells nutty but hasn't browned too much. Slowly pour in warm chicken broth while stirring non-stop, then gradually add the milk. Using warm liquids and constant stirring keeps lumps away. Let it bubble until thick, then add your seasonings to taste.
- Serve While Hot:
- Put your golden steaks on plates and pour plenty of hot gravy over them. Good gravy should coat the back of your spoon but still flow nicely. Serve right away when the contrast between crunchy coating and smooth gravy is at its best for the ultimate comfort food moment.
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You might think celery salt isn't that important, but it adds that special something that had everyone at my table asking for my cooking secrets. My grandpa always told me the difference between okay chicken fried steak and amazing chicken fried steak was in those tiny flavor touches most folks don't think about.
The Secret to Extra Tender Meat
Even though cube steak comes pre-tenderized, you can make it even softer by letting your seasoned steaks sit out for 30 minutes before coating them. This gives the salt time to work its way deeper into the meat, breaking down tough muscle fibers. If you're using regular round steak instead, put it between some plastic wrap and beat it with a meat mallet until it's about ¼ inch thick, working from the middle outward.
Troubleshooting Gravy Issues
Lumpy gravy happens when you add cold liquids too fast to hot flour and butter. Always warm your broth and let your milk come to room temperature before adding them to the pan. Pour them in slowly while stirring in one direction. If you still get lumps, run the gravy through a fine strainer or give it a quick blend with a stick blender. If your gravy's too thick, just add more warm milk a tablespoon at a time. Too thin? Let it cook longer to reduce, or mix a teaspoon of cornstarch with cold water and stir it into the bubbling gravy.
Making Ahead and Storage
This dish tastes best right after cooking, but you can prep some parts ahead of time. Your seasoned flour mix can stay in an airtight container for up to a month. You can make the gravy a day early and keep it in the fridge, but you'll need to add more warm milk when reheating since it thickens up a lot when cold. Leftover chicken fried steak will keep in the fridge for up to three days. To warm it up, put it in a 325°F oven for about 15 minutes until it's hot all the way through. Don't use the microwave - it'll make your crispy coating all soggy.
Perfect Pairings
True Southern style calls for serving chicken fried steak with fluffy mashed potatoes that catch all that extra gravy. Classic sides include buttery corn, green beans cooked with bacon bits, or tender collard greens. You'll want a soft biscuit too, for wiping up any gravy left on your plate. If you need something lighter, a simple green salad with tangy dressing balances out the richness of the main dish nicely.
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Frequently Asked Questions
- → What is cube steak, and can I replace it?
Cube steak is a round cut of beef that's been tenderized mechanically, leaving little impressions across the surface. If it's unavailable, use regular round steak and flatten it with a meat mallet until it's about 1/4 inch thick.
- → Why is it named chicken fried steak without actual chicken?
The name comes from the way it's cooked, not the ingredients. It's called 'chicken fried' because the breading and frying technique mirrors how fried chicken is made, producing a similar crispy crust.
- → How do I keep the breading from coming off while frying?
To make the coating stick better, let the steaks rest on a wire rack for 10 minutes before frying. Make sure the oil is hot enough (around 350°F) and avoid flipping them too often. Also, use tongs to avoid piercing the breading.
- → What can I do if my gravy gets lumpy?
Break up lumps by whisking briskly. For stubborn ones, strain through a mesh sieve or use an immersion blender. To prevent lumps from forming, slowly whisk in warm liquids after the butter-flour base is cooked.
- → Can I prepare chicken fried steak in advance?
While it tastes best fresh, you can prep ahead! Bread the steaks and chill them uncovered on a tray for up to 3 hours. Gravy can be stored and reheated with a splash of milk. Reheat cooked steaks in a 350°F oven, though they might lose some crunch.
- → What sides work well with chicken fried steak?
Popular sides include fluffy mashed potatoes, warm buttered biscuits, corn (creamed or cob-style), collards or green beans, mac and cheese, or even tangy coleslaw. The gravy is great spread over your sides, too.