Chicken Fried Steak, also known as Country Fried Steak, is a beloved comfort food dish that brings warmth and nostalgia to many. Despite its name, it doesn't contain chicken but is prepared similarly to fried chicken, offering a crispy exterior with a tender, juicy steak inside. This hearty dish is typically served with creamy gravy, mashed potatoes, and an array of vegetables, making it a complete Southern meal.
Ingredients
- Steak:
- 4 cube steaks (about 1⁄3 lb each)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1⁄2 teaspoon paprika
- Salt and pepper to taste
- 2 cups buttermilk
- 2 large eggs
- 1⁄4 teaspoon cayenne pepper (optional for a spicy kick)
- Vegetable oil for frying
- Country Gravy:
- 2 tablespoons reserved frying oil
- 2 tablespoons all-purpose flour
- 2 cups milk
- Salt and pepper to taste
Steps to Make Chicken Fried Steak
- Preparation:
- Ensure your steaks are at room temperature to promote even cooking.
- Prepare your dredging stations by setting up two shallow dishes, one with a mixture of flour, garlic powder, onion powder, paprika, salt, and pepper, and another with buttermilk and beaten eggs.
- Dredge the Steaks:
- Pat the steaks dry with paper towels to remove excess moisture.
- Dip each steak into the buttermilk mixture, allowing excess to drip off.
- Coat thoroughly in the seasoned flour mixture, pressing the flour into the steak to ensure a good crust. Shake off any excess.
- Repeat the process for a double-dredge if you prefer a thicker crust.
- Frying the Steaks:
- Heat about 1⁄2 inch of oil in a large, heavy skillet over medium heat until it reaches around 350°F (175°C).
- Carefully lay the dredged steaks into the hot oil. Do not overcrowd; cook in batches if necessary.
- Fry for about 3-5 minutes on each side or until the coating is golden brown and crispy. Adjust heat as needed to prevent burning.
- Drain and Rest:
- Once cooked, transfer steaks to a paper towel-lined plate or rack to drain excess oil. Let them rest for a few minutes.
- Making the Gravy:
- While the steaks rest, retain about 2 tablespoons of oil in the skillet, removing any extra if needed.
- Add flour to the skillet and stir constantly over medium heat until the mixture is golden and bubbly, about 2 minutes.
- Slowly pour in milk, whisking to avoid lumps. Season with salt and pepper.
- Cook until the gravy thickens, stirring frequently. Add more milk if it becomes too thick.
🔍 Note: For the gravy, keeping the skillet hot is crucial to quickly cook off the raw flour taste.
Serving Suggestions
- Serve the steak with a generous ladle of gravy on top.
- Pair with creamy mashed potatoes for the classic combo or try it with cheesy grits for a twist.
- Accompany with green beans, collard greens, or a simple side salad for balance.
To summarize, Chicken Fried Steak is not only about the delicious contrast of textures but also about the flavor and tradition. The process of breading, frying, and serving it with homemade gravy ensures an authentic taste of Southern cuisine, offering comfort and satisfaction with every bite.
What is the difference between Chicken Fried Steak and Country Fried Steak?
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Both terms are often used interchangeably, but Chicken Fried Steak typically refers to a breaded and fried cube steak served with a peppery white gravy, while Country Fried Steak can sometimes come with a brown or creamy gravy and might not always include eggs in the breading process.
Can I make Chicken Fried Steak with other types of meat?
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Yes, while traditionally made with beef, you can use chicken, pork, or even turkey cutlets. Adjust cooking times accordingly for different meats.
How do I make this dish healthier?
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For a healthier version, consider baking the steaks instead of frying. Use a light spray of oil on the breaded steaks and bake at 375°F (190°C) until golden. Also, opt for whole grain flour or use buttermilk in place of milk for added nutrition in the gravy.
