Southern Chicken Fried Steak Recipe

Why You’ll Love this Southern Chicken Fried Steak

Southern chicken fried steak is the kind of comfort food that sneaks up on you—crispy, golden, and downright addictive. You know that satisfying crunch when you bite into the crust, followed by tender, juicy meat inside? That’s the magic right there.

It’s like the ultimate hug on a plate, perfect for those days when you need something hearty and homey. Plus, the creamy, peppery gravy just seals the deal, turning simple into spectacular.

It’s surprisingly easy to make, too, which means you don’t have to be a kitchen pro to impress. If you’re craving something that feels like a warm welcome, this dish fits the bill. Trust me, once you get a forkful, you’ll wonder why you ever settled for plain steak.

What Ingredients are in Southern Chicken Fried Steak?

Alright, if you’re gearing up to make a Southern Chicken Fried Steak that’s crispy on the outside and tender on the inside, you’ll want to gather a pretty specific lineup of ingredients. Think of it as assembling your culinary dream team—flour for the crunchy coating, buttermilk for that tangy dip, and a handful of spices to wake up your taste buds.

Oh, and don’t forget the peanut oil—it’s the secret weapon to that perfect golden crust. Plus, the gravy needs its own cast of characters, like onions and garlic, to bring it all home with a creamy, peppery finish. Ready to see the full list? Here goes.

• 4 cups all-purpose flour
• 5 teaspoons salt
• 1 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 2 large eggs, beaten
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 6 cube steaks
• 5 cups peanut oil
• 1 onion, finely minced
• 2 garlic cloves, finely minced
• 3 tablespoons all-purpose flour (for gravy)
• 1/2 cup chicken broth
• 2 cups whole milk
• 1/2 teaspoon salt (for gravy)
• 1/4 teaspoon black pepper (for gravy)

Now, a little heads-up: the cube steaks are the star here, so try to get those that aren’t too thick, or you might end up with a crust that’s perfect but meat that’s a bit too chewy.

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And the buttermilk? That’s not just for flavor—it tenderizes the meat and helps the batter stick like a charm. If you don’t have buttermilk handy, a quick mix of milk and lemon juice or vinegar works in a pinch.

Also, peanut oil isn’t just chosen randomly; it has a high smoke point which means you get that golden crust without the oil breaking down and tasting funky. Trust the process, especially when it comes to the gravy. Those onions and garlic need to get a little love in the pan to build that rich, comforting sauce that makes this dish unforgettable.

How to Make this Southern Chicken Fried Steak

Alright, so diving into making this Southern Chicken Fried Steak, it all starts with prepping your dredging stations. You’ll want to mix 4 cups of flour with 5 teaspoons of salt, 1 teaspoon of pepper, and just a pinch—1/8 teaspoon—of cayenne pepper to give it a subtle kick.

Over in another bowl, beat 2 large eggs and combine them with 1 teaspoon baking powder, 1/2 teaspoon baking soda, and a full cup of buttermilk. Expect a little foam action here—that’s normal and actually good.

Now, grab your 6 cube steaks, pat them dry gently with a paper towel because soggy meat doesn’t fry up crispy, right? Then dip each steak first in the flour mixture, all over both sides, then dunk it into the egg and buttermilk bath, and back into the flour again. Think of it like giving those steaks a cozy, crunchy jacket to fry up golden and perfect.

Once all your steaks are dressed and ready, give them a rest on a wire rack to keep that coating intact—no smooshing allowed.

Now, heat about 5 cups of peanut oil in a deep pan or Dutch oven to 375 degrees. This is key; the oil has to be hot enough so the crust crisps up without soaking in grease. Fry each steak for about 2 and a half minutes per side until they’re a deep golden brown—think crispy on the outside, tender on the inside.

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Drain them briefly on paper towels, then slide them onto a wire rack placed on a baking sheet in a warm oven set around 200 degrees to keep them cozy while you whip up the gravy.

Speaking of gravy, don’t toss that oil just yet. Strain it into another pan, toss out any crumbs, but keep 2 tablespoons of the hot oil back in the frying pan. Toss in 1 finely minced onion and cook it until it starts to brown, then add 2 minced garlic cloves for just 30 seconds—don’t let it burn!

Sprinkle in 3 tablespoons of flour and whisk it around until it’s nicely browned, then slowly add 1/2 cup chicken broth, whisking constantly, followed by 2 cups of whole milk, plus 1/2 teaspoon salt and 1/4 teaspoon pepper.

Bring it all to a gentle boil, then simmer until the gravy thickens up just right. Pour that over your steaks, and you’re in business—a classic Southern comfort meal with all the crispy, creamy goodness you could want.

For best results and even cooking, consider using a high-end Dutch oven to fry your steaks and make the gravy.

Southern Chicken Fried Steak Substitutions and Variations

When you’re working with chicken fried steak, sometimes sticking to the classic recipe just doesn’t cut it—maybe you’re out of buttermilk or feeling a little adventurous.

No worries, swap buttermilk with milk plus a splash of lemon juice or vinegar to mimic that tangy punch. Short on cube steaks? Try thinly pounded sirloin or round steak for the same tender bite.

For a twist, toss in some cayenne or smoked paprika to spice things up, or swap peanut oil for canola or vegetable oil if you’re oil shopping challenged.

Want to shake the gravy game? Add sautéed mushrooms or a hint of cayenne for a little kick.

These swaps keep the soul of chicken fried steak but let you play chef, without the stress. Easy, right?

What to Serve with Southern Chicken Fried Steak

Even though chicken fried steak steals the show with its crispy crust and creamy gravy, the sides you pick can make or break the whole meal.

Think about classic mashed potatoes—smooth, buttery, and perfect for soaking up that rich gravy. Then there’s green beans, steamed or sautéed, adding a fresh, slightly crunchy contrast.

Cornbread? Absolutely. Sweet and crumbly, it balances the savory steak nicely. Sometimes, a simple salad with a tangy vinaigrette cuts through all the richness, keeping things from feeling too heavy.

Don’t forget about mac and cheese—because, well, who says no to extra comfort?

The key is pairing hearty with fresh or creamy with crisp. It’s about balance, flavor, and a little bit of soul on every plate.

Final Thoughts

Though Southern chicken fried steak might seem intimidating with its double-dredge and frying dance, it’s really about patience and timing. You gotta respect the process—flour, egg wash, flour again—all to build that perfect crust.

Don’t rush, or you’ll end up with a soggy mess instead of a crispy masterpiece. Keep your oil hot, but not screaming, and watch the steak carefully as it browns to golden perfection.

The gravy? That’s the real magic—slowly whisking in broth and milk to creamy, savory goodness.

Sure, it sounds like a lot, but isn’t that part of the fun? Cooking’s a little messy, a bit unpredictable. Embrace the chaos, savor the smell, and enjoy every bite. Trust me, it’s worth every second.