Crispy Southern Chicken Fried Steak Recipe

Spread the love

I’m convinced that chicken fried steak is one of those dishes that can make you question every life choice that led you away from the South. There’s something almost magical about that golden, craggy crust giving way to fork-tender beef underneath, especially when you’ve nailed that double-dredge technique that creates those irresistible nooks and crannies. But here’s the thing about getting it right—it’s all in the details that most people skip.

Why You’ll Love this Crispy Southern Chicken Fried Steak

When you’re craving comfort food that hits every single note perfectly, this crispy southern chicken fried steak delivers the kind of satisfaction that makes your soul do a little happy dance.

I’m talking about that golden, craggy crust that shatters when your fork hits it, revealing tender steak underneath.

The magic happens in that double-dredge process. Flour, then buttermilk bath, then another flour coating creates layers that fry up impossibly crispy.

And that creamy white gravy? It’s practically mandatory. This isn’t just dinner, it’s a warm hug on a plate that’ll have you questioning why you ever ordered takeout.

What Ingredients are in Crispy Southern Chicken Fried Steak?

This chicken fried steak recipe keeps things beautifully simple with ingredients you probably already have hanging out in your pantry. The secret isn’t exotic spices or fancy cuts of meat, it’s all about the technique and getting that perfect crispy coating that makes this dish legendary.

You’ll need cube steaks, which are your best friend here because they’re already tenderized and ready to go. The coating magic happens with basic flour, eggs, and buttermilk, while a few pantry staples like baking powder create that extra-crispy texture that separates good chicken fried steak from absolutely phenomenal chicken fried steak.

For the Steak:

6 cube steaks
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
5 cups peanut oil for frying

For the Gravy:

1 onion, finely minced
2 garlic cloves, finely minced
3 tablespoons flour
1/2 cup chicken broth
2 cups whole milk
1/2 teaspoon salt
1/4 teaspoon black pepper

Let’s talk about those cube steaks for a minute. If you’ve never worked with them before, they’re basically regular steaks that have been run through a tenderizing machine, which creates those little cube-shaped indentations all over the surface. This makes them perfect for chicken fried steak because they’re already fork-tender and cook quickly.

The buttermilk is doing some heavy lifting here too. It’s not just about flavor, though that tangy richness definitely matters. The acidity actually helps tenderize the meat even more, and when it mixes with the baking powder and baking soda, it creates this almost fluffy coating that fries up incredibly light and crispy.

Don’t even think about skipping the peanut oil. Its high smoke point means you can get that oil screaming hot without any burnt flavors creeping in. Vegetable oil works in a pinch, but peanut oil gives you that clean, neutral taste that lets the seasoned coating be the star of the show.

How to Make this Crispy Southern Chicken Fried Steak

First things first, get that oven warming up to about 200 degrees because you’re going to need somewhere to keep those crispy beauties warm while you finish the batch. Grab a rimmed baking sheet and either set a wire cooling rack on top or line it with paper towels, then pop it in the oven.

Now for the fun part, setting up your dredging station. In one dish, whisk together 4 cups flour, 5 teaspoons salt, 1 teaspoon pepper, and 1/8 teaspoon cayenne pepper. In another dish, beat 2 large eggs and mix them with 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1 cup buttermilk. Don’t panic when it starts foaming up like some kind of science experiment, that’s exactly what you want happening.

Here’s where things get a little messy, and honestly, that’s half the charm. Take one of your 6 cube steaks and gently pat it dry with a paper towel. You’re not trying to scrub it clean, just getting rid of excess moisture that could make your coating soggy. Lay that steak in your seasoned flour mixture, making sure both sides get an even coating.

Using tongs, lift the floured steak and dip it into that bubbly buttermilk mixture. Let both sides get completely coated, then back into the flour it goes for round two. This double-dredging is what creates those gorgeous, craggy layers that fry up so incredibly crispy. Repeat this whole dance with each steak, laying them on another wire rack as you go. Trust me, the rack keeps the coating from getting soggy on the bottom.

While you’re coating steaks, get about 1 inch of peanut oil heating in a deep pan or dutch oven until it hits 375 degrees. This temperature is vital, too cool and your coating gets greasy, too hot and it burns before the steak cooks through.

Fry each steak for exactly 2 1/2 minutes per side, watching for that deep golden brown color that means crispy perfection. Between batches, make sure your oil comes back up to 375 degrees and you still have that full inch of depth. Drain each finished steak briefly on paper towels, then onto that rack in the warm oven they go.

Once all your steaks are done, here’s the genius part. Strain that used oil into another pan, but put those beautiful brown crumbs from the strainer right back into your frying pan along with 2 tablespoons of the hot oil. Those crispy bits are pure flavor gold.

Brown 1 finely minced onion in that flavored oil, then add 2 minced garlic cloves for about 30 seconds. Add 3 tablespoons flour and whisk it around until everything turns golden brown. This creates your roux, the thickening base for gravy that actually tastes like something.

Pour in 1/2 cup chicken broth while whisking constantly, because nobody wants lumpy gravy. Then add 2 cups whole milk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bring this whole wonderful mess to a gentle boil, then back it down to a simmer until it thickens enough to coat the back of a spoon.

Pull those gorgeous steaks from the oven and serve them up with that rich, peppery gravy spooned right over the top. The contrast between that crispy coating and creamy gravy is what chicken fried steak dreams are made of.

Crispy Southern Chicken Fried Steak Substitutions and Variations

Now that you’ve mastered the classic version, let’s talk about mixing things up because honestly, variety is what keeps cooking exciting.

I love swapping cube steaks for pork tenderloin cutlets or even thick chicken breasts.

Want spice? Add extra cayenne or toss some hot sauce into that buttermilk mixture.

For the gravy, I’ll sometimes use the drippings from breakfast sausage instead of plain oil for deeper flavor.

You can substitute half-and-half for whole milk if that’s what’s lurking in your fridge.

Feeling fancy? Try adding fresh herbs like thyme to the flour mixture.

Trust me, small changes create completely different meals.

What to Serve with Crispy Southern Chicken Fried Steak

When you’ve got crispy, golden chicken fried steak on your plate, the sides better step up their game too.

I’m talking creamy mashed potatoes – they’re basically mandatory. The gravy needs somewhere to pool, right?

Green beans work perfectly, especially if you cook them Southern-style with bacon.

Mac and cheese never disappoints either, though you might need elastic waistbands afterward.

Cornbread’s another winner, perfect for sopping up every last drop of that peppery gravy.

Don’t forget coleslaw for crunch, or biscuits if you’re feeling fancy.

Honestly, anything comfort-food related works here.

Final Thoughts

Look, I’ll be straight with you – this chicken fried steak recipe isn’t messing around. It’s the kind of dish that’ll make your kitchen smell like heaven and your pants fit a little tighter. Worth every single bite though.

I’m not gonna sugarcoat it – this takes some effort. The double dredging, the oil temperature watching, the gravy making.

But here’s the thing: when you bite into that crispy, golden crust and hit that tender steak underneath, you’ll forget all about the dishes waiting in the sink. Sometimes comfort food requires a little work.

Southern Chicken Fried Steaks and Gravy

This authentic Southern chicken fried steak features tender cube steaks coated in a perfectly seasoned crispy crust and smothered in rich, creamy country gravy. The secret double-dredging technique creates an incredibly crunchy exterior while keeping the meat juicy and flavorful inside.

No ratings yet

Print Pin Save Rate

Course: Main Course

Cuisine: American

Keyword: Fried Steak

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings:

Calories: 685kcal

Equipment

Ingredients

For the Steaks:

6 cube steaks
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
5 cups peanut oil for frying

For the Country Gravy:

1 onion finely minced
2 garlic cloves finely minced
3 tablespoons flour
1/2 cup chicken broth
2 cups whole milk
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

Preheat oven to 200°F. Place a wire cooling rack on a rimmed baking sheet and set in oven.
Mix flour, 5 teaspoons salt, 1 teaspoon pepper, and cayenne pepper in a shallow dish for dredging.
In another dish, whisk together beaten eggs, baking powder, baking soda, and buttermilk until well combined. Some foaming is normal.
Pat each steak dry with paper towels. Dredge steak in flour mixture, coating both sides evenly.
Using tongs, transfer steak to egg mixture, coating both sides thoroughly.
Return steak to flour mixture for a second coating on both sides. Place on a wire rack.
Repeat process with remaining steaks.
Heat peanut oil in a deep pan or Dutch oven to 375°F, maintaining 1-inch depth.
Fry steaks for 2½ minutes per side until deep golden brown. Maintain oil temperature at 375°F between batches.
Briefly drain steaks on paper towels, then transfer to oven rack to keep warm.
Strain frying oil, reserving 2 tablespoons. Return oil crumbs to the pan with reserved oil.
Sauté minced onion until brown, add garlic and cook 30 seconds more.
Whisk in 3 tablespoons flour and cook until lightly browned.
Gradually whisk in chicken broth, then milk, salt, and pepper.
Bring to a gentle boil, then simmer until thickened.
Serve steaks immediately with gravy spooned over top.

Notes

Maintain oil temperature at exactly 375°F for ideal crispiness and to prevent greasy coating

The double-dredging technique is essential for achieving maximum crunch

Let steaks rest on wire rack between coating steps to help breading adhere better

Cube steaks can be substituted with tenderized round steak pounded to ¼-inch thickness

Gravy can be made up to 2 days ahead and reheated gently with additional milk if needed

For spicier version, increase cayenne pepper to ¼ teaspoon

Vegetable oil can substitute for peanut oil if preferred

Nutrition

Frequently Asked Questions

Can I Make Chicken Fried Steak Ahead of Time?

I wouldn’t recommend making chicken fried steak ahead of time because the crispy coating becomes soggy when stored. Instead, I’d prep the breading stations and coat steaks just before frying for best results.

How Do I Store Leftover Chicken Fried Steak?

I’ll store leftover chicken fried steak in your refrigerator for up to three days in an airtight container. I recommend reheating it in a 350-degree oven to restore crispiness.

What’s the Difference Between Chicken Fried Steak and Country Fried Steak?

I’ll explain the key difference: chicken fried steak uses a seasoned flour coating similar to fried chicken, while country fried steak typically has a simpler breading and is often served with brown gravy instead.

Can I Bake Chicken Fried Steak Instead of Frying?

I wouldn’t recommend baking chicken fried steak since you’ll lose that signature crispy, golden crust that defines the dish. Frying creates the essential texture that makes chicken fried steak special.

How Do I Keep the Coating From Falling Off?

I’ll guarantee your coating stays put by properly dredging each steak: flour first, then egg mixture, then flour again. Let coated steaks rest before frying, and don’t overcrowd the pan.

Spread the love