The Chicken Fried Steak is roasted to golden yellow perfection. Then, it is ended with the creamiest gravy you can picture. It is surely evolving family favored.
It is difficult to picture a more ideal Southern meal than Chicken Fried Steak and Gravy. The challenging part is deciding whether you want it to be for breakfast or dinner?
Chicken Fried Steak
I gathered it was high time I share my all-time favorite recipes with you fellas. I have been consuming this Southern food classic for a long. This truly is the best chicken steak recipe out there.
Chicken Fried Steak: Is it good for Breakfast or Dinner?
There is nothing particularly like chicken fried steak when it reaches versatility. We love to serve it for dinner with smashed potatoes and gravy. If it is for brunch we desire, serving this yumminess with a pair of sunny-side-up eggs and hash browns still do the trick.
How to perfectly Season and Flavor ?
Each layer of this Chicken Fried Steak recipe is flavored to perfection. The steaks are spiced with salt and pepper. The flour mix is flavored with herbs and spices. Even the buttermilk and egg batter are spiced with TABASCO® Sauce.
I adore the different flavors it counts to this recipe. If you are nervous about it being spicy then do not. It truly doesn’t add any heat to the dish. But it fetches other flavors in the dish.
Why is it named Chicken Fried Steak?
Chicken Fried Steak is not created with chicken. In it, no chicken is seen. It is named this because the steak is bread and fried. Exactly like you will a piece of chicken. Chicken Fried Steak is created with cube steak. You will find it already tenderized at your grocery store.
Then rear into the flour one last time. Eventually, it fried to yellow golden perfection. Topping it with the creamiest, most delicious gravy you have tested. Some may even state that the gravy is the soundest part 🙂.
Don’t Forget the Gravy!
There are a few mysteries to the best Chicken Fried Steak Gravy.
- Do NOT scrape the skillet. Leave all of that goodness in there. Just removing the grease and adding back in near enough to make the creamy gravy.
- Letting the flour cook and browning it fully before adding liquids. Now, this makes up taste and eliminates that raw flour taste.
- Gently whisk the milk and cream. This prevents lumps and you finish up with a smooth, creamy Chicken Fried Steak Gravy.
- Seasoning at the end. My gravy normally does not require any extra salt.
Tips for the Best Chicken Fried Steak Recipe
- It is not necessary to deep fry. I surface fry to golden yellow perfection with a cup of oil. I like to use vegetable oil.
- A hefty skillet works better. I use my favorite cast iron skillet but any big, hefty bottomed skillet will work.
- Do not crowd the pan. Preheating your oven to 225-250F. Keeping it warm and crispy when you are making the gravy.
- Buttermilk brings the steaks nice, soft and the TABASCO® Sauce adds plenty of flavor without making it extra spicy.
- You will see the baking soda and baking powder in the breading. This makes it a excellent crispy coating. You will not find it in other recipes.
- After breading the cube steaks, truly pressing the flour in. You need the steaks to be fully coated with the breading.
- Do not flipping the steaks more but just once. Waiting until they are nice and golden yellow brown before flipping. You don’t want to spoil that crunchy coating.
How To Make Chicken Fried Steak
The Ultimate Chicken Fried Steak
The Ultimate Chicken Steak is to give it golden yellow perfection. Then completed with the creamiest gravy you can envision. It’s difficult to imagine a more ideal Southern meal. The tough part is settling whether you like to make it for breakfast or dinner.
Course: Breakfast, Dinner
Cuisine: American
Keyword chicken: fried steak, country fried steak
Prep Time:10 minutes
Cook Time:15 minutes
Servings: 4
Calories: 956kcal
Ingredients
- 4 cube of steaks (about 1/3 lb each)
- 1 1/2 cups of all purpose flour
- 2 tsp of fresh ground black pepper, divided
- 2 tsp of kosher salt or sea salt, divided
- 1/2 tsp of smoked paprika
- 1/2 tsp of onion powder
- garlic powder 1/2 tsp
- 1/2 tsp of baking soda
- 1/2 tsp of baking powder
- 1 1/2 cups of buttermilk
- 2 tsps of TABASCO® Sauce (original)
- 2 eggs
- 1 cup of vegetable oil
Chicken Fried Steak Gravy
- 4 tbsp of grease
- 4 tbsp of flour
- 2 to 3 cups of whole milk
- 1/2 cup of heavy whipping cream
- salt and pepper to taste
Instructions
- In a surface bowl, whisk jointly flour. Then, one teaspoon of black pepper, one teaspoon of salt, paprika, onion powder, garlic powder, baking soda, and baking powder. Set aside.
- In a separate surface bowl, whisk jointly buttermilk, TABASCO® Sauce, and eggs. Set aside.
- Pat cube steaks arid with a paper towel, extracting as much moisture as possible. Mix with one teaspoon of salt and pepper. Allow it to sit for 5 minutes and pat parched likewise with a paper towel.
- Dredge the cube steaks in the flour mix. Dazing off excess, then dredge the buttermilk-egg mixture. Letting extra drip off, and then onetime again in the flour mix, nodding off excess.
- Put breaded cube steaks on a sheet pan or metal shelf. Then, push any of the remaining flour mixes into the cube steaks. Make certain that the whole steak is fully in cover. Allow it to pose for 10 minutes.
- Preheat the oven to 225 to 250 F.
- Meanwhile, heating vegetable oil in a hefty skillet or big cast-iron skillet over medium-tall heat. How much oil do you want leanson the size of your skillet? You like it to be about 1/4-inch deep.
- Try the oil by dipping a bit of the breading into it. The oil should sizzle and bubble near the breading. Looking for the oil to be glowing but not smoking – about 320-340 degrees F. Directly we’re ready to fry.
- Put two steaks into the pan at a time and fry for 3 to 4 minutes on per side or until it is golden brown. Do not reverse more than once or the breading will dropoff. Do not fry more than two steaks. Else the pan will be too congested and the breading will dropoff.
- Extractsteaks from pan and gutter on paper towels. Spotin preheated oven. Shift skillet heat to medium.
