A plate of Southern chicken fried steak with mashed potatoes and cream gravy.

Southern Chicken Fried Steak

Course: Entree
Cuisine: American
Keyword: chicken fried steak
Prep Time: 20 minutes
Cook Time: 20 minutes
For the Gravy (can be made ahead): 15 minutes
Total Time: 55 minutes
Servings: 8 people
Calories: 628kcal
Author: Kris Longwell
Southern Chicken Fried Steak is a staple down South. I developed this recipe about 15 years ago, and think it will rival any Chicken Fried Steak you'll ever try. Yummy yum yum!
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Ingredients

  • 6 8 oz round sirloin steaks, or cubed steaks tenderized
  • 1 tsp Worcestershire sauce
  • 1 tsp Louisiana hot sauce
  • 2 tbsp seasoned salt, such as Adobo divided
  • Fresh cracked black pepper to taste
  • 1 cup corn starch
  • 3 cups all-purpose flour divided
  • 1/2 cup beef stock
  • 1 cup milk might need more if batter too thick
  • 1 egg
  • 1 tbsp chili powder
  • 1 tsp onion salt
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • Oil for frying

FOR THE GRAVY

  • 2 tbsp bacon grease or butter
  • 2 to 3 tbsp flour
  • 2 cups milk
  • 1 cup heavy cream
  • salt and pepper to taste

Instructions

  • In a large skillet, add just enough of the oil so it reaches about 1/4 inch up the side. Heat to 350° F, or unitl a pinch of bread tossed in sizzles and turns a nice golden brown in a couple minutes.
  • Season one side of the steaks with Worcestershire sauce, Adobo, and pepper.
  • Season the other side with hot sauce, Adobo, and pepper
  • On a platter or plate, spread the cornstarch
  • In a medium-size bowl, make a wet batter by mixing 1 1/2 cups flour with the stock, milk, egg, chili powder, salt, paprika and pepper. (If too thick, add more milk...the consistancy should be like a thin/runny milk shake)
  • On a separate platter, add remaining flour plus 1 tbsp of the Adobo seasoning, mix well.
  • Dredge the prepared steaks in the corn starch.
  • Add the steaks to the wet batter. Let excess drip off.
  • Add to the flour mixture.
  • Working in batches, carefully place the steaks in the hot oil.
  • Cook for about 8 minutes, or until golden brown. Approx. 4 minutes per side
  • Drain for a couple minutes on plate lined with paper towels. (Keep cooked steaks in low-temp oven (200°F) until ready to serve.)

MAKE THE GRAVY

  • Heat the bacon grease (or butter) over medium heat.
  • Add the flour, and stir to incorporate. Add more flour if too wet (should resemble wet sand). Cook for 3 to 3 minutes, stirring frequently.
  • Gradually add the milk and cream, whisking vigerously until lumps are gone. Continue to stir with a wooden spoon until thickened.
  • Add salt (and seasoned salt, if using) and pepper, to taste.
  • Pour gravy over cooked steaks.

Nutrition

Calories: 628kcal