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: 628 kcal
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

  1. 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.

  2. Season one side of the steaks with Worcestershire sauce, Adobo, and pepper.
  3. Season the other side with hot sauce, Adobo, and pepper
  4. On a platter or plate, spread the cornstarch
  5. 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)

  6. On a separate platter, add remaining flour plus 1 tbsp of the Adobo seasoning, mix well.

  7. Dredge the prepared steaks in the corn starch.
  8. Add the steaks to the wet batter. Let excess drip off.
  9. Add to the flour mixture.
  10. Working in batches, carefully place the steaks in the hot oil.
  11. Cook for about 8 minutes, or until golden brown. Approx. 4 minutes per side

  12. 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

  1. Heat the bacon grease (or butter) over medium heat.

  2. 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.

  3. Gradually add the milk and cream, whisking vigerously until lumps are gone. Continue to stir with a wooden spoon until thickened.

  4. Add salt (and seasoned salt, if using) and pepper, to taste.

  5. Pour gravy over cooked steaks.