Southern Chicken Fried Steak

Course: Entree

Cuisine: American

Prep Time: 20

Cook Time: 20

For the Gravy (can be made ahead): 15

Total Time: 55

Servings: people

Calories: 594kcal

Author: Kris Longwell

Southern Chicken Fried Steak is a staple down South. We 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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Equipment

1 large (12-inch) sturdy skillet ie, cast-iron

Ingredients

For the Steaks

vegetable oil for frying
6 8 oz. cubed steaks or round sirloin steaks, tenderized
2 tablespoon Worcestershire sauce
2 tablespoon seasoned salt, such as Adobo divided
Fresh cracked black pepper to taste
2 tablespoon Louisiana hot sauce
1 cup corn starch
3 cups all-purpose flour divided
½ cup beef stock
1 cup milk might need more if batter is too thick
1 egg
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon onion salt or regular salt
½ teaspoon black pepper

For the Gravy

2 tablespoon bacon grease or butter
2 to 3 tablespoon flour
2 cups milk
1 cup heavy cream
salt and pepper to taste
1 teaspoon Adobo seasoning optional

Instructions

Make the Chicken Fried Steaks

In a large skillet, add just enough of the oil so it reaches about ¼ inch up the side. Heat to 350°F, or until a pinch of bread tossed in sizzles and turns a nice golden brown in a couple of minutes.
vegetable oil, 6 8 oz. cubed steaks
Season one side of the steaks with Worcestershire sauce, Adobo, and pepper.
2 tablespoon Worcestershire sauce, 2 tablespoon seasoned salt, such as Adobo, Fresh cracked black pepper
Season the other side with hot sauce, Adobo, and pepper.
2 tablespoon Louisiana hot sauce
On a platter or plate, spread the cornstarch.
1 cup corn starch
In a medium bowl, make a wet batter by mixing 1½ cups flour with the stock, milk, egg, chili powder, paprika, salt, and pepper. (If too thick, add more milk...the consistency should be like a thin/runny milkshake)
3 cups all-purpose flour, ½ cup beef stock, 1 cup milk, 1 egg, 1 tablespoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon onion salt, ½ teaspoon black pepper
On a separate platter, add remaining flour plus 1 tablespoon of the Adobo seasoning, mix well.
Dredge the prepared steaks in the cornstarch.
Add the steaks to the wet batter. Let the 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 of minutes on a 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.
2 tablespoon bacon grease
Add the flour, and stir to incorporate. Add more flour if too wet (should resemble wet sand). Cook for 3 to 5 minutes, stirring frequently.
2 to 3 tablespoon flour
Gradually add the milk and cream, whisking vigorously until lumps are gone. Continue to stir with a wooden spoon until thickened.
2 cups milk, 1 cup heavy cream
Add salt (and seasoned salt, if using) and pepper, to taste.
salt and pepper, 1 teaspoon Adobo seasoning
Pour gravy over cooked steaks.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

Look for tenderized cubed steaks or thin-cut sirloin steaks in the meat department of your supermarket. You can go with a more expensive cut of meat, if desired. We've done this recipe with a ribeye steak, and the result was amazing. I (Kris) did this when competing on Guys Grocery Games, and it was a HUGE hit with Guy and the judges. But, cubed steaks are traditional and delicious.

Leftovers will keep wrapped in foil in the fridge for several days. Reheat (in foil) in a low-temp oven (225°F) until heated through, or nuke in the microwave. The steaks won't be very crispy, but they will still be yummy. They make amazing sandwiches!

Nutrition