Southern Chicken Fried Steak
"It took me many tries before I felt I had a really good Chicken Fried Steak. This fries up extra crispy, so I pour a little gravy on the plate and place steak on top. This way you get to enjoy the crispy with the gravy and your steak coating won't get soggy. Enough gravy for mashed potatoes, too! I hope you like it as much as we do."
photo by Tricia Foley
- Ready In:
- 30mins
- Ingredients:
- 20
- Serves:
-
4-5
ingredients
- 4 -5 pieces cube steaks, cutlet
- 2⁄3 cup flour
- 1⁄3 cup cornmeal
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon garlic salt
- 1⁄2 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon ground pepper
- 2 eggs
- 1⁄4 cup milk
- 2 tablespoons evaporated milk (Pet or "like")
- 5 dashes hot sauce
- vegetable oil or coconut oil
-
Gravy
- 1⁄4 cup flour
- 1⁄4 cup pan drippings or 1/4 cup bacon drippings
- 2 1⁄2 cups milk
- 1⁄4 cup evaporated milk (Pet of "like")
- 1⁄4 cup chicken stock or 1/4 cup broth
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
directions
- In medium bowl, place first 7 "dry" ingredients and mix well. Set aside.
- In another medium bowl, place the next 4 "liquid" ingredients and use whisk to mix well. Set aside.
- Carefully transfer dry mixture onto a dinner plate.
- Start heating oil of your choice to a medium high heat in large skillet (Cast Iron is true Southern style).
- The oil should be about 1/4" to 1/2" deep and should not cover the entire cutlet.
- Take a cutlet and dredge in flour mixture.
- Take same cutlet and dip in egg mixture until entirely coated.
- REPEAT dredging same cutlet in flour mixture.
- Repeat process for each cutlet.
- Discard unused egg and flour mixtures.
- In well heated oil, carefully place cutlets and fry until golden brown on bottom.
- Turn each cutlet over to brown the other side.
- Each side should take about 4 - 5 minutes.
- Place fried cutlets on paper towels to drain excess oil.
- Pour off all but 1/4 C grease from skillet.
- Heat to a Medium High temperature.
- Slowly add Flour whisking until well blended. (Don't use leftover flour/cornmeal mixture).
- When the color slightly begins to darken, slowly add milk.
- Continue whisking to prevent lumps.
- Gravy will begin to bubble and thicken.
- Add evaporated milk and whisk well.
- Add chicken stock and whisk well.
- Add Salt and Pepper, blending well.
- Allow gravy to simmer 2 minutes on low heat.
- Turn off heat and allow to sit 2-5 minutes before serving.
- Gravy will thicken nicely.
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Reviews
-
Thanks so much for sharing this one! I am a Yankee living in Florida & have tried to make Chicken fried steak unsuccessfully numerous times! This recipe works perfectly and impressed both my husband & in-laws who are southern born & bred! DELICIOUS! -
Great recipe! Instead of using corn meal, I used corn flakes (crushed) and added more salt to the gravy. Other than that, my fiance, I and toddler loved it!
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I made half a recipe and cut into fingers. Turned out great served with roasted cauliflower and garlic. -
The steak was amazing! The grave did not turn out right for me...not sure what I did wrong - but it was very bland. :( I will keep trying on the gravy, but this steak recipe is our keeper! -
Nothing to say but MMMMMM. Everyone loved these and I will make them again. Excellent gravy, Easy and Delicious! Thanx a million.
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Tweaks
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I agree w/ Sarahgirl, the gravy was a snap. I substituted bread crumbs for the cornmeal and used a whole can of beef broth. It was a very comforting dinner with mashed potatoes and broccoli spears. Thanks for sharing! -
This was wonderful. I made it for brunch this morning and it was a hit with the entire family. Unfortunately I was out of canned milk so I had to substitute buttermilk instead. It was delicous. We will definately be making this again. Thanks for sharing.
RECIPE SUBMITTED BY
Southern Lady
East Texas, 0
<p>I live with my husband of 20 years and two high school teenagers in the rolling hills of East Texas. We have 22 acres outside several small farming/ranching/oil communities, with 1-1/2 acre pond, 5 big dogs that swim the waters (and 1 who's old and sleeps all day inside), and a mama doe who has a set of twins each year. I'm a movie enthusiast and my passion is writing (novels and screenplays). Over the past 2 years I've picked up painting and love it. When my kids are out of college in 6 years, my husband and I plan to travel extensively. I'd love to relocate temporarily to different ares of the USA and world, just so I can absorb the culture (and write about them). My whole life has been centered around food to show love and to socialize, so when I travel I'll search for the best foods and absorb the richness of the people. In the book Beach Music by Pat Conroy, you can taste the foods and drinks of the piazzas in Rome down to the detail of the Southern cuisine in S. Carolina. When I grow up, I want to write as beautifully as Mr. Conroy. My favorite cookbooks are those put together as church or other fundraisers. There's nothing better than a church potluck dinner, so you're almost gauranteed excellent recipes. I love cooking but hate the clean up, so my plans are when I earn the publishing $$big bucks$$, I'll hire a full-time housekeeper so I may cook to my heart's delight and not get frustrated over a messy kitchen. I love experimenting and trying new recipes, but my DH is a meat & potatoes man, thus prefers the basics. One of my children has been a self-professed vegetarian for 11 years, making dinner time a real treat to prepare. I've read somewhere that your pet peeve is usually something of which you're frequently guilty, so I'm a little hesitant to say; however, mine would be inconsiderate people. So, I try on a daily basis to put a smile on someone's face by doing the right thing and setting a good example for children.</p>
