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–+ servings
A crispy Southern chicken fried steak on a white dinner plate topped with cream gravy and next to a pile of mashed potatoes.

Southern Chicken Fried Steak

Course: Entree
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
For the Gravy (can be made ahead): 15 minutes
Total Time: 55 minutes
Servings: 6 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!
Print Recipe

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

Calories: 594kcal | Carbohydrates: 79g | Protein: 14g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 92mg | Sodium: 602mg | Potassium: 429mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1385IU | Vitamin C: 1mg | Calcium: 205mg | Iron: 4mg