Chicken Fried Steak & Gravy

Growing up, I remember going to Chili’s restaurant with friends and my favorite dish to order was their Chicken Fried Steak. It’s not exactly the healthiest dish so ordering it was always a reason to splurge and cast any healthy meal choices for the day. It’s been ages (years?) since I had Chicken Fried Steak, because I don’t particularly fry food very often. Not until I visited Texas, did I begin to have a craving for chicken fried steak. I came across this darn good recipe and I don’t think I’ll ever go out for Chicken Fried Steak and Gravy again. Making it from scratch and learning the ‘secret’ to a crisp batter is enough to keep me making it in my own kitchen from now on!

Oddly, there’s no chicken involved in this recipe. I’m not sure how the name came about but I learned that making something ‘chicken fried’ doesn’t just mean dredging in flour or dipping in egg. Oh no… it takes a little more than that to get it just right!

What I did learn was the secret to perfecting chicken fried steak is the oil temperature. It’s absolutely key to get the oil to 375 degrees before frying. As the oil heats up, cube steaks are seasoned and dredged in lightly seasoned flour.

The steaks are then dipped in a mixture of whisked egg, buttermilk, baking powder and baking soda. After resting on a cooling rack to remove any excess egg mixture, the steaks are dredge in flour once again before frying to a golden brown.

But that’s only half the deliciousness. The other half is the gravy! Some of the drippings from frying is used in the gravy, imparting additional flavor. Minced onions, dried thyme and minced garlic are sautéed in the drippings.

Flour is added to thicken it up and then chicken stock deglazes the pan. Milk is whisked in and in no time, a thick, creamy, flavorful gravy is ready to top your steaks and mashed potatoes.  I would recommend doubling the gravy recipe, especially if you plan on serving the steaks with mashed potatoes!

About Chicken Fried Steak & Gravy

Chicken fried steak and gravy is a classic Southern dish that consists of a thin, tenderized steak. It is coated in seasoned flour, fried until crispy, and served with a creamy gravy. The gravy is typically made by combining pan drippings with flour, milk, and seasonings, and then simmering until thickened.

History Of Chicken Fried Steak & Gravy

The history of chicken fried steak is a bit murky. It is generally believed to have originated in the Southern United States in the early 20th century. Some people believe that it was created by German immigrants who adapted their schnitzel recipe to use the cheaper cuts of meat that were available in the United States. Others believe that it was developed by Southern cooks who wanted to make a cheaper alternative to fried chicken.

Regardless of its origins, chicken fried steak and gravy has become an iconic dish in the South. It is a staple of many Southern-style diners and home-cooking restaurants. Also, often served with sides such as mashed potatoes, green beans, and cornbread. It is enjoyed by people of all ages and backgrounds.

Chicken Fried Steak & Gravy Recipe

recipe from Cook’s Illustrated

Article first published as Chicken Fried Steak & Gravy on Blogcritics.

Chicken Fried Steak & Gravy Ingredients

Ingredients for Steak:

• 3 cups unbleached all-purpose flour
• 5 teaspoons salt
• 1 teaspoon black pepper
• 1/8 teaspoon cayenne pepper
• 1 large egg
•  1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 6 cube steaks, pounded to 1/3 inch thickness
• cooking oil for frying

Ingredients for Gravy:

• 1 medium onion, minced
• 1/8 teaspoon dried thyme
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 1/2 cup chicken broth
• 2 cups whole milk
• 3/4 teaspoon table salt
• 1/4 teaspoon ground black pepper
• pinch of cayenne pepper

Chicken Fried Steak & Gravy Recipe Instructions

1. Getting the initial oil temperature to 375 degrees is key to the success of this recipe. An instant-read thermometer with a high upper range is perfect for checking the temperature; a clip-on candy/deep-fry thermometer is also fine. If your Dutch oven measures 11 inches across (as ours does), you will need to fry the steaks in two batches.

For the steaks:

1. Measure the flour, 5 teaspoons salt, 1 teaspoon black pepper, and cayenne into a large shallow dish.
2. In a second large shallow dish, beat the egg, baking powder, and baking soda; stir in the buttermilk (the mixture will bubble and foam).
3. Set a wire rack over a rimmed baking sheet. Pat the steaks dry with paper towels and sprinkle each side with salt and pepper to taste.
4. Drop the steaks into the flour and shake the pan to coat. Shake excess flour from each steak, then, using tongs, dip the steaks into the egg mixture, turning to coat well and allowing the excess to drip off.
5. Coat the steaks with flour again, shake off the excess, and place them on the wire rack.
6. Adjust an oven rack to the middle position, set a second wire rack over a second-rimmed baking sheet, and place the sheet on the oven rack; heat the oven to 200 degrees.
7. Line a large plate with a double layer of paper towels. Meanwhile, heat 1 inch of oil in a large (11-inch diameter) Dutch oven over medium-high heat to 375 degrees.
8. Place three steaks in the oil and fry, turning once, until deep golden brown on each side, about 5 minutes (oil temperature will drop to around 335 degrees).
9. Transfer the steaks to the paper towel-lined plate to drain, then transfer them to the wire rack in the oven. Bring the oil back to 375 degrees and repeat the cooking and draining process (use fresh paper towels) with the three remaining steaks.

For the gravy:

1. Carefully pour the hot oil through a fine-mesh strainer into a clean pot. Return the browned bits from the strainer along with 2 tablespoons of frying oil back to the Dutch oven.
2. Turn the heat to medium, add the onion and thyme, and cook until the onion has softened and is beginning to brown 4 to 5 minutes.
3. Add the garlic and cook until aromatic, about 30 seconds. Add the flour to the pan and stir until well combined and starting to dissolve about 1 minute.
4. Whisk in the broth, scraping any browned bits off the bottom of the pan. Whisk in the milk, salt, pepper, and cayenne powder; bring to a simmer over medium-high heat.
5. Cook until thickened (gravy should have a loose consistency—it will thicken as it cools), about 5 minutes.

Nutritional Benefits of Chicken Fried Steak & Gravy

While chicken fried steak and gravy can be a tasty and satisfying dish. This dish is not considered to be a particularly healthy option due to its high calorie, fat, and sodium content. However, there are a few potential nutritional benefits of this dish when consumed in moderation and as part of a balanced diet.

One of the main nutritional benefits of chicken fried steak and gravy is that it provides a good source of protein. The steak used in the dish is typically made from lean cuts of meat. It is low in fat and high in protein. Protein is an essential nutrient that is important for building and repairing tissues. It maintains muscle mass and supports immune function.

Another potential benefit of chicken fried steak and gravy is that it can provide a good source of iron. The steak used in the dish is often breaded in a mixture of flour and spices. It provides a small amount of iron. Iron is an important mineral that is essential for carrying oxygen in the blood and supporting energy production.

Finally, chicken fried steak and gravy can be a good source of vitamin B12. It is important for maintaining a healthy nervous system. It produces red blood cells, and supports cognitive function. The steak used in the dish is a good source of vitamin B12, as are some of the other ingredients used in the gravy, such as milk and butter.

Tips to Make Great Chicken Fried Steak & Gravy

Choose the right cut of meat: The key to making good chicken fried steak is to use a tender cut of meat that can be pounded thin. Popular choices include cube steak or round steak, which are typically already tenderized. The meat should be at least 1/4 inch thick to ensure that it cooks evenly and doesn’t dry out during the frying process.

Dredge the steak properly

To create a crispy crust, the steak should be dredged properly in the seasoned flour mixture. Start by coating the steak in the flour, then dip it in an egg wash, and finally coat it again in the flour mixture. This will help the breading adhere to the steak and create a crispy texture.

Use the right temperature and oil

To ensure that the steak cooks evenly and doesn’t absorb too much oil, it’s important to use the right temperature and oil for frying. Use a deep frying thermometer to monitor the oil temperature, which should be around 350-375°F. The oil should be hot enough to create a crispy crust, but not so hot that the steak burns or the oil spatters. Use a neutral oil with a high smoke point, such as vegetable oil or canola oil.

Frequently Asked Questions (FAQs)

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Conclusion: Consider Making Chicken Fried Steak and Gravy

More people should try Chicken Fried Steak and Gravy because it is a classic Southern dish that is full of flavor and comfort. The dish is made with tenderized steak that is breaded and fried until crispy. It is then smothered in a rich and creamy gravy made from the pan drippings. The combination of the crispy and savory steak and the creamy and flavorful gravy is a perfect balance of texture and taste. It’s a hearty and filling meal that is perfect for any occasion and can be served with a variety of sides to make a complete meal. Whether you’re a fan of Southern cuisine or just looking for a delicious and comforting meal, Chicken Fried Steak and Gravy is definitely worth a try.