Description
Chicken fried steak is a beloved comfort food that combines tender, juicy beef with a crispy, golden-brown coating, all smothered in rich, creamy gravy. This nostalgic dish evokes warm memories of family gatherings and hearty Sunday dinners. With its layers of flavor and satisfying crunch, chicken fried steak is perfect for any occasion and will impress your guests while satisfying even the pickiest eaters. Dive into this simple recipe to create a heartwarming meal that brings joy to your table.
Ingredients
Scale
- 1 lb beef round steak (tenderized)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup buttermilk
- 1 tsp salt
- 1 tsp black pepper
- ½ cup vegetable oil (for frying)
- 1 cup whole milk (for gravy)
- 4 tbsp butter (for gravy)
- 2 tbsp flour (for gravy)
- Optional: pinch of cayenne pepper
Instructions
- Tenderize the beef round steak to about half an inch thick using a meat mallet.
- In a bowl, mix buttermilk with salt and pepper; soak the steak pieces for at least 30 minutes.
- Set up a breading station with separate plates for flour and beaten eggs. Dredge each piece of steak in flour, dip in egg, then coat again in flour.
- Heat vegetable oil in a large skillet over medium-high heat. Fry the coated steaks for about 4-5 minutes on each side until golden brown.
- For the gravy, drain excess oil from the skillet, leaving about two tablespoons. Add butter and whisk in flour to create a roux. Gradually stir in milk until smooth and thickened; season with salt, pepper, and optional cayenne pepper.
- Serve hot over chicken fried steak.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 chicken fried steak with gravy (200g)
- Calories: 550
- Sugar: 3g
- Sodium: 680mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 90mg
Keywords: For extra flavor, consider adding smoked paprika or garlic powder to the breading mix. Store leftovers in an airtight container for up to three days; reheat on the stove for best results.