Crispy Chicken Fried: The Best Authentic Recipe

Get Ready for a Southern-Style Crispy Chicken Fried Steak Delight

There’s nothing quite like a plate of crispy, golden-brown chicken fried steak smothered in creamy gravy. It’s the kind of comfort food that makes you feel right at home, and it’s a hit with my family and friends every time I make it. Let me share this beloved recipe with you, and trust me, your taste buds are in for a treat!

A Brief History of Chicken Fried Steak

Chicken fried steak is a true Southern classic, but its origins are a bit of a mystery. Some say it came from German immigrants in Texas, while others believe it has roots in the South’s love for fried foods. Whatever the case, it’s a dish that has stood the test of time, and for good reason. The combination of crispy, seasoned breading and tender beef, all drenched in rich, creamy gravy, is simply irresistible.

Why You’ll Love This Recipe

This crispy chicken fried steak is not just about the crunch; it’s about the flavors. The buttermilk marinade and the seasoned flour create a perfect, crispy coating that complements the tender, juicy beef. Plus, the creamy, homemade gravy adds a layer of richness that ties it all together. It’s a simple yet satisfying meal that always hits the spot.

Perfect Occasions to Prepare This Recipe

Whether it’s a cozy Sunday dinner, a family gathering, or a special occasion, this crispy chicken fried steak is sure to be a crowd-pleaser. It’s the kind of dish that brings people together, and it’s always a hit at potlucks and holiday feasts. Serve it with some mashed potatoes, green beans, and a side of cornbread for a full, comforting meal.

Ingredients

1. 4 (4-ounce) beef cube steaks
2. 2 cups all-purpose flour
3. 2 teaspoons baking powder
4. 1 teaspoon baking soda
5. 1 teaspoon black pepper
6. 1 teaspoon salt
7. 1 1/2 cups buttermilk
8. 1 egg
9. 1 tablespoon hot pepper sauce
10. 2 cloves garlic, minced
11. 3 cups vegetable shortening for deep frying

For the Gravy:

• 1/4 cup all-purpose flour
• 4 cups milk
• Salt and pepper to taste

Substitution Options

• Buttermilk: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 1/2 cups of milk and letting it sit for 5 minutes.
• Vegetable Shortening: You can use peanut oil or canola oil for frying if you prefer.
• Hot Pepper Sauce: Substitute with a dash of cayenne pepper or red pepper flakes if you don’t have hot pepper sauce.

Preparation Section

Step 1: Mix the Dry Ingredients

In a shallow bowl, combine the flour, baking powder, baking soda, pepper, and salt. Whisk them together until they’re well mixed. This mixture will give your steak a nice, crispy coating.

Step 2: Prepare the Buttermilk Mixture

In another bowl, mix the buttermilk, egg, hot pepper sauce, and minced garlic. Stir until everything is well combined. This buttermilk mixture will help the breading stick to the steak and add a lot of flavor.

Step 3: Coat the Steaks

Coat each steak in the flour mixture, making sure to cover it completely. Then dip the coated steak into the buttermilk mixture, and dredge it again in the flour mixture. Press the flour mixture onto the steaks to ensure they are well-coated. This double-dipping method gives the steaks an extra crispy texture.

Step 4: Fry the Steaks

Heat the vegetable shortening in a deep cast-iron skillet over medium-high heat until it’s hot but not smoking. Carefully place the steaks in the hot oil and fry until they’re golden brown, about 3 to 5 minutes per side. Use tongs to flip them and make sure they cook evenly. Drain the steaks on paper towels to remove any excess oil.

Step 5: Make the Gravy

Remove all but 1/4 cup of fat from the skillet. Whisk in the flour and cook over medium heat until it turns golden brown. Gradually whisk in the milk, scraping up any browned bits from the bottom of the skillet. Cook, whisking constantly, until the gravy thickens. Season with salt and pepper to taste. The gravy should be smooth and creamy, with a rich, savory flavor.

Chef’s Tip: For Extra Flavor

Let the gravy simmer for a few extra minutes to enhance its richness. This step allows the flavors to meld together, making the gravy even more delicious.

Timing

• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes

Chef’s Secret

The key to getting that perfect, crispy coating is to make sure the shortening is at the right temperature. If it’s too hot, the outside will burn before the inside is cooked. If it’s not hot enough, the breading will fall off. Aim for a temperature around 350°F (175°C) for the best results.

Extra Info

Did you know that chicken fried steak is also known as country-fried steak? It’s a name that reflects its humble, rural origins. No matter what you call it, one thing is for sure: it’s a delicious and comforting dish that’s here to stay.

Necessary Equipment

• Deep cast-iron skillet
• Shallow bowls
• Whisk
• Tongs
• Paper towels

Storage

To store the crispy chicken fried steak, let it cool to room temperature, then wrap it tightly in aluminum foil or place it in an airtight container. Store it in the refrigerator for up to 3 days. When you’re ready to reheat, preheat your oven to 350°F (175°C) and bake the steak for about 10-15 minutes, or until it’s heated through. This method helps keep the breading crispy.

If you want to freeze the chicken fried steak, wrap it in a layer of plastic wrap followed by a layer of aluminum foil. Label it with the date and freeze for up to 3 months. To reheat, thaw it overnight in the refrigerator and then follow the same reheating instructions as above.

For the gravy, let it cool to room temperature, then transfer it to an airtight container and store it in the refrigerator for up to 5 days. Reheat the gravy in a saucepan over low heat, stirring frequently to prevent it from sticking to the bottom. Add a little milk if it’s too thick.

Tips and Advice

• Make sure the steaks are dry before coating them. Excess moisture can cause the breading to fall off.
• Don’t overcrowd the skillet when frying. Fry the steaks in batches if necessary to ensure they cook evenly and get crispy.
• Add a pinch of paprika to the flour mixture for a slightly smoky flavor and a deeper color.

Presentation Tips

• Place the crispy chicken fried steak on a bed of creamy mashed potatoes and pour the gravy over the top.
• Garnish with chopped fresh parsley or chives for a pop of color.
• Serve with a side of sautéed green beans or a simple green salad for a balanced meal.

Healthier Alternative Recipes

Here are six possible variations to make this recipe a bit healthier without sacrificing flavor:

1. Baked Not Fried: Instead of deep-frying, coat the steaks and place them on a baking sheet. Bake at 425°F (220°C) for 20-25 minutes, flipping halfway through, until they’re golden and crispy.
2. Whole Wheat Breading: Use whole wheat flour instead of all-purpose flour for a healthier breading option. The texture will be slightly different, but it’s still delicious.
3. Herb-Infused Gravy: Add finely chopped herbs like thyme, rosemary, and parsley to the gravy for a burst of fresh flavor. This can reduce the need for additional salt.
4. Low-Fat Milk: Use low-fat milk instead of whole milk for the gravy. This reduces the calorie count without compromising the creamy texture.
5. Grilled Steaks: Marinate the steaks in the buttermilk mixture and grill them instead of frying. This gives you a charred, smoky flavor and cuts down on the fat.
6. Veggie Side Dishes: Serve the crispy chicken fried steak with a variety of steamed or roasted vegetables like broccoli, carrots, and bell peppers for a balanced and nutritious meal.

Common Mistakes to Avoid

Mistake 1: Overcooking the Steaks

Overcooking the steaks can make them tough and chewy. To avoid this, keep a close eye on them and use a meat thermometer to check the internal temperature. The steaks should reach 160°F (71°C) for safe consumption. Pro tip: Cut into the thickest part of a steak to check for doneness. If it’s still pink, it needs more time.

Mistake 2: Not Seasoning the Flour Mixture Enough

A common mistake is not seasoning the flour mixture enough, which can result in a bland, uninteresting coating. Make sure to use plenty of salt, pepper, and other seasonings to give the breading lots of flavor. Pro tip: Taste a small amount of the flour mixture before using it to make sure it’s well-seasoned.

Mistake 3: Using Cold Oil for Frying

Using cold oil can lead to greasy, soggy steaks. Make sure the oil is at the right temperature (around 350°F or 175°C) before adding the steaks. Pro tip: Use a deep-fry thermometer to monitor the oil temperature accurately.

Mistake 4: Not Letting the Gravy Simmer Long Enough

Not letting the gravy simmer long enough can result in a thin, watery consistency. Let the gravy simmer for a few minutes to thicken and develop its rich, creamy texture. Pro tip: Stir the gravy frequently to prevent it from sticking to the bottom of the pan.

Mistake 5: Overcrowding the Skillet

Overcrowding the skillet can cause the steaks to steam rather than fry, leading to a less crispy coating. Fry the steaks in batches if necessary, allowing enough space between them for even cooking. Pro tip: Use a larger skillet or a deep fryer if you need to fry multiple steaks at once.

FAQ

Can I use chicken instead of beef for this recipe?

Yes, you can use chicken cutlets instead of beef for a traditional chicken fried chicken. Just follow the same breading and frying steps, adjusting the cooking time as needed for the chicken to cook through.

What can I do if my gravy is too thick?

If your gravy is too thick, you can thin it out by adding a little more milk, one tablespoon at a time, until it reaches the desired consistency. Whisk it well to incorporate the milk and achieve a smooth texture.

How can I make this recipe gluten-free?

To make this recipe gluten-free, use gluten-free flour and gluten-free breadcrumbs for the breading. Also, make sure to check that all other ingredients, such as the hot pepper sauce, are gluten-free. The rest of the preparation steps remain the same.

Can I use a different type of oil for frying?

Yes, you can use peanut oil, canola oil, or any high-smoke-point oil for frying. These oils work well and can provide a similar crispy result. Just make sure the oil is at the right temperature before adding the steaks.

How can I make the gravy creamier?

To make the gravy creamier, you can add a tablespoon of butter or a splash of heavy cream after the gravy has thickened. This will give it a richer, more luxurious texture. Whisk it in well to combine.

What can I serve with chicken fried steak?

Classic sides for chicken fried steak include mashed potatoes, green beans, corn, and a slice of cornbread. You can also serve it with a simple green salad or coleslaw for a lighter option.

Can I make the gravy ahead of time?

Yes, you can make the gravy ahead of time and store it in the refrigerator. When you’re ready to serve, reheat it in a saucepan over low heat, stirring frequently to prevent it from sticking. Add a little milk if it’s too thick.

How can I make the breading extra crispy?

To make the breading extra crispy, make sure the steaks are well-coated and press the breading firmly onto the meat. Also, ensure the oil is at the right temperature (around 350°F or 175°C) and fry the steaks in batches to avoid overcrowding the skillet.

Can I use a different type of milk for the gravy?

Yes, you can use different types of milk, such as almond milk or oat milk, for a dairy-free option. Keep in mind that the flavor and texture may vary slightly, so adjust the seasoning as needed.

How can I make this recipe spicier?

To make the recipe spicier, you can add more hot pepper sauce or a pinch of cayenne pepper to the buttermilk mixture. You can also add a dash of red pepper flakes to the gravy for an extra kick.

Final Thoughts

There you have it, a delicious and comforting Southern-Style Crispy Chicken Fried Steak with Creamy Gravy. This recipe is a labor of love, and I hope you enjoy making and sharing it with your family and friends. Whether it’s a cozy Sunday dinner or a special occasion, this dish is sure to bring smiles and full bellies. Happy cooking!