Southern Chicken-Fried Steak with Gravy

Looking for the ultimate southern comfort food? You’re going to want this classic chicken-fried steak recipe tonight. The chicken is so tender and covered in a seasoned crust that shatters when you bite into it. And the rich, peppery white gravy on top will take you straight back to grandma’s house!

Whenever I’m in the mood for a hearty, stay-put-in-your-stomach meal that also feels a little special, I turn to this chicken-fried steak recipe. There is no need to invest in a deep fryer or expensive restaurant tools. A normal cast iron pan and a handful of ingredients are all you need to make the most deliciously crispy coating.

The real magic happens when you pour over the absolutely delicious pan gravy made from all of the leftover flavorful drippings. It only takes a few minutes to whip up, and it transforms your dinner from good to great. Pull out your forks and dig in!

Why You Will Love This Recipe

This easy chicken fried steak recipe is heaven on a plate. It takes an affordable cut of meat and turns it into something truly decadent – without the need for hours of slow-cooking. All you have to do is pound the steaks, dredge them in flour and fry them in oil.

What really makes this a staple at our house is the magical cream gravy that happens in the same pan. No extra pots to clean! The gravy picks up all of the deep, deliciously toasted flavors from the meat and sticks to the crispy crust. It also tastes amazing on mashed potatoes! What’s not to love?

What You Need

Here’s what you need to make southern-style chicken fried steak:

Chicken Steak

Using chicken breasts pounded down to ¼ inch thickness ensures they cook evenly, stay incredibly juicy, and grab onto the flour mixture perfectly when dredging.

Buttermilk

The tangy flavor of buttermilk works wonders to tenderize the meat. It also acts as a binding agent, helping the flour stick to the steaks. The slight acid breaks down the tough meat proteins, making every forkful melt in your mouth under the crispy outer crust. If you don’t have buttermilk at home, just mix 1 tablespoon of white vinegar into 1 cup of whole milk and leave it alone for 5 minutes.

All-Purpose Flour

The all-purpose flour makes a gorgeous, golden, shatteringly crunchy crust without weighing down the meat too much. Be generous with your black pepper and seasoned salt when mixing the flour to make the crust as flavorful as the meat. If you prefer extra crispy edges, swap out ¼ cup of the flour for cornstarch to make the breading lighter and crunchier.

How to Make Southern Chicken-Fried Steak

Get out your favorite cast iron skillet and let’s get frying!

Prep the Breading Station

Prepare a couple of shallow bowls on your counter. In one, pour in the buttermilk. In the other, combine flour, seasoned salt, and black pepper and mix well.

Dredge the Steaks

Begin by dredging the steaks in the flour mixture, making sure to shake off the excess before dipping them into the buttermilk. Coat the steaks again in the flour mixture, pressing down to make sure it adheres to the meat.

Pan-Fry the Meat

Heat about ½ inch of cooking oil in a large skillet over medium-high heat until it just starts to shimmer. Cook for about 4 minutes per side, until deeply golden, crispy, and the chicken is cooked through (165°F internal temperature).

Drain and Rest

Place the fried steaks on a wire rack set over a sheet pan so that they don’t become soggy on the bottom. Leave about 2 tablespoons of the oil and fond in the pan for the gravy.

Whisk the Gravy

Whisk a couple of tablespoons of flour directly into the pan drippings. Cook for 1 minute until the raw flour flavor cooks out.

Slowly pour in the milk while whisking constantly until you have a smooth, thick gravy, generously seasoned with black pepper.

My Top Recipe Tips

Letting the breaded steaks sit on a wire rack for 10 minutes before frying is key to preventing the breading from falling off while cooking. The resting time allows the flour to absorb moisture from the buttermilk and form a stronger bond with the meat.

Make sure your oil is hot enough before adding the steaks to the skillet. If your oil isn’t hot enough, your steaks will be greasy and soggy. Test your oil by sprinkling in a pinch of flour; it should begin sizzling and bubbling right away.

When making your pan gravy, be sure to add the milk VERY slowly, whisking without pausing. That way you will have a silky-smooth gravy with no clumpy bits of flour.

Storage and Reheating

• Store: Refrigerate leftover steak and gravy in separate airtight containers for up to three days.
• Freeze: Freeze the steak (without gravy) for up to two months, wrapped tightly in aluminum foil.
• Reheat: Warm steaks on a wire rack in a 375°F oven for 10 minutes to re-crisp, and heat the gravy in the microwave.

Serving Suggestions

• A large mound of creamy, buttery mashed potatoes.
• Homemade, flaky buttermilk biscuits.
• Green beans simmered in bacon grease.
• Sweet whole kernel corn simmered in butter.

Frequently Asked Questions

Why did the breading fall off my steak?

If the breading falls off, the steak may have been too wet before dipping in flour, or the oil may not have been hot enough. Press the flour onto the meat thoroughly, and let it rest for 10 minutes before frying.

Can I use vegetable oil instead of canola?

Yes, use any neutral, high-heat oil, such as vegetable, canola, or peanut oil. Olive oil is not recommended due to its low smoke point.