Southern Chicken-Fried Steak with Gravy
Want some good old fashioned southern comfort food? This chicken fried steak recipe is a delicious classic, with tender chicken, a crispy coating and a luscious white pan gravy.
Equipment
- Large cast-iron skillet
- 2 shallow dishes
- Wire cooling rack
- Whisk
Ingredients
- 4 pieces chicken steak or boneless, skinless chicken breasts, pounded flat, about 1/3 lb each
- 1 cup buttermilk
- 1 1/2 cups all-purpose flour plus 3 tbsp for gravy
- 1 tsp seasoned salt
- 2 tsp black pepper divided
- 1/2 cup canola oil for frying
- 2 cups whole milk
Instructions
- Prepare a breading station with two shallow dishes. Fill one dish with buttermilk, and whisk together flour, seasoned salt, and 1 teaspoon of black pepper in the other.
- Coat each chicken steak in the flour mixture, dip in the buttermilk, then coat in flour again, pressing down firmly.
- Place steaks on a wire rack and let stand for 10 minutes.
- Heat the canola oil in a large cast-iron skillet over medium-high heat. Cook for about 4 minutes per side, until deeply golden, crispy, and the chicken is cooked through (165°F internal temperature).
- Transfer steaks to a clean wire rack over a baking sheet to drain.
- For the gravy, pour out most of the oil and drippings from the skillet, leaving about 3 tablespoons. Add the remaining flour and cook for 1 minute.
- Add the milk, whisking constantly until the gravy thickens and begins to bubble. Season with the remaining black pepper.
- Serve hot steaks covered with the warm gravy.
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you're using with each recipe.
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