Name: Chicken Fried Steak: An Incredible Southern Comfort Classic
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Southern
Ingredients: 2 large beef steaks (round or sirloin); 1 cup all-purpose flour; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp garlic powder; 1/2 tsp paprika; 2 large eggs; 1 cup buttermilk (or milk); Vegetable oil (for frying); 1 cup chicken or beef broth (for gravy); 1/4 cup heavy cream; Additional salt and pepper to taste

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Chicken Fried Steak is one of those timeless Southern dishes that never goes out of style. It’s hearty, crispy, creamy, and brings a sense of nostalgia to the dinner table. I love how this dish pairs a perfectly breaded and fried beef steak with rich, homemade gravy—it’s like comfort on a plate. Whether I’m making it for a laid-back weeknight dinner or a special family meal, it never fails to impress.

Chicken Fried Steak: An Incredible Southern Comfort Classic

Why You’ll Love This Recipe

Chicken Fried Steak checks every box when it comes to comforting, satisfying food. Here’s why I keep coming back to this recipe:

The ingredients are all kitchen staples, so there’s no need for a special shopping trip.
The combination of the crunchy coating and creamy gravy hits the spot every time.
It’s adaptable—I can serve it for casual dinners or dress it up for guests.
I can adjust the seasoning to suit my mood—mild, spicy, or classic.
It’s always a hit. I’ve yet to serve it without someone asking for seconds.
The instructions are clear and easy to follow, even if I’m not in the mood for complicated cooking.

This is the kind of dish that brings people together and makes me feel like I’ve made something truly special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

– 2 large beef steaks (round or sirloin)
– 1 cup all-purpose flour
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp garlic powder
– 1/2 tsp paprika
– 2 large eggs
– 1 cup buttermilk (or milk)
– Vegetable oil (for frying)
– 1 cup chicken or beef broth (for gravy)
– 1/4 cup heavy cream
– Additional salt and pepper to taste

Directions

I start by pounding the steaks to about 1/2 inch thick. This makes sure they cook evenly and stay tender.
I set up two bowls—one for the flour, salt, pepper, garlic powder, and paprika; another for whisked eggs and buttermilk.
Each steak gets dredged in flour, dipped in the egg mixture, then back in the flour. I press the coating in to help it stick.
I heat vegetable oil in a large skillet over medium-high until it shimmers.
Then I carefully fry each steak, about 4-5 minutes per side, until it’s golden brown.
Once they’re done, I let them drain on a paper towel-lined plate and keep them warm in a low oven.
For the gravy, I pour off the extra oil, leaving 2 tablespoons. I whisk in 2 tablespoons of flour and cook it for a minute.
I slowly add broth, whisking constantly to avoid lumps, and simmer until thickened.
I finish it off with heavy cream and adjust the seasoning.
I plate the steaks and spoon the creamy gravy right over the top.

Servings and timing

This recipe makes 4 servings and takes about 50 minutes total:
– Prep Time: 20 minutes
– Cook Time: 30 minutes

It’s ideal for a hearty dinner and works well as a comfort brunch option too.

Variations

I like to change it up now and then, and here are a few ways I’ve experimented with this classic:

Spicy Version – A dash of cayenne in the flour or hot sauce in the buttermilk mixture gives it a great kick.
Southern Style – I sometimes use a seasoned flour mix or even add blackening seasoning for more depth.
Mushroom Gravy – When I’m craving something earthy, I sauté mushrooms before starting the gravy.

Storage/Reheating

– Storage: I keep any leftovers in an airtight container in the fridge for up to 3 days.
– Reheating: To keep it crispy, I reheat the steak in the oven at 350°F until warmed through—about 10–15 minutes.
– Freezing: When I freeze extras, I wrap each piece in plastic wrap and foil, then store for up to 3 months. Reheating in the oven preserves the texture best.

FAQs

How do I know when my Chicken Fried Steak is done frying?

I look for a golden-brown crust and use a meat thermometer to check that it hits 145°F internally.

Can I use a different type of meat?

While beef is traditional, I sometimes explore different cuts of steak like cube steak or tenderized sirloin for variety.

What side dishes pair well with Chicken Fried Steak?

Mashed potatoes are my go-to, but I also love serving it with green beans, cornbread, or collard greens.

Can I make the gravy ahead of time?

Absolutely. I often make the gravy earlier in the day and just reheat it on the stove, adding a splash of broth to bring it back to life.

Is chicken fried steak healthy?

It’s definitely an indulgence. I enjoy it in moderation and usually pair it with lighter sides like a salad or steamed veggies when I want to balance the meal.

Conclusion

Chicken Fried Steak is more than just a Southern classic—it’s a plate of comfort that I turn to when I want something deeply satisfying. With its crispy, golden crust and rich, creamy gravy, it hits all the right notes. I love how easy it is to make and how adaptable it is to different tastes. Whether I’m cooking for family or simply treating myself, this dish always delivers. It’s one of those recipes that reminds me why I love being in the kitchen.