This is one of my son’s many favorites – and is a classic Southern dish, Southern Chicken Fried Steak. Tender, breaded cubed steaks with a crispy breading and smothered in a creamy gravy. Yep, this is good stuff.
To begin, whisk a couple eggs in a dish until they are frothy.
In another shallow dish, combine 4 cups of self-rising flour, a teaspoon each of salt, paprika, onion powder, garlic powder and fresh ground black pepper.
You’re going to be using cubed steaks, but you want them a little thinner than they normally come. Place one in a large zip-lock bag and give it a whack with the bottom of a heavy skillet. Do this to all the steaks you are making. How many will be up to you – I usually make 8-10 because we like leftovers for lunches the next day.
Dip a steak in the egg wash, then dredge it in the flour mixture.
Repeat the process by dipping it back into the egg wash and dredging it a second time.
You’ll do this with all of your steaks. Heat a nice heavy skillet (preferably cast iron) over medium high heat, with about 1/3-1/2 inch of oil in it. When the oil is nice and hot – but not smoking, add in enough steaks to cover the bottom, but not crowd.
Fry these until they are nice a golden brown, and just cooked through. About 8-10 minutes on each side. Place them on a baking sheet and keep them warm in your oven while you finish the rest of the steaks.
When you are done cooking all of the steaks, you’ll have some nice flavorful drippings left in the pan. You’ll only need about 2 tablespoons of it, so if you have too much drain some out. Over medium heat, whisk in 1/4 cup of all-purpose flour, and let it bubble a minute.
Whisk in 3 cups of milk. Continue to cook and stir this until it comes to a boil and is nice and thick.
This is looking good! Hubby did the honors this time. Add in a dash of salt & pepper.
Serve the steaks with a smothering of the gravy.
Southern Chicken-Fried Steak
Southern Chicken-Fried SteakThis is one of my son’s many favorites – and is a classic Southern dish, Southern Chicken Fried Steak. Tender, breaded cubed steaks with a crispy breading and smothered in a creamy gravy. Yep, this is good stuff.
- 2 eggs, more if needed
- 4 c self-rising flour
- 1 tsp salt
- 1 tsp fresh ground black pepper
- 1 tsp paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 8-10 cubed steaks
- oil for frying
For the Gravy
- 1/4 c flour
- 3 c milk
- salt & pepper to taste
- To begin, whisk the eggs in a shallow dish until frothy.
- In another shallow dish, combine the flour, salt, pepper, paprika, onion & garlic powders.
- Place a cubed steak inside a large zip-lock bag and give it a bash with the bottom of a heavy skillet. You want the steaks a bit thinner than they normally come. Do this with all of the steaks.
- Dip a steak into the egg wash, and then dredge it in the flour mixture.
- Do this a second time - back into the egg and re-dredge. You'll do this with all the steaks. Whisk more egg if you need to.
- Heat about 1/3 inch of oil in a heavy skillet (preferably cast iron) over medium high heat.
- When it is hot, but not smoking, add in enough steaks to fit without crowding.
- Cook these until golden on both sides and cooked through, about 8-10 minutes on each side.
- Place the steaks on a baking sheet, and set them in your oven on "warm" to stay warm while you cook the rest of the steaks.
- When all of steaks are cooked, it's time for the gravy.
- You'll have some beautiful drippings in your skillet.
- Drain off all but 2 tablespoons of it.
- With the skillet over medium heat, whisk in the flour. Cook it for a minute or so, and then whisk in the milk, salt & pepper.
- Cook and stir until this comes to a boil and is beautifully thickened.
- Serve the steaks with a smothering of gravy.
Nutritional information is auto-generated and the accuracy is not guaranteed.