Life-Changing Chicken Fried Steak
If you’ve never had Chicken Fried Steak, first of all, I’m so sorry. Second of all, let’s fix that immediately. This is the ultimate crispy, golden, smothered-in-gravy comfort food that’ll make you question why you ever settled for plain old steak. It’s giving Southern diner realness with a side of “I need a nap after this meal.”
Now, let’s clear something up—there is zero chicken in Chicken Fried Steak. It gets its name because it’s steak that’s battered and fried like fried chicken. Texas basically said, “What if we deep-fried beef?” and, honestly, they were onto something.
What Makes This Recipe a 10/10?
- That crunch—thanks to a perfectly seasoned flour coating that gets all crispy and golden in the pan.
- The gravy—because what’s the point of Chicken Fried Steak if it’s not drowning in a creamy, peppery white gravy?
- It’s easy! If you can bread and fry chicken, you can make this. And if you can’t do that… well, here’s your chance to learn.
Let’s Talk Steak
Listen, I have a bone to pick with cube steak. It’s convenient, sure, but if you really want next-level Chicken Fried Steak, do yourself a favor and grab a beef bottom round instead. Cut it into steaks and tenderize it yourself—it makes all the difference. The texture is better, the flavor is better, and you won’t end up with that weird, mystery-meat vibe you sometimes get with cube steak. Quality matters here, and a little extra effort is so worth it.
Serving Suggestions
This bad boy deserves a worthy sidekick. Mashed potatoes? Yes. Buttered Corn? Obviously. A veggie for balance? Sure, if you must. 😂
Final Thoughts
If you’re looking for a dinner that screams cozy, indulgent, and better-than-a-drive-thru, this is it. Just be prepared for everyone to fight over the last piece.
Chicken Fried Steak
Ingredients
Fried Steaks:
- 1/4 cup avocado oil
- 2 pounds beef bottom round trimmed of excess fat
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup all-purpose flour
- 2 whole eggs beaten
For the Gravy:
- 2 cups chicken broth
- 1/2 cup whole milk
- 1/2 teaspoon freeze-dried thyme
- 1 teaspoon of chicken bouillon
- 1/2 teaspoon brown sugar
Instructions
- Preheat your oven to 350°F.
- Slice the beef bottom round with the grain into ½-inch thick pieces. Generously season both sides with salt and pepper.
- Set up your dredging station: one dish with flour, one with beaten eggs.
- Coat each piece of steak in flour, then use a meat tenderizer to pound it down to ¼-inch thick. Dredge again in flour, dip into the egg mixture, and finish with one last coating of flour. Repeat with all the pieces. Let the dredged steaks rest for 10-15 minutes.
- Heat enough avocado oil to fully coat the bottom of a large skillet over medium-high heat. Once the oil is shimmering, fry the steaks in batches—don’t crowd the pan! Cook each piece for about 4 minutes per side until golden brown. Transfer to a wire rack set over a baking sheet and keep warm in the oven while you finish the rest.
- To make the gravy, add about a tablespoon of the leftover oil to the pan. Whisk in 3 tablespoons of the seasoned flour from your dredging station and cook for a minute. Slowly pour in the chicken broth, whisking to deglaze the pan. Let it come to a simmer, then stir in the milk and thyme. Cook for 5-10 minutes, stirring often, until thickened and smooth. Season with salt and pepper to taste.
- Pour that rich, velvety gravy over the crispy steaks and serve immediately!
