02 May 2019

Chicken Fried Steak - Southern Comfort Food Classic

Chicken Fried Steak - Southern Comfort Food Classic / www.delightfulrepast.com

Chicken Fried Steak is a Southern comfort food classic, so you’d expect a glossy Southern magazine would give you the best recipe for it, right? Well, I was cleaning out old emails this morning and came across one I’d sent to myself a year ago that said:

“This recipe is so stupid it makes me mad!” And there was a link to said recipe in that glossy magazine that should know better, so I checked it out again; I was right to send myself that email! That’s why I’m reposting my Chicken Fried Steak recipe from 2012.

Though I don't subscribe to the old Southern saying, "If it ain't fried, it ain't food," I do occasionally indulge. But only if it's worth it. And a properly made chicken fried steak is definitely worth it. Also known simply as CFS among those who really love it, it's the ultimate comfort food in certain parts of the country.

I don't think it deserves its reputation as a greasy, high-fat food. At least not the way I make it. I use organic grass-fed beef, all organic ingredients, and shallow-fry it. 

The oil needs to be good and hot (or you will end up with greasy steaks!), but you can't really get a temperature reading on such a shallow depth of oil; just aim for something less than smoking hot. I add back just 3 tablespoons of the pan drippings for 2 cups of gravy. Sounds pretty healthy to me!

Of course, my Southern grandmother used Crisco, bacon grease or lard for all her frying. I do not use Crisco, but I have no objections to organic lard or bacon grease. Though I’m not altogether happy about even organic canola oil, I sometimes use it for frying. I even use extra virgin olive oil for some frying.

Are you a chicken fried steak and cream gravy fan?


Chicken Fried Steak - Southern Comfort Food Classic / www.delightfulrepast.com

Chicken Fried Steak


(Makes 4 servings)

The Steak

1 pound (16 ounces/454 grams) top round steak
1 1/4 cups (6.25 ounces/177 grams) unbleached all-purpose flour
1/4 teaspoon salt plus more
1/4 teaspoon coarsely ground black pepper plus more
1/4 teaspoon cayenne
1 large egg
1/2 cup (4 fluid ounces/118 ml) milk

1/2 cup (4 fluid ounces/118 ml) organic canola oil

The Gravy


3 tablespoons pan drippings
3 tablespoons (1 ounce/28 grams) unbleached all-purpose flour
2 cups (16 fluid ounces/473 ml) milk (or replace 2/3 cup with beef broth)
1/2 teaspoon coarsely ground black pepper

1/4 teaspoon salt



1 Cut the round steak into 4 pieces. With the textured side of a meat tenderizer (OXO Good Grips Meat Tenderizer), pound each piece (on a meat-only dishwasher-safe cutting board) until almost double in size and about 1/4 inch thick. 

2 In shallow dish combine the flour with 1/4 teaspoon each of salt, coarsely ground black pepper and cayenne. In another shallow dish beat together the egg and milk.

3 Working with one piece at a time, season both sides with salt and pepper, dip into the egg mixture, dip into the flour mixture, dip into the egg mixture again, dip into the flour mixture again. Really press the flour in. This really goops up the hands, so just use one hand and keep one hand clean; you'll need it.

4 When all meat is coated, heat oil to a depth of not more than 1/16 to 1/8 inch. You just need enough oil to cover the pan generously. In my All-Clad Stainless 12-Inch Fry Pan, that's 1/2 cup. When the oil is hot, put in two pieces at a time; don't crowd the pan. Cook for about 3 or 4 minutes, or until well browned and crunchy. With tongs, turn steaks and cook second side for about 3 or 4 minutes. Turn carefully so as not to lose the crust; chicken fried steak is all about the crust.

5 Drain on a paper towel-lined plate (wad up the paper towels; don't just lay them flat on the plate). Repeat. Then proceed to the most important part of chicken fried steak--the cream gravy! Pour off the fat in the skillet, then measure back into the skillet 3 tablespoons of the pan drippings. Use the ingredient list above, but go to my Cream Gravy post for the directions (and a little story about a real pioneer woman, my great grandmother).

6 Plate up the steaks with a generous serving of Mashed Potatoes on the side. Pour the gravy over both. Biscuits and a bowl of collard greens on the side round out this classic Southern meal. 


Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

54 comments:

Thomas "Sully" Sullivan said...

Chicken fried steak isn’t on my menu (for no particular reason), but I’m giving you 5 cleavers just because you surprise me!

Jean | DelightfulRepast.com said...

Surprise? Sully, "five cleavers," for whatever reason, is always a great honor!

Angie's Recipes said...

That golden crust looks so good! I want some too :-))

Debbie Harris said...

Chicken fried steak is not something I have come to love, but it was my dad's favorite!
I may have to try your recipe just because it's from you.
Your healthy description makes it sound like a winner!

Have a beautiful day ♡

Jean | DelightfulRepast.com said...

Thanks, Angie. It's ALL about the crust!

Jean | DelightfulRepast.com said...

Debbie, thank you so much. I do think you might like my healthier, non-greasy version!

Pauline Wiles said...

I'd never heard of this dish and had to think for a moment how the name would come about! I'm not sure I'd make this but I'll look out for it when I finally travel to the appropriate part of the US.

Jean | DelightfulRepast.com said...

Thanks, Pauline. You'll find it on diner-style menus all over the US, wherever people from the South have settled. It got its name because it's coated and fried in the same way as southern fried chicken and served with the same milk/cream gravy.

Lowcarb team member said...

Chicken fried steak isn’t on my menu plans, but I always enjoy seeing the recipes you share.
Thank you.

All the best Jan

Jean | DelightfulRepast.com said...

Thanks so much, Jan. I appreciate that!

Mike said...

I could honestly have this at least twice/week and not grow tired of it. Mashed potatoes on the side are great, but fries are also good. (w/ gravy on them = Texas poutine) I also like fried okra or better yet, stewed okra and tomatoes. While I normally like my green beans to be lightly steamed, those that have been "boiled to death" with a ham hock are delicious w/ CFS. Don't judge me. -grin-

Growing up and playing ball here in the sparsely populated TX Panhandle, we'd often drive a hundred miles or more to play a game and eateries would stay open afterwards (we made reservations) to feed us CFS. It was always much easier to swallow than our ubiquitous defeats. The coach did the chewing during the following Monday practice.

Pauline Wiles: CFS is basically Wienerschnitzel, only using a tough cut of beef instead of veal.

Jean | DelightfulRepast.com said...

Yes, Mike, exactly, "basically wienerschnitzel." I love your CFS story! :D "The coach did the chewing during the following Monday practice." :D And I'm not judging you--there ARE times when those "boiled to death" green beans are exactly what's called for!

Mandy Farmer said...

yum! Haven't had this one in a long time.

Coming to you from Hearth and Soul

Margie said...

The comment about CFS = wienerschnitzel made me realize that I have enjoyed CFS before! YUM!

Thanks for the visit. I'm surprised that people easily identified it as a salt pig. I ended up putting a battery-operated candle inside so now it's a cute candle holder.

kitty@ Kitty's Kozy Kitchen said...

Oh my goodness, Jean, this is pure comfort food! I can't remember the last time that I ate CFS, but I love it, and would love to make it your way. Thanks for sharing!!!

Jean | DelightfulRepast.com said...

Thanks for the visit, Mandy!

Jean | DelightfulRepast.com said...

Margie, thanks. Hope you'll make it sometime. Using the salt pig as a candle holder is a good idea! I keep my salt in a little cube-shaped ceramic dish with a lid, so I'd use your new item as a candle holder, too.

Jean | DelightfulRepast.com said...

Kitty, thank you so much. I hope you'll try it soon and let me know how it turned out for you.

Vee said...

You make it look good! 😊

Jean | DelightfulRepast.com said...

Thanks, Vee! I like pretty food!

ellen b. said...

Makes that tough piece of meat look real good and taste good, too, I bet. Dear just had a chicken fried steak at a new café in our area.

Jen Dodrill @ History at Home said...

So glad to find this! My hubby loves chicken fried steak. Yum! I've pinned it to make soon!

Cocoa and Lavender said...

We both LOVE chicken-fried steak and I will be making this, especially because we have a guest for the next few months who also loves it (and is a real “meat and potatoes” kind of guy. I never get this out because of the garlic powered that has crept into most recipes. Now I can have it at home! And probably a healthier version! Thanks, Jean!

Jean | DelightfulRepast.com said...

Thanks, Ellen. Wish we had a good place to get one, but for the time being I'll just have to make it at home.

Jean | DelightfulRepast.com said...

Jen, thank you. And please come back and tell me how it turned out for you!

Jean | DelightfulRepast.com said...

Oh, yes, David, much healthier! And the garlic powder and garlic salt has crept into everything! Even when I've specifically asked before ordering something (most recently potatoes), there it is.

Jennifer@MyFlagstaffHome said...

Chicken friend steak is one of my favorite comfort foods, but I've never made it myself. Your recipe sounds amazing! Thanks for sharing at the Weekend Blog Hop at My Flagstaff Home. --Jennifer

TONY said...

Just love this quote, Jean."If it ain't fried, it ain't food," Ha! Ha!

A full English Breakfast is nice to have once in a while too, perhaps once a year!!!!!

We teach children in school during their science lessons about" a balanced diet."

So many people get on the health bandwagon telling us we shouldn't eat this or that.They are obviously trying to sell their latest diet book and want to make money. Sausages and other processed meats are the big thing over here at the moment. Carcinogenics are the problem. I LIKE A GOOD BEEF OR PORK SAUSAGE!!! The thing is, I believe what I tell children, don't eat too much of one thing and balance your diet. You can't go wrong then.
We ALL can survive this culinary world to a healthy old age I am sure. Ha! Ha! Your recipe sounds great Jean.
Got a little off the point, sorry. Politics, international trade and celebrity diets get in the way!!!

Jean | DelightfulRepast.com said...

Thanks, Jennifer. I hope you'll give it a try now!

Jean | DelightfulRepast.com said...

Tony, I'm so tired of all the celebrity diets (celebrity everything, really). "How So-and-so Lost 30 Pounds." Then next year, the same celeb is hyping yet another diet. *You can't get permanent results from temporary diets!!!* But as to the carcinogens in processed meats--well, that is not news to me, I was raised with that knowledge! So I don't eat conventional sausages, etc; only organic, pastured, uncured, no additives, etc. And I so agree with your "don't eat too much of one thing and balance your diet."

Meditations in Motion said...

One of my husband's favorites. This looks delicious! I think we may indulge.

Jean | DelightfulRepast.com said...

Thanks, MIM. I hope you'll try it soon!

Lea Ann (Cooking On The Ranch) said...

Ohmygoodness, now I'm craving chicken fried steak. We have a restaurant outside Denver that makes a great one - so I've not made it in my own kitchen for ages. I agree about that frying. You bet I'll make it if it's worth it. CFS and Fried Chicken are great examples. And I agree with your Grandmother. Crisco is great for frying.

Jean | DelightfulRepast.com said...

Thanks, Lea Ann. One of the things I hate about a lot of CFS recipes is the incredible waste. They'll call for great amounts of flour, eggs, etc, for four little steaks. I've got it down to a science so there's not a drop of anything wasted.

Phil in the Kitchen said...

So that's what chicken fried steak is. I'd heard of it but I'd never tried to find out what it was. I just imagined a strange combination of layers of chicken and beef. I could happily eat this anytime. I loved the story about your great grandmother in your cream gravy post. There are a few things that I cook that always make me think of someone in my past but to have that family connection too is very special and I'm very envious of that.

Jean | DelightfulRepast.com said...

Phil, thank you so much. Like you, I always enjoy the story behind the food. And it seems like all my happiest childhood memories are *food* memories! You might be the only person who clicked on the Cream Gravy post; thank you!

Kathleen said...

This is a popular one Jean, it looks delicious. We will feature it on the next Blogger's Pit Stop.
Kathleen

Jean | DelightfulRepast.com said...

Kathleen, thank you so much! I'm so glad to hear that. All the best to you and yours!

Roseann Hampton said...

Thanks for sharing this recipe with us at The Blogger's Pit Stop! My husband loves chicken fried steak but I can never get it to turn out quite right. Probably the oil temperature!

DeniseinVA said...

This looks delicious. I have never tried this recipe before. Thank you for sharing it.

Dianne said...

This is way I miss living in Texas....a good CFS!!! One of our favorites!

Kitchen Riffs said...

LOVE CFS! Gotta be served with cream gravy. And mashed potatoes. And, preferably, creamed corn. :-) Really it's nothing but a form of schnitzel. Call it schnitzel and it instantly sounds healthier and more sophisticated, doesn't it? :-) Fun post and recipe -- thanks.

Zaa said...

You make everything look mouthwatering... I love trying new dishes and hubby would love this one especially with the little bit of gravy ... Food with a story is always better( haha )... Enjoy your day !!!

Sherry said...

oh Lordy that looks good. yUm!!!

Jean | DelightfulRepast.com said...

Roseann, thanks. Happy to help! Do try it out on him and let me know how it turned out for you!

Jean | DelightfulRepast.com said...

Thank you, Denise. I hope you'll give it a try one of these days!

Jean | DelightfulRepast.com said...

Thanks, Dianne. I've found it's very difficult to find a good CFS. Nice to be able to have it at home!

Jean | DelightfulRepast.com said...

Thanks, John. Yes, it was probably invented by a German who settled in Texas!

Jean | DelightfulRepast.com said...

Zaa, thank you so much! I love people's food stories, too.

Jean | DelightfulRepast.com said...

Thanks, Sherry. Wishing I had one right now!

Tammy said...

One of my favorites and your recipe sounds so good. The gravy is always a big hit at our home.

Jean | DelightfulRepast.com said...

Thank you, Tammy. We're big fans of the gravy, too!

Miz Helen said...

Congratulations your post is featured on Full Plate Thursday this week. Thanks so much for sharing it with us and come back to see us real soon!
Miz Helen

Jean | DelightfulRepast.com said...

Thank you so much, Miz Helen! It is an honor!