Chicken Fried Steaks are a classic Southern comfort food that features tender beef cubed steaks coated in a seasoned flour mixture and fried until golden and crispy. Served with a creamy and flavorful gravy, these steaks are the epitome of down-home cooking and evoke feelings of warmth and nostalgia. Despite the name, chicken fried steaks do not actually contain chicken but are instead a beef preparation method reminiscent of fried chicken.

The origins of Chicken Fried Steaks can be traced back to German and Austrian immigrants who settled in Texas during the 19th century. They brought with them the technique of tenderizing and breading meat, similar to Wiener Schnitzel. As beef was more readily available in Texas, the immigrants adapted the traditional method to use beef instead of veal.

The term “chicken fried” refers to the cooking method, which mimics the process of frying chicken. The steaks are dipped in an egg and buttermilk mixture, coated in seasoned flour, and then fried until crispy and golden. This method gives the steaks a flavorful crust while keeping the meat tender and juicy.

Chicken Fried Steaks became a staple in Southern cuisine, particularly in Texas, where they are now considered a regional specialty. Over the years, variations and adaptations have emerged, but the essence of Chicken Fried Steaks remains the same—an indulgent, crispy coating enveloping tender beef, served with a rich and creamy gravy.

Today, Chicken Fried Steaks are beloved across the United States, served in diners, Southern-style restaurants, and homes alike. They represent the rich culinary heritage of the American South and continue to bring comfort and satisfaction to those who enjoy this hearty and flavorful dish.

PREP/TOTAL TIME: 25 MIN.

MAKES: 4 SERVINGS (2 CUPS GRAVY)

INGREDIENTS

• 2¼ cups all-purpose flour, divided
• 2 teaspoons baking powder
• ¾ teaspoon salt
• ¾ teaspoon onion powder
• ¾ teaspoon garlic powder
• ¾ teaspoon chili powder
• ¾ teaspoon pepper
• 2 eggs, lightly beaten
• 1⅔ cups buttermilk, divided
• 4 beef cubed steaks (4 ounces each)
• Oil for frying
• 1½ cups 2% milk

INSTRUCTIONS

1. In a shallow bowl, combine 2 cups of all-purpose flour, baking powder, salt, onion powder, garlic powder, chili powder, and pepper.
2. In another shallow bowl, combine the lightly beaten eggs and 1 cup of buttermilk.
3. Dip each beef cubed steak in the buttermilk mixture, ensuring it is fully coated, and then roll it in the seasoned flour mixture. Let the steaks stand for 5 minutes to allow the coating to adhere.
4. In a large skillet, heat approximately ½ inch of oil over medium-high heat.
5. Fry the coated steaks in the hot oil for 5-7 minutes on one side, being careful when turning. Cook for an additional 5 minutes on the other side or until the coating is crisp and the meat is no longer pink. Remove the steaks from the skillet and keep them warm.
6. Drain the skillet, reserving ⅓ cup of drippings. Stir the remaining ¼ cup of flour into the drippings until smooth. Cook and stir the mixture over medium heat for 2 minutes.
7. Gradually whisk in the milk and the remaining ⅔ cup of buttermilk. Bring the mixture to a boil and continue to cook and stir for 2 minutes or until thickened to a gravy consistency.
8. Serve the fried steaks with the creamy gravy.

NOTE:

• Chicken Fried Steaks are traditionally served with mashed potatoes, green beans, or other classic Southern sides. The combination of crispy coating, tender meat, and rich gravy creates a satisfying and comforting meal that has stood the test of time.