chicken fried steak in a casserole dish on a floral napkin

Chicken Fried Steak

The name is funny, but Chicken Fried Steak is some serious southern YUMMINESS. In fact, you can’t really call yourself ‘southern’ unless you’ve made a big batch of Chicken Fried Steak with Cream Gravy.

When I was a little girl, I called this dish ‘Sticky Meat’ because it stuck together even after Momma had pounded it with a mallet. It seemed indestructible at the time…until I tasted it. Wowza! The name ‘stuck’ and now our entire family calls this dish ‘Sticky Meat ‘whenever it’s served.

If you think that name sounds funny, try telling someone who’s not from these parts why we call this dish Chicken Fried Steak. They will look at you like you’ve lost your mind! The name derived from the fact that you use the same technique to fry cube steak as you do to fry chicken. No kidding!

Whatever you call it, this steak and gravy is over the top amazing, especially when served with my Garlic Mashed Potatoes. Consider yourself a true southerner if you make this authentic southern meal!

How to Make Chicken Fried Steak

Start by collecting 3 bowls…one for the flour mixture, one for the buttermilk mixture, and one for the steaks once they’re battered.

1. Combine 2 cups of flour with garlic salt, dried steak seasoning and dried oregano in the first bowl. Yes, I use oregano because it gives the steak a hint of herbed deliciousness. Some southern cooks use paprika, but I like the flavor of oregano.

2. Whisk egg and buttermilk with salt and pepper in the second bowl.

3. Next, sprinkle the meat with salt and pepper. Begin dredging the cube steak by coating both sides in the flour mixture, then dipping in the buttermilk mixture, and back again in the flour. Be sure to coat both sides of the meat. Add the breaded meat to the last bowl and repeat the process for each cube steak.

Using a Cast Iron Skillet

You can make Chicken Fried Steak in a regular skillet, but cast iron holds the heat and cooks the meat much faster. A cast iron skillet is also my go-to vessel for making cream gravy.

Heat canola oil in a large skillet over medium-low heat. Gently place each breaded cube steak in the skillet and cook about 3 minutes on each side. The oil should sizzle when cooking. If it’s not, turn up the heat. When the steaks look golden brown, remove the meat and place in a 13 X 9 casserole dish. Keep warm by covering with foil.

Sauté the sliced onion in skillet drippings for about 2 minutes until transparent. Drain onions and spoon over steaks in casserole dish. Cover with foil while you’re making the gravy.

How to Make Cream Gravy

Scrape the bits from the bottom of the skillet, then add flour to the drippings over medium-low heat. You’ll have to eyeball the amount of flour you use. I normally start with 3 tablespoons, but sometimes need to add more until the grease is absorbed.

Whisk the flour with drippings for about a minute to cook through, then add milk and turn up the heat to medium, stirring constantly. Whisk gravy while you add garlic salt, pepper and dried oregano.

Once gravy starts to thicken and become smooth, add half and half and stir well until it’s the perfect consistency. Taste the gravy to make sure it has enough seasoning. If not, add salt and pepper to taste.

Pour the gravy over the steak and onions in the casserole dish. Bake at 350 degrees for 45 minutes until steaks are tender.

What’s Served with Chicken Fried Steak?

Serve this dish with a heaping pile of Garlic Mashed Potatoes and Roasted Broccoli or Lemon Butter Asparagus. Now, that’s some good southern cooking!

If you give this recipe a whirl, be sure to leave a comment below telling me how it turned out. I’d love to hear from you!

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chicken fried steak in a casserole dish on a floral napkin

Chicken Fried Steak


  • Author: Debi ~ QuicheMyGrits
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x

Description

You can’t really call yourself ‘southern’ unless you’ve made a big batch of Chicken Fried Steak with Cream Gravy.  It’s an authentic southern meal!


Scale

Ingredients

CHICKEN FRIED STEAK

  • 2 cups all purpose flour
  • 1 tsp. garlic salt
  • 1 tsp. dried steak seasoning
  • 1 tsp. dried oregano
  • 1 egg, beaten
  • 1 cup buttermilk
  • Dash of salt and pepper
  • 4 pieces cube steak
  • 1/2 cup canola oil
  • 1 small onion, sliced in rings

CREAM GRAVY

  • Skillet drippings from steak
  • 3 Tbsp. all purpose flour
  • 2 cups whole milk
  • 1/2 tsp. garlic salt
  • 1/4 tsp. pepper
  • 1/2 tsp. dried oregano
  • 1/2 cup half & half

Instructions

CHICKEN FRIED STEAK

Preheat oven to 350 degrees.

  1. Collect 3 bowls…one for the flour mixture, one for the buttermilk mixture, and one for the steaks once they’re battered.
  2. Combine flour with garlic salt, dried steak seasoning and dried oregano in the first bowl.
  3. Whisk egg and buttermilk with salt and pepper in the second bowl.
  4. Sprinkle the meat with salt and pepper.
  5. Begin dredging the cube steak by coating both sides in the flour mixture, then dipping in the buttermilk mixture, and back again in the flour. Be sure to coat both sides of the meat.
  6. Add the breaded meat to the last bowl and repeat the process for each cube steak.
  7. Heat canola oil in a large cast iron skillet over medium-low heat.
  8. Gently place each breaded cube steak in the skillet and cook about 3 minutes on each side.
  9. When the steaks look golden brown, remove the meat and place in a 13 X 9 casserole dish. Keep warm by covering with foil.
  10. Sauté the sliced onion in skillet drippings for about 2 minutes until transparent. Drain onions and spoon over steaks in casserole dish. Cover with foil while making the gravy. 

CREAM GRAVY

  1. Scrape the bits from the bottom of the skillet, then add flour to the drippings over medium-low heat.
  2. Whisk the flour with drippings for about a minute to cook through, then add milk and turn up the heat to medium, stirring constantly.
  3. Whisk gravy while you add garlic salt, pepper and dried oregano.
  4. Once gravy starts to thicken and become smooth, add half and half and stir well until it’s the perfect consistency. Taste the gravy to make sure it has enough seasoning. If not, add salt and pepper to taste.
  5. Pour the gravy over the steak and onions in the casserole dish. Bake at 350 degrees for 45 minutes until steaks are tender.
  6. Serve over a heaping pile of Garlic Mashed Potatoes.

Notes

Be sure to use fresh flour when making the gravy. If you make it with the flour used to dredge the meat, it can cause gravy to be lumpy. 

  • Category: Main Dishes
  • Method: Skillet
  • Cuisine: Southern

Keywords: chicken fried steak, country fried steak, steak and gravy, cream gravy, southern, comfort food

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One Comment

  1. This was a favorite of mine as a kid too!

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