Real Southern Chicken Fried Steaks
Experience the ultimate comfort food with our Real Southern Chicken Fried Steaks, a classic recipe that brings true Southern charm to your table. Tender beef cubed steaks are triple-coated in a seasoned flour blend with hints of garlic, onion, and paprika, then fried to golden, crispy perfection in a combination of butter and oil. Topped with a rich, homemade cream gravy made from pan drippings, this hearty dish is as flavorful as it is nostalgic. Ready in just 45 minutes, it’s the perfect meal for family dinners or special occasions. Pair these irresistible chicken fried steaks with creamy mashed potatoes and green beans for a traditional Southern feast that will have everyone coming back for seconds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces beef cubed steaks (tenderized)
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 cup buttermilk
- 2 pieces large eggs
- 0.5 cup vegetable oil
- 2 tablespoons unsalted butter
- 2 cups whole milk
- 2 tablespoons all-purpose flour (for gravy)
- 1 teaspoon salt (for gravy)
- 0.5 teaspoon black pepper (for gravy)
Instructions
Place the cubed steaks on a flat surface and pat them dry with paper towels to remove excess moisture.
In a shallow dish, combine 2 cups of flour, 2 teaspoons of salt, 1 teaspoon of black pepper, garlic powder, onion powder, and paprika. Mix well to distribute the seasoning evenly.
In a second shallow dish, whisk together the buttermilk and eggs until the mixture is smooth.
Dredge each steak first in the seasoned flour, pressing gently to coat both sides. Then dip it into the buttermilk-egg mixture, allowing any excess to drip off. Finally, return the steak to the seasoned flour for a second coating, pressing firmly to ensure it adheres. Set aside and repeat with the remaining steaks.
In a large skillet, heat the vegetable oil and butter over medium heat. Once the oil is hot and shimmering, carefully lay each steak in the pan, being careful not to overcrowd it.
Fry the steaks for about 4 to 5 minutes per side, or until golden brown and crispy. Transfer the cooked steaks to a plate lined with paper towels and keep warm.
For the gravy, carefully discard all but 2 tablespoons of the oil from the skillet, leaving any browned bits behind.
Add 2 tablespoons of flour to the skillet and whisk constantly over medium heat until the flour is golden brown, about 1 to 2 minutes.
Gradually whisk in the milk, stirring constantly to prevent lumps, and cook until the gravy thickens, about 5 minutes.
Season the gravy with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Taste and adjust seasoning if needed.
Serve the chicken fried steaks hot, drizzled with the creamy gravy. Pair with mashed potatoes and green beans for a true Southern meal.
Nutrition Facts
Calories |
3445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.2 g | 263% | |
| Saturated Fat | 62.1 g | 310% | |
| Polyunsaturated Fat | 68.2 g | ||
| Cholesterol | 799 mg | 266% | |
| Sodium | 7760 mg | 337% | |
| Total Carbohydrate | 237.3 g | 86% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 36.3 g | ||
| Protein | 167.6 g | 335% | |
| Vitamin D | 10.5 mcg | 53% | |
| Calcium | 1043 mg | 80% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 2793 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
