Arsip Tag: traeger steak



THE ULTIMATE CHICKEN FRIED STEAK RECIPE WITH GRAVY – The Ultimate Chicken Fried Steak is fried to golden perfection and topped with the creamiest gravy you can imagine, sure to quickly become a family favorite. It’s hard to imagine a more quintessential Southern meal than Chicken Fried Steak and Gravy. The hard part is deciding whether you want to make it for breakfast or dinner. My family can’t get enough of these tender steaks with that delightful crispy, crunchy coating. And the gravy? Heaven!

Chicken Fried Steak

I figured it was high time I share one of my all-time favorite recipes with you guys. I have been eating this Southern food classic for as long as I can remember. My Nana is the first one that introduced me to this delightful recipe. (Big shocker there – she basically introduced me to all of my favorites…) This recipe is an adaptation of hers – or, at least, as I remember it and I’m pretty sure she’d agree, that this really is the best chicken fried steak recipe out there.

Chicken Fried Steak: Breakfast or Dinner?

There is nothing quite like chicken fried steak when it comes to versatility. We love serving it for dinner with mashed potatoes and gravy and my Nana’s Green Beans to even it all out… Orrr, if it’s brunch we’re craving, serving this yumminess with a couple sunny side up eggs and hash browns always does the trick.

My boys almost always order chicken fried steak when we’re out for breakfast but the thing is, it’s incredibly easy to make at home! Now, I’ve tried lots of subpar recipes in my lifetime but trust me, this is not one of them.

I’ve developed the ULTIMATE recipe that goes just perfectly with a rich, creamy gravy that that little ole steak is just begging to be smothered in.

How to Properly Season and Flavor

Every layer of this Chicken Fried Steak recipe is seasoned to perfection. The steaks are seasoned with salt and pepper, the flour mixture is seasoned with herbs and spices, and even the buttermilk and egg batter is seasoned with TABASCO® Sauce.

TABASCO® Sauce is a staple in our house (the original is our favorite) and my oldest wants it with and in every.single.recipe. I love the extra flavor it adds to this recipe and if you’re worried about it being spicy, don’t. It really doesn’t add any heat to the dish as much as it brings out the other flavors in the dish.

If you want to, you can always bump up the heat by adding in another teaspoon or so of TABASCO® Sauce, or, you can always just add a dash or two to the top of your steak. That’s how my Grandpa ate his and Reece and Chris do the same.

So, if you’re not familiar with chicken fried steak or country fried steak, let me clear up any confusion…

Why is it called Chicken Fried Steak?

Chicken Fried Steak is not made with chicken. Period. No chicken to be found. It’s called this because the steak is breaded and fried much like you would a piece of chicken. Chicken Fried Steak is made with cube steak that you find already tenderized at your grocery store.

The steak is dredged in a seasoned flour mixture, dipped in a buttermilk and egg mixture and then back into the flour one last time. Finally, it’s fried to golden perfection and topped with the creamiest, tastiest gravy you’ve ever tried. Some might even say that the gravy is the best part

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Don’t Forget the Gravy!

There are a few secrets to the best Chicken Fried Steak Gravy.

  1. Do NOT scrape the skillet. Leave all of that goodness in there. Simply remove the grease and add back in just enough to make the creamy gravy.
  2. Let the flour cook and brown before adding liquids. This builds up flavor and removes that raw flour taste.
  3. Slowly whisk in the milk AND cream (yes, I use a little cream in this gravy… ) This keeps lumps from forming and you end up with a smooth, creamy Chicken Fried Steak Gravy.
  4. Season at the end. My gravy usually doesn’t need any additional salt but I add LOTS of freshly ground black pepper.

Now, I go into detail in my instructions below but I want to highlight a few steps here that I want you to pay close attention to before making this recipe.

Tips for the Best Chicken Fried Steak Recipe

  • There is no need to deep fry. I shallow fry to golden perfection with a cup of oil – or less. I prefer to use vegetable oil.
  • A heavy skillet works best. I use my favorite cast iron skillet but any large, heavy bottomed skillet will work.
  • Do not overcrowd the pan. EVER. Two at a time is the way to go. Preheat your oven to 225-250F to keep it warm and crispy while you’re making the gravy.
  • Buttermilk keeps the steaks nice and tender and the TABASCO® Sauce adds loads of flavor without being overly spicy. I make mine with about 2 teaspoons but you can go up to 4 teaspoons if you want to up the ante. I like to keep it relatively calm and my family can add a couple of dashes on top if they like.
  • You’ll notice the baking soda and baking powder in the breading. This gives it a perfectly crispy coating that you won’t find in other recipes.
  • After breading the cube steaks, really press the flour in. You want the steaks to be completely coated with the breading.
  • Do not flip the steaks more than once. Wait until they are nice and golden brown before flipping. You don’t want to disturb that crunchy coating.

Refer to the video if you have any more questions or leave me a comment below. I’d love to know what you think when you give it a try!

Favorite Family Dinners

  1. Homemade Baked Mac and Cheese
  2. The BEST Turkey Meatballs
  3. Easy Stuffed Shells
  4. Crockpot Chili
  5. Tater Tot Casserole
The Best Chicken Fried Steak

The Best Chicken Fried Steak

The Best Chicken Fried Steak – This chicken fried steak recipe is one I received from a co-worker about 5 years ago. A Southern favorite, these crispy, breaded, tenderized cube steaks drenched in creamy gravy can be served for breakfast or dinner. It’s by far the best chicken fried steak I’ve ever had. I’ve made this numerous times for my picky son and my Southern-raised better half, as well as for other family and friends and each time, I get nothing but rave reviews.

Looking for the best chicken-fried steak of all time? Well, your search ends here! This top-rated recipe results in a tender, juicy steak with an irresistibly crispy coating. Learn how to make the greatest chicken-fried steak of your life — and get smart storage and serving tips.

What Is Chicken-Fried Steak?

The aptly named chicken-fried steak is a dish that consists of steak fried in the same manner as fried chicken. The meat is coated with a seasoned flour mixture, then deep-fried to crispy perfection. A Southern favorite, chicken-fried steak is actually very similar to Wiener schnitzel (an iconic Austrian dish of breaded and fried veal).

Chicken-Fried Steak vs. Country-Fried Steak

Chicken-fried steak and country-fried steak are very similar Southern dishes that are often confused with one another. Many people use the terms interchangeably, but they are slightly different: Chicken-fried steak is often topped with a cream gravy, while country-fried steak is typically served with brown gravy and onions. Also, chicken-fried steak is usually slightly crispier than its country-fried counterpart.

Best Cut of Beef for Chicken-Fried Steak

The best cut of beef for chicken-fried steak is cube steak, or another steak variety that has already been tenderized. This recipe, like most others you’ll find on the internet, calls for cube steak.

How to Make Chicken-Fried Steak

You’ll find the full, step-by-step recipe below — but here’s what you can expect when you make the best chicken-fried steak ever:

Pound the Meat

Using a meat mallet, pound the steak until it’s about ¼-inch thick.

Make the Coating

Place two cups of flour in a shallow bowl and set aside. In another bowl, combine the baking powder, baking soda, 1 teaspoon of the pepper, and ¾-teaspoon of the salt. Add buttermilk, hot sauce, egg, and garlic to the second bowl. Stir to combine.

Dredge and Fry

Heat vegetable shortening oil in a deep cast-iron skillet to 325 degrees F. While the shortening is heating, dredge a steak in flour and shake off the excess. Dip the entire flour-covered steak in the buttermilk mixture, then dredge it again in flour. Repeat with the remaining steaks. Fry steaks until evenly golden brown. Remove steaks and place on a paper towel-lined plate to drain.

Make the Gravy

Drain the fat from the skillet, reserving ¼ cup and as much of the solid remnants as you can. Add the reserved fat and heat the skillet over medium-low heat. Whisk in the remaining flour. Add the milk and bring the gravy to a simmer. Cook until thick and season to taste. Serve over finished chicken-fried steaks.

What to Serve With Chicken-Fried Steak

Looking for delicious side dish inspiration? Pair your chicken-fried steak with one of these classic Southern sides:

Kickin’ Collard Greens
Okra and Tomatoes
Slow Cooker Spicy Black-Eyed Peas
Southern Green Beans
Baked Cream Corn

Plus, explore our entire collection of Southern Side Dishes.

How to Store Chicken-Fried Steak

Store leftover chicken-fried steak in an airtight container in the fridge for three to four days. Reheat in the microwave or in the oven until warmed through.

Can You Freeze Chicken-Fried Steak?

Yes, you can! Allow the steaks to cool completely, then wrap them individually in one layer of storage wrap followed by one layer of foil. Place them in a freezer-bag or airtight container, label with the date, and freeze for up to four months. Thaw in the fridge and reheat in the oven until warmed through.

The Best Chicken Fried Steak

Allrecipes Community Tips and Praise

“This was absolutely amazing,” raves alrondm. “Made this for my roomies and they all raved. Even the boy from the South. Couldn’t think of any major changes needed. Though I did find that using some buttermilk in the gravy gave it a better flavor in the end.”

“I am always looking for new chicken-fried steak recipes, but often find that the batter doesn’t end up with enough crunch — which is what I absolutely love,” says colinger. “This recipe did not disappoint. I used thinly cut round steak (my personal preference) and they turned out great!”

“This recipe is the best chicken-fried steak I have ever used,” according to Renee Ann Galvan. “It’s Southern quality, has that nice crunch, and was sooo delicious. I wanted to eat another streak. I didn’t, but I really wanted to! I would like to make one suggestion: Salt and pepper the steaks before you dredge in the flour and batter. Absolutely delicious!”

Editorial contributions by Corey Williams


  • 4 (1/2 pound) beef cube steaks
  • 2 ¼ cups all-purpose flour, divided
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon black pepper
  • ¾ teaspoon salt
  • 1 ½ cups buttermilk
  • 1 tablespoon hot pepper sauce (e.g. Tabasco™)
  • 1 large egg
  • 2 cloves garlic, minced
  • 3 cups vegetable shortening for frying
  • 4 cups milk
  • kosher salt and ground black pepper to taste


  1. Place steaks between 2 layers of plastic and pound to a thickness of 1/4 inch.

  2. Place 2 cups flour in a shallow bowl.

  3. Stir together baking powder, baking soda 1 teaspoon pepper, and 3/4 teaspoon salt in second shallow bowl. Add buttermilk, Tabasco sauce, egg, and garlic; stir to combine.

  4. Heat shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Place a wire rack over a sheet of parchment paper.

  5. While the shortening is heating, dredge a steak in flour to coat; shake off excess. Dip into buttermilk batter; lift up so excess batter drips back into the bowl. Press in flour again to coat both sides completely. Place breaded steak on the wire rack and repeat to bread remaining steaks.

  6. Fry steaks, in batches if necessary, until evenly golden brown, 3 to 5 minutes per side. Remove steaks to a paper towel-lined plate to drain. Cover with foil to keep warm while you make the gravy.
  7. Drain fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.

  8. Return the skillet to medium-low heat; add the reserved oil. Whisk the remaining 1/4 cup flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy.
  9. Stir in milk, increase the heat to medium, and bring the gravy to a simmer. Cook, stirring often, until thick, 6 to 7 minutes. Season with kosher salt and pepper.
  10. Transfer steaks to a platter and pour gravy over top.