Why You’ll Love this Southern Soul-Warming Chicken Fried Steak
When you’re craving comfort food that sticks to your ribs and warms your soul, nothing quite hits the spot like a perfectly prepared chicken fried steak.
I’m convinced this Southern classic has magical powers—transforming ordinary cube steaks into golden-crusted perfection that practically demands to be smothered in creamy gravy.
What’s not to love? The satisfying crunch giving way to tender beef, that peppery coating, and the silky gravy that ties everything together.
It’s like getting a warm hug from your grandma, even if your grandma wasn’t from the South.
Trust me, this recipe’s worth every calorie.
What Ingredients are in Southern Soul-Warming Chicken Fried Steak?
The beauty of chicken fried steak lies in its humble ingredients that transform into something magical when combined. This Southern classic doesn’t require fancy components—just pantry staples and a few fresh items you probably already have on hand.
The secret to its incredible flavor isn’t exotic spices or specialty products, but rather the technique and the perfect balance of seasonings that make the crust crispy and the gravy velvety smooth.
For the Chicken Fried Steak:
- 6 cube steaks
- 4 cups flour
- 5 teaspoons salt
- 1 teaspoon pepper
- 1/8 teaspoon cayenne pepper
- 2 large eggs, beaten
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 5 cups peanut oil (for frying)
For the Cream Gravy:
- 1 onion, finely minced
- 2 garlic cloves, finely minced
- 3 tablespoons flour
- 1/2 cup chicken broth
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
When shopping for this recipe, the quality of your cube steaks matters—look for ones that aren’t too thin, as they’ll cook more evenly.
Can’t find cube steaks? No worries, you can ask your butcher to cube regular round steaks for you. The buttermilk is non-negotiable here, folks—it tenderizes the meat and helps create that characteristic tangy flavor in the crust.
While peanut oil is recommended for its high smoke point, vegetable oil will work in a pinch. And remember, whole milk creates the richest gravy, but 2% can be substituted if that’s what you have on hand.
How to Make this Southern Soul-Warming Chicken Fried Steak
Let’s get down to business with this soul-warming classic. Start by preheating your oven to about 200 degrees—just warm enough to keep your finished steaks hot while you work on the gravy.
Place a wire cooling rack on a rimmed baking sheet or line it with paper towels, and pop it in the oven. Now for the breading station: in one dish, combine 4 cups of flour with 5 teaspoons of salt, 1 teaspoon of pepper, and that little kick of 1/8 teaspoon cayenne pepper.
In another dish, whisk together 2 beaten eggs, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1 cup of buttermilk until it’s slightly foamy—this is the secret to that perfect crust, trust me.
The triple-dip is where the magic happens. Gently pat each of your 6 cube steaks dry with paper towels (wet meat won’t bread properly), then dredge both sides in the flour mixture.
Using tongs—because nobody needs sticky fingers—transfer the steak to the egg mixture, coating both sides. Back into the flour for one final coat, making sure every bit is covered. The process feels almost meditative, doesn’t it?
Repeat with all steaks, then let them rest on a wire rack while you heat up 5 cups of peanut oil to 375 degrees in a deep pan or Dutch oven. You want about an inch of oil—any more is wasteful, any less and you’re not frying, you’re sautéing.
When your oil hits temperature, carefully lower in your steaks, cooking for just 2 1/2 minutes per side until that crust turns deep golden brown. The sound of that sizzle? Pure comfort.
After frying, give each steak a quick drain on paper towels before transferring to your warm oven. Using a premium Dutch oven ensures even heat distribution and better results for both frying the steaks and making the gravy. Now for that unmissable gravy—strain the oil, saving 2 tablespoons and those tasty crumbs.
Sauté 1 finely minced onion in the oil and crumbs until translucent, add 2 minced garlic cloves for 30 seconds, then sprinkle in 3 tablespoons of flour, whisking continuously.
Slowly pour in 1/2 cup chicken broth (still whisking!), followed by 2 cups of whole milk and seasonings. Let it bubble gently, then reduce to a simmer until it thickens to that perfect, spoonable consistency.
Plate those gorgeous steaks, crown them with your creamy gravy, and prepare for some serious eyes-closed-while-eating moments.
Southern Soul-Warming Chicken Fried Steak Substitutions and Variations
While our classic chicken fried steak recipe creates pure comfort food magic, sometimes you might need to switch things up based on what’s in your pantry—or just because variety is the spice of life.
Don’t have buttermilk? Regular milk with a tablespoon of lemon juice works in a pinch. Vegetable oil can replace peanut oil if allergies are a concern. For a spicier kick, add hot sauce to your egg wash or cayenne to your flour mix.
Can’t find cube steak? Ask your butcher to tenderize round steak instead. And for the gravy? Half-and-half creates extra richness, while chicken-fried chicken is a delicious poultry alternative.
What to Serve with Southern Soul-Warming Chicken Fried Steak
When you’ve created a masterpiece like chicken fried steak, complete with that crispy, golden crust and rich, creamy gravy, what accompanies it becomes almost as important as the star itself.
I’m a firm believer that classic sides shine brightest here.
Creamy mashed potatoes make the perfect landing pad for that extra gravy, while buttery corn or green beans add a touch of sweetness and color.
Want something truly Southern? Add a basket of warm buttermilk biscuits or cornbread.
And don’t forget those tangy collard greens or coleslaw—their acidity cuts through the richness, creating that perfect balance on your plate.
Final Thoughts
After mastering this chicken fried steak recipe, you’ll understand why it’s become such an enduring comfort food classic. There’s something almost magical about that perfect contrast between the crispy, seasoned crust and tender beef inside, all smothered in creamy gravy.
I believe the secret lies in the double-dredging technique and that touch of buttermilk, which creates an irresistible texture you just can’t get from restaurant versions. Don’t you love when your dinner guests fall silent, completely absorbed in their meal?
