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Grilled Chicken Fried Steak: A Texan Twist

I remember the first time I tasted Chicken Fried Steak. It was at a roadside diner in Amarillo, Texas, years ago during a cross-country road trip. The crispy, golden-brown crust, the tender steak inside, and the creamy gravy… it was a symphony of textures and flavors that instantly won me over. Since then, I’ve experimented with countless variations, but there’s always been something about that classic preparation that’s hard to beat. But what if we took all those flavors and applied it to grilled perfection? That is what this recipe delivers.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 10-15 minutes
Total Time: 25-30 minutes
Servings: 4-5
Yield: 5 steaks
Dietary Type: Varies (can be dairy-free with appropriate gravy)

Ingredients

1 ½ lbs round steaks, tenderized at butcher shop
Salt and pepper to taste
2 eggs, beaten
1 cup buttermilk
2 cups flour, seasoned
1 cup clarified butter
Milk gravy (your favorite recipe)

Equipment Needed

Griddle
Shallow dishes or bowls for breading
Tongs

Instructions

Begin by cutting the tenderized round steaks into serving-size pieces, aiming for 4 or 5 steaks.
Season the steaks generously with salt and pepper. Don’t be shy – the seasoning is key to flavor!
In a shallow dish, whisk together the beaten eggs and buttermilk. This will be your wet dredge.
In another shallow dish, prepare your seasoned flour. A good starting point is to add salt, pepper, garlic powder, and a pinch of cayenne pepper for a little kick. Feel free to adjust the seasoning to your preference.
Dip each steak into the egg-buttermilk wash, making sure it’s fully coated. Allow any excess to drip off; this will help prevent the flour from clumping.
Immediately dredge the wet steak in the seasoned flour, pressing the flour onto the meat to ensure it adheres well. Coat thoroughly on all sides.
Heat your griddle to between 375-400°F (190-205°C). This is crucial for achieving a crispy crust.
Pour about half of the clarified butter onto the hot griddle. This will prevent sticking and add rich flavor.
Carefully lay the breaded steaks onto the griddle, leaving enough space between them for even cooking.
Pour the remaining clarified butter over the steaks. This helps create that perfectly golden and crispy crust.
Cook the steaks until they are golden brown on the bottom, about 5-7 minutes.
Use tongs to turn the steaks and cook the other side until it is also golden brown and cooked through, another 5-7 minutes. The total cooking time should be around 10-15 minutes, depending on the thickness of the steaks.
Serve immediately with your favorite milk gravy (made using some of the seasoned flour for thickening), mashed potatoes, and a side of your favorite vegetable for a complete and satisfying meal.

Expert Tips & Tricks

Tenderizing is Key: If your butcher hasn’t already tenderized the round steaks, you can do so yourself using a meat mallet. Pound the steaks to about 1/4-inch thickness. This will ensure they cook quickly and evenly.
Clarified Butter is Your Friend: Using clarified butter (ghee) is essential for achieving that perfect golden-brown crust without burning. Regular butter contains milk solids that can burn at high temperatures.
Don’t Overcrowd the Griddle: Cook the steaks in batches if necessary to avoid overcrowding the griddle. Overcrowding will lower the temperature and result in steamed, rather than crispy, steaks.
Seasoned Flour Magic: Feel free to experiment with the seasoning in your flour mixture. Onion powder, smoked paprika, or even a touch of dried herbs can add depth of flavor.
Gravy Perfection: For a truly decadent milk gravy, consider adding a splash of heavy cream or a knob of butter at the end. Freshly ground black pepper is also a must.

Serving & Storage Suggestions

Serve your Grilled Chicken Fried Steak immediately while it’s hot and crispy. Traditionally, it’s served with a generous helping of milk gravy, mashed potatoes, and a side of green beans or corn.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through, or pan-fry in a little butter for a crispier result. Microwaving is not recommended as it can make the crust soggy. The gravy should be reheated separately in a saucepan over low heat, stirring occasionally.

While freezing is possible, the texture of the breading may change upon thawing. If freezing, wrap the steaks individually in plastic wrap before placing them in a freezer-safe bag or container. They can be stored in the freezer for up to 2 months.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	920 kcal	N/A
Calories from Fat	506 kcal	N/A
Total Fat	56.3 g	86%
Saturated Fat	32.6 g	163%
Cholesterol	327.2 mg	109%
Sodium	195.3 mg	8%
Total Carbohydrate	50.9 g	16%
Dietary Fiber	1.7 g	6%
Sugars	3.3 g	N/A
Protein	50.9 g	101%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free blend. Make sure your seasoning mix is also gluten-free.
Dairy-Free: Use plant-based milk and butter alternatives for the buttermilk and gravy.
Spicy Kick: Add a generous amount of cayenne pepper to the flour mixture for extra heat. You can also add a pinch of red pepper flakes.
Herbaceous Twist: Mix dried herbs like thyme, rosemary, or oregano into the flour mixture for a more complex flavor.
Different Cuts of Meat: While round steak is traditional, you can also use cube steak or even chicken breast. Just adjust the cooking time accordingly.
Smoked Paprika: Adding a dash of smoked paprika to the flour adds a wonderful layer of smokiness.

FAQs (Frequently Asked Questions)

Q: Can I use regular butter instead of clarified butter?
A: While you can, clarified butter is highly recommended as it has a higher smoke point and won’t burn as easily, resulting in a better crust.

Q: What if I don’t have buttermilk?
A: You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of regular milk. Let it sit for 5 minutes before using.

Q: How do I know when the steak is cooked through?
A: The internal temperature should reach 145°F (63°C). However, given the thinness of the steaks, it’s usually enough to cook them until they are golden brown and firm to the touch.

Q: Can I prepare the steaks ahead of time?
A: Yes, you can bread the steaks ahead of time and store them in the refrigerator for a few hours before cooking. However, for the best results, cook them immediately after breading.

Q: What is the best way to keep the steaks warm while serving?
A: If you need to keep the steaks warm, place them on a wire rack in a preheated oven at 200°F (95°C).

Final Thoughts

This Grilled Chicken Fried Steak recipe offers a delightful twist on a classic comfort food. The combination of tender, well-seasoned steak, crispy crust, and creamy gravy is simply irresistible. Don’t be afraid to experiment with the seasonings and variations to create your own signature version. Gather your ingredients, fire up your griddle, and get ready to enjoy a taste of Texas! Feel free to share your feedback and photos once you’ve tried this recipe – I’d love to see your creations!

Grilled Chicken Fried Steak Recipe