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Texas Chicken Fried Steak and Gravy

My grandmother, bless her heart, made the best chicken fried steak this side of the Mississippi. I remember standing on a stool next to her, mesmerized as she expertly dredged the steak, the rhythmic sizzle as it hit the hot oil, and the creamy, pepper-flecked gravy that blanketed it all. It wasn’t just a meal; it was a symbol of family, warmth, and pure, unadulterated comfort. To this day, the smell of fried steak and homemade gravy instantly transports me back to her kitchen, filled with love and laughter.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4
Dietary Type: Not Gluten-Free

Ingredients

1 1/2 lbs top round steaks, tenderized by the butcher and cut into 4 pieces
2 cups unbleached flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fresh ground black pepper
1 teaspoon salt
1 1/2 cups buttermilk (not low fat)
1 large egg, beaten
1 teaspoon Tabasco sauce
2 fresh garlic cloves, minced
Oil (for frying)

For the Gravy:

6 tablespoons pan drippings
6 tablespoons flour
3 cups milk
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper

Equipment Needed

Shallow bowls
Cast iron skillet or Dutch oven
Platter
Paper towels
Whisk

Instructions

Begin by preparing your dredging station. In a shallow bowl, add the 2 cups of unbleached flour. This is the foundation of our crispy crust, so make sure it’s evenly distributed.
In another shallow bowl, whisk together the wet ingredients. Combine the 1 teaspoon of salt, 1 teaspoon of fresh ground black pepper, 1 teaspoon of baking soda, 2 teaspoons of baking powder, 1 large egg (beaten), 1 1/2 cups of buttermilk (full-fat is best for that authentic richness!), 1 teaspoon of Tabasco sauce, and 2 minced fresh garlic cloves. The garlic and Tabasco add a subtle depth of flavor that elevates this dish.
Now, the critical step: dredging the steak. Take each of the 4 pieces of tenderized top round steak and dredge it thoroughly in the flour. Make sure every nook and cranny is coated.
Next, dip the flour-coated steak into the buttermilk mixture, ensuring it’s completely saturated.
Finally, return the buttermilk-soaked steak to the flour for a second coating. This double coating is what gives chicken fried steak its signature crispy crust. Gently press the flour onto the steak to ensure it adheres well.
Time to fry! In a cast iron skillet or Dutch oven, pour in approximately 4 inches of oil. Heat the oil over medium-high heat until it reaches a temperature of around 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping a small amount of flour into it; if it sizzles and browns quickly, the oil is ready.
Carefully place the dredged steaks into the hot oil, ensuring not to overcrowd the skillet. Fry for about 4 minutes on each side, or until they are beautifully golden brown and crispy. The internal temperature of the steak should reach 145°F (63°C) for medium doneness.
Remove the fried steaks from the skillet and place them on a platter lined with paper towels to drain excess oil. This helps maintain their crispiness.
Now, let’s make the gravy! Carefully pour off all but 6 tablespoons of the oil from the skillet. It’s important to leave behind the flavorful browned bits at the bottom – these will add depth to your gravy.
Add 6 tablespoons of flour (I often use the leftover dredging flour) to the skillet and whisk it continuously with the oil over medium heat to create a roux. Cook the roux for about 2-3 minutes, stirring constantly, until it turns a light golden-brown color. This will give your gravy a rich, nutty flavor. Be careful not to burn it!
Gradually pour in 3 cups of milk, whisking constantly to prevent lumps from forming. Continue to whisk until the gravy is smooth and thickens to your desired consistency, which usually takes about 5-7 minutes.
Season the gravy with 1/2 teaspoon of salt and 1/2 teaspoon of fresh ground pepper. Adjust the seasoning to your taste.
Serve the creamy, peppery gravy generously over the crispy chicken fried steaks.

Expert Tips & Tricks

Pounding the steak: Use a meat mallet to evenly tenderize the top round steaks. This ensures even cooking and a more tender bite.
Buttermilk substitute: If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes.
Keeping the steaks warm: If you’re making a large batch, keep the fried steaks warm in a low oven (200°F/93°C) while you finish cooking the rest.
Gravy consistency: If your gravy is too thick, add a little more milk to thin it out. If it’s too thin, simmer it for a few more minutes to allow it to thicken.

Serving & Storage Suggestions

Serve your chicken fried steak hot and fresh with a generous ladle of creamy gravy. Classic accompaniments include mashed potatoes, buttered green beans, corn on the cob, and warm yeast rolls. For a spicier kick, add a dash of your favorite hot sauce!

Leftover chicken fried steak can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. To maintain crispiness, avoid microwaving. The gravy should be stored separately and reheated gently on the stovetop, adding a splash of milk if needed to restore its creamy consistency. Freezing is not recommended as it affects the texture of both the steak and gravy.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	730 kcal	N/A
Calories from Fat	206 g	28%
Total Fat	23 g	35%
Saturated Fat	10.5 g	52%
Cholesterol	193.2 mg	64%
Sodium	1683.5 mg	70%
Total Carbohydrate	71.2 g	23%
Dietary Fiber	2.3 g	9%
Sugars	4.7 g	18%
Protein	56 g	112%

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

Variations & Substitutions

Gluten-free: Use a gluten-free flour blend for dredging, ensuring it’s a 1:1 substitute for all-purpose flour. Also, use cornstarch instead of flour to thicken the gravy.
Spicy: Add a pinch of cayenne pepper to the flour mixture for a subtle kick.
Creamy gravy variation: For an extra rich gravy, substitute half of the milk with heavy cream.
Herbed Crust: Mix in some dried herbs like thyme or rosemary into the flour mixture for an herbaceous flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of steak?
A: While top round is traditional, you can use cube steak or even sirloin steak, but be sure to tenderize it well.

Q: How do I keep the crust from falling off the steak?
A: Make sure the steak is thoroughly coated in both the flour and buttermilk mixtures, and press the flour gently onto the steak to help it adhere. Allowing the dredged steak to rest for 10-15 minutes before frying can also help.

Q: Can I make the gravy ahead of time?
A: Yes, you can make the gravy a day ahead and store it in the refrigerator. Reheat gently on the stovetop, adding a little milk if needed to thin it out.

Q: What is the best oil for frying?
A: Vegetable oil, canola oil, or peanut oil are all good choices for frying chicken fried steak, as they have high smoke points and neutral flavors.

Q: How do I know when the steak is cooked through?
A: The internal temperature of the steak should reach 145°F (63°C) for medium doneness. Use a meat thermometer to check the temperature.

Final Thoughts

Chicken fried steak and gravy is more than just a dish; it’s a culinary hug, a taste of home, and a celebration of simple, honest flavors. Don’t be intimidated by the frying process – with a little patience and these tips, you’ll be creating a restaurant-worthy meal in your own kitchen. So, gather your ingredients, crank up some good music, and get ready to experience the ultimate in Southern comfort food. I’d love to hear about your experience and any variations you try, so please share your feedback! Perhaps pair it with a crisp coleslaw or a refreshing iced tea for the perfect Southern feast.

Texas Chicken Fried Steak and Gravy Recipe