The Only Southern Chicken Fried Steak Recipe You Need to Try
The ONLY Southern Chicken Fried Steak Recipe You Need to Try! is a medium Southern United States recipe that serves 4. 650 calories per serving. Recipe by All Wings Everything on YouTube.
Prep: 30 min | Cook: 58 min | Total: 1 hr 43 min
Cost: $19.32 total, $4.83 per serving
Ingredients
- 4 pieces Cube Steak (pounded to about 1/4 inch thickness)
- 1 cup All-Purpose Flour (for dredging the steak)
- 1 tsp Baking Powder (helps tenderize the coating)
- 0.5 tsp Baking Soda (adds crispness)
- 1 tbsp Cornstarch (extra crispness in the coating)
- 1 tsp Salt (for seasoning the coating)
- 1 tsp Black Pepper (freshly ground)
- 2 cloves Garlic (minced)
- 1 cup Buttermilk (room temperature)
- 2 large Egg (beaten)
- 1 tbsp Hot Sauce (Southern style, optional for extra kick)
- 1 tbsp Steak Seasoning (optional, for extra flavor)
- 2 cup Vegetable Oil (high smoke‑point oil for frying)
- 8 oz Breakfast Sausage (pork sausage, frozen then grated)
- 2 tbsp Unsalted Butter (for the roux, includes some sausage drippings)
- 2 tbsp All-Purpose Flour (for the gravy roux)
- 2 cup Chicken Broth (low‑sodium)
- 0.5 cup Heavy Whipping Cream (full‑fat)
Instructions
Pound the steaks
Place each cube steak on a cutting board and pound with a meat mallet until about 1/4 inch thick.
Time: PT5M
Season the steaks
Season both sides of each steak with a pinch of salt and a pinch of black pepper.
Time: PT2M
Make the dry coating
In a large mixing bowl combine 1 cup flour, 1 tsp baking powder, 0.5 tsp baking soda, 1 tbsp cornstarch, 1 tsp salt, 1 tsp pepper, 1 tbsp steak seasoning, and the minced garlic. Whisk until evenly mixed.
Time: PT5M
Prepare the wet batter
In a small bowl whisk together 1 cup buttermilk, 2 beaten eggs, and 1 tbsp hot sauce until smooth.
Time: PT3M
Set up dredging station
Arrange three shallow dishes: dry flour mixture, wet batter, and a second shallow dish of the dry flour mixture for the final dip.
Time: PT2M
Double‑dip the steaks
Coat each steak in the dry mixture, shake off excess, dip into the wet batter, let excess drip, then press it back into the dry mixture again, pressing lightly to adhere.
Time: PT10M
Heat oil
Add 2 cups vegetable oil to the skillet and heat over medium until it reaches 350°F.
Time: PT5M
Temperature: 350°F
Fry the steaks
Working one at a time, carefully place a coated steak into the hot oil. Fry 6‑8 minutes, turning once, until golden brown and the interior reaches 165°F. Transfer to a wire rack to rest.
Time: PT30M
Temperature: 350°F
Keep steaks warm
Place the rested steaks on a wire rack in a low oven set to 200°F while you finish the gravy.
Time: PT5M
Temperature: 200°F
Grate the sausage
Take the frozen breakfast sausage, grate it using the box grater into fine pieces.
Time: PT5M
Cook the sausage
In the same skillet (no added oil) cook the grated sausage over medium heat until fully browned, about 5 minutes. Transfer to a paper‑towel‑lined plate to drain excess fat.
Time: PT5M
Make the roux
Add 2 tbsp butter (and the sausage drippings) to the skillet. Once melted, whisk in 2 tbsp flour and cook, stirring constantly, for 1 minute.
Time: PT2M
Add first broth
Gradually whisk in 1 cup chicken broth, stirring until smooth. Let simmer for 1 minute.
Time: PT2M
Add second broth
Stir in the remaining 1 cup chicken broth, continue whisking until the mixture thickens slightly.
Time: PT2M
Finish with cream
Stir in 0.5 cup heavy whipping cream and bring the gravy to a gentle simmer.
Time: PT3M
Season the gravy
Add salt and pepper to taste, sprinkling a little extra pepper on top for visual appeal.
Time: PT1M
Combine sausage and gravy
Return the cooked sausage pieces to the skillet, stir to incorporate.
Time: PT1M
Plate and serve
Place each fried steak on a plate and ladle generous amounts of sausage gravy over the top. Serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 650
- Protein
- 30g
- Carbohydrates
- 40g
- Fat
- 35g
- Fiber
- 1g
Dietary info: Contains gluten, Not vegetarian, Not vegan
Allergens: Eggs, Dairy, Wheat
Ingredient Substitutions
- Instead of Cube Steak: Thinly sliced sirloin, Chicken cutlets
- Instead of All-Purpose Flour: Gluten‑free flour blend
- Instead of Cornstarch: Arrowroot powder
- Instead of Garlic: Garlic powder (1/4 tsp)
- Instead of Buttermilk: Milk + 1 tbsp lemon juice
- Instead of Egg: Flaxseed egg substitute (1/4 cup flaxseed meal + 3/4 cup water)
- Instead of Hot Sauce: Tabasco, Cayenne pepper
- Instead of Steak Seasoning: Cajun seasoning
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Breakfast Sausage: Turkey sausage
- Instead of Unsalted Butter: Margarine
- Instead of Chicken Broth: Stock or water with bouillon
- Instead of Heavy Whipping Cream: Half‑and‑half
Equipment Needed
- Large Skillet (cast iron or deep‑fat fry pan)
- Mixing Bowl (large)
- Small Mixing Bowl
- Whisk
- Tongs
- Box Grater
- Paper Towels
- Oven
- Wire Rack
- Measuring Cups and Spoons
- Cutting Board
- Meat Mallet
Critical Steps — Do Not Skip
- Double‑dipping the steak ensures a thick, crunchy crust.
- Maintain oil temperature at 350°F; too hot burns the coating, too cool makes it greasy.
- Do not overcrowd the skillet; fry steaks one at a time.
- Make the roux over medium heat and whisk constantly to avoid burning.
- Add broth gradually to prevent lumps in the gravy.
Chef Tips from the Video
- Use a meat thermometer to check the internal temperature of the steak (165°F) for safety.
- For extra flavor, add a pinch of smoked paprika to the dry coating.
- If you prefer a richer gravy, substitute half the chicken broth with milk.
Troubleshooting
Coating falls off during frying.
Make sure the steak is fully dry before the first flour dip and press the flour onto the meat firmly. Also, keep the oil at the correct temperature.
Gravy is lumpy.
Whisk the roux continuously while adding broth slowly. If lumps form, strain the gravy through a fine mesh sieve.
Steak is soggy, not crispy.
Do not overcrowd the pan; fry each steak individually and maintain 350°F oil temperature.
Storage
Refrigerator: Gravy stores in an airtight container for up to 3 days; reheated gently on the stove.
Freezer: Gravy freezes well for up to 2 months; thaw and reheat slowly. Fried steak is best eaten same day.
Room temperature: Do not leave fried steak or gravy at room temperature for more than 2 hours.
Make-Ahead Tips
- Gravy can be made up to a day ahead; reheat gently and add a splash of milk if it thickens too much.
- Freeze grated sausage for future use.
- Pound and season the steaks, then keep them covered in the fridge for up to 4 hours before frying.
Frequently Asked Questions
What is the cultural significance and history of Southern Chicken Fried Steak with Sausage Gravy in Southern United States cuisine?
Chicken fried steak originated in the early 20th‑century South as a way to stretch inexpensive beef round steak by breading and frying it, mimicking fried chicken. The white sausage gravy became a staple at family diners and Sunday brunches, embodying comfort and hospitality in Southern food culture.
What are the traditional regional variations of Southern Chicken Fried Steak with Sausage Gravy in the Southern United States?
In Texas, the gravy often includes crumbled breakfast sausage and a splash of milk, while in the Carolinas cooks may add a dash of hot sauce for heat. Some Alabama cooks finish the gravy with a bit of shredded cheddar for extra richness.
How is Southern Chicken Fried Steak with Sausage Gravy traditionally served in the South?
It is typically plated on a warm plate, topped generously with white sausage gravy, and served alongside mashed potatoes, green beans, or biscuits. It’s a hearty main dish for lunch or dinner and often appears at family gatherings and church potlucks.
What occasions or celebrations is Southern Chicken Fried Steak with Sausage Gravy traditionally associated with in Southern culture?
The dish is a favorite for Sunday family meals, holiday brunches, and community fundraisers. It’s also a staple at church potlucks and backyard gatherings because it feeds a crowd and offers comforting, familiar flavors.
What makes Southern Chicken Fried Steak with Sausage Gravy special or unique in Southern cuisine?
The double‑dredge technique creates an ultra‑crisp crust, while the sausage‑infused white gravy adds a smoky, creamy richness that distinguishes it from plain chicken fried steak. The combination of textures and flavors epitomizes Southern comfort food.
What are the authentic traditional ingredients for Southern Chicken Fried Steak with Sausage Gravy versus acceptable substitutes?
Traditional ingredients include cube steak, all‑purpose flour, buttermilk, eggs, pork breakfast sausage, and heavy cream. Acceptable substitutes are turkey sausage for a leaner gravy, milk + lemon juice for buttermilk, and half‑and‑half instead of heavy cream, though flavor will vary slightly.
What other Southern dishes pair well with Southern Chicken Fried Steak with Sausage Gravy?
Classic pairings are buttery biscuits, creamy mashed potatoes, collard greens, and sweet corn pudding. A simple cucumber salad or pickled green tomatoes adds a bright contrast to the rich gravy.
What are the most common mistakes to avoid when making Southern Chicken Fried Steak with Sausage Gravy?
Common errors include letting the oil get too hot, which burns the coating; overcrowding the pan, which drops the oil temperature; and not pressing the flour onto the steak, causing the crust to fall off. Also, adding broth too quickly can create lumps in the gravy.
Why does this Southern Chicken Fried Steak with Sausage Gravy recipe use a double‑dipping method instead of a single coating?
The double‑dipping creates a thicker, crunchier crust that stays crisp even after being topped with gravy. A single coating often results in a thinner crust that can become soggy when the gravy is added.
Can I make Southern Chicken Fried Steak with Sausage Gravy ahead of time and how should I store it?
Yes. The sausage gravy can be prepared up to a day ahead and refrigerated in an airtight container; reheat gently and add a splash of milk if it thickens. Fried steaks are best served fresh, but you can keep them warm in a 200°F oven for up to 30 minutes before serving.
What does the YouTube channel All Wings Everything specialize in?
The YouTube channel All Wings Everything focuses on approachable, home‑cooked comfort food with a Southern twist, featuring step‑by‑step tutorials for classic dishes like fried chicken, wings, and hearty mains such as chicken fried steak.
How does the YouTube channel All Wings Everything's approach to Southern cooking differ from other Southern cooking channels?
All Wings Everything emphasizes practical, no‑frills techniques that home cooks can replicate with everyday kitchen tools, often adding personal twists like grated frozen sausage for gravy. Other channels may focus on more elaborate plating or specialty equipment.
Last updated: August 21, 2026
