Gloria shared her recipe for this Southern favorite so that everyone can enjoy the comfort of her cooking. Gloria’s Chicken Fried Steak fully captures the magic of this crispy main course, with its tender beef core and crunchy spiced crust. The gravy is rich, peppery, and deep with meat flavors; you may find yourself sopping it up with a slice of bread so you don’t miss a drop. Gloria’s Chicken Fried Steak will become a staple in your house before you know it!
IngredientsFor the buttermilk marinade and steaks: • 2 cups buttermilk • 2 large eggs • 3 teaspoons salt • 4 steaks, cubed, each about 1/3 pound For the breading: • 1 cup flour • 1/3 cup corn starch • 1 1/2 teaspoons seasoned salt • 1/2 teaspoon paprika • 1/4 teaspoon cayenne pepper • 1 teaspoon black pepper For the cooking: • 1 1/2 cups vegetable oil For the gravy: • 3 tablespoons pan drippings • 3 tablespoons butter • 3 tablespoons flour • 3 cloves garlic, minced • 1/2 cup chicken broth • 1 sprig of fresh thyme • 1 teaspoon black pepper • 3/4 teaspoon seasoned salt • 1/4 teaspoon cayenne pepper • 1 1/2 cups milk • 3/4 cup half and half
Preheat the oven to 200 degrees F.
Combine the buttermilk, eggs, and salt in a large casserole dish.
Pat the steaks completely dry.
Cover and marinate the steaks in the fridge for at least 1-2 hours or up to overnight. The longer the better!
Combine the flour, corn starch, seasoned salt, paprika, cayenne pepper, and black pepper together.
Pour the cooking oil into a large frying pan on the stovetop. The oil should come up to about 1/3 of the bottom of each steak.
Heat the oil to 350 degrees F.
Coat each marinated steak in the breading mixture just before adding it to the pan.
Add the steak and fry until golden brown, for about 4 minutes. For the crispiest results, fry one steak at a time. If you fry multiple steaks at one time, make sure they do not touch. Add enough oil to reach 1/3 of the bottom of each steak. If needed, add more as each steak cooks.
Use kitchen tongs to carefully check the bottom and flip. Safely spoon some oil to the top of the steak before flipping for a crispier texture. Cook until each side is crispy and golden brown.
Remove each steak and place it onto a baking sheet.
Once all the steaks are fried, keep them warm in the heated oven.
Pour the pan drippings into a heat-proof bowl. Do not clean the pan.
Allow the black flecks to fall to the bottom of the pan and skim 3 tablespoons of clean oil off the top. Dispose of the clean oil.
Melt the butter in the pan over medium heat.
Whisk in the flour until the raw flour smell dissipates, about 1 minute.
Add the reserved pan drippings and minced garlic. Cook for 1 minute.
Add the chicken broth, thyme, black pepper, seasoned salt, and cayenne pepper. Stir to combine.
Add the milk and half and half. Stir to combine.
Bring the mixture to a gentle boil, whisking continuously.
Let it simmer and thicken until it reaches the desired consistency.
Plate the chicken and pour the gravy over it before serving.