great chicken fried steak recipe
- The Best great chicken fried steak recipe
- Classic Chicken Fried Steak with Creamy Tomato Sauce
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Classic Chicken Fried Steak with Creamy Tomato Sauce Works
- ❓ Frequently Asked Questions About Chicken Fried Steak with Creamy Tomato Sauce
The Best great chicken fried steak recipe
I also love how this recipe balances flavor and nutrition. The steak gets tenderized in a savory marinade, which keeps it moist and packed with taste, while the sides—like mashed potatoes or roasted veggies—add extra fiber and vitamins. It’s a way to enjoy a rich meal without feeling like you’re missing out on anything good for you. Plus, it’s perfect for meal prep because the steak holds up well in the fridge for a few days, and the sides can be made ahead too. It’s a dish that’s always a crowd-pleaser, whether you’re serving it at Thanksgiving or just making it for a simple Sunday supper.
Classic Chicken Fried Steak with Creamy Tomato Sauce
A hearty, comforting dish featuring tender steak baked in a fluffy dough, served with a rich tomato-based sauce. Perfect for a family-style meal.
🥘Ingredients
- 2 lbs flank steak or sirloin, cut into 1-inch cubes
- 1 tbsp olive oil
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 large egg
- 1/2 cup milk
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). Season the steak cubes generously with salt and pepper. -
2
Heat olive oil in a skillet over medium-high heat. Cook the steak cubes for 3–4 minutes per side until browned but not fully cooked through. Remove from skillet and set aside. -
3
In a separate bowl, whisk together flour, salt, and pepper. Add the egg and milk, mixing until a smooth dough forms. -
4
Roll the steak cubes in the dough, coating each piece evenly. Place them on a baking sheet lined with parchment paper. -
5
Bake for 15–18 minutes, flipping halfway, until golden brown and crispy. -
6
While the steak bakes, melt butter in a saucepan over medium heat. Stir in minced garlic and tomato sauce, cooking for 2 minutes. -
7
Whisk in flour to create a roux, cooking for 1 minute. Slowly pour in heavy cream, stirring constantly until thickened. Stir in cheese until melted. -
8
Serve the baked steak topped with the creamy tomato sauce.
🔧Equipment
- Mixing bowls
- Cutting board
- Knife
- Oven-safe skillet
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Chicken Fried Steak with Creamy Tomato Sauce Works
❓ Frequently Asked Questions About Chicken Fried Steak with Creamy Tomato Sauce
How do I make sure my chicken fried steak stays juicy?
Use a well-marbled cut of beef, like a sirloin or flank steak, and sear it in a hot pan before coating it in the biscuit batter. Avoid overcrowding the pan, and cook the steak in batches if needed. Resting the steak for 5–10 minutes after cooking helps retain moisture.
Can I substitute the biscuit batter for a different type of breading?
Yes, you can use crushed cornflakes, panko, or even crushed potato chips for a crispier texture. For a lighter option, mix the biscuit batter with a beaten egg and a little milk before coating. Just adjust cooking time slightly if using a non-traditional binder.
What’s the best way to keep the gravy from separating during cooking?
Strain the gravy through a fine-mesh sieve to remove any large particles, then simmer it gently over low heat. Whisk in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) if it thickens too quickly. Avoid boiling vigorously, as it can cause curdling.
How long should I cook the steak for perfect doneness?
For medium-rare (130–135°F internal temp), cook the steak 3–4 minutes per side in a hot pan. For medium (140–145°F), add 1–2 extra minutes. Use a meat thermometer for accuracy, and let the steak rest before slicing.
Can I make this recipe ahead of time and reheat it?
Yes, but reheat the steak and gravy gently in a covered pan over low heat to avoid drying it out. Store the batter separately until needed, and cook the steak fresh to maintain crispiness.
