Authentic Chicken Fried Steak Recipe Southern United States, United States of America

Today, a staple of Southern cuisine, chicken fried steak, despite its name is not made with chicken, but traditionally, with tenderized beef round. The meat is dredged in flour, then fried in lard, and served ladled with white gravy and mashed potatoes. Sirloin, cube steak, or even more expensive cuts like rib-eye or porterhouse are sometimes used instead of the round, though such finer cuts are not in line with the philosophy of the dish. Also, although the meat is traditionally dredged in flour only once, most people like a richer, thicker coating, so they dredge the meat twice in flour, and once in the egg and milk mixture. Sometimes buttermilk is used instead of the eggs and milk, and flour is commonly seasoned with pepper, paprika, and other seasonings, depending on the recipe. The white gravy is made at the end, from leftover beef drippings, flour, milk and seasonings and served ladled over the chicken fried steak.