It truly is a beautiful day!
The weather is bright and sunny and there’s a little breeze in the air.
I am not sure where the breeze is coming from in the middle of the desert, but hey, it happens folks!
On this perfect day I decided what better to cook than tasty Chicken Fried Steak with Creamy Potatoes and Creole Corn.
Yes, that’s more than a mouthful!
The key to perfect, crispy, crunchy fried steak is Panko bread crumbs!
Yep, Panko is what’s hot in the world of Chicken Fried Steakers.
What’s Panko you ask?
Well, it’s a Japanese bread crumb that takes regular fried foods to a whole other crunch level!
Oh, key number two to perfect Chicken Fried Steak is the gravy baby!
Yes folks, you must have creamy, milky, peppery gravy to top the fried steak.
Lastly, don’t forget the sides folks!
I went with Creole Corn and Creamy Mashed Potatoes.
Sweet peas would also be a nice side dish.
Did I mention that this is basically a 10 minute meal.
The potatoes take longer to cook than the steak!
Yep, it’s that simple.
All done, grab a fork, grab a knife, just grab something and start eating people!
Enjoy.
Chicken Fried Steak
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
Ingredients
- 4 beef tenderloin steaks, 1 1/2 inch thickness
- 1 tablespoon olive oil
- 1/2 tablespoon creole seasoning
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
- cooking oil
For the Dredging Station:
- 3 cups Panko bread crumbs
- 3 cups flour
- 4 eggs, beaten
- 2 teaspoons creole seasoning
- 2 teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
For the Creamy Gravy:
- 3 cups beef broth, low sodium
- 1/2 cup heavy cream
- 3 tablespoons flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 teaspoons black pepper
- 2 teaspoons creole seasoning
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- dash of hot sauce
For the Creole Corn:
- 4 cups corn, organic
- 2 teaspoons creole seasoning
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoon black pepper
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 garlic clove, minced
For the Creamy Potatoes:
- 4 large potatoes, peeled, diced
- 1 stick of butter, unsalted
- 1/4 cup heavy cream
- 2 teaspoons creole seasoning
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons black pepper
- 1 clove of garlic
Instructions
- To prepare the steaks rinse and pat dry.
- Place steaks in a bowl and top with olive oil and seasonings mix well and set aside.
To Prepare the Potatoes:
- Peel potatoes and diced into 1/2 inch chunks, place in potatoes and garlic clove in a pot covered with water.
- Bring to boil and cook about 7-8 minutes are until potatoes are tender.
- Drain potatoes and garlic, place back into pan, add butter, cream, and seasonings and mash.
To Prepare Creole Corn:
- Place olive oil and butter into a skillet over medium heat, add corn, spices, and garlic and cook about 5-7 minutes until corn is tender.
To Prepare Creamy Gravy:
- Add butter and olive oil to pan, whisk in flour for about 2 minutes, add spices and broth, mix well, bring to boil, reduce heat, stir in cream and hot sauce, simmer for about 5 minutes.
- Add more broth for thinner gravy if desired.
To Prepare the Steak Dredging Station:
- In 3 separate bowls add panko, beaten eggs, and flour.
- Mix seasoning blend and divide between the three bowls and mix well.
- Dip steak into flour, coating well, shake off excess flour, place into egg, coat well and let excess egg drip off, place into panko, coat well and press panko lightly into steak, repeat with all steaks.
To Fry Chicken Fried Steak:
- Heat cooking oil to 365 degrees in a large skillet about 2 inches deep full of cooking oil.
- Place steaks into pan, maybe two at a time and fry for about 3 minutes per side or until steak is golden brown.
- Remove from oil, drain on paper napkins and repeat with remaining steaks.
- Serve steak with corn and potatoes, top with gravy and garnish with green onions.
Nutrition
- Serving Size: 4
I am totally making this tonight! But can we use another kind of steak other than beef tenderloin?
Hello Kelly, sure you can use any cut of steak you prefer. It’s going to still come out great!
Enjoy.
Lisa
I’m not sure if I have the patience to try to recreate it, but probably the best country/chicken fried steak I have seen (of many.) Yum.
Thanks Jesse, it really does go together quickly once you have all your stations set up.
This is one of my all time favorite dishes! I consider myself an expert at evaluating this
dish. And your version is definitely over the top. What a magnificent job!
I love this recipe! I just wanted to let you know that I have a website (Simply Creative Recipes) where I showcase recipes that I find and I am linking to this post if you don’t mind. You are welcome to submit your recipes to my site if you’d like.
Thank You Alyssa!
Lisa, as soon as I saw this I knew it was yours. I haven’t had chicken fried steak in years. But life is short, maybe I should! Thanks for sharing and have a great weekend.
Linda
Thanks Linda!
Did you use 1and 1/2 in beef tenderloin? That’s a thick filet. A $15 cut of meat. And it wouldn’t look anything like the thin crispy steak in the pic. Most CFS is made from tenderized round steak, or cube steak.
Hello Candace,
Yes I did, and yes it was very expensive. I believe my husband had the butcher cut it thinner, you could also just pound it down with a mallet or cast iron pot if you have one. I’ll have to ask him and update that if so. I can’t digest certain cuts of beef so I stick to tenderloin in most dishes. You can use any cut of meat you prefer and the recipe would still be great! The beef was fork tender, like butter. BTW my husband said who makes Chicken Fried Steak with expensive tenderloin? I told him I do, otherwise I will be up all night trying to digest it! LOL, Enjoy!
this looks delicious! this is going on my menu plan for next week. I do have a question though: do you know if this would freeze well? I really like making enough for two dinners at one time (especially with how smooth this recipe seems to go), and i’d like to freeze some for next month. Thanks for the recipe!
Hello Megan, I’ve never tried to freeze it, but it may work if you defrost in the fridge and reheat in the oven.
oh my wow! That looks yummy yummy. I cant wait to make this. This is going on my blog ..cant have a country girl page without adding a chicken fired steak dinner. I hope you dont mind and will come have a look.
Thank you Calleigh!
I moved here in a rash decision to learn creole cooking. Iam/was a Yankee chef. I’ve never left. Taking this recipe for a drive this weekend. Just stumbled on your blog. Another wonderful source. Thanks.
– Dan
Thank you Dan, enjoy!
I’ve been looking for a GOOD CFS recipe…I think I’ve found it! My pastor recently mentioned, at a church picnic, that CFS is one of his favorite things to eat. I thought I’d try this for home first, & if I REALLY like it, maybe I’ll make it for a church dinner, too.
Thank you Laurie, enjoy!
Chicken Fried Steak, mashed potatoes and corn is my FAVORITE meal ever, cept maybe fried chicken, rice and gravy and blackeyed peas! Never tried with Panko, but next time I surely will! Only thing I’d add to the CFS is a homemade yeast roll and to the Fried Chicken is a pan of cornbread!
Can you recommend a creole seasoning brand? I’m from the west coast and I don’t really like the only one they had at the grocery store
Hi Judy, You can try Tony’s Cachere’s, or Emeril’s. Be careful because Tony’s can be a little salty.
This recipe sounds great, but my family doesn’t eat very much steak. How would you alter the recipe if I used chicken breast instead? Would I still put olive oil on the meat?
Hello Michelle, yes you would still use olive oil as it holds the seasoning on the meat. You’ll need to flatten the chicken breast first before seasoning.