Hey there, fellow rogue foodies and steak slayers! Craving that down-home comfort with a spicy edge that'll knock your boots off? This chicken fried steak is no ordinary diner fare – it's a crispy, golden-crusted beast slathered in creamy gravy, packing just enough heat to wake up your taste buds. We're talking tenderized beef that's fried to perfection in tallow for that authentic, buttery depth. Ridiculously satisfying and easier than rustlin' up trouble – perfect for a rogue family dinner or solo indulgence. Let's fire up the skillet and channel some Southern rebellion!
A little Oasis origin story: This recipe whisks me back to lazy summers visitin' my Grandma down south, where the air hummed with the sizzle of her cast iron and the scent of secret spices. I never snagged her exact formula – she guarded it like buried treasure – but after years of Rogue experimentation, I've crafted this spicy equal that's crispy, flavorful, and full of heart. Picture poundin' steaks flat while hollerin' for catharsis, then fryin' 'em up golden with a gravy so smooth it'll make you weep. It's my rebel homage to those family feasts; now it's your turn to make Grandma proud (or outdo her – we won't tell)!
Ingredients
(Serves: A hearty plate for 4 rogues, or one epic solo conquest with leftovers to conquer later)
For the Coating Mix
- 4 (½-inch thick) steaks, like eye of round or flank (tough cuts work best for that tenderized magic)
- 3 cups all-purpose flour
- 1 Tbsp Rogue's Season Salt (or regular seasoned salt if you're playin' it safe)
- 1 tsp freshly cracked black pepper (for that rogue bite)
- 2 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 Tbsp cornstarch (the secret to extra crunch)
- 3 large eggs
- ¼ cup milk
- ¼ liter beef tallow (or peanut oil for a milder sub – but tallow's king for flavor!)
For Rogue's Southern Gravy
- 3-4 Tbsp reserved oil from fryin' the steaks
- 3-4 Tbsp reserved seasoned flour from the coating mix
- 2 (12oz) cans evaporated milk
- 1½ tsp fresh lemon juice (squeeze it yourself for zesty rebellion)
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 tsp salt
- ½ tsp freshly ground black pepper (plus more for servin')
- Optional: Fresh thyme sprigs for a fancy garnish (because even rogues like a touch of class)
Equipment
(Keep it rogue-simple – no fancy gadgets needed)
- 1 large cast iron skillet (your flavor fortress)
- 2 medium to large bowls (for mixin' and dippin')
- 1 tenderizing mallet (get ready to unleash some stress!)
- Parchment or wax paper (for poundin' without the mess)
- Tongs and a whisk (essential rogue tools)
- Cookie sheets (for chillin' and keepin' warm)
- Heat-proof container (for reservin' oil)
Instructions
Tenderize Like a Rogue Warrior
Preheat your oven to 225°F – it'll be your keep-warm ally later. Grab one steak, sandwich it between sheets of parchment or wax paper on a sturdy cuttin' board (give yourself space – this gets rowdy!). Alternate between the flat and spiky sides of the mallet, poundin' away to tenderize and flatten 'til it's under ¼-inch thick. They'll spread out like a rogue empire. Repeat for all steaks, aimin' for even thickness. (Pro move: Add a few battle cries for extra catharsis – it's therapeutic!)
Coat for Crunchy Glory
In a large bowl, whisk together the flour, Rogue's Season Salt, black pepper, oregano, garlic powder, onion powder, and cornstarch – that's your crispy armor. Spread most of it on a large platter or cookie sheet (reserve 3-4 Tbsp for the gravy rebellion later). In another dish, beat the eggs and milk into a smooth wash.
Dip each steak rogue-style: First into the flour mix (coat both sides thoroughly), then the egg wash, and back into the flour for a double-dredge. Lay 'em out on cookie sheets without stackin' or touchin' – use multiples if needed. Pop 'em in the fridge for at least 30 minutes (no skippin' – this lets the coating bind like magic and amps up the crunch). Meanwhile, tidy up your battlefield.
Fry Up the Rebellion
Heat your cast iron skillet over medium-high, fillin' it halfway with tallow (or oil) 'til it hits about 350°F. (No thermometer? Test with a wooden spoon – bubbles mean it's ready to rumble.) Usin' tongs, ease in 1-2 steaks at a time (don't crowd the pan, rebels). Fry 'til the edges turn golden-brown (about 4-5 minutes per side), flippin' once for even crisp. Pull 'em out, drain on a fresh cookie sheet, and stash in the warm oven to stay hot while you conquer the rest.
Whip Up the Creamy Gravy Conquest
Once all steaks are fried, pour off most oil into a heat-proof container, leavin' 3-4 Tbsp in the skillet with those flavorful bits. Set over low heat, sprinkle in the reserved seasoned flour, and whisk into a golden-brown paste (your roux base – don't let it burn!). Slowly whisk in one can of evaporated milk 'til smooth, then crank to medium and keep stirrin' as it thickens like a rogue plot.
If it's too thick, rebel with more evaporated milk 'til you hit gravy nirvana. Stir in the lemon juice, garlic powder, onion powder, and salt for that tangy depth. Hold off on the pepper – let folks grind their own fresh at the table for personalized spice.
Serve and Savor the Victory
Plate up those crispy steaks, drown 'em in gravy, and pair with mashed potatoes, corn, or bacon-laced green beans for a full Southern spread. Crack fresh black pepper over the top, garnish with thyme if you're feelin' fancy, and dive in hot. These bad boys are best fresh, but leftovers reheat like champs in a hot skillet.
Fun Twists & Rogue Upgrades: Level Up Your Plate
- Spice fiends: Amp the coating with cayenne or chili powder for extra fire.
- Veggie rebels: Fry up some onion rings or okra in the leftover oil for a crunchy sidekick.
- Gravy glow-up: Stir in crumbled bacon or sautéed mushrooms for smoky depth.
Pro Tip: Use beef tallow for that unbeatable richness – it's stable at high heat and adds a steakhouse vibe. Store leftovers airtight in the fridge for up to two days, but good luck havin' any left. Happy fryin', rogues – may your steaks always crunch louder than your critics!
Rogues' Spicy Southern Chicken Fried Steak
Equipment
- 1 large cast iron Skillet
- 2 med to large bowls
- 1 Tenderizing Mallet
Ingredients
Coating mix
- 4 ½ thick Steaks Eye of Round or even flank steak works
- 3 Cups Flour
- 1 Tbsp Rogues' Season salt or even regular season salt
- 1 tsp freshly cracked pepper
- 2 tsp Oregano
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 2 Tbsp Cornstarch
- 3 Eggs
- ¼ Cup Milk
- ¼ Liter Tallow or you can substitute Peanut Oil if you like
Rogues' Southern Gravy
- 3-4 Tbsp Oil reserved from the pan you cooked the steaks in
- 3-4 Tbsp Flour reserved from the flour you breaded the steaks in
- 2 12oz can evaporate milk
- 1½ tsp Lemon Juice (fresh is best)
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- 1 tsp Salt
- ½ tsp Freshly Ground Black Pepper
- Optional Fresh Thyme for Garnish
Instructions
Prepare Steaks
- Using parchment or wax paper cover both side of one steak and place on cutting board with lots of space. {This part gets noisy and if you add a few screams could be cathartic.)
- Alternating between the flat and spiky side of the Mallet, Now go to town pounding on that steak tenderizing it and flattening it out until it is a little less than ¼inch thick. They will get bigger and wider as you go.
- Repeat this until all the Steaks are about the same thickness.
Coating the Steaks
- Combine the Flour, season salt, oregano, garlic powder, onion powder, salt, pepper and corn starch into a bowl and mix well. Now dump this mix onto a large platter or in my case I use a cookie sheet with a ½ depth
- using a Glass dish big enough to dunk a whole steak combine the eggs and milk.
- Dip steaks one at a time first into the flour mix coating both sides then into the egg wash and back into the flour mix. Place the coated steaks onto a large cookie sheet (DO NOT stack them and do not allow the side to tough each other.) Use as many cookie sheets as necessary.
- Now you need to place the cookie sheets with the coated steaks on them in the refrigerator for at least 30 min (DO NOT SKIP THIS STEP) The step give the flour mix proper time to bind and develop. Meanwhile you can clean up remembering to reserve 4 Tbsp of the seasoned flour mix for the gravy.
Cooking the Steaks
- Using your cast iron skillet hopefully you have one large enough to do 2 steaks at a time, if not it is ok to do them one by one. Fill you cast iron skillet about halfway up with oil. Heat oil until it about 350℉ using med-high heat. ( If you do not have a thermometer you can test this by using a wooden spoon and when place in oil it bubbles the temp is about right.)
- Using tongs place the steaks into the oil monitoring the oil temp as you add new steaks. Watch the edges of the steak for a golden brown color when it looks right flip the steak and fry it for another 4-5 min.
- Remove steaks from pan and place on a cookie sheet and place in Oven preheated to 225℉ this will keep them warm until your ready to serve.
Making the Gravy
- Once all the steaks are done pour the oil into a heat proof container keeping 3-4 Tbsp for the gravy. Pour this oil back into the pan.
- Place pan back on stove turn heat down to low and sprinkle in the reserved flour and whisk until a brown paste is formed.
- Slowly whisk in one can of the evaporated milk until thoroughly combined and smooth. Now turn heat up to medium and continue to whisk as gravy thickens.
- Once gravy thickens you may want to add some more evaporated milk to thin it out a bit add until you get the consistency you want it is time to add the lemon juice, onion and garlic powder and salt. The pepper is best added by each person after it is served.
Serving Instructions
- Hopefully you have made some mashed potatoes and corn or what ever your favorite side dish is bacon green beans are also nice. Place steak on place cover in gravy add your side dish and crack some fresh black pepper over it all and enjoy.
*Nutrition Disclaimer:
All information presented on this site is intended for informational purposes only. Nutrition facts are an estimate and not guaranteed to be accurate. I am not a certified nutritionist and any nutritional information shared on TheRoguesOasis.com should only be used as a general guideline.
