Chili’s Chicken Fried Steak Recipe With 3 Delicious Sides
Chili’s chicken fried steak recipe is easy to make and packed with flavor. We’ll make everything from scratch including the creamy white gravy sauce.
Now, at first glance, it may look like this recipe takes some time to make. However, many of the components can be made at the same time. And, you can even make them in advance.
Does Chili’s Have Chicken Fried Steak?
Chili’s does serve chicken-fried steak. However, it is only available on some menus and in some stores. And finding the Chili’s chicken fried steak menu is very difficult.
Chicken fried steak has an uber-crisp crumb coating and is heavily seasoned with a variety of spices. The meat used for this steak is often boneless sirloin steaks that get tenderized and flattened. Think about them as chicken schnitzels, but made with beef. After being crumb coated, the pieces get deep-fried in hot oil.
This steak is served with a white pepper gravy sauce and mashed potatoes or corn on the cob.
Now, since the original Chili’s chicken fried steak recipe isn’t well-known, we have decided to improvise a little today. We will take inspiration from the original recipe and make it our own.
Our recipe is very versatile and flexible. And you can make substitutions (that make sense) as you’d like. We will also be making our own white pepper gravy sauce from scratch with some homemade mashed potatoes and corn on the cob.
Now you can try this delicious crunchy, and creamy secret dish without having to search far and wide.
Recipe For Chicken Fried Steak – What You Need
Ingredients for the mashed potatoes and corn on the cob
- 1 pound baking potatoes, peeled and quartered
- 1/2 cup milk
- 2 tablespoons butter
- Salt and pepper, to taste
- 4 corn ears, husks removed
- Fresh thyme leaves, for garnish
- Salted butter, for garnish
Ingredients for the white pepper gravy sauce
- 1/2 cup salted butter
- 1/3 cup cake flour
- 2 1/4 cups of milk, lukewarm
- Fine salt, to taste
- White pepper, to taste
Ingredients for the steaks
- 4 boneless sirloin steaks, tenderized and flattened
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 teaspoon black pepper
- 1 1/2 cups buttermilk, room temperature
- 1 large egg, room temperature
- 4 garlic cloves, minced
- 2 cups cake flour
- 1-2 teaspoons cayenne pepper, to taste
- Vegetable oil, for frying
- 4 cups milk, room temperature
Equipment
- Measuring cups and spoons
- Mixing bowls
- Large pots
- Potato masher
- Saran or plastic wrap
- Whisk
Step by step instructions
Step 1: Boil your potatoes and corn
To start, place the potatoes into a pot filled with water. Then, place the pot over medium-high heat and bring the water to a boil. Once boiling, lower the heat slightly and allow the potatoes to simmer until they are completely cooked. This will take about 20-30 minutes.
While your potatoes are cooking, fill another pot with water and add your corn ears. Allow the corn to cook over medium-high heat for about 15 minutes, or until they are completely cooked.
Step 2: Finish your mashed potatoes
Once your potatoes are cooked, mash them inside a new pot. Once they are completely mashed, add the milk, butter, salt, and pepper.
Then, cook the mashed potatoes over low heat while whisking constantly. This will help incorporate the milk and melting butter evenly.
Step 3: Make your white pepper gravy sauce
To start, melt your butter in a pan or pot over medium heat. Once melted, remove the pot from the heat and whisk in the flour. You will have a dry crumb-like mixture.
Then, slowly add the milk in increments. Whisk very well between each addition of milk. Do not add more milk until the previous addition has been completely incorporated. You should have a uniform smooth mixture before adding more milk.
Place the pot back over medium heat. Allow the sauce to thicken as the mixture heats. Keep whisking to prevent the milk from catching at the bottom of the pot.
Once thickened, remove the pot from the heat and season it with salt and white pepper. Then, place a layer of saran wrap directly onto the surface of the sauce and set it aside.
Step 4: Make your buttermilk batter
Once all of your other components have been prepared, you can start tenderizing your steaks and making your buttermilk batter.
Sift together the baking powder and soda, salt, and pepper. Then, slowly add the buttermilk, egg, and garlic. Whisk the ingredients well until you have a uniform smooth batter.
Then, in another bowl. sift together the flour and cayenne pepper.
Step 5: Coat your tenderizer sirloin pieces
Preheat your oil in a large pot to 320ºF (160ºC).
Dip each tenderized sirloin steak into the dry spiced flour. Shake off any excess flour. Then, dip the flour-coated steak into the buttermilk batter. Allow any excess batter to drip off.
After each steak is coated, place it aside until needed.
Step 6: Fry your breaded sirloin steaks
Finally, once your steaks have been coated, fry them in your preheated oil for roughly 3-5 minutes per side.
Once cooked, remove them from the oil and drain them on pieces of paper towel. Repeat until all of your steaks are cooked.
Step 7: Serve your Chili’s chicken fried steak
After all your items are prepared, reheat any elements that have gone cold.
Serve your breaded chicken fried steak drenched in white pepper gravy. Remember to serve your mashed potatoes garnished with some fresh thyme with your buttered corn on the cob.
Expert Tips And Tricks
- If you cannot find boneless sirloin steaks, you can also choose any of these amazing substitutes. Just remember to tenderize the meat before using it for this recipe.
- If you don’t have white pepper for the gravy recipe, you can still use freshly ground black pepper. The flavor will just be slightly spicier.
- To make this Chili’s chicken fried steak recipe in the air fryer, preheat the appliance to 320ºF (160ºC). Then, allow the chicken piece to fry for 4-6 minutes, or until the outside is golden brown and crispy.
Preparations Times And Servings
| Preparation Times | Cooking Times | Servings |
| 30 minutes | 40-50 minutes | 4 |
Final Thoughts On Our Delicious Chili’s Chicken Fried Steak Recipe
As you can see, our Chili’s chicken fried steak recipe is easy, simple, and still has a ton of delicious flavors. It is uber crispy and made with delicious tender steak cuts.
Let us know what you think. And, if you are looking for more delicious recipes like this one, have a look on our site.
Chili’s Chicken Fried Steak Recipe With 3 Delicious Sides
Equipment
- Measuring cups and spoons
- Mixing bowls
- Large pots
- Potato masher
- Saran or plastic wrap
- Whisk
Ingredients
Ingredients for the mashed potatoes and corn on the cob
- 1 pound baking potatoes, peeled and quartered
- 1/2 cup milk
- 2 tablespoons butter
- Salt and pepper, to taste
- 4 corn ears, husks removed
- Fresh thyme leaves, for garnish
- Salted butter, for garnish
Ingredients for the white pepper gravy sauce
- 1/2 cup salted butter
- 1/3 cup cake flour
- 2 1/4 cups of milk, lukewarm
- Fine salt, to taste
- White pepper, to taste
Ingredients for the steaks
- 4 boneless sirloin steaks, tenderized and flattened
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine salt
- 1 teaspoon black pepper
- 1 1/2 cups buttermilk, room temperature
- 1 large egg, room temperature
- 4 garlic cloves, minced
- 2 cups cake flour
- 1-2 teaspoons cayenne pepper, to taste
- Vegetable oil, for frying
- 4 cups milk, room temperature
Instructions
- Boil your potatoes and cornTo start, place the potatoes into a pot filled with water. Then, place the pot over medium-high heat and bring the water to a boil. Once boiling, lower the heat slightly and allow the potatoes to simmer until they are completely cooked. This will take about 20-30 minutes.While your potatoes are cooking, fill another pot with water and add your corn ears. Allow the corn to cook over medium-high heat for about 15 minutes, or until they are completely cooked.1 pound baking potatoes, peeled and quartered, 4 corn ears, husks removed
- Finish your mashed potatoesOnce your potatoes are cooked, mash them inside a new pot. Once they are completely mashed, add the milk, butter, salt, and pepper.Then, cook the mashed potatoes over low heat while whisking constantly. This will help incorporate the milk and melting butter evenly.1/2 cup milk, 2 tablespoons butter, Salt and pepper, to taste
- Make your white pepper gravy sauceTo start, melt your butter in a pan or pot over medium heat. Once melted, remove the pot from the heat and whisk in the flour. You will have a dry crumb-like mixture.Then, slowly add the milk in increments. Whisk very well between each addition of milk. Do not add more milk until the previous addition has been completely incorporated. You should have a uniform smooth mixture before adding more milk.Place the pot back over medium heat. Allow the sauce to thicken as the mixture heats. Keep whisking to prevent the milk from catching at the bottom of the pot.Once thickened, remove the pot from the heat and season it with salt and white pepper. Then, place a layer of saran wrap directly onto the surface of the sauce and set it aside.1/2 cup salted butter, 1/3 cup cake flour, 2 1/4 cups of milk, lukewarm, Fine salt, to taste, White pepper, to taste
- Make your buttermilk batterOnce all of your other components have been prepared, you can start tenderizing your steaks and making your buttermilk batter.Sift together the baking powder and soda, salt, and pepper. Then, slowly add the buttermilk, egg, and garlic. Whisk the ingredients well until you have a uniform smooth batter.Then, in another bowl. sift together the flour and cayenne pepper.2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon fine salt, 1 teaspoon black pepper, 1 1/2 cups buttermilk, room temperature, 1 large egg, room temperature, 4 garlic cloves, minced, 1-2 teaspoons cayenne pepper, to taste, 2 cups cake flour
- Coat your tenderizer sirloin piecesPreheat your oil in a large pot to 320ºF (160ºC).Dip each tenderized sirloin steak into the dry spiced flour. Shake off any excess flour. Then, dip the flour-coated steak into the buttermilk batter. Allow any excess batter to drip off.After each steak is coated, place it aside until needed.4 boneless sirloin steaks, tenderized and flattened, Vegetable oil, for frying
- Fry your breaded sirloin steaksFinally, once your steaks have been coated, fry them in your preheated oil for roughly 3-5 minutes per side.Once cooked, remove them from the oil and drain them on pieces of paper towel. Repeat until all of your steaks are cooked.Vegetable oil, for frying
- Serve your Chili's chicken fried steakAfter all your items are prepared, reheat any elements that have gone cold.Serve your breaded chicken fried steak drenched in white pepper gravy. Remember to serve your mashed potatoes garnished with some fresh thyme with your buttered corn on the cob.Fresh thyme leaves, for garnish, Salted butter, for garnish
Notes
Nutrition
My name is Ania, and I am very glad to see you here. I have always loved cooking; even some of my earliest memories are flipping through a cookbook and making pudding standing on a stool because I was too small to reach the stove.
You should know that I am not a professionally trained chef, just a big food lover who grew up in a family obsessed with cooking and focused on what we eat.