Why You’ll Love This Chicken Fried Steak With Fried Oysters and Cream Gravy
Food lovers, this recipe is a match made in culinary heaven. I’m combining two Southern classics into one unforgettable meal that’ll impress even your pickiest dinner guests.
The contrast between tender, pounded beef and plump, briny oysters creates a textural masterpiece. Both get that perfect golden crust that shatters with each bite.
And the cream gravy? It’s velvety, peppery goodness that ties everything together.
What I love most is how this dish transforms humble ingredients into something restaurant-worthy. It’s comfort food elevated without pretension.
The recipe might look intimidating, but trust me—the process is straightforward and the results are absolutely worth it.
What Ingredients are in Chicken Fried Steak With Fried Oysters and Cream Gravy?
This Southern classic combo requires quite a few ingredients, but don’t let that intimidate you. Most are pantry staples you probably already have on hand. The magic happens when these simple components come together—crispy, tender beef, delicately fried oysters, and that velvety cream gravy that makes everything better. Ready to gather what you need for this comfort food masterpiece?
- 32 ounces beef top round steak (cut into 4 steaks, about 1/2-inch thick)
- Salt and freshly ground black pepper
- 3 cups all-purpose flour (plus 2 additional tablespoons for the gravy)
- 1/4 cup seasoning salt or spice essence (Emeril’s blend works perfectly)
- 1 1/2 cups buttermilk
- Vegetable oil for frying
- 1 pint oysters
- 1 cup finely chopped onion
- 1/2 cup finely sliced green onion
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 1/2 teaspoon additional seasoning salt or spice essence
- 2 1/2 cups milk
The quality of your ingredients really matters in a dish where each component shines. For the beef, look for top round that has good marbling but isn’t too fatty. As for the oysters, freshness is key—they should smell like the ocean, not fishy. And don’t skimp on the buttermilk; it tenderizes the meat while adding tanginess that balances the richness. If you can’t find Emeril’s seasoning blend, you can make your own with paprika, garlic powder, onion powder, cayenne, and dried herbs.
How to Make This Chicken Fried Steak With Fried Oysters and Cream Gravy
The magic of this dish starts with properly tenderizing your beef. Take your 32 ounces of top round steak (already cut into 4 steaks about 1/2-inch thick) and place them on a cutting board. Using a meat mallet, pound each steak vigorously until they’re well-tenderized and about 1/8-inch thick. This isn’t the time to be gentle—really put some muscle into it! The pounding breaks down tough muscle fibers, ensuring your finished steak will be fork-tender, not chewy. And who hasn’t found tenderizing meat to be surprisingly therapeutic after a long day?
Next comes the essential breading process that gives chicken fried steak its signature crust. In a large bowl, combine 3 cups of all-purpose flour with 3 tablespoons of seasoning salt (Emeril’s blend works wonders here). In a separate bowl, mix 1 1/2 cups of buttermilk with the remaining 1 tablespoon of seasoning salt.
Now for the three-step coating: first, dredge each tenderized steak in the flour mixture, giving it a good shake to remove excess. Then dip it into the seasoned buttermilk, letting any extra drip off. Finally, return it to the flour for a second coating, pressing gently to help the flour adhere. This double-dredging technique creates that amazing craggy exterior that crisps up beautifully when fried.
Place your coated steaks on a rack while you heat vegetable oil in a large, heavy skillet. The oil should be about 1/2-inch deep and heated to around 350°F—hot enough that a pinch of flour sizzles immediately when dropped in, but not so hot that it smokes.
For the complete dish, you’ll fry both the steaks and the pint of oysters until golden brown, then make that luxurious cream gravy that ties everything together.
After frying the steaks and oysters (about 3-4 minutes per side for the steak, 2 minutes for oysters), drain most of the oil, leaving about 2 tablespoons in the skillet. Add your 1 cup of finely chopped onion and 1/2 cup of green onions, cooking until softened. Sprinkle in 2 tablespoons of flour, stirring constantly to make a roux.
Slowly whisk in 2 1/2 cups of milk, then season with 1 teaspoon salt, 1 teaspoon black pepper, and 1/2 teaspoon seasoning salt. Let this simmer until thickened to gravy consistency.
The result? A Southern masterpiece that combines crispy beef, delicate fried oysters, and velvety gravy in perfect harmony. Talk about comfort food that goes the extra mile.
Chicken Fried Steak With Fried Oysters and Cream Gravy Substitutions and Variations
While this classic Southern dish is already a showstopper, you’ve got plenty of room to customize it based on what’s in your pantry or your personal preferences.
I sometimes swap the beef for tenderized pork cutlets when I’m feeling adventurous. Not a fan of oysters? Try substituting shrimp or even scallops.
For the gravy, you can add mushrooms, a dash of hot sauce, or some crumbled bacon for extra flavor.
Don’t have buttermilk? Mix regular milk with a tablespoon of lemon juice or vinegar and let it sit for 5 minutes.
My grandmother used to say, “Cooking is just playing with food.” How true, right?
What to Serve with Chicken Fried Steak With Fried Oysters and Cream Gravy
Four classic Southern side dishes perfectly complement the hearty combination of chicken fried steak and fried oysters.
I always serve creamy mashed potatoes to soak up that decadent cream gravy—trust me, you don’t want a drop going to waste.
Collard greens, slow-cooked with a ham hock, provide a bitter counterpoint that cuts through the richness.
Buttery corn on the cob adds a sweet pop of freshness, while warm buttermilk biscuits round out the meal.
My grandmother taught me this lineup, and I’ve never found a reason to change it.
Southern cooking’s all about balance, isn’t it?
Final Thoughts
After combining chicken fried steak with fried oysters, I’ve discovered a Southern masterpiece that truly deserves a spot in your recipe collection.
The crispy, savory crust of the steak paired with the briny tenderness of fried oysters creates a textural wonderland that’ll transport you straight to a coastal diner.
Trust me, the extra effort to make both components is worth it. Why settle for ordinary when you can serve something that’ll have everyone asking for seconds?
The cream gravy ties everything together, silky and rich, soaking into every bite.
Sometimes the best recipes come from unexpected combinations, don’t they?
Chicken Fried Steak With Fried Oysters and Cream Gravy
Ingredients
Equipment
Method
- Place the beef steaks on a cutting board. Using a meat mallet, pound each steak vigorously until they’re well-tenderized and about 1/8-inch thick. Season both sides with salt and pepper.
- In a large bowl, combine 3 cups of flour with 3 tablespoons of the seasoning salt. In a separate bowl, mix the buttermilk with the remaining 1 tablespoon of seasoning salt.
- Dredge each tenderized steak in the flour mixture, then dip into the seasoned buttermilk, letting excess drip off. Return to the flour for a second coating, pressing gently to help the flour adhere. Place on a rack while preparing to fry.
- Heat vegetable oil in a large, heavy skillet to about 1/2-inch deep and 350°F (hot enough that a pinch of flour sizzles immediately when dropped in).
- Carefully add the steaks to the hot oil and fry for 3-4 minutes per side until golden brown and crispy. Remove and drain on paper towels.
- Dredge the oysters in the remaining flour mixture, then dip in buttermilk, and coat again with flour. Fry in the same oil for about 2 minutes until golden and crisp. Remove and drain.
- Pour off most of the oil, leaving about 2 tablespoons in the skillet. Add the chopped onion and green onions, cooking until softened, about 2-3 minutes.
- Sprinkle in 2 tablespoons of flour, stirring constantly to make a roux. Cook for 1-2 minutes until light golden.
- Slowly whisk in the milk, then season with 1 teaspoon salt, 1 teaspoon black pepper, and 1/2 teaspoon seasoning salt. Simmer, stirring frequently, until thickened to gravy consistency, about 5 minutes.
- Serve the chicken fried steak topped with fried oysters and cream gravy poured over everything.
