You know those nights? The ones where you’re craving something truly comforting, something that just feels like a warm hug on a plate? For me, that’s almost always Chicken Fried steak. It’s that perfect combination of crispy, savory steak and creamy, dreamy gravy that just hits all the right notes. But let’s be honest, the star of the show needs its equally dazzling supporting cast. I’ve spent years, and I mean *years*, perfecting the art of the chicken fried steak side dish. My family will attest, we’ve had our fair share of culinary experiments around here, and thankfully, we’ve landed on some absolute winners. While chicken fried steak itself is a meal that sings, the right accompaniments can elevate it from “delicious” to “utterly unforgettable.” It’s not just about throwing some veggies on the side; it’s about creating a symphony of flavors and textures that dance together. Think about it, you wouldn’t pair a rock ballad with a lullaby, right? It’s the same principle in the kitchen! Today, I’m so excited to share my favorite chicken fried steak sides with you, the ones that have become family staples and that my kids ask for every. single. time. We’re talking about classic comfort food elevated, and trust me, these pairings are pure magic.
What is chicken fried steak?
So, what exactly is this magical dish we’re talking about? At its heart, Chicken Fried steak is simply a tenderized cut of beef steak, typically cube steak, that’s been breaded and fried to golden perfection, much like a piece of fried chicken. The “chicken” in its name comes from the method of preparation – breading and frying. Then comes the real kicker: it’s usually smothered in a creamy, savory country gravy, often made right in the same pan using the drippings. It’s a dish that feels incredibly indulgent and a little bit fancy, but truthfully, it’s born from humble beginnings, designed to make tougher cuts of meat incredibly tender and flavorful. It’s the ultimate comfort food for so many people, myself included. Think of it as a culinary hug, a dish that just makes everything feel a little bit better. It’s hearty, satisfying, and oh-so-delicious, especially when paired with the right chicken fried steak sides that complement its rich flavors without overpowering it.
Why do people like chicken fried steaks?
Okay, let me tell you why these particular chicken fried steak sides are my absolute favorites, and why I think you’re going to adore them too. First off, the FLAVOR. We’re talking about vibrant, fresh tastes that cut through the richness of the steak and gravy beautifully. Think of that pop of sweetness from corn, the slight tang from a vinaigrette, or the earthy comfort of mashed potatoes. It’s a carefully curated balance. Secondly, the SIMPLICITY. I know we’re all busy, right? So, these sides are designed to be straightforward. Most of them can be prepped ahead of time or come together in a flash while the steak is frying. No complicated techniques or obscure ingredients here! What I love most about this collection is how COST-EFFECTIVE they are. We’re using simple, everyday ingredients that won’t break the bank, but they deliver maximum deliciousness. And then there’s the VERSATILITY. Many of these sides aren’t just for chicken fried steak; they’re fantastic with Pork Chops, fried chicken, or even as stand-alone vegetarian meals. This isn’t just about serving food; it’s about creating a memorable meal experience. I’ve tried so many variations over the years, and these are the ones that consistently get rave reviews at my table. They’re the ones I turn to when I want to impress without stressing, and honestly, that’s the best kind of recipe to have in your arsenal. They truly make the whole chicken fried steak experience complete.
How do I make a delicious chicken fried steak side?
Quick Overview
Putting together a winning spread for chicken fried steak is all about balance and ease. The goal is to complement the savory, crispy, and creamy nature of the main dish with sides that offer brightness, texture, and comforting familiarity. Think simple preparations that highlight fresh ingredients and classic flavors. From creamy Mashed Potatoes that soak up gravy like a dream to tangy coleslaw that offers a refreshing crunch, these sides are designed to make your chicken fried steak dinner feel complete. We’re focusing on recipes that are either quick to whip up or can be prepped in advance, meaning less stress for you and more enjoyment for everyone at the table. It’s about creating a harmonious meal where every element shines.
Ingredients
What is the recipe for Creamy Mashed Potatoes?
2 lbs Russet potatoes, peeled and quartered
1/2 cup whole milk, warmed
4 tablespoons unsalted butter, softened
1/2 teaspoon salt, or to taste
1/4 teaspoon Black Pepper, or to taste
For Tangy Coleslaw:
1/2 head green cabbage, thinly shredded
1 medium carrot, grated
1/4 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon granulated sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
For Garlic Parmesan Roasted Broccoli:
1 lb broccoli florets
2 tablespoons olive oil
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
Salt and pepper to taste
For Sweet Corn Casserole:
1 (15 oz) can whole kernel corn, drained
1 (15 oz) can creamed corn
1/2 cup sour cream
1/4 cup melted butter
1 egg, lightly beaten
1/2 cup biscuit mix (like Bisquick)
Step-by-Step Instructions
Step 1: Prepare the Potatoes for Mashing
Start by getting your potatoes ready. Peel your Russet potatoes – I find Russets give the best fluffy texture. Cut them into roughly equal quarter-sized pieces so they cook evenly. Pop them into a large pot, cover them with cold water by about an inch, and add a generous pinch of salt to the water. This helps season the potatoes from the inside out.
Step 2: Boil the Potatoes
Bring the pot of potatoes to a rolling boil over high heat. Once boiling, reduce the heat to medium-high to maintain a steady simmer. Cook them for about 15-20 minutes, or until they are fork-tender. You should be able to easily pierce a piece with a fork without any resistance. Overcooking them isn’t ideal as they can get watery, so keep an eye on them.
Step 3: Make the Coleslaw Dressing
While the potatoes are boiling, let’s get the coleslaw dressing going. In a medium bowl, whisk together the mayonnaise, apple cider vinegar, granulated sugar, salt, and pepper. Taste it and adjust seasonings if needed. Some people like theirs a little sweeter, some a little tangier. This is your moment to customize!
Step 4: Combine Coleslaw Ingredients
In a large bowl, combine the thinly shredded green cabbage and grated carrot. Pour the prepared dressing over the vegetables. Toss everything together thoroughly until all the cabbage and carrot are well coated. Cover the bowl and refrigerate it for at least 30 minutes to let the flavors meld. This step is crucial for the best coleslaw!
Step 5: Roast the Broccoli
Preheat your oven to 400°F (200°C). Toss the broccoli florets on a baking sheet with olive oil, minced garlic, salt, and pepper. Spread them out in a single layer so they roast evenly rather than steam. Roast for about 15-20 minutes, or until tender-crisp and slightly charred in spots. In the last 5 minutes of roasting, sprinkle the Parmesan cheese over the broccoli and return it to the oven until the cheese is melted and lightly browned.
Step 6: Assemble the Corn Casserole
In a large bowl, combine the drained whole kernel corn, creamed corn, sour cream, melted butter, and the lightly beaten egg. Stir until everything is well incorporated. Then, gently fold in the biscuit mix. Don’t overmix; you just want it to come together. Pour this mixture into a greased 8×8 inch baking dish.
Step 7: Bake the Corn Casserole
Bake the corn casserole in the preheated oven (the same one you used for broccoli, or adjust if needed) at 350°F (175°C) for 30-40 minutes, or until it’s set in the center and golden brown around the edges. It should be bubbly and irresistible!
Step 8: Mash the Potatoes
Once the potatoes are tender, drain them thoroughly. Return the drained potatoes to the hot, empty pot. Add the warmed milk and softened butter. Using a potato masher or a ricer (my personal favorite for ultra-smooth potatoes!), mash the potatoes until they reach your desired consistency. Season with salt and pepper to taste. Be generous with the butter and milk for ultimate creaminess!
Step 9: Serve Everything Together
Once all your sides are ready – the creamy mashed potatoes, the tangy coleslaw, the garlicky roasted broccoli, and the sweet corn casserole – it’s time to serve. Plate your delicious chicken fried steak and spoon on that gravy. Then, add generous portions of your chosen sides. I usually go for a trio: mashed potatoes, coleslaw, and one of the veggie options. It’s a plate full of pure happiness!
What to Serve It With
When it comes to chicken fried steak, the sides are almost as important as the main event! I’ve found that a good balance of textures and flavors is key. For a classic BREAKFAST spread, you absolutely can’t go wrong with fluffy scrambled eggs and maybe some crispy bacon. The richness of the steak and gravy pairs wonderfully with the simple, clean flavors of eggs, and the bacon adds that extra salty crunch. When I’m feeling a bit more celebratory for BRUNCH, I love to elevate things. Think alongside a fresh fruit salad with a hint of mint, or perhaps some fluffy, golden cornbread muffins that are perfect for soaking up any stray gravy. For a heartier, more traditional dinner setting, mashed potatoes are a non-negotiable must. They are the ultimate gravy vehicle! And to cut through that richness, a crisp, vibrant salad like my tangy coleslaw is a lifesaver. My kids, bless their hearts, are always asking for something sweet, so sometimes I even serve a little portion of my sweet corn casserole, which has just enough sweetness to feel like a treat. And for COZY SNACKS or a lighter meal, a simple side of steamed green beans with a squeeze of lemon can be surprisingly delightful. It’s all about creating a meal that feels complete and satisfying, whether it’s for a weeknight dinner or a special occasion. The trick is to have at least one creamy, one crunchy, and one fresh element on the plate.
Top Tips for Perfecting Your Chicken Fried Steak Sides
Okay, let’s talk about making these sides absolutely perfect, the kind that have people asking for the recipe! For the Creamy Mashed Potatoes, the key is starting with the right potatoes – Russets or Yukon Golds are your best friends here. And please, please don’t skip warming your milk and butter! Adding cold dairy can make your potatoes gummy. Mash them while they’re hot for the creamiest texture, and taste, taste, taste as you go to get the salt and pepper just right. I’ve learned the hard way that under-seasoned potatoes are a tragedy! For the Tangy Coleslaw, the secret is to shred the cabbage nice and fine – a food processor makes this a breeze. Let it sit in the dressing for at least 30 minutes, or even an hour, in the fridge. This allows the flavors to meld beautifully and the cabbage to soften just enough. If you’re making it way ahead, you might want to add a little extra dressing right before serving, as it can sometimes absorb a bit too much liquid. When it comes to Garlic Parmesan Roasted Broccoli, don’t overcrowd the baking sheet! This is super important. If the broccoli is piled up, it will steam instead of roast, and you won’t get those lovely crispy edges. Roasting at a higher temperature (400°F or 200°C) does wonders for texture. And a little tip I discovered after years of experimenting: toss the broccoli with the garlic and olive oil first, then add the salt and pepper. It seems to distribute more evenly. For the Sweet Corn Casserole, don’t overmix the batter once you add the biscuit mix; you want it to be light and fluffy. Baking it until it’s golden brown and bubbly is your visual cue that it’s ready. If you find your casserole browning too quickly on top before the center is cooked, you can always tent it loosely with foil. And for ANY of these sides, I always say: taste and adjust! Your ingredients, your stove, your preferences – they all matter. Don’t be afraid to tweak the seasonings or add a pinch more of this or that. That’s how you make a recipe truly your own.
Storing and Reheating Tips
Knowing how to properly store and reheat your chicken fried steak sides is key to enjoying them throughout the week, or even for a future meal. For the Creamy Mashed Potatoes, they are best stored in an airtight container in the refrigerator for up to 3-4 days. When reheating, you can do so gently on the stovetop over low heat, adding a splash of milk or cream to restore their creamy consistency. Alternatively, microwave them in short bursts, stirring in between. For the Tangy Coleslaw, it’s best consumed within 2-3 days of making it. While it can be stored in the fridge, it tends to get a bit watery and less crisp over time. If you’re storing it, make sure it’s in a well-sealed container. For the Garlic Parmesan Roasted Broccoli, it will keep in an airtight container in the fridge for about 2-3 days. Reheat it in a skillet with a tiny bit of oil or butter over medium heat until warmed through, or pop it back in the oven at a moderate temperature for a few minutes. Microwaving can make it a bit mushy, so I tend to avoid that if possible. The Sweet Corn Casserole is fantastic leftover and will keep in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the oven at around 350°F (175°C) until heated through – this method keeps it from getting soggy. You can also microwave individual portions. For the glaze on any of these, it’s usually best to add it just before serving, especially for items like roasted vegetables or salads. Storing leftovers un-glazed where applicable, and then adding fresh glaze or dressing upon reheating, will always give you the best flavor and texture.
Frequently Asked Questions
Final Thoughts
Honestly, serving chicken fried steak isn’t just about the steak itself; it’s about the entire experience, the meal you build around it. These sides are my tried-and-true champions, the ones that consistently make our family dinners feel special and comforting. They bring balance, texture, and incredible flavor to the plate, transforming a great meal into an unforgettable one. I really hope you give some of these a try. They’re not complicated, they’re made with ingredients you probably already have, and the love you put into making them will definitely shine through. Don’t be afraid to mix and match, or even tweak them to your family’s tastes – that’s what makes cooking so much fun! If you try any of these chicken fried steak sides, I’d absolutely love to hear how they turn out! Drop a comment below, or even better, share a picture and tag me. Happy cooking, and happy eating!
Best Sides for Chicken Fried Steak
Ingredients
Creamy Mashed Potatoes
- 2 pounds potatoes Russet or Yukon Gold, peeled and quartered
- 0.5 cup milk warm
- 4 tablespoons butter unsalted
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Green Beans with Bacon
- 1 pound fresh green beans trimmed
- 4 slices bacon chopped
- 1 tablespoon onion finely chopped
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
Skillet Cornbread
- 1.5 cups cornmeal
- 1.5 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 2 large eggs
- 1.5 cups buttermilk
- 0.5 cup vegetable oil
Instructions
Preparation Steps
- For Mashed Potatoes: Place the quartered potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain well. Return potatoes to the hot pot and mash them thoroughly. Add warm milk, butter, salt, and pepper. Stir until smooth and creamy. Keep warm.
- For Green Beans: While potatoes are cooking, cook the chopped bacon in a large skillet over medium heat until crisp. Remove bacon with a slotted spoon and set aside, leaving the drippings in the skillet. Add the chopped onion to the skillet and cook until softened, about 3-4 minutes. Add the trimmed green beans, salt, and pepper. Cook, stirring occasionally, until tender-crisp, about 8-10 minutes. Stir in the cooked bacon just before serving.
- For Cornbread: Preheat oven to 400°F (200°C). Grease a 10-inch cast-iron skillet or baking pan. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk together eggs, buttermilk, and vegetable oil. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. Pour the batter into the prepared skillet. Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool slightly before serving.
- Serve the chicken fried steak with generous portions of mashed potatoes, green beans with bacon, and a slice of warm cornbread.
