Chicken Fried Steak

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Chicken Fried Steak. The ultimate in Southern comfort food! Tender seasoned steak, coated in a thick batter and fried until golden brown with a creamy gravy drizzled on top. Simple, basic ingredients are all that is needed to bring this recipe to life in your own kitchen!

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: American

Keyword: chicken fried steak, chicken fried steak recipe

Servings:

Author: Alyssa Rivers

Ingredients

1.5 pounds cube steak (4 patties)
1 teaspoon kosher salt
1/2 teaspoon coarse black pepper
1 ½ cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon kosher salt
1 teaspoon coarse ground black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 cup buttermilk
3 large eggs
3/4 cup vegetable oil

Cream Gravy

1/4 cup oil and drippings
1/3 cup all-purpose flour
2 ⅓ cups whole milk
2/3 cup heavy cream
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon coarse black pepper
1/2 teaspoon salt

Instructions

Preheat oven to 200 degrees Fahrenheit. Place a wire rack over a large baking sheet and set aside.
Pour 3/4 cup vegetable oil into a large skillet. Depending on the size of your skillet, you may need more or less oil. Pour enough to have the oil come up about 1/4 of an inch deep.
Prepare 1.5 pounds cube steak (4 patties) by ensuring it is tenderized. Cube steak comes pre-tenderized. Season both sides of the steak with 1 teaspoon kosher salt and 1/2 teaspoon coarse black pepper. Let the steaks sit for about 10 minutes.
Mix 1 ½ cups all-purpose flour, 1/2 teaspoon baking powder, 1 teaspoon kosher salt, 1 teaspoon coarse ground black pepper, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder together in a medium bowl.
Mix 3/4 cup buttermilk and 3 large eggs together in another bowl.
Dip the cube steaks one at a time into the flour. Use your fingers to press the flour into the steaks to ensure a nice coating. Then dip into the egg mixture, letting any excess drip off. Then dip the steak back into the flour mixture a second time.
Check the heat of the oil by sprinkling some flour in it. The flour should sizzle. This means the oil is hot enough. Carefully place one steak at a time into the hot oil. Don't crowd the pan. If using a large skillet, you can do two steaks at a time. If using a small skillet, only do one.
Cook the steaks in the oil for about 4 minutes. Spoon hot oil over the tops of the steaks while they cook. This helps the batter stay while flipping.
Flip to the other side and cook for 3-4 minutes or until both sides of the steak are golden brown. Remove from the oil and place on the wire rack. Place the baking sheet with the steaks in the oven to keep warm. Repeat this process until all steaks are cooked.
To prepare the gravy, reserve 1/4 cup of the cooking oil along with the bits of steak and flour coating that came off during cooking. Discard the remaining oil.
With 1/4 cup oil and drippings in the skillet, add 1/3 cup all-purpose flour, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon salt, and 1 teaspoon coarse black pepper. Whisk together and cook over medium heat for about 4-5 minutes.
Carefully and slowly whisk 2 ⅓ cups whole milk and 2/3 cup heavy cream into the flour mixture. Whisk until smooth and no lumps remain.
Let the gravy simmer for about 5-8 minutes or until thickened. Taste and add more salt or pepper as needed.
Serve the steaks warm with gravy over the top.

Video

Notes

Originally posted March 25, 2019

Updated on October 23, 2023

Nutrition

QR code

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