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The Ultimate Chicken Fried Steak Recipe

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4.2 from 3 reviews

The Ultimate Chicken Fried Steak is a classic Southern comfort food featuring tender cube steaks breaded in a seasoned flour mixture, shallow fried to a crispy golden brown, and served smothered in rich, creamy homemade gravy. This recipe offers a perfectly balanced blend of crispy coating and juicy meat, complemented by a flavorful peppery cream gravy, making it an irresistible meal for lunch or dinner.

Ingredients

For the Steak and Breading

  • 4 cube steaks (about 1/3 lb each)
  • 1 ½ cups all purpose flour
  • 2 teaspoons fresh ground black pepper, divided
  • 2 teaspoons kosher salt or sea salt, divided
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ cups buttermilk
  • 2 teaspoons TABASCO® Sauce (original)
  • 2 eggs
  • 1 cup vegetable oil

For the Gravy

  • 4 tablespoons grease (reserved from frying)
  • 4 tablespoons flour
  • 2 to 3 cups whole milk
  • ½ cup heavy whipping cream
  • salt and pepper to taste

Instructions

  1. Prepare the Flour Mixture: In a shallow bowl, whisk together 1 ½ cups flour, 1 teaspoon black pepper, 1 teaspoon salt, smoked paprika, onion powder, garlic powder, baking soda, and baking powder. Set aside this seasoned flour mixture for breading.
  2. Mix Wet Ingredients: In a separate shallow bowl, whisk the buttermilk, TABASCO® Sauce, and eggs until fully combined. Set this wet mixture aside for the dredging process.
  3. Prep Steaks: Pat the cube steaks dry thoroughly with paper towels to remove moisture. Season both sides evenly with the remaining 1 teaspoon salt and 1 teaspoon black pepper. Let sit for 5 minutes to allow seasoning to penetrate, then pat dry again to remove excess moisture.
  4. Bread the Steaks: Dredge each steak first in the seasoned flour mixture, shaking off excess. Then dip into the buttermilk-egg mixture, allowing excess to drip off, and finally dredge again in the flour mixture, ensuring a good coating. Place the breaded steaks on a sheet pan or wire rack and press any remaining flour mixture onto them to ensure full coverage. Allow to rest for 10 minutes for the coating to set.
  5. Preheat Oven: Set your oven to 225 to 250 degrees Fahrenheit to keep the steaks warm after frying.
  6. Heat Oil for Frying: In a heavy or cast iron skillet, pour vegetable oil to about ¼ inch depth and heat over medium-high flame. Test the oil by dropping a pinch of breading into it; it should sizzle and bubble without smoking, approximately 320-340°F.
  7. Fry the Steaks: Place two steaks at a time into the hot oil without overcrowding. Fry for 3 to 4 minutes per side until a deep golden brown crust forms. Flip only once to avoid losing the breading. After frying, transfer steaks to paper towels to drain excess oil, then move them to the preheated oven to keep warm.
  8. Make Gravy: Carefully pour the reserved grease from frying into a heat-safe bowl, leaving bits of crust in the skillet for flavor. Return 4 tablespoons of this grease to the skillet over medium heat.
  9. Cook Flour into Roux: Whisk in 4 tablespoons flour into the hot grease mixture. Stir continuously for 2 to 3 minutes until the mixture turns a nice golden brown, forming a flavorful roux base for the gravy.
  10. Add Milk and Cream: Gradually whisk in a combination of 2 ½ cups whole milk and ½ cup heavy cream into the roux. Initially, it may look curdled, but continue whisking to combine completely.
  11. Simmer the Gravy: Bring the mixture to a gentle simmer while whisking constantly to avoid lumps. Cook for 5 to 7 minutes until the gravy thickens to a smooth and creamy consistency. Add additional milk if the gravy becomes too thick.
  12. Season Gravy and Serve: Season the gravy generously with freshly ground black pepper and salt to taste, noting that pepper is key to the flavor. Serve the hot chicken fried steaks topped with the creamy gravy alongside mashed potatoes and vegetables of choice. Enjoy your hearty meal!

Notes

  • Patting the steaks dry before seasoning improves breading adhesion and crispiness.
  • Allowing the breaded steaks to rest before frying helps the coating set and prevents it from falling off during cooking.
  • Do not overcrowd the pan when frying; frying in batches ensures even cooking and preserves the crispy crust.
  • The gravy depends heavily on the flavorful bits left in the pan; avoid scraping all of them out when removing grease.
  • Adjust the thickness of the gravy by adding more milk if necessary.
  • Serve with traditional Southern sides like mashed potatoes, green beans, or fried okra for a complete meal.

Find it online: https://dishcooks.com/the-ultimate-chicken-fried-steak-recipe/