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 Chicken Fried Steak Recipe: Crispy, Tender Comfort Food


Chicken fried steak is a beloved Southern comfort food that brings together two favorites: crispy fried goodness and tender beef. Despite its name, this dish doesn’t involve chicken at all! Instead, it's made by breading and frying tenderized steak to achieve a crunchy, golden-brown crust that’s reminiscent of fried chicken. It’s often served with creamy country gravy and classic sides like mashed potatoes or biscuits.

Here’s a detailed recipe to make the perfect chicken fried steak at home.

Ingredients:

For the Chicken Fried Steak:

  • 4 cube steaks (about 4-6 oz each, tenderized)
  • 2 cups all-purpose flour
  • 1/4 cup cornstarch (for extra crispiness)
  • 2 large eggs
  • 1 1/2 cups buttermilk
  • 1 teaspoon hot sauce (optional, for flavor)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • Salt and freshly ground black pepper, to taste
  • Vegetable oil, for frying

For the Gravy:

  • 1/4 cup all-purpose flour (from the dredging mix)
  • 2 cups whole milk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • Salt, to taste

Step 1: Prepare the Cube Steaks

Cube steaks are usually pre-tenderized, but if they still seem thick or tough, you can pound them further with a meat mallet. The goal is to achieve a thickness of about 1/4 inch. Pat the steaks dry with paper towels, and season both sides with salt and pepper.

Step 2: Make the Dredging Stations

Set up two dredging stations:

  • Station 1 (wet): In a shallow bowl, whisk together the buttermilk, eggs, and hot sauce (if using).
  • Station 2 (dry): In another shallow dish, combine the flour, cornstarch, garlic powder, onion powder, paprika, salt, and pepper.

Step 3: Dredge the Steaks

Dip each cube steak first into the flour mixture, ensuring it’s fully coated. Shake off any excess. Next, dip it into the buttermilk-egg mixture, allowing any extra liquid to drip off, and then press it back into the flour mixture for a second coating. This double dredging creates that signature crispy crust. Set the coated steaks aside on a plate.

Step 4: Heat the Oil

In a large skillet (cast iron works great for even heating), pour about 1/2 inch of vegetable oil. Heat over medium-high heat until the oil reaches around 350°F (180°C). You can test if the oil is ready by dropping a pinch of flour into the oil; if it sizzles, it’s good to go.

Step 5: Fry the Steaks

Carefully place the breaded steaks in the hot oil, being careful not to overcrowd the pan. Fry the steaks for about 3-4 minutes per side, or until the crust is golden brown and crispy. Flip gently to avoid losing any of the breading.

Once cooked, transfer the steaks to a paper towel-lined plate to drain any excess oil. Keep them warm by covering them loosely with foil or placing them in a low-temperature oven.

Step 6: Make the Gravy

After frying the steaks, pour off most of the oil, leaving about 2 tablespoons in the skillet along with some of the crispy bits (this adds flavor to the gravy).

Sprinkle the reserved flour into the skillet and cook over medium heat, whisking constantly for 1-2 minutes until the flour turns golden. Slowly whisk in the milk, making sure to break up any lumps, and bring the gravy to a simmer. Add the garlic powder, pepper, and salt to taste. Continue whisking until the gravy thickens, about 3-5 minutes. If it becomes too thick, you can thin it with a little more milk.

Step 7: Serve the Chicken Fried Steak

Once the gravy is ready, serve the chicken fried steaks hot, generously topped with the creamy country gravy. Pair the dish with traditional sides like mashed potatoes, green beans, or biscuits for a complete Southern-style meal.

Tips for the Best Chicken Fried Steak:

  • Tenderize the meat: Cube steak is pre-tenderized, but you can pound it a little more to ensure it’s extra soft and tender after frying.
  • Cornstarch for crispiness: Adding cornstarch to the flour mixture helps create a lighter, crisper crust.
  • Don’t overcrowd the pan: Fry in batches if necessary to maintain the oil temperature. Overcrowding the pan lowers the heat, leading to soggy steak.
  • Keep the oil hot: Maintain a steady oil temperature of around 350°F for perfect frying. Use a thermometer if needed.
  • Gravy consistency: If the gravy becomes too thick, add more milk a little at a time until you reach the desired consistency. It should be smooth and pourable.

Variations:

  • Spicy chicken fried steak: Add cayenne pepper to the flour mix for an extra kick.
  • Country fried steak: This variation is similar but doesn’t usually have the crispy double dredge. It’s coated lightly in flour and served with brown gravy.
  • Buttermilk marinated steak: For even more flavor and tenderness, marinate the cube steaks in buttermilk for a few hours before breading and frying.

Conclusion:

Chicken fried steak is a down-home classic that delivers the best of Southern comfort food. Its crunchy exterior paired with tender, flavorful steak and rich, creamy gravy makes it a crowd-pleaser for any occasion. Whether you’re serving it for a family dinner or a weekend brunch, this recipe is sure to satisfy your craving for something hearty, crispy, and comforting. Enjoy!




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