Best Recipe for Chicken Fried Steak

Name: Best Recipe for Chicken Fried Steak
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 steaks
Ingredients: 4 cube steaks; 1/2 tsp EACH salt, pepper; vegetable oil for frying; 1 cup all-purpose flour; 1/3 cup cornstarch; 2 teaspoons baking powder; 1 tsp EACH paprika, garlic powder; 1/2 tsp EACH chili powder, onion powder, salt, pepper; 3/4 cup buttermilk; 1 tablespoon hot sauce; 2 eggs; 2 tablespoons reserved pan drippings; 2 tablespoons unsalted butter; 1/4 cup all-purpose flour; 2 1/2 cups milk; 1 1/2 teaspoons chicken bouillon; 1 tsp EACH garlic powder, dried parsley; 1/2 tsp EACH onion powder, dried thyme, paprika; 1/4 tsp EACH salt, pepper

User Reviews

0.0

0 reviews

Unrated

Prep Time
30 mins
Cook Time
30 mins
Total Time
55 mins
Servings
4 steaks
Course
Main Course
Cuisine
American

Best Recipe for Chicken Fried Steak

Victor Mills

Report

Chicken fried steak, also known as country fried steak, is a southern favorite that’s easy to make at home! Tenderized beef cutlets are battered in a buttermilk/egg wash and seasoned flour then fried to juicy, golden, crispy, crunchy perfection (that resembles fried chicken), then smothered in a rich and creamy white pepper gravy. In this recipe, you also have the option to air fry or bake the steaks with a panko breading that becomes shatteringly crispy! This dizzyingly delicious combo is comfort food at its most crave worthy, ready in under an hour! For a classic square meal the whole family will clamor for, serve chicken-fried steak with garlic mashed potatoes and cornbread.

Share:

I Made This!

Be the first!

Print

6 people printed this

Save this

Be the first!

Ingredients

Servings

Steaks

4 cube steaks, about 6 ounces each
1/2 tsp EACH salt, pepper
vegetable oil for frying (see notes for air fying/baking)

Seasoned Flour (SEE NOTES for Panko breading if NOT Frying)

1 cup all-purpose flour
1/3 cup cornstarch
2 teaspoons baking powder
1 tsp EACH paprika, garlic powder
1/2 tsp EACH chili powder, onion powder, salt, pepper

Buttermilk

3/4 cup buttermilk (or 3/4 milk mixed with 1 TBS vinegar)
1 tablespoon hot sauce (like TABASCO® or Franks RedHot Original)
2 eggs

Gravy:

2 tablespoons reserved pan drippings (sub butter if not frying)
2 tablespoons unsalted butter
1/4 cup all-purpose flour
2 1/2 cups milk, divided
1 1/2 teaspoons chicken bouillon (powder, base or 1 1/2 crushed cubes)
1 tsp EACH garlic powder, dried parsley
1/2 tsp EACH onion powder, dried thyme, paprika
1/4 tsp EACH salt, pepper

Add to Shopping List

Instructions

Prep: Preheat oven to 225 degrees F. Place an oven safe wire rack in a baking pan; set aside. Set out parchment paper to receive the breaded steak.
Pound steaks: Place steaks between 2 pieces of plastic wrap and pound a 1/4-inch thickness using a meat mallet or side of a can. Pat steaks very dry with paper towels, then season both sides using 1/2 teaspoon pepper and 1/2 teaspoon salt. Let rest while you prep the breading stations.
Dish 1 - Seasoned flour: Whisk all of the seasoned flour ingredients together in a shallow dish.
Dish 2 - Buttermilk: Whisk all of the buttermilk ingredients together in a shallow dish.
Bread steaks: Working with one steak at a time: 1) Dredge the steak in the seasoned flour and press firmly to adhere. 2) Dip the steak in the buttermilk mixture to coat, then let excess drip off. 3) Return the steak to the seasoned flour and dredge again, pressing firmly to adhere, shake off excess. Transfer to prepared parchment paper. Repeat with all steaks.
Prep oil: Add enough vegetable oil to a large cast iron skillet (I LOVE this fryer) to reach 1/4-inch deep. Heat to 375-400 degrees F. If you don’t have an instant read thermometer (HIGHLY recommend), heat over medium-high heat, then reduce to medium. Test the oil by dropping in some flour; it should sizzle right away but not turn brown right away).
Fry steaks: Add two steaks to the hot oil. Cook for 2-3 minutes on each side, until golden brown and cooked through to an internal temperature of 145˚-155˚F on an instant read thermometer.
Keep steaks warm: Transfer steaks to paper towels to drain briefly, then transfer to the wire rack. Place the pan in the oven to stay warm while you repeat with remaining steaks and make the gravy.

GRAVY

Make roux: Drain all but 2 tablespoons of the grease from the skillet. Add 2 tablespoons butter (increase to 4 TBS if air frying/baking and don't have drippings), and melt over medium heat. Whisk in the flour and cook for 1-2 minutes, until the raw flour smell is gone.
Add milk: Reduce heat to low and slowly whisk in 2 cups milk. Add the chicken bouillon and all seasonings.
Simmer: Heat over medium-high heat until it starts to thicken, then reduce to medium. Once thickened to desired consistency, remove from heat and stir in remaining ½ cup milk (this will help maintain the desired consistency because it thickens when removed from the heat). If the gravy becomes too thick, whisk in additional milk, if it’s too thin, then return to heat. Taste and season with salt and pepper to taste.

Serve

Serve the steaks with a ladleful of gravy overtop - delicious with mashed potatoes and sweet cornbread!

Notes

Store chicken fried steak in a single layer separated by parchment paper in the refrigerator for 3 to 5 days.
Follow these instructions instead. We'll need to replace part of the flour mixture with seasoned panko in order for the steaks to be as crispy.
FLOUR
BUTTERMILK
1 tablespoon hot sauce (like TABASCO® or Franks RedHot Original)
PANKO MIXTURE
Pound steaks:
Place steaks between 2 pieces of plastic wrap and pound a 1/4-inch thickness using a
meat mallet
or side of a can. Pat steaks very dry with paper towels, then season both sides using 1/2 teaspoon pepper and 1/2 teaspoon salt. Let rest while you prep the breading stations.
Dip the steak in the buttermilk mixture to coat, then let excess drip off. 3) Dredge in the panko mixture and press it firmly into the steak.
Gravy: Reheat the gravy over medium-low in a saucepan. The gravy will have thickened in the refrigerator, so add additional milk or water as needed to thin to desired consistency, whisking until smooth.
Air fryer: This makes for the crispiest leftovers! Place steak in a single layer in the basket; air fry using the “snack” setting for 4 minutes, or until warmed through.
Microwave: The steak won’t be nearly as crispy if reheated in the microwave but it will still be flavorful. Transfer fried steak to a microwave-safe plate. Microwave for 60 seconds, then in increments of 10 seconds as needed.
Oven: Bake on a lightly greased baking rack set in a baking sheet at 325 degrees F for 6-8 minutes, or until heated through.
1/4 cup flour
3/4 cup buttermilk (or 3/4 milk whisked with 1 TBS vinegar)
2 eggs
1 tablespoon hot sauce (like TABASCO® or Franks RedHot Original)
1/4 cup olive oil
2 cups panko bread crumbs
1tsp EACH chili powder, paprika, garlic powder, onion powder,
½ teaspoon salt, pepper
Prep Panko: Preheat oven to 425 degrees F. Add panko to a large baking sheet and toss with ¼ cup olive oil until evenly moistened or spray with cooking spray (I highly suggest olive oil for a more "fried" taste). Spread panko into an even layer and bake at 425 degrees F for about 3-5 minutes, or until deeply golden, stirring at 2 minutes. Keep an eye on the panko the last few minutes so it doesn’t burn. Transfer toasted panko to a shallow dish.
Pound steaks: Place steaks between 2 pieces of plastic wrap and pound a 1/4-inch thickness using a meat mallet or side of a can. Pat steaks very dry with paper towels, then season both sides using 1/2 teaspoon pepper and 1/2 teaspoon salt. Let rest while you prep the breading stations.
Breading stations: Line up 3 shallow dishes. In BOWL 1: add 1/4 cup flour, BOWL 2: whisk together the buttermilk ingredients, BOWL 3: mix together the panko ingredients.
Bread steaks: Working with one steak at a time: 1) Dredge the steak in the flour and press firmly to adhere. 2) Dip the steak in the buttermilk mixture to coat, then let excess drip off. 3) Dredge in the panko mixture and press it firmly into the steak. Transfer to a sheet of parchment paper. Repeat with all steaks.
Pan Fry: Heat ¼ cup olive oil in a large nonstick skillet over medium-high heat. Once hot, add two steaks and reduce heat to medium. Cook until golden and crispy on the bottom, about 3 minutes, flip the steak over, and continue to cook another 2-3 minutes, until steaks reach an internal temperature of 145-155 degrees F on an instant read thermometer. Transfer to paper towels. Wipe out skillet and repeat. See recipe to make gravy.
Air fry: Spray the air fryer basket with cooking spray and preheat on Air Fry to 370 degrees F. Working in batches, add the steaks to the basket. Air fry for 5-7 until the steak reaches an internal temperature of 145-155 degrees F on an instant read thermometer. See recipe to make gravy.
To bake (the least crispy option): Top a baking sheet with a wire rack and spray with cooking spray. Space the steaks evenly apart so they aren't touching. Bake at 400 degrees F for 10-12 minutes, or until the steaks reach an internal temperature of 145-155 degrees F on an instant read thermometer.See recipe to make gravy.