Chicken Fried Steak
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
50 mins
-
Total Time
1 hr
-
Servings
4 servings
-
Calories
880 kcal
-
Course
Main Course, Breakfast
-
Cuisine
American
Chicken Fried Steak
Description
Chicken Fried Steak features thin cube steaks tenderized and pounded to about a third of an inch thick, creating a base ideal for a crisp fried coating. The steaks are dredged twice in a spiced flour mix and a buttermilk-egg batter, which forms a flavorful crust when fried in hot vegetable oil. The included gravy combines sautéed onions and garlic with chicken broth and whole milk thickened by flour, seasoned with thyme and cayenne pepper for subtle heat.
The steak emerges with a crispy golden-brown coating that contrasts the juicy beef inside. Served traditionally with mashed potatoes, it offers a comforting and filling dish. The gravy further imparts moistness and savory notes to the fried steaks, enhancing the overall experience.
Leftovers keep well refrigerated up to four days, making this recipe suitable for preparing in advance or for multiple servings. Using homemade buttermilk via lemon juice or vinegar mixed into milk is a practical tip to ensure the right batter texture even if buttermilk is unavailable. Pounding the cube steaks thin and evenly ensures even cooking and crispy edges.
Ingredients
For the steak:
- 3 cups all-purpose flour
- 1/8 teaspoon cayenne pepper
- salt freshly ground
- black pepper freshly ground
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk (see note 1)
- 8 (4 ounce) cube steak pounded to 1/3-inch thickness (see note 2
- 4 cups vegetable oil or canola oil
For the gravy:
- 1 medium onion peeled and minced
- 2 cloves garlic minced
- 1/8 teaspoon thyme dried
- 3 tablespoons all-purpose flour
- 1/2 cup chicken broth (see note 3)
- 2 cups milk see note 4, whole
- pinch cayenne pepper
- salt freshly ground
- black pepper freshly ground
- potato for serving, optional, mashed
Instructions
To make the steak:
- Preheat oven to 200 degrees. Line 1 rimmed baking sheet with parchment or foil. Line a second rimmed baking sheet with foil and set a wire rack on top.
- In a large shallow bowl, whisk together flour, cayenne pepper, 5 teaspoons salt, and 1 teaspoon pepper.
- In a second shallow bowl, whisk egg with baking powder and baking soda. Whisk in buttermilk.
- Pat steaks dry with paper towels and season with salt and pepper. Working with one steak at a time, drop into seasoned flour and turn to coat. Shake to remove excess flour, then dip in egg mixture and turn to coat.
- Return to flour mixture and dredge a second time, shake off excess flour, and set on lined baking sheet. Repeat with remaining steaks.
- In a Dutch oven or large stock pot, heat 1 inch oil to 375 degrees. Working in batches, fry steaks until deep golden brown all over, turning frequently, about 5 to 7 minutes.
- Transfer to wire rack and place in oven. Return oil to 375 degrees and repeat with remaining steaks (do not discard fat). Keep warm in oven while making gravy.
To make the gravy:
- Reserve 2 tablespoons oil from the pan and discard the rest (drain the oil through a fine-mesh sieve if desired). Reheat oil over medium-high heat until shimmering. Add onion, garlic, and thyme and cook until softened, about 4 to 5 minutes.
- Whisk in flour until cooked through, about 1 minute. Whisk in broth, scraping up any brown bits off the bottom of the pan.
- Whisk in milk, cayenne pepper, and salt and pepper to taste (I like 3/4 teaspoon salt and 1/4 teaspoon pepper). Bring to simmer over medium-high heat until slightly thickened, about 5 minutes. The gravy will thicken more as it cools.
- Serve steaks warm with gravy on top and mashed potatoes on the side if desired.
Notes
- Make buttermilk by combining 1 cup full-fat milk with 1 tablespoon lemon juice or vinegar; let sit 10 minutes to thicken.
- Use cube steaks pounded flat for quick, even cooking and texture.
- Chicken broth, whether store-bought or homemade, blends well into the gravy base.
- Whole milk is recommended to enrich the gravy; cream or half-and-half can substitute.
- Store leftovers covered in the refrigerator for up to 4 days for easy reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 880 kcal
% Daily Value*
| Serving | 1 serving (2 steaks + 3/4 cup gravy) | |
| Calories | 880kcal | 44% |
| Carbohydrates | 52g | 17% |
| Protein | 60g | 120% |
| Fat | 46g | 71% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 232mg | 77% |
| Sodium | 617mg | 26% |
| Potassium | 1150mg | 24% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 393IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 356mg | 36% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
