Chicken Fried Steak
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
35 mins
-
Marinade Time
1 hr
-
Total Time
1 hr 45 mins
-
Servings
4
-
Calories
687 kcal
-
Course
Main Course
-
Cuisine
American
Chicken Fried Steak
Description
Chicken Fried Steak incorporates cube steaks that are further tenderized by pounding, providing a consistent texture. They are soaked in a buttermilk and egg marinade seasoned with salt, which helps tenderize the meat and infuse flavor. The steaks are breaded in a mixture of flour, cornstarch, and spices including paprika and cayenne for subtle heat. Frying in vegetable oil at 350°F creates a crispy coating that contrasts the tender steak inside. The gravy is made from pan drippings, butter, flour, garlic, chicken broth, milk, and cream, seasoned with thyme and spices to complement the steak.
The golden-fried steaks and creamy garlic gravy pair well with traditional sides like mashed potatoes or vegetables, making a comforting and filling main course. The breading stays crisp due to draining on a wire rack after frying. The method allows adjusting marination times, which can intensify flavor and tenderness.
Various options for buttermilk can be used, substituting milk mixed with lemon juice, yogurt, or sour cream to replicate acidity. A cast iron or heavy-bottomed pan is preferred for even frying. Handling the steaks carefully with tongs helps maintain breading integrity. The recipe’s thoughtful steps ensure a satisfying texture and balanced flavors.
Ingredients
- 4 cube steak each about 1/3 pound
- 1 ½ cups vegetable oil
Buttermilk Marinade
- 2 cups buttermilk see notes for substitutions
- 2 egg large
- 3 teaspoons salt
Breading
- 1 cups flour
- 1/3 cup corn starch
- 1 ½ teaspoons seasoned salt
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 1 teaspoon black pepper
Gravy
- 3 Tablespoons butter
- 3 Tablespoons flour
- 3 Tablespoons pan drippings
- 3 cloves garlic minced
- ½ cup chicken broth
- 1 thyme sprig, fresh
- 1 teaspoon black pepper
- 3/4 teaspoon seasoned salt
- ¼ teaspoon cayenne pepper
- 1 ½ cup milk
- ¾ cup half and half
Instructions
Chicken Fried Steak
- Place saran wrap over each cube steak and use the rough end of a meat tenderizer to pound it thin, about ½ inch thick or so. This really makes a nice difference in the consistency of the meat even though cube steak has already been tenderized.
- Pat the steaks completely dry. Combine the marinade ingredients in a large casserole dish.
- Cover and marinate the steaks in the fridge for 1-2 hours, or up to 12. (The longer the better.)
- Combine breading ingredients. Generously coat each steak just before you fry it.
- Add enough oil to cover the steak by 1/3 and heat it to 350° F. (Make sure it’s properly preheated or the breading will fall off.)
- Cook the steaks in batches of 2, leaving room around each. Fry for about 3-4 minutes on each side, until golden brown. Use kitchen tongs to carefully check the bottom and flip.
- Remove and transfer to a wire cooling rack and allow excess oil to drip out from the bottom. This keeps the bottom nice and crispy.
- Once all the steaks are fried, keep them warm in a 200° F oven while you prepare the gravy.
Gravy
- Transfer the pan drippings into a small heat-proof bowl. Don’t clean the pan.
- Allow the black flecks to fall to the bottom and skim 3 tablespoons of clean oil off the top. Set aside.
- Melt the butter in the same pan over medium heat.
- Whisk in the flour for 1 minute to cook off the raw flour taste.
- Add the oil drippings and minced garlic. cook for 1 minute.
- Add the seasonings, and then the chicken broth in splashes, stirring continuously.
- Add milk and half and half in splashes, stirring continuously. Bring to a gentle boil, then reduce to a simmer.
- Let it simmer and thicken until desired consistency is obtained.
Notes
- Substitute buttermilk with milk mixed with lemon juice, yogurt, or sour cream to maintain acidity.
- Marinate steaks from 1 to 12 hours for flavor and tenderness; longer marination deepens taste.
- Use a cast iron skillet or heavy-bottomed pot for even heat during frying.
- Gently flip steaks with tongs to keep the breading intact.
- Drain cooked steaks on a wire rack to keep the coating crisp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 687 kcal
% Daily Value*
| Calories | 687kcal | 34% |
| Carbohydrates | 18g | 6% |
| Protein | 42g | 84% |
| Fat | 49g | 75% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 185mg | 62% |
| Sodium | 739mg | 31% |
| Potassium | 789mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 836IU | 17% |
| Vitamin C | 3mg | 3% |
| Calcium | 206mg | 21% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
