American · Main · Medium
Chicken Fried Steak
Cube steak breaded and fried crisp like fried chicken, smothered in peppery cream gravy. Texas comfort on a plate.
The whole recipe in 60 seconds
Chicken Fried Steak, in 5 ideas
- Double dredging creates the thick craggy crust that holds the gravy.
- Cube steak is already tenderized, which is why it fries up tender instead of tough.
- Keep the oil at 350F. Too cool and the breading absorbs grease, too hot and it burns.
- The gravy should be peppery enough to make you notice. Do not be shy.
- A wire rack keeps the bottom crust crisp while the other steaks fry.
What you need
Ingredients
- 4 cube steaks (about 1.5 lbs)
- 1.5 cups flour mixed with 1 tsp salt, 1 tsp pepper, 1 tsp garlic powder, and 1 tsp paprika
- 2 eggs
- 1 cup buttermilk
- Vegetable oil for frying
- 3 tbsp butter
- 3 tbsp flour (for gravy)
- 2 cups milk
- Salt and lots of black pepper to taste
How to make it
Directions
- Set up dredging stations: seasoned flour in one dish, beaten eggs mixed with buttermilk in another.
- Dredge each steak in flour, then egg wash, then flour again, pressing to adhere.
- Heat 1/2 inch of oil in a cast iron skillet to 350F.
- Fry the steaks 3 to 4 minutes per side until deep golden. Drain on a rack.
- Pour off all but 3 tbsp of the drippings. Whisk in 3 tbsp flour and cook 2 minutes.
- Slowly whisk in the milk. Simmer until thick, about 5 minutes. Season generously with salt and pepper.
- Serve the steaks smothered in gravy with mashed potatoes.
Let the breaded steaks rest 10 minutes before frying. The coating sets and sticks better instead of sliding off in the oil.