Description
You will master the ultimate comfort food with this recipe for classic Chicken Fried Steak. We focus on getting a super crispy coating and tender steak, all smothered in a rich, peppery country gravy made right in the pan drippings. This Texas style steak dinner is perfect for a hearty family meal.
Ingredients
Scale
- 4 cube steaks (about 1/2 inch thick)
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional)
- 2 cups all-purpose flour
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- Vegetable oil or shortening, for frying
- 1/4 cup reserved pan drippings (from frying steak)
- 1/4 cup all-purpose flour (for gravy)
- 2 cups whole milk, warm
- 1/2 teaspoon salt (for gravy)
- 1/2 teaspoon black pepper (for gravy, use more for extra pepper flavor)
Instructions
- Place the cube steaks between two sheets of plastic wrap. Pound them to about 1/4 inch thickness using a meat mallet.
- In a shallow dish, combine the buttermilk and hot sauce. Soak the pounded steaks in the buttermilk mixture for at least 30 minutes, or up to 4 hours in the refrigerator. This helps tenderize the steak.
- In another shallow dish, whisk together the 2 cups of flour, 1 tablespoon salt, 1 teaspoon pepper, garlic powder, onion powder, and cayenne pepper. This is your seasoned dredging mix.
- Remove one steak at a time from the buttermilk, letting excess drip off. Dredge it thoroughly in the flour mixture, pressing the flour firmly onto both sides to create a thick coating. Set the coated steaks aside on a wire rack.
- Pour about 1 inch of oil into a large, heavy skillet (cast iron works best) and heat over medium-high heat until it reaches 350 degrees F.
- Carefully place one or two steaks in the hot oil, ensuring you do not overcrowd the pan. Fry for 3 to 4 minutes per side until deeply golden brown and crispy. Remove the steaks and place them on a clean wire rack set over a baking sheet to drain excess oil. Keep the cooked steaks warm in a low oven (200 degrees F) while you make the gravy.
- Pour off all but 1/4 cup of the frying oil from the skillet. Reserve the browned bits (fond) in the pan. Place the skillet over medium heat.
- Whisk the 1/4 cup of flour into the reserved oil/drippings to create a roux. Cook, stirring constantly, for 1 to 2 minutes until the roux is light brown.
- Slowly whisk in the warm milk until the gravy is smooth. Continue to cook, stirring often, until the gravy thickens enough to coat the back of a spoon, about 5 to 8 minutes.
- Stir in the 1/2 teaspoon salt and 1/2 teaspoon black pepper. Taste and add more pepper if you desire a stronger peppery country gravy flavor.
- Serve the crispy chicken fried steak immediately, generously smothered with the hot, creamy gravy. This is a classic comfort food recipe!
Notes
- For an extra crispy coating, try a double dredge: dip the buttermilk-soaked steak back into the buttermilk, then back into the flour mixture before frying.
- If you want a restaurant quality texture, consider using crushed crackers (like saltines) mixed into your flour dredge for added crunch.
- Serve this hearty beef dinner idea with creamy mashed potatoes and warm biscuits for the full Southern cooking classics experience.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Dinner
- Method: Pan Frying
- Cuisine: American Southern
Nutrition
- Serving Size: 1 steak with 1/4 cup gravy
- Calories: 650
- Sugar: 5
- Sodium: 850
- Fat: 40
- Saturated Fat: 12
- Unsaturated Fat: 28
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 38
- Cholesterol: 150