Description
You can make restaurant-quality Chicken Fried Steak at home! We show you the secret to a super crispy crust and tender steak, smothered in rich, peppery country gravy. This is the ultimate comfort food dinner.
Ingredients
Scale
- 4 cube steaks (about 4–6 oz each), tenderized
- 2 cups buttermilk
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups all-purpose flour
- 1 teaspoon baking powder (for extra crisp)
- 1/2 teaspoon cayenne pepper (optional)
- Vegetable oil or shortening, for frying
- 1/2 cup reserved pan drippings (from frying)
- 1/2 cup all-purpose flour (for gravy)
- 4 cups whole milk, warmed
- 1 teaspoon salt (for gravy)
- 1/2 teaspoon black pepper (for gravy, use more for extra pepper flavor)
Instructions
- Place the cube steaks in a shallow dish. Pour the buttermilk over them, ensuring they are fully submerged. Add 2 teaspoons of salt, 1 teaspoon of black pepper, garlic powder, and onion powder to the buttermilk. Let the steaks soak for at least 30 minutes, or up to 4 hours in the refrigerator.
- In a separate wide, shallow dish, whisk together the 2 cups of flour, baking powder, and cayenne pepper (if using). This is your dry dredge.
- Remove one steak at a time from the buttermilk, letting excess drip off slightly. Dredge the steak thoroughly in the seasoned flour mixture, pressing the flour firmly onto both sides to create a thick coating. Place the coated steaks on a wire rack while you prepare the oil.
- In a large, heavy-bottomed skillet, pour oil to a depth of about 1/2 inch. Heat the oil over medium-high heat until it reaches 350 degrees F. You want the oil hot enough to sizzle immediately when you drop a pinch of flour in.
- Carefully place two steaks into the hot oil, being careful not to overcrowd the pan. Fry for 3 to 5 minutes per side until deeply golden brown and crispy. Adjust heat as necessary to keep the crust from burning before the steak cooks through.
- Remove the cooked steaks and place them on a clean wire rack set over a baking sheet to drain excess oil. Immediately sprinkle lightly with a little extra salt. Repeat with the remaining steaks.
- Once all steaks are fried, carefully pour off all but 1/2 cup of the hot frying oil from the skillet. Keep the skillet over medium heat.
- Whisk the 1/2 cup of flour into the reserved hot oil and drippings. Cook this roux, stirring constantly, for 2 minutes until it smells slightly nutty. This is essential for a smooth gravy.
- Slowly whisk in the warm milk, a little at a time, ensuring no lumps form. Continue whisking until the gravy thickens to your desired consistency, about 5 to 8 minutes.
- Stir in the remaining 1 teaspoon of salt and 1/2 teaspoon of black pepper. Taste and add more pepper if you like a strong peppery country gravy flavor.
- Serve the crispy chicken fried steaks immediately, generously smothered with the hot, creamy gravy. This pairs perfectly with mashed potatoes and biscuits for a hearty dinner.
Notes
- For the crispiest crust, press that flour coating on hard! You want a thick layer before it hits the oil.
- Warming your milk before adding it to the roux helps prevent lumps in your gravy and speeds up the thickening process.
- If you want a true Texas style steak dinner experience, use a mixture of flour and crushed saltine crackers in your dredge.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Dinner
- Method: Pan Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 steak with 1/4 cup gravy
- Calories: 650
- Sugar: 5
- Sodium: 950
- Fat: 40
- Saturated Fat: 12
- Unsaturated Fat: 28
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 38
- Cholesterol: 150