This chicken fried steak recipe was given to me by a coworker about 5 years ago. This crispy, breaded, tenderized cube steaks drenched in creamy gravy are a Southern favorite that can be served for breakfast or dinner. It is, without a doubt, the best chicken fried steak I’ve ever had. I’ve made this for my picky son, my Southern-raised better half, and other family and friends numerous times, and each time I get nothing but rave reviews.
Looking for the best chicken-fried steak ever? Your search has come to an end! This award-winning recipe yields a tender, juicy steak with an irresistibly crispy coating. Learn how to make the best chicken-fried steak you’ve ever had, as well as smart storage and serving suggestions.
What Is Chicken-Fried Steak?
The appropriately named chicken-fried steak is a dish made of steak fried in the same manner as fried chicken. The meat is coated in a seasoned flour mixture and deep-fried until crispy. Chicken-fried steak, a Southern favorite, is similar to Wiener schnitzel (an iconic Austrian dish of breaded and fried veal).
Chicken-Fried Steak vs. Country-Fried Steak
Chicken-fried steak and country-fried steak are similar Southern dishes that are frequently confused. Many people use the terms interchangeably but are not identical: Chicken-fried steak is frequently served with cream gravy, whereas country-fried steak is served with brown gravy and onions. Furthermore, chicken-fried steak is usually slightly crispier than country-fried steak.
Best Cut of Beef for Chicken-Fried Steak
Cube steak or another tenderized steak variety is the best cut of beef for chicken-fried steak. Like most others on the internet, this recipe calls for cube steak.
How to Make Chicken-Fried Steak
The full, step-by-step recipe is included below, but here’s what you can expect when you make the best chicken-fried steak ever:
Pound the Meat
Pound the steak with a meat mallet until it’s about 14 inches thick.
Make the Coating
Set aside two cups of flour in a shallow bowl. Combine the baking powder, baking soda, 1 teaspoon of pepper, and 34 teaspoon salt in a separate bowl. Combine the buttermilk, hot sauce, egg, and garlic in the second bowl. To combine, stir everything together.
Dredge and Fry
In a large cast-iron skillet, heat the vegetable shortening oil to 325°F. Dredge a steak in flour and shake off the excess while the shortening heats. Next, dredge the entire flour-covered steak in the buttermilk mixture, then in flour again. Continue with the remaining steaks. Fry the steaks until they are evenly golden brown. Remove the steaks and place them on a plate lined with paper towels to drain.
Make the Gravy
Remove the fat from the skillet, reserving 14 cups and as much solid residue as possible. Heat the skillet over medium-low heat with the reserved fat. Incorporate the remaining flour. Bring the gravy to a simmer after adding the milk. Cook until thickened and season with salt and pepper to taste. Serve with cooked chicken-fried steaks.
What to Serve With Chicken-Fried Steak
Refrigerate leftover chicken-fried steak in an airtight container for three to four days. Then, reheat in the microwave or oven until thoroughly warmed.
How to Store Chicken-Fried Steak
Store leftover chicken-fried steak in an airtight container in the fridge for three to four days. Reheat in the microwave or in the oven until warmed through.
Ingredients
- 4 (1/2 pound) beef cube steaks
- 14 cups all-purpose flour (divided)
- 2 tbsp. baking powder
- 1 tsp. baking soda
- 1 teaspoon ground black pepper
- a quarter teaspoon of salt
- 1/12 cup buttermilk
- 1 tbsp hot pepper sauce (such as TabascoTM)
- 1 big egg
- 2 minced garlic cloves
- 3 cups frying vegetable shortening
- 4 quarts milk
- To taste, kosher salt and ground black pepper
Directions
- Pound steaks to a thickness of 1/4 inch between two layers of plastic wrap.
- In a shallow bowl, combine 2 cups flour.
- Combine the baking powder, baking soda, 1 teaspoon pepper, and 3/4 teaspoon salt in a second shallow bowl. Stir in the buttermilk, Tabasco sauce, egg, and garlic.
- Preheat the shortening in a large cast-iron skillet to 325°F (165 degrees C). Place a wire rack on top of a piece of parchment paper.
- While the shortening heats, coat a steak in flour and shake off excess. Dip into the buttermilk batter, then lift and let the excess batter drip back into the bowl. Press in more flour to completely coat both sides. Place the breaded steak on the wire rack and continue with the remaining steaks.
- Fry steaks until evenly golden brown, 3 to 5 minutes per side, in batches if necessary. Transfer the steaks to a plate lined with paper towels to drain. While making the gravy, cover it with foil to keep it warm.
- Drain fat from the skillet, reserving 1/4 cup liquid and as much solid residue as possible.
- Reheat the skillet over medium-low heat with the reserved oil. Incorporate the remaining 1/4 cup of flour into the oil. Scrape the pan’s bottom with a spatula to release solids into the gravy.
- Stir in the milk, turn the heat to medium, and bring the gravy to a simmer. Cook, frequently stirring, until thickened, 6 to 7 minutes. Season with kosher salt and pepper to taste.
- Place the steaks on a platter and pour the gravy over them.
- The nutrition information for this recipe includes the entire amount of breading ingredients. Therefore, the amount of bread consumed will differ.
- We calculated the nutritional value of frying oil using a 10% retention value after cooking. The precise amount will vary depending on the cooking time and temperature, the density of the ingredients, and the type of oil used.
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