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There’s nothing quite like a crispy Chicken Fried Steak to make dinner special. We’ve got a flavorful, crunchy coating with tender beef, all topped with creamy gravy. Plus, it’s quick to make, so you can enjoy a delicious meal without spending all evening in the kitchen.
Now that you’ve decided to make Chicken Fried Steak, let’s dive in together. I know it might seem a bit intimidating at first, but trust me, it’s simpler than it looks. With just a few basic ingredients and some straightforward steps, you’ll have a delicious, comforting meal on the table in no time.
Once you take that first bite of crispy, flavorful steak smothered in rich gravy, you’ll understand why this recipe is a favorite in so many homes. So go ahead, give it a try, and let’s make your next dinner memorable together. I can’t wait to hear how it turns out for you!
Before You Start
- Prep All Ingredients First: Gather and measure all your ingredients before you begin. Having everything ready makes the cooking process smoother and easier.
- Bring Steaks to Room Temperature: Let your steaks sit at room temperature for about 15 minutes before frying. This helps them cook evenly and prevents the oil temperature from dropping too much when you add the meat.
- Monitor Oil Temperature: Keep an eye on your oil’s heat, aiming for 350°F (175°C). This temperature is hot enough to create a crispy crust without burning the coating. If you don’t have a thermometer, sprinkle a little flour into the oil—if it sizzles immediately, you’re ready to fry.
- Don’t Overcrowd the Pan: Fry the steaks in batches if necessary to avoid overcrowding the skillet. Overcrowding can lower the oil temperature, resulting in soggy, rather than crispy, steaks.
- Drain Excess Oil: After frying, place the steaks on a paper towel-lined plate to drain any excess oil. This ensures your Chicken Fried Steak stays crispy and delicious.
Ingredients you’ll Need
- Cube Steaks: Cube steaks are thin cuts of beef that have been tenderized by pounding or using a mechanical tenderizer. This makes them perfect for frying, ensuring the meat stays tender and juicy. If you can’t find cube steaks, thin-cut beef chuck or sirloin works just as well.
- All-Purpose Flour: Flour coats the steaks, giving them that perfect crispy crust. For an extra crunch, you can mix in a bit of cornstarch.
- Salt and Black Pepper: These basic seasonings enhance the flavor of both the beef and the crispy coating, making everything taste just right.
- Garlic Powder and Onion Powder: These spices add a rich, savory depth to the crust, making each bite flavorful and delicious.
- Paprika: Paprika brings a subtle smokiness and a beautiful color to the crust.
- Eggs: Eggs help the flour stick to the steaks, ensuring an even and tasty coating. If you’re out of eggs, a mixture of milk and flour works fine too.
- Buttermilk: Soaking the steaks in buttermilk tenderizes the meat and adds a slight tang. If you don’t have buttermilk, you can use regular milk with a splash of lemon juice or vinegar.
Start by mixing 2 cups of all-purpose flour, 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of paprika in a shallow dish. This seasoned flour will create a flavorful crust for your steak.
In another shallow dish, whisk together 2 large eggs and 1 cup of buttermilk until smooth. This mixture helps the flour stick to the steaks, ensuring a crispy exterior.
Take each cube steak and first dredge it in the flour mixture. Then, dip it into the egg and buttermilk mixture, and finally coat it again in the flour mixture. Press the flour onto the steak to make sure it adheres well.
Tip: Let the coated steaks rest on a wire rack for about 10 minutes to help the coating set.
Pour ½ cup of vegetable oil into a large skillet and heat it over medium-high heat until it reaches 350°F (175°C). Carefully place the coated steaks into the hot oil, frying them for about 3-4 minutes on each side until they turn golden brown and crispy. Fry the steaks in batches to avoid overcrowding the pan, which can lower the oil temperature. Transfer them to a plate lined with paper towels to drain any excess oil.
Remove all but ¼ cup of oil from the skillet. Add ¼ cup of all-purpose flour to the hot oil and whisk continuously for about 2 minutes until the mixture turns golden brown. Gradually add 2 cups of whole milk, stirring until the gravy thickens and starts to simmer. Season with salt and pepper to taste.
Tip: If the gravy is too thick, add a little more milk until you reach your desired consistency.
Place your crispy Chicken Fried Steak on a plate and generously pour the creamy gravy over the top. Serve it hot with your favorite sides.
How To Serve
I love pairing Chicken Fried Steak with classic sides that complement its rich flavors. Here are some of my favorite dishes to serve alongside Chicken Fried Steak:
Frequently Asked Questions
Can I Use a Different Cut of Beef?
Absolutely! While cube steaks are ideal for their tenderness, you can substitute them with thin-cut beef chuck or sirloin. Just make sure to pound them evenly to achieve that tender texture and ensure they cook properly.
How Do I Make the Gravy Extra Smooth?
To achieve a silky smooth gravy, whisk the flour and oil mixture continuously while adding the milk. This prevents lumps from forming. If you do end up with lumps, you can strain the gravy through a fine-mesh sieve or blend it with an immersion blender.
How Do I Keep the Chicken Fried Steak Crispy When Reheating?
To maintain that irresistible crunch, reheat your Chicken Fried Steak in the oven instead of the microwave. Place the steak on a baking sheet and warm it at 350°F (175°C) for about 10-15 minutes. This method helps restore the crispy coating without making it soggy.
How Do I Store Leftovers?
Store your leftover Chicken Fried Steak in an airtight container in the refrigerator. It stays fresh for up to 3 days. Make sure the steak has completely cooled before sealing the container to prevent moisture buildup, which can make the crust soggy.
Can I Freeze Chicken Fried Steak?
Yes, you can freeze Chicken Fried Steak! To do so, let the steaks cool completely, then place them in a single layer on a baking sheet to freeze individually. Once frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. When you’re ready to enjoy them, thaw the steaks in the refrigerator overnight and reheat them in the oven to regain their crispiness.
I’d Love To Hear From You!
Thank you for cooking along with my Chicken Fried Steak recipe! How did your steak turn out? Did you add any special ingredients or personal touches? Share your tips and experiences in the comments below—I love seeing your delicious creations and hearing your stories. Your feedback not only inspires our community but also helps me create even better recipes for you. I can’t wait to hear from you!
More Delicious Beef Recipes
Chicken Fried Steak
Ingredients
For the Steak:
- 4 cube steaks about 4-6 ounces each
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil for frying
For the Gravy:
- ¼ cup all-purpose flour
- 2 cups whole milk
- salt and pepper to taste
Instructions
- In a shallow dish, combine 2 cups of flour, 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and 1 teaspoon of paprika.
- In another shallow dish, whisk together 2 large eggs and 1 cup of buttermilk.
- Dredge each cube steak in the flour mixture, then dip into the egg mixture, and finally coat again in the flour mixture. Press the flour into the steak to ensure it adheres well.
- In a large skillet, heat ½ cup of vegetable oil over medium-high heat until hot.
- Add the coated steaks to the hot oil and fry for about 3-4 minutes on each side, or until golden brown and crispy. Fry in batches if necessary to avoid overcrowding the pan. Transfer the fried steaks to a paper towel-lined plate to drain any excess oil.
- Remove all but ¼ cup of oil from the skillet. Add ¼ cup of flour to the hot oil and whisk continuously for about 2 minutes until the mixture is golden brown. Gradually whisk in 2 cups of whole milk, continuing to whisk until the gravy thickens and comes to a simmer. Season with salt and pepper to taste. If the gravy is too thick, add a little more milk until the desired consistency is reached.
- Serve the chicken fried steak hot, topped with the creamy gravy. Enjoy with your favorite sides like mashed potatoes, green beans, or coleslaw.
Tips & Notes:
- Choose the Right Cut: Use cube steaks for their tenderness, but thin-cut beef chuck or sirloin also work well.
- Enhance the Crunch: Add a tablespoon of cornstarch to the flour mixture for an extra crispy coating.
- Let It Rest: Allow the coated steaks to sit for 10 minutes before frying to help the crust adhere better.
- Customize Your Gravy: Feel free to add a pinch of cayenne pepper or a splash of Worcestershire sauce to give the gravy a unique twist.
- Reheat with Care: Reheat leftovers in the oven to maintain the crispy exterior instead of using the microwave.
