Why You’ll Love This Chicken Fried Steak
- Ease of preparation: This chicken fried steak recipe is perfect for busy home cooks seeking a comforting meal without lengthy prep. The process involves simple steps like dredging cube steaks in a seasoned flour blend and shallow frying, speeding up cooking time while delivering restaurant-quality crispiness.
- Health benefits: While indulgent, this dish balances protein from tender cube steaks with flavorful seasoning. Using buttermilk tenderizes the meat naturally, and cooking with controlled shallow frying preserves texture without excessive fat absorption. Plus, the option to serve with mashed potatoes and veggies makes it a well-rounded meal.
- Versatility: Chicken fried steak offers plenty of flexibility for dietary preferences. Substitute gluten-free flour blends for a gluten-sensitive diet, or swap the beef steaks for leaner or plant-based alternatives for different nutritional needs. This adaptability makes it a reliable comfort food centerpiece suitable for various households.
- Distinctive flavor: What sets this chicken fried steak apart is the unique coating mixture, blending all-purpose flour with smoked paprika, black pepper, garlic powder, and baking soda for that prized crunchy golden crust. Combined with a tangy, hot sauce-spiked buttermilk wash and creamy pan gravy, it achieves a rich, savory flavor profile beloved in Southern cuisine.
Essential Ingredients for Chicken Fried Steak
- 4 cube steaks (about 1/3 lb each) – tenderized beef is the protein base providing juicy texture after frying.
- 1 ½ cups all-purpose flour – forms the flavorful, crispy breading that envelops the steaks.
- 2 teaspoons fresh ground black pepper, divided – adds sharp spice and depth to both flour mixture and seasoning.
- 2 teaspoons kosher salt or sea salt, divided – enhances natural flavors and balances seasoning.
- ½ teaspoon smoked paprika – contributes subtle smoky warmth to the crust.
- ½ teaspoon onion powder – provides aromatic sweetness to the spice blend.
- ½ teaspoon garlic powder – enriches savory notes in the coating.
- ½ teaspoon baking soda – helps the breading achieve extra crispiness.
- ½ teaspoon baking powder – creates lightness in the flour crust for tender crunch.
- 1 ½ cups buttermilk – tenderizes the steak and forms the wet dip for breading adherence.
- 2 teaspoons hot sauce (adjust to taste) – adds a subtle kick and balances richness in the egg wash.
- 2 eggs – bind the coating firmly to the steak.
- 1 cup vegetable oil (for shallow frying) – medium heat frying agent for golden, crunchy crust.
Special Dietary Options
- Vegan: Use plant-based steak alternatives like seitan or marinated mushrooms and replace all-purpose flour with chickpea or other gluten-free flours for the coating. Swap buttermilk and eggs with flaxseed egg and plant-based milk.
- Gluten-free: Replace the flour blend with a gluten-free all-purpose flour mix or rice flour to keep the crispy texture intact without gluten concerns.
- Low-calorie: Opt for leaner cuts like turkey cutlets and shallow fry using a non-stick pan with minimal oil or cooking spray. Serve with veggies or mashed cauliflower instead of starchy sides for a lighter meal.
How to Prepare the Perfect Chicken Fried Steak: Step-by-Step Guide
First Step: Prepare Ingredients and Workspace
Gather all ingredients on your countertop. Pat the 4 cube steaks dry with paper towels to remove excess moisture. This is key to achieving a crispy coating that sticks properly. Set out shallow dishes for the flour mixture and buttermilk-egg wash. Preheat your oven to 225-250°F to keep cooked steaks warm.
Second Step: Make the Seasoned Flour Mixture
In a large bowl, combine 1 ½ cups all-purpose flour with 1 teaspoon fresh ground black pepper, 1 teaspoon kosher salt, ½ teaspoon smoked paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon baking soda, and ½ teaspoon baking powder. Whisk until thoroughly blended. This flavorful flour blend will be the key to the crispy, flavorful crust on your chicken fried steak.
Third Step: Prepare the Buttermilk Egg Wash
In a separate bowl, whisk together 1 ½ cups buttermilk, 2 eggs, 1 teaspoon freshly ground black pepper, 1 teaspoon kosher salt, and 2 teaspoons hot sauce (or to taste). The hot sauce adds a subtle tangy heat that complements the beef and spices in the coating.
Fourth Step: Coat the Cube Steaks
Dredge each cube steak in the seasoned flour mixture, making sure to cover both sides well. Then dip the steak into the buttermilk and egg wash, ensuring it’s fully coated. Return the steak to the flour mixture and coat again. Gently press the flour onto the steak’s surface to help the coating adhere better. Let the coated steaks rest briefly (about 5 minutes) on a wire rack or plate to set.
Fifth Step: Heat Oil for Shallow Frying
Pour 1 cup vegetable oil into a heavy skillet or cast iron pan, about ¼ inch deep. Heat the oil over medium-high heat until it reaches 320-340°F. Maintaining the correct temperature is essential to cook the steak evenly and form a crispy crust without absorbing too much oil. Use a thermometer for accuracy.
Sixth Step: Fry the Chicken Fried Steaks
Carefully place no more than two steaks in the hot oil to avoid overcrowding. Fry for about 4-5 minutes on the first side, or until a golden-brown crust forms. Flip the steak only once, cooking for another 4 minutes or until both sides are crisp and the meat is cooked through. Remove cooked steaks and drain on paper towels. Keep them warm in the preheated oven while frying the remaining steaks.
Seventh Step: Make the Classic Creamy Gravy
Reserve 4 tablespoons of the pan grease from frying in the skillet. Whisk in 4 tablespoons all-purpose flour and cook over medium heat until the mixture turns golden brown. Gradually stir in 2-3 cups whole milk and ½ cup heavy whipping cream, stirring constantly to avoid lumps. Simmer until the gravy thickens into a smooth, creamy texture. Season with salt and plenty of freshly ground black pepper to taste.
Final Step: Serve and Enjoy
Serve your chicken fried steak hot with the creamy gravy drizzled over the top. Traditional sides include mashed potatoes and steamed vegetables for a hearty family meal. Garnish with chopped parsley for color and fresh flavor.
Tip: For a gluten-free version, substitute the all-purpose flour with gluten-free flour blends at every step, including the gravy. Monitor oil temperature carefully as gluten-free coatings may brown faster.
| Step | Key Action | Timing/Temp | Tips |
|---|---|---|---|
| 1 | Pat steaks dry and prep ingredients | Prep time: 10 mins | Dry steaks well for better crust adhesion |
| 2 | Mix seasoned flour | Mix until combined | Incorporate spices evenly |
| 3 | Make buttermilk egg wash | Mix thoroughly | Add hot sauce for flavor boost |
| 4 | Coat steaks twice with flour | Rest 5 mins | Press coating firmly for crust |
| 5 | Heat oil to 320-340°F | Medium-high heat | Use thermometer for accuracy |
| 6 | Fry steaks, flip once | 4-5 mins each side | Fry no more than two at once |
| 7 | Make gravy from pan drippings | Simmer until thick | Stir constantly to avoid lumps |
For complementary recipes featuring slow cooker convenience and tropical flavors, check out my easy crock pot Hawaiian meatballs recipe a fruity, family-friendly option to pair with your classic chicken fried steak.
Dietary Substitutions to Customize Your Chicken Fried Steak
Protein and Main Component Alternatives
To adjust the classic chicken fried steak for various needs or ingredient availability, consider these substitutions:
- Chicken breasts or turkey cutlets: Leaner poultry options that cook quickly and take well to breading.
- Vegan steaks: Use seitan, marinated cauliflower steaks, or large portobello mushrooms with similar dredging and frying technique.
- Fish fillets: Catfish or cod provide a seafood twist while maintaining a crispy crust, perfect for lighter meals.
Vegetable, Sauce, and Seasoning Modifications
Change up sides and sauce components to suit dietary preferences or seasonal availability:
- Swap mashed potatoes for mashed cauliflower or sweet potatoes to lower carbs or boost nutrients.
- Try dairy-free gravy made with plant-based milk and thickener for lactose intolerance.
- Replace traditional spices with smoked chili powder or cayenne pepper for extra heat, or add fresh herbs like thyme or rosemary for aromatic variations.
- Use olive oil infused with garlic and herbs as a drizzle or alternative sauce for lower-fat options.
Mastering Chicken Fried Steak: Advanced Tips and Variations
- Pro cooking techniques: Use a meat mallet to ensure even thickness and tenderize steaks before battering. Maintain consistent oil temperature between 320-340°F to get a perfectly crisp crust without greasiness. Avoid overcrowding the skillet to let steaks fry evenly.
- Flavor variations: Add cayenne pepper or smoked chipotle powder to the flour mix for a spicy kick. Mix fresh chopped herbs like thyme or parsley into the breading to elevate aromatic notes in the crust. A splash of Worcestershire or hot sauce in the buttermilk wash intensifies taste.
- Presentation tips: Serve your chicken fried steak on warm plates with creamy gravy ladled on top or alongside. Garnish with freshly chopped parsley or chives to brighten the dish visually and flavor-wise. Pair with rustic mashed potatoes and steamed green beans for a classic Southern presentation.
- Make-ahead options: Prepare and bread the steaks ahead of time, then freeze individually on parchment paper. When ready to cook, simply fry from frozen, adjusting fry time slightly. Gravy can be made in advance and reheated gently, making this dish convenient for busy schedules.
How to Store Chicken Fried Steak: Best Practices
Proper storage maintains the quality and safety of your chicken fried steak leftovers, essential for enjoying the dish later:
| Storage Method | Guidelines | Tips |
|---|---|---|
| Refrigeration | Store cooked steaks in airtight containers in the fridge for up to 3 days. | Allow steaks to cool before sealing and refrigerating. |
| Freezing | Wrap each steak tightly in foil or plastic wrap and place in freezer bags. Freeze for up to 2 months. | Label packages with date; thaw overnight in the refrigerator. |
| Reheating | Reheat in an oven preheated to 350°F to restore crisp exterior without drying meat. | Avoid microwaving to prevent sogginess. |
| Meal Prep Considerations | Cook multiple steaks at once, store portions separately, and prepare gravy in advance for weeknight meals. | Keep gravy in a sealed container chilled or frozen, reheat gently when needed. |
FAQs: Frequently Asked Questions About Chicken Fried Steak
What cut of meat is best for making chicken fried steak?
The most common cut used for chicken fried steak is cube steak, usually from round or sirloin. Cube steak is tenderized by pounding or mechanical tenderizing, which helps it cook quickly and stay tender when breaded and fried. Using this cut allows for a crispy outside and a juicy inside, which is ideal for chicken fried steak recipes.
How do you get a crispy crust on chicken fried steak without it falling off?
To achieve a crispy crust that stays on, first pat the steak dry to help the coating adhere better. Dredge the steak in seasoned flour, then dip it in a well-seasoned egg and buttermilk mixture, and coat again with flour. Press the flour firmly onto the steak before frying. Cook in hot oil without overcrowding the pan and flip only once to keep the crust intact.
Can chicken fried steak be cooked without deep frying?
Yes, chicken fried steak is traditionally shallow fried in about a quarter-inch of vegetable oil rather than deep fried. This method cooks the steak evenly and creates a golden, crispy crust without using excessive oil. Maintain medium-high heat and avoid overcrowding the pan to ensure proper frying and crispiness.
What are simple tips for making creamy gravy to serve with chicken fried steak?
After frying the steak, use the browned bits left in the pan (called fond) to make the gravy. Sprinkle flour into the hot pan and stir to brown it slightly. Slowly whisk in milk or cream to avoid lumps, cooking until thickened. Season with salt, plenty of black pepper, and a splash of Worcestershire sauce or hot sauce for extra flavor.
How long does it take to cook chicken fried steak on the stove?
Chicken fried steak typically cooks in about 3 to 4 minutes per side over medium-high heat. The goal is to achieve a golden brown crust without burning. Thinner steaks may cook faster, so monitor closely and adjust cooking time as needed to ensure the meat is cooked through and the coating is crisp.
Chicken Fried Steak
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Diet: Traditional
Description
🍗 Enjoy the crispy, flavorful crust of a Southern classic that’s perfect for comforting family dinners.
🍽️ Pair it with mashed potatoes for a balanced and satisfying meal experience.
Ingredients
4 cube steaks
1 ½ cups all-purpose flour for breading
2 teaspoons fresh ground black pepper
2 teaspoons kosher salt or sea salt
½ teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon baking soda
½ teaspoon baking powder
1 ½ cups buttermilk
2 teaspoons hot sauce
2 eggs
1 cup vegetable oil for shallow frying
Instructions
First Step: Prepare Ingredients and Workspace Gather all ingredients on your countertop. Pat the 4 cube steaks dry with paper towels to remove excess moisture. This is key to achieving a crispy coating that sticks properly. Set out shallow dishes for the flour mixture and buttermilk-egg wash. Preheat your oven to 225-250°F to keep cooked steaks warm.
Second Step: Make the Seasoned Flour Mixture In a large bowl, combine 1 ½ cups all-purpose flour with 1 teaspoon fresh ground black pepper, 1 teaspoon kosher salt, ½ teaspoon smoked paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon baking soda, and ½ teaspoon baking powder. Whisk until thoroughly blended. This flavorful flour blend will be the key to the crispy, flavorful crust on your chicken fried steak.
Third Step: Prepare the Buttermilk Egg Wash In a separate bowl, whisk together 1 ½ cups buttermilk, 2 eggs, 1 teaspoon freshly ground black pepper, 1 teaspoon kosher salt, and 2 teaspoons hot sauce (or to taste). The hot sauce adds a subtle tangy heat that complements the beef and spices in the coating.
Fourth Step: Coat the Cube Steaks Dredge each cube steak in the seasoned flour mixture, making sure to cover both sides well. Then dip the steak into the buttermilk and egg wash, ensuring it’s fully coated. Return the steak to the flour mixture and coat again. Gently press the flour onto the steak’s surface to help the coating adhere better. Let the coated steaks rest briefly (about 5 minutes) on a wire rack or plate to set.
Fifth Step: Heat Oil for Shallow Frying Pour 1 cup vegetable oil into a heavy skillet or cast iron pan, about ¼ inch deep. Heat the oil over medium-high heat until it reaches 320-340°F. Maintaining the correct temperature is essential to cook the steak evenly and form a crispy crust without absorbing too much oil. Use a thermometer for accuracy.
Sixth Step: Fry the Chicken Fried Steaks Carefully place no more than two steaks in the hot oil to avoid overcrowding. Fry for about 4-5 minutes on the first side, or until a golden-brown crust forms. Flip the steak only once, cooking for another 4 minutes or until both sides are crisp and the meat is cooked through. Remove cooked steaks and drain on paper towels. Keep them warm in the preheated oven while frying the remaining steaks.
Seventh Step: Make the Classic Creamy Gravy Reserve 4 tablespoons of the pan grease from frying in the skillet. Whisk in 4 tablespoons all-purpose flour and cook over medium heat until the mixture turns golden brown. Gradually stir in 2-3 cups whole milk and ½ cup heavy whipping cream, stirring constantly to avoid lumps. Simmer until the gravy thickens into a smooth, creamy texture. Season with salt and plenty of freshly ground black pepper to taste.
Final Step: Serve and Enjoy Serve your chicken fried steak hot with the creamy gravy drizzled over the top. Traditional sides include mashed potatoes and steamed vegetables for a hearty family meal. Garnish with chopped parsley for color and fresh flavor.
Notes
📝 Use buttermilk in the batter for tender steaks.
🔄 Press the flour coating onto the steaks after breading and allow to rest before frying.
🔥 Avoid overcrowding the pan to maintain oil temperature.
- Prep Time: 30 minutes
- Resting Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern
Nutrition
- Serving Size: 1 steak with gravy
- Calories: 956
- Sugar: 6g
- Sodium: 1400mg
- Fat: 58g
- Saturated Fat: 16g
- Unsaturated Fat: 35g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 51g
- Cholesterol: 220mg
Keywords: Chicken Fried Steak, Southern Comfort Food, Hawaiian Meatballs, Family Dinner
Find it online: https://valentinarecipes.com/chicken-fried-steak/
Made this for dinner last night, and it was a huge hit! Even my picky eater asked for seconds. I added some garlic powder to the flour mixture—gave it a nice kick. Has anyone tried it with almond flour instead for a gluten-free version? 😊
★★★★★