| Level: | Easy |
| Total: | 1 hr |
| Active: | 1 hr |
| Yield: | 4 servings |
Ingredients
- Four 3- to 4-ounce cube steaks (see Cook’s Note)
- Kosher salt and freshly ground black pepper
- 3 tablespoons unsalted butter
- 1 1/2 cups plus 3 tablespoons all-purpose flour
- 2 1/4 cups whole milk
- 1 1/2 cups cornstarch
- 1 tablespoon Hungarian paprika
- 1 teaspoon garlic powder
- 1 cup buttermilk
- 1 large egg, beaten
- 1 tablespoon hot sauce, such as Frank’s RedHot
- 4 1/2 cups vegetable oil
Instructions
- Liberally sprinkle the steaks with salt and pepper (see Cook’s Note). Put them on a rack set inside a rimmed baking sheet and let sit at room temperature while you make the gravy.
- Melt the butter in a medium saucepan over medium-high heat. Stir in 3 tablespoons of the flour until combined and cook until golden and bubbling, about 1 minute. Whisk in the whole milk, 1 1/4 teaspoons salt and 1/4 teaspoon pepper and cook, whisking frequently, until the gravy boils. Reduce the heat to medium and cook, whisking occasionally, until the gravy thickens, 2 to 3 minutes. Remove from the heat and keep warm; it will seem loose but will thicken as it sits.
- Whisk the remaining 1 1/2 cups flour, cornstarch, paprika, garlic powder and 1 1/2 teaspoons salt in a large bowl. Whisk the buttermilk, egg and hot sauce in a medium bowl. Working with 1 steak at a time, dredge in the seasoned flour, turning to coat and packing into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining steaks.
- Pour 3 tablespoons of the buttermilk mixture into the seasoned flour and work it in with your fingers; it should feel like wet sand with some clumps. (These clumps will give the steak a crispy, shaggy crust.) Dip the dredged steaks into the remaining buttermilk mixture, allowing any excess to drip off. Pack the moistened flour firmly onto each steak. Very gently shake off any excess and return to the rack. Refrigerate at least 30 minutes.
- Pour the oil into a large cast-iron skillet fitted with a deep-fry thermometer (the oil should come about halfway up the sides). Heat the oil over high heat until the thermometer registers 350 degrees F. Fry the steaks in 2 batches until golden brown, about 1 1/2 minutes per side. Transfer to paper towels to drain.
- Whisk the warm cream gravy to loosen it and serve over the chicken-fried steak.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1576 |
| Total Fat | 108 g |
| Saturated Fat | 20 g |
| Carbohydrates | 97 g |
| Dietary Fiber | 3 g |
| Sugar | 11 g |
| Protein | 53 g |
| Cholesterol | 208 mg |
| Sodium | 1357 mg |
Reviews
Why 1 1/2 cups of flour and cornstarch for 4 cube steaks? Not impressed with the editing at Food Network.
I’ve eaten a ton of chicken fried steaks in my life. A game changer happened when I visited a small chain restaurant in Roswell, NM … it was off-the-hook fantastic (THE BEST EVER). Our waiter said they used porterhouse. My wife has been cooking it with porterhouse ever since and I am in heaven. Melts in your mouth.
Looks great, but no one had an answer on the 1 1/2 cups corn starch? It seems like too much for sure – maybe it’s Tablespoons?
Chewy! No one liked it. Had to slice real thin to actually eat it. I’m glad it was a cheap of meat. Never again will we try it. Don’t bother!
My favorite!
I loved it. My family loved it. I would definitely make it again!
Followed the recipe exactly and it turned out wonderful and tasted fantastic! The breading on the steaks was crunchy and it tasted better than any chicken fried steak that I have ever gotten in a restaurant. Will be making this again!
Great
The best chicken fried steak EVER !!!! it was awesome will make again !!!! Gravy was good too !!!!
This dredge made for the perfect crunch! So tasty.