I got this recipe for chicken fried steak from a coworker around five years ago. These tenderized cube steaks, which are a Southern favorite, can be served for breakfast or dinner and are crispy, breaded, and smothered in creamy gravy. The greatest chicken fried steak I’ve ever tasted, by far. I’ve prepared this several times for my finicky son, my better half, who is from the South, as well as for other family members and friends, and every time I do, I get nothing but positive feedback.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
Ingredients
- 4 (1/2 pound) beef cube steaks
- 2 ¼ cups all-purpose flour, divided
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon black pepper
- ¾ teaspoon salt
- 1 ½ cups buttermilk
- 1 tablespoon hot pepper sauce (e.g. Tabasco™)
- 1 large egg
- 2 cloves garlic, minced
- 3 cups vegetable shortening for frying
- 4 cups milk
- kosher salt and ground black pepper to taste
Instructions
- Place steaks between 2 layers of plastic and pound to a thickness of 1/4 inch.
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- Place 2 cups flour in a shallow bowl.
- Stir together baking powder, baking soda 1 teaspoon pepper, and 3/4 teaspoon salt in second shallow bowl. Add buttermilk, Tabasco sauce, egg, and garlic; stir to combine.
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- Dotdash Meredith Food Studios
- Heat shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Place a wire rack over a sheet of parchment paper.
- While the shortening is heating, dredge a steak in flour to coat; shake off excess. Dip into buttermilk batter; lift up so excess batter drips back into the bowl. Press in flour again to coat both sides completely. Place breaded steak on the wire rack and repeat to bread remaining steaks.
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- Fry steaks, in batches if necessary, until evenly golden brown, 3 to 5 minutes per side. Remove steaks to a paper towel-lined plate to drain. Cover with foil to keep warm while you make the gravy.
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- Drain fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
- Return the skillet to medium-low heat; add the reserved oil. Whisk the remaining 1/4 cup flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy.
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- Stir in milk, increase the heat to medium, and bring the gravy to a simmer. Cook, stirring often, until thick, 6 to 7 minutes. Season with kosher salt and pepper.
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- Transfer steaks to a platter and pour gravy over top.
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- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Reviews
This is a great recipe! my family was looking for something new to try came across this. We didn’t have buttermilk but that didn’t change anything, still tasted super delicious. Thanks !
Texture-wise, this recipe is great. As written, it’s terribly underseasoned. I’ll definitely try this again, but will amp up the herbs and spices to get something a little more flavorful (in both the breading and the gravy).
Was delicious
Best I’ve ever made. Perfectly crunchy and the breading did not fall off. My family loved it!!!
great
The title of this recipe says it best, it is the BEST chicken fried steak! My whole family thought so too.
It was easy to make I like it
5 out of 5 members of my family absolutely loved it! Truly the best chicken fried steak recipe!!
I have been making chicken fried steak many years. It’s my favorite. I use this recipe except for the buttermilk. I will try it next time I make it. I serve it with mashed potatoes and country gravy.
None of my children would eat it. My husband and I couldn’t eat it. My family was very disappointed. Followed the recipe but it was not good. Try another recipe or maybe make a few changes and use this as a guide. Will not make again.
We used cubed elk! Don’t shy from using Tabasco! Delicious!
Simple and delicious
Used this recipe this morning and WOW. So delicious and reach piece was so crispy and flaky outside, but tender inside. I’ve tried other recipes before and THIS is the best. I’ll be making it this way going forward.
I made this for my wife for Mothers Day. I thought she’d like some southern comfort food. It turned out perfect. It took me a little longer because I made the Southern Green Beans and the Okra and Tomatoes. I bit off a little more than I was used to but everything worked out great.
I loved making these chicken fried steaks! So flavorful and crispy! The gravy was excellent also! Overall I loved it! I added a little more salt right after the steaks were fried! This is definitely a go to for any picky southern, chicken fried steak lovers!
Came out pretty perfect!! The gravy needed more salt for our taste,but very delicious CFS and gravy.. Melissa New Caney,Texas
I followed the recipe exactly and this was NOT good 🙁
Followed the recipe for the chicken fried steak was really tasty, thanks for sharing.
Very good!
I was so disappointed that the breading didn’t stick to the cube steaks. I’ve made this several different ways and it has always stuck thought I would try this time but it didn’t. I won’t make this again.
Made according to recipe and it was a hit. Will be making again.