The Ultimate Chicken Fried Steak is deep-fried to golden perfection and topped with the creamiest gravy you’ve ever tasted. It’s difficult to imagine a more traditional Southern meal. The difficult part is deciding whether to make it for breakfast or dinner. My family can’t get enough of these tender steaks with a delicious crispy, crunchy coating. What about the gravy? Heaven!
- 4 cube steaks (about 1/3 lb each)
- 1 1/2 cups all purpose flour
- 2 tsp fresh ground black pepper, divided
- 2 tsp kosher salt or sea salt, divided
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 cups buttermilk
- 2 tsps TABASCO® Sauce (original)
- 2 eggs1 cup vegetable oil
Chicken Fried Steak Gravy
- 4 tbsp grease
- 4 tbsp flour
- 2 to 3 cups whole milk
- 1/2 cup heavy whipping creamsalt and pepper to taste
- In a shallow mixing bowl, combine flour, 1 teaspoon black pepper, 1 teaspoon salt, paprika, onion powder, garlic powder, baking soda, and baking powder. Place aside.
- Whisk together buttermilk, TABASCO® Sauce, and eggs in a separate shallow bowl. Place aside.
- Using a paper towel, pat dry the cube steaks to remove as much moisture as possible. Season with 1 teaspoon salt and 1 teaspoon pepper. Allow for 5 minutes before patting dry with a paper towel.
- Dredge the cube steaks in the flour mixture, shaking off excess, then in the buttermilk-egg mixture, allowing excess to drip off, and then in the flour mixture again, shaking off excess. Place the breaded cube steaks on a sheet pan or metal rack and press any remaining flour mixture into the cube steaks, making sure to coat the entire steak. Allow for a 10-minute resting period.
- Preheat the oven to 225 to 250 degrees Fahrenheit.
- Meanwhile, heat vegetable oil in a large cast iron skillet or heavy skillet over medium high heat. The amount of oil required is determined by the size of your skillet. It should be about 1/4-inch deep. We’re not deep frying the steaks, but rather shallow frying them.
- Drop a small amount of breading into the oil to test it. Around the breading, the oil should sizzle and bubble. About 320-340 degrees F, the oil should be glistening but not smoking. We’re now ready to fry.
This cut of meat is known as cube or cubed steak depending on where you live. It’s usually a round steak that’s been through a mechanical meat tenderizer and has tiny holes punched in it (see my image below.)
It can be thick even after it has been tenderized. If that’s the case, you’ll want to pound it until it’s thinner so it cooks quickly and evenly.
- Category: Chicken
- Method: Steak
- Cuisine: American
- Serving Size: 6 servings
- Calories: 534kcal
- Sugar: 4g
- Sodium: 671
- Fat: 24g
- Fiber: Mo1g
- Protein: 43g
- Cholesterol: 184mg
Keywords: Chicken fried steak recipe, chicken fried steak, steak recipe, chicken recipe