Chicken Fried Steak
The ultimate comfort food, Chicken Fried Steak features crispy, golden fried steak topped with rich gravy. Perfect for dinner or a special occasion, this easy weeknight meal is sure to satisfy your cravings!
Equipment
- Mixing Bowl
- Skillet
- Whisk
- Frying Pan
- Oven
- Peeler
- Saucepan
Ingredients
- 3 cups all-purpose flour
- 1/8 teaspoon cayenne pepper
- Salt and freshly ground black pepper
- 1 egg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 8 (4 ounce) cube steaks
- 4 cups vegetable oil or canola oil
- 1 medium onion
- 2 cloves garlic
- 1/8 teaspoon dried thyme
- 3 tablespoons all-purpose flour
- 1/2 cup chicken broth
- 2 cups whole milk
- pinch cayenne pepper
- Salt and freshly ground black pepper
- Mashed potatoes for serving, optional
Instructions
- First, line a rimmed baking sheet with parchment or foil. This will help catch any drips and make for easier cleanup later.
- In a large shallow bowl, whisk together 3 cups of all-purpose flour, 1/8 teaspoon of cayenne pepper, 5 teaspoons of salt, and 1 teaspoon of freshly ground black pepper. This seasoned flour is the base for your crispy coating.
- In a second shallow bowl, whisk 1 egg with 1 teaspoon of baking powder and 1/2 teaspoon of baking soda. Then, whisk in 1 cup of buttermilk until smooth. This mixture will be used to coat the steaks.
- Pat the cube steaks dry with paper towels, and season both sides with salt and pepper. This step ensures that your meat is well-seasoned and delicious.
- Working with one steak at a time, drop it into the seasoned flour, turning to coat completely. Shake off the excess flour, then dip the steak in the egg mixture, ensuring it’s well coated.
- Return the steak to the flour mixture and dredge a second time, shaking off any excess flour. Place the coated steak on the lined baking sheet and repeat this process with the remaining steaks.
- In a Dutch oven or large stock pot, heat 4 cups of vegetable oil to about 375 degrees Fahrenheit. You want enough oil to cover the bottom of the pan by about an inch.
- Working in batches, fry the steaks until they are deep golden brown all over, turning frequently. This should take about 5 to 7 minutes for each steak.
- Once fried, transfer the steaks to a plate and loosely tent them with aluminum foil to keep warm while you prepare the remaining steaks. Make sure not to discard the oil, as you'll need it for the gravy.
- After frying all the steaks, reserve 2 tablespoons of oil from the pan and discard the rest. If desired, drain the oil through a fine-mesh sieve for a cleaner taste.
- Reheat the reserved oil over medium-high heat until shimmering. Add the minced onion, minced garlic, and dried thyme. Cook until softened, which should take about 4 to 5 minutes.
- Whisk in 3 tablespoons of all-purpose flour until cooked through, about 1 minute. This will create a roux for your gravy.
- Next, gradually whisk in 1/2 cup of chicken broth, scraping up any brown bits from the bottom of the pan. This adds depth to your gravy.
- Then, whisk in 2 cups of whole milk, pinch of cayenne pepper, and season with salt and pepper to taste. Bring to a simmer over medium-high heat and cook until slightly thickened, about 5 minutes. Be aware that the gravy will continue to thicken as it cools.
- Serve the steaks warm, generously topped with gravy, alongside mashed potatoes if desired. Enjoy!
Notes
- Buttermilk: Snag a carton at the grocery store, or to make your own buttermilk, pour 1 c. of full-fat milk into a bowl. Stir in 1 Tbsp. lemon juice or plain white vinegar and let sit for 10 minutes to curdle and thicken.
- Cube steak: Also labeled as “cubed steak,” this is the most common cut of beef used for Chicken Fried Steak. It’s most often made with top round or top sirloin steak that’s pounded flat and tenderized via a meat tenderizer. This prep step results in indentations that look like little cubes, hence the name. It’s thin, quick-cooking, and ideal for skillet meals like this.
- Chicken broth: Store-bought or homemade chicken broth; either will work well as a teammate to milk, herbs, spices, and aromatics to create the easy gravy recipe.
- Whole milk: If you prefer, use heavy cream or half and half instead for the base of this epic gravy.
- Yield: This recipe makes 8 steaks and 3 c. gravy, enough for 2 steaks and ¾ c. gravy per person.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.