The Ultimate Chicken Fried Steak delivers perfectly golden, crispy steaks paired with the creamiest, most indulgent gravy. This Southern classic ticks every box whether you’re planning breakfast, lunch, or dinner. Tender on the inside with a coating that doesn’t shy away from crunch, it’s sure to win over hearts—and stomachs.
- Cuisine: Southern
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 4
Why You’ll Love This Recipe
- Crispy, golden exterior guaranteed with a triple dredge technique.
- Perfectly seasoned steaks, drawing rich flavors from simple spices.
- Versatile – suitable for breakfast or dinner.
- Indulgent gravy that enhances every bite.
Ingredients
- 4 cube steaks (about 1/3 lb each): Opt for cube steaks for their tenderness. No substitutes due to texture.
- 1 ½ cups all-purpose flour: Forms the base of the coating, creating the crispy exterior.
- 2 teaspoons fresh ground black pepper, divided: Adds sharpness; balancing it throughout the dish is key.
- 2 teaspoons kosher salt or sea salt, divided: Elevates the flavors and crucial in the dredging method.
- ½ teaspoon smoked paprika: Introduces a smoky depth; substitute with regular paprika if unavailable.
- ½ teaspoon onion powder: Lends subtle sweetness and depth.
- ½ teaspoon garlic powder: Infuses earthy savoriness.
- ½ teaspoon baking soda: Aids in browning and crisping.
- ½ teaspoon baking powder: Helps achieve a light, airy crust.
- 1 ½ cups buttermilk: Tenderizes the meat; substitute with milk and lemon juice if needed.
- 2 teaspoons TABASCO® Sauce (original): Adds a slight kick; adjust level to taste.
- 2 eggs: Ensures the coating adheres well.
- 1 cup vegetable oil: Use for shallow frying; provides even heat distribution.
- 4 tablespoons grease: Richens the gravy, lending authentic flavor.
- 4 tablespoons flour: Thickens the gravy, balancing its creaminess.
- 2 to 3 cups whole milk: Forms the gravy, adding creamy texture.
- ½ cup heavy whipping cream: Extra richness in the gravy; use light cream if preferred.
- Salt and pepper to taste: Final seasoning touch, adjust based on personal preference.
How to Make It
Step 1: Prepare the Flour Mixture
In a shallow bowl, combine flour, one teaspoon of black pepper, one teaspoon of salt, paprika, onion powder, garlic powder, baking soda, and baking powder. This seasoned mixture is the foundation for the crispy coating, make sure it’s well mixed.
Step 2: Mix the Liquid Components
In another shallow bowl, whisk together the buttermilk, TABASCO® Sauce, and eggs. This mixture will ensure the flour coating sticks and adds a slight tang and spice.
Step 3: Season and Dry the Steaks
Pat the cube steaks dry to remove moisture for optimal browning. Season both sides with a teaspoon each of salt and pepper, then let them rest for 5 minutes. Pat dry again to avoid soggy coating.
Step 4: Dredge the Steaks
Dredge steaks in the flour mixture, shaking off excess, then in the buttermilk-egg mixture, allowing excess to drip back. Dredge in flour mixture again, ensuring a thick, even coat. Press any remaining flour into steaks for a firm crust.
Step 5: Fry the Steaks
Heat oil in a large skillet to about 320-340°F, covering the base for shallow frying. Test with a pinch of flour to see if it sizzles. Fry steaks two at a time for 3-4 minutes per side until golden brown, flipping once to maintain the coating. Transfer to a preheated oven to keep warm.
Recipe FAQs
Can I use a different type of oil?
Yes, you can use any neutral oil with a high smoke point such as canola or peanut oil. Avoid olive oil as it may burn at the necessary frying temperature.
What can I do if my gravy is too thin?
If the gravy is too thin, simmer it a bit longer to thicken or whisk in a small amount of flour dissolved in cold milk to adjust consistency to your preference.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat steaks in a hot oven to crisp them back up or use a skillet for stovetop reheating. Avoid microwaving for the best texture.
