📝 About This Recipe
A quintessential American comfort classic, this Chicken Fried Steak features tenderized beef cutlets enveloped in a thick, seasoned, craggy crust that rivals the best fried chicken. Pan-fried to a deep golden hue in a cast-iron skillet, the steak remains juicy while providing a satisfyingly loud crunch with every bite. Topped with a velvety, black-pepper-flecked white gravy, it’s a hearty masterpiece that brings the warmth of a Southern diner right to your kitchen table.
🥗 Ingredients
The Steak
- 4 pieces Beef Cube Steaks (approx. 6 oz each, pre-tenderized)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
The Seasoned Dredge
- 2 cups All-purpose Flour
- 1/4 cup Cornstarch (for extra crispness)
- 1 teaspoon Baking Powder (creates a light, airy crust)
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/4 teaspoon Cayenne Pepper (optional, for subtle heat)
The Egg Wash
- 2 Large Eggs
- 1/2 cup Buttermilk (room temperature)
- 1/2 cup Whole Milk
- 1 tablespoon Hot Sauce (like Louisiana style or Tabasco)
The Cream Gravy
- 1/4 cup Reserved Frying Oil (with browned bits included)
- 1/4 cup All-purpose Flour
- 2.5 cups Whole Milk (warmed slightly)
- 1/2 cup Heavy Cream (for richness)
- 1 teaspoon Coarse Black Pepper (essential for flavor)
For Frying
- 1.5 cups Vegetable Oil or Peanut Oil (for shallow frying)
👨🍳 Instructions
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1
Pat the cube steaks dry with paper towels. Season both sides of each steak with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
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2
In a wide, shallow bowl, whisk together the flour, cornstarch, baking powder, smoked paprika, garlic powder, onion powder, and cayenne until well combined.
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3
In a second shallow bowl, whisk the eggs, buttermilk, whole milk, and hot sauce together until smooth.
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4
Place a steak into the flour mixture, coating it lightly and shaking off any excess. This initial dry coat helps the liquid stick.
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5
Submerge the floured steak into the egg wash until fully moistened, then lift and let the excess drip off.
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6
Place the steak back into the flour mixture for a second time. This time, press the flour firmly into the meat with your palms to create a thick, craggy coating. Transfer to a wire rack.
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7
Repeat the process with the remaining steaks and let them rest on the wire rack for 10-15 minutes. This resting period is crucial for the breading to set so it doesn't fall off during frying.
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8
In a large cast-iron skillet, heat about 1/2 inch of oil over medium-high heat until it reaches 350°F (175°C). The oil is ready when a pinch of flour sizzles immediately.
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9
Carefully place two steaks into the hot oil. Fry for 3-4 minutes per side until the crust is deep golden brown and crisp. Avoid overcrowding the pan.
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10
Transfer the fried steaks to a clean wire rack set over a baking sheet to drain. Keep them warm in a low oven (200°F) while you fry the remaining steaks.
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11
To make the gravy, pour off all but 1/4 cup of the frying oil from the skillet, making sure to keep the flavorful browned bits (fond) in the pan.
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12
Whisk in 1/4 cup of flour and cook over medium heat for 1-2 minutes, whisking constantly until the flour is toasted and light tan.
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13
Slowly pour in the milk and heavy cream while whisking vigorously to prevent lumps. Simmer for 3-5 minutes until thickened to your liking. If it gets too thick, add a splash more milk.
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14
Stir in the coarse black pepper and taste for salt. Pour the hot gravy generously over the steaks and serve immediately.
💡 Chef's Tips
The '10-minute rest' after breading is the secret to a crust that stays attached to the meat. Use a cast-iron skillet if possible; its superior heat retention ensures a more even, golden-brown fry. For the most authentic flavor, use cube steak (which is tenderized round steak); if using a different cut, ensure you pound it very thin with a meat mallet. Always warm your milk slightly before adding it to the roux for the gravy to ensure a perfectly smooth, lump-free sauce. Adjust the black pepper in the gravy to your preference—it should have a noticeable, spicy bite that cuts through the richness.
🍽️ Serving Suggestions
Serve alongside a mountain of garlic mashed potatoes to soak up the extra gravy. Pair with buttery, honey-glazed carrots or sautéed green beans for a pop of color and freshness. Freshly baked buttermilk biscuits are the perfect accompaniment for a true Southern experience. An ice-cold glass of sweet tea or a crisp lager balances the savory richness of the dish beautifully. A side of creamy coleslaw provides a cold, tangy contrast to the hot, crispy steak.