Chicken Fried Steak

This homemade Chicken Fried Steak is crispy and tender, and served with a creamy homemade country gravy. This is a Southern comfort food that is easy to make and perfect for a hearty family dinner.

Course Main Dish

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 488kcal

Author Deborah Harroun

Ingredients

Chicken Fried Steak:

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1 1/2 cups buttermilk
1 large egg
1 tablespoon hot sauce
4 beef cube steaks (about 1 1/2 pounds)
Oil for frying

Gravy:

3 tablespoons all-purpose flour
3 cups milk
Salt and pepper to taste

Instructions

Pour the flour into a shallow dish.
1 3/4 cups all-purpose flour
In another shallow dish, whisk together the baking powder, baking soda, garlic powder, pepper, and salt. Once mixed, add the buttermilk, egg, and hot sauce and whisk to combine.
2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, 1/2 teaspoon salt, 1 1/2 cups buttermilk, 1 large egg, 1 tablespoon hot sauce
Place a cooling rack over a baking sheet.
Working with 1 cube steak at a time, coat the steak in the flour. Shake off any excess, then dip into the buttermilk mixture until it is coated. Return the steak to the flour, making sure the steak is fully coated. Place on the baking sheet.
4 beef cube steaks
Repeat with the remaining steaks.
Heat at least an inch of oil in a heavy saucepan or cast iron skillet to 325ºF.
Oil
Once the oil is hot, fry the steaks, working in batches if necessary. (I cook 2 at a time.) Cook until golden brown on one side, then flip and cook the second side. This should take about 4-5 minutes per side.
Remove the finished steaks to another cooling rack over a baking sheet. Place in the oven on warm to keep warm while you make the gravy.
Drain the oil from the skillet, leaving behind about 3 tablespoons of the oil, along with as many of the solid bits left in the skillet from frying. (These are flavor - don’t get rid of them!)
Place the skillet over medium heat. Once the oil is hot, whisk in the flour. Whisk for a minute or two. Slowly whisk in the milk.
3 tablespoons all-purpose flour, 3 cups milk
Bring to a boil and continue to cook, whisking often, until the gravy has thickened. Season to taste with salt and pepper.
Salt and pepper
Serve the chicken fried steak with the gravy.

Notes

We love to serve this with mashed potatoes. The gravy makes enough for serving over the steaks as well as the potatoes.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information is figured estimating 1/4 cup of vegetable oil absorbed. The nutrition is overestimated, since the amount of breading discarded is not figured.

Nutrition