Chicken Fried Steak Recipe
Crispy on the outside and tender on the inside, this old fashioned chicken fried steak is a comforting meal that the whole family will love.
Ingredients
For the chicken fried steak:
- 1½ cups flour
- 2 teaspoons baking powder
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 eggs
- 1 cup buttermilk
- 4 cube steaks (about 1½ lbs)
- Vegetable oil for frying
For the gravy:
- ¼ cup drippings (from making chicken fried steak, or use bacon grease or butter)
- ¼ cup flour
- 2–2½ cups whole milk
- 1 teaspoon salt
- ¼ teaspoon pepper
- Pinch of cayenne pepper
Would you like to save this?
Instructions
For the chicken fried steak:
- Place the flour, baking powder, chili powder, garlic powder, onion powder, salt, and pepper in a shallow dish. Stir to combine.1½ cups flour, 2 teaspoons baking powder, 1 teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon salt, ½ teaspoon pepper
- Place the eggs and buttermilk in a separate dish. Whisk to combine.3 eggs, 1 cup buttermilk
- Dip one cube steak in the egg mixture, then the flour mixture. Dip the cube steak again in the egg mixture, then in the flour mixture.4 cube steaks
- Repeat with the remaining steaks.
- Place the cube steaks on a baking sheet or parchment paper to dry for 10 minutes.
- Meanwhile, heat ½ inch of oil in a large, high-sided skillet over medium heat. Fry the steaks for 3–4 minutes per side, or until golden brown, working in batches as needed.Vegetable oil for frying
For the white gravy:
- Measure ¼ cup of the drippings and place in a skillet over medium heat. Pour the flour over the drippings, and stir to combine. Cook for 2–3 minutes, until light golden brown.¼ cup drippings, ¼ cup flour
- Whisk in the milk, salt, pepper, and cayenne pepper. Let cook for 3–4 minutes, or until thickened.2–2½ cups whole milk, 1 teaspoon salt, ¼ teaspoon pepper, Pinch of cayenne pepper
- Spoon gravy over the chicken fried steak.
Notes
The resting time is to allow the batter to adhere to the cube steaks. Don't skip it!
Don't have buttermilk? You can substitute regular milk or an unsweetened milk alternative.
Leftovers can be stored in the refrigerator for up to four days. Reheat leftovers on a sheet pan (fitted with a wire rack if you have one) for 8–10 minutes at 350°F OR air fried for 5–7 minutes at 400°F. I don't recommend freezing this dish as the exterior will get soggy.
Nutrition
Calories: 760kcalCarbohydrates: 52gProtein: 45gFat: 40gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.01gCholesterol: 260mgSodium: 1648mgPotassium: 865mgFiber: 2gSugar: 9gVitamin A: 625IUVitamin C: 0.1mgCalcium: 401mgIron: 6mg
Did You Make This Recipe?Please leave a star rating and comment!
