Chicken Fried Steak

Name: Chicken Fried Steak
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Southern American
Ingredients: 4 pieces cube steak (tenderized round steak); 1 1/2 cups all-purpose flour; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp smoked paprika; 1 tsp salt; 1 tsp black pepper, freshly ground; 1/4 tsp cayenne pepper; 2 large eggs; 1 cup buttermilk; 1 cup vegetable oil, for frying; 3 tbsp unsalted butter; 3 tbsp all-purpose flour (for gravy); 2 cups whole milk; 1/2 tsp salt (for gravy); 1 tsp black pepper (for gravy)

Tenderized cube steak dredged in a seasoned flour coating and fried until shatteringly crisp, smothered in a rich peppered cream gravy. A Southern American diner classic that delivers serious comfort.

50 minMediumServes 4680 cal/serving

Southern AmericanDinnerStovetopHigh ProteinPork-FreeAlcohol-Free

Ingredients

4 pieces cube steak (tenderized round steak)
1 1/2 cups all-purpose flour
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
1 tsp salt
1 tsp black pepper, freshly ground
1/4 tsp cayenne pepper
2 large eggs
1 cup buttermilk
1 cup vegetable oil, for frying
3 tbsp unsalted butter
3 tbsp all-purpose flour (for gravy)
2 cups whole milk
1/2 tsp salt (for gravy)
1 tsp black pepper (for gravy)

Instructions

1

Pat 4 pieces cube steak (tenderized round steak) dry. Season both sides with 1 tsp salt and 1 tsp freshly ground black pepper.
2

In a shallow dish, whisk 1 1/2 cups all-purpose flour with 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper. In another dish, whisk 2 large eggs with 1 cup buttermilk.
3

Dredge each steak in seasoned flour, dip in egg-buttermilk mixture, then dredge in flour again, pressing firmly. Rest on a wire rack 5 minutes.
4

Heat 1 cup for frying vegetable oil in a cast-iron skillet to 350°F. Fry steaks 3-4 minutes per side until golden and the internal temperature reaches 160°F. Keep warm in a 200°F oven.
5

Leave 3 tablespoons of frying oil in the pan. Add 3 tbsp unsalted butter. Whisk in 3 tbsp all-purpose flour (for gravy) and cook 1-2 minutes until golden.
6

Slowly whisk in 2 cups whole milk and cook until thickened, about 5 minutes. Season with 1/2 tsp salt (for gravy) and 1 tsp black pepper (for gravy).
7

Serve each steak smothered in cream gravy with mashed potatoes.

Questions

Can I make Chicken Fried Steak dairy-free?

Yes. The dairy in this entry is 1 cup buttermilk, 3 tbsp unsalted butter, 2 cups whole milk. Swap the buttermilk for plant milk soured with a teaspoon of vinegar per cup; the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Can I make Chicken Fried Steak gluten-free?

Yes. The gluten in this entry is 1 1/2 cups all-purpose flour, 3 tbsp all-purpose flour (for gravy). Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Chicken Fried Steak keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Chicken Fried Steak?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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