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

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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.

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Questions

What temperature do I cook Chicken Fried Steak at?

For Chicken Fried Steak, the frying oil is held at 350 F (about 175 C) in step 4. Hotter scorches the outside before the inside cooks, and cooler turns it greasy. The target internal temperature is 160 F (about 70 C), given in step 4. A probe thermometer removes the guesswork. The oven is also used at 200 F (about 95 C) in step 4.

Why rest the meat in Chicken Fried Steak?

Step 3 reads: "Rest on a wire rack 5 minutes." Heat drives the juices toward the center. The rest in step 3 lets them spread back out, so they stay in the meat instead of running onto the board when you cut.

Is there a substitute for buttermilk in Chicken Fried Steak?

The entry for Chicken Fried Steak calls for 1 cup buttermilk. In its place: Stir a tablespoon of lemon juice or white vinegar into a cup of milk and let it stand five minutes. Plain yogurt thinned with milk also works.

Is Chicken Fried Steak spicy?

Moderately. The heat in Chicken Fried Steak comes from 1/4 tsp cayenne pepper. For a milder plate, halve the cayenne; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Chicken Fried Steak gluten-free?

Yes. The gluten in Chicken Fried Steak 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 what is left of Chicken Fried Steak within two hours and eat it 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.

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