Chicken Fried Steak

Name: Chicken Fried Steak
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 Cube Steaks, about 6–7 oz each; 2 cups All-purpose Flour; 2 tsp Kosher Salt; 2 tsp Pepper (Black); 1 tsp Paprika; 1 tsp Garlic Powder; 1 tsp Onion Powder; 1/4 tsp Cayenne Pepper; 2 large Eggs; 1 cup Buttermilk; 1 1/2 cups Neutral Oil, for frying; such as canola or vegetable; 1/4 cups Pan Drippings, from frying; add butter if needed to make 1/4 cup; 1/4 cups All-purpose Flour; 2 cups Whole Milk; 1/2 tsp Kosher Salt, plus more to taste; 1 tsp Pepper (Black), freshly ground

Chicken Fried Steak is a Southern classic: tenderized cube steak coated in a crisp, spiced crust and topped with a silky, peppery cream gravy. It’s comforting, hearty, and perfect served with mashed potatoes or buttered greens for a satisfying meal.

Chicken Fried Steak is a Southern classic: tenderized cube steak coated in a crisp, spiced crust and topped with a silky, peppery ... Show more

Traditional American Recipe

Health Grade

B- · Healthy

Rating

4.2

Time

50 min

Price

1,95 €

Calories

1235 kcal

high protein

low sugar

kid friendly

comfort food

Method

Mix the dredge

In one shallow dish, whisk together the all-purpose flour, kosher salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. In a second bowl, beat the eggs with the buttermilk until smooth. Pat the cube steaks dry with paper towels so the coating has a better chance of sticking.

Coat the steaks

Working with one steak at a time, press it into the seasoned flour, shake off the excess, dip it into the egg-buttermilk mixture, then press it back into the flour for a thicker, craggy crust. Set each coated steak on a plate and let it rest for 5 minutes so the breading hydrates and sticks better.

Heat the oil

Pour the neutral oil into a large skillet to a depth of about 1/4 inch and heat it over medium-high until it shimmers and a pinch of the seasoned flour sizzles on contact.

Fry the steaks

Carefully lay the steaks into the hot oil without crowding the pan and fry them in batches, 3 to 4 minutes per side, until the crust is deep golden brown and crisp. Move the finished steaks to a paper towel-lined plate to drain.

Make the gravy

Pour off all but about 1/4 cup of the pan drippings; if you don't have enough fat, add a little butter to make up the difference. Set the skillet over medium heat, whisk in the remaining flour and cook for 1 minute until it smells toasty, then slowly whisk in the whole milk until smooth. Simmer for 5 minutes, whisking often, until the gravy is thick and creamy, then stir in the salt and freshly ground pepper.