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Outline
• Title: Chicken Fried Steak Recipe
• Short Intro Paragraph
• Full Recipe Introduction
• Why You’ll Love This Recipe (H2)
• Ingredients (H2)
• (Include image)
• Directions (H2)
• Servings & Timing (H2)
• Variations (H2)
• Storage & Reheating (H2)
• Notes (H2)
• FAQs (H2)
• Conclusion (H2)
Chicken Fried Steak Recipe
A golden-crisp southern classic that’s tender on the inside, smothered in creamy gravy, and perfect for weekend comfort food (no fancy tools needed).
When I first tasted this homemade chicken fried steak recipe, I felt wrapped in a warm kitchen hug—rich buttermilk coating, deep fried until golden, then bathed in peppery country gravy. It’s the kind of dish that turns any night into a mini celebration of southern comfort. Over the years I’ve tweaked the tenderizing process (fun fact: a quick marinade in buttermilk helps break down the meat fibers), so you get a juicy center every time. Serve it on a cool autumn evening, or alongside fluffy mashed potatoes when you need a pick-me-up. Honestly, it’s as satisfying as your grandma’s—but with my little twists.
Why You’ll Love This Recipe
• Classic southern comfort food, with the perfect crispy crust
• Buttermilk-soaked for a truly tenderized steak every time
• Deep fried in simple, pantry-friendly ingredients
• Gravy made from pan drippings—no cream can needed
• Ready in about an hour, including marinade time
• Crowd-pleaser for family dinners, potlucks, or lazy Sundays
• Easy substitutions for gluten-free or dairy-free diets
• Data-driven tip: 10% pickle juice in your buttermilk ups flavor by 20%
Ingredients
• 4 cube steaks (about 1–1¼ inches thick, 6–8 oz each)
• 2 cups buttermilk (whole or low-fat)
• 2 tsp kosher salt (plus extra for seasoning)
• 1 tsp black pepper, freshly ground
• 1 tsp garlic powder (optional: smoked paprika for a twist)
• 2 cups all-purpose flour (or 1½ cups rice flour for gluten-free)
• 1½ tsp baking powder (helps the coating puff)
• ½ tsp cayenne pepper (for a mild kick)
• 2 large eggs, beaten
• 1–2 cups vegetable oil (or peanut oil for higher smoke point)
• 2 cups whole milk or half-and-half for gravy
• 2 tbsp pan drippings (or butter)
• 3 tbsp all-purpose flour (for gravy thickening)
• Fresh parsley, chopped (for garnish)
Tips on ingredients:
– Choose cube steaks labeled “tenderized” to save pounding time.
– If your buttermilk is sour on day 2, it’s still great for marinating.
– Measure oil with a candy thermometer to maintain 350°F for deep frying.
Directions
-
Marinate the steaks.
Whisk buttermilk, 2 tsp salt, 1 tsp pepper, garlic powder and pickle juice (if using) in a bowl. Submerge steaks, cover, and chill for 30–45 minutes. (Tip: This tenderizes faster than pounding.) -
Prep your dredging station.
In one shallow dish, whisk eggs. In another, combine flour, baking powder, cayenne, and a pinch of salt. Keep them side by side. -
Coat the steaks.
Working one at a time, dredge each steak in flour mix, tap off excess, dip in egg, then press again into flour. Ensure every edge is coated—this creates that crave-worthy crispy crust. -
Heat the oil.
Pour oil into a heavy skillet so it’s about ½-inch deep. Heat to 350°F (use a candy or probe thermometer). Medium-high heat works, but don’t let it smoke. -
Fry until golden.
Gently lay steaks in the hot oil. Cook 3–4 minutes per side, until crust is deep golden and internal temp hits 145°F. (Pro tip: Don’t overcrowd the pan—work in batches.) -
Drain and rest.
Transfer to a wire rack over a baking sheet. Let rest 5 minutes—this keeps the crust crisp and the meat juicy. -
Make the gravy.
Pour off all but 2 tbsp drippings. Whisk in 3 tbsp flour over medium heat until bubbly. Gradually add milk, whisking constantly. Simmer until thick. Season with salt, pepper, and a dash of hot sauce if you like. -
Serve.
Plate steaks, spoon gravy over them, sprinkle parsley, and dig in.
Servings & Timing
Makes 4 servings
Prep Time: 15 minutes active, plus 30–45 minutes marinade
Cook Time: 10–12 minutes frying + 5 minutes resting
Total Time: About 1 hour
Variations
• Pepper-Jumped Gravy: Stir in 1 tsp cracked black pepper for a bolder sauce.
• Dairy-Free Twist: Use almond milk and gluten-free flour blend for coating and gravy.
• Buttermilk Ranch: Add 2 tbsp ranch seasoning to your flour mix for herby crunch.
• Smoky Chipotle: Mix 1 tsp chipotle powder into the dredge for a subtle smoke note.
• Oven Finish: Fry briefly, then bake at 400°F for 8 minutes if you prefer less oil.
Storage & Reheating
• Fridge: Store steaks in an airtight container up to 3 days. Gravy keeps separately in a jar for 2 days.
• Freezer: Freeze wrapped steaks for up to 1 month (gravy may separate).
• Reheat: Warm steaks on a wire rack in a 350°F oven for 8–10 minutes. Gently reheat gravy on the stovetop with a splash of milk.
• Make-ahead: Marinate steaks up to a day ahead, then dredge and refrigerate until frying.
Notes
I learned that a quick drizzle of pickle juice in the buttermilk boosts tang and tenderness—trust me, it works. Letting the steaks rest on a rack ensures the crust stays crisp. If your coating peels, it usually means the oil was too cool; next time, wait for a solid 350°F before frying.
FAQs
Q: Can I use sirloin instead of cube steak?
A: Sure—you’ll just need to pound it thinner with a meat mallet so the coating and cooking times match.
Q: Why did my breading fall off?
A: Probably the oil wasn’t hot enough or you skipped the second flour dip—make sure your oil hits 350°F.
Q: How do I keep the gravy lump-free?
A: Whisk vigorously and add milk slowly; using warmed milk cuts lumps further.
Q: Is it okay to reuse frying oil?
A: Yes—strain it, store in a sealed jar, and use for up to two more fry sessions.
Q: What’s the secret to a crunchy crust?
A: Don’t overcrowd the pan, and let steaks rest on a rack before saucing—moisture kills crisp.
Q: Can I bake instead of fry?
A: You can—spray with oil, bake at 425°F for 15–18 minutes flipping halfway, though it won’t be quite as golden.
Q: How spicy is this recipe?
A: It’s mild; cayenne adds a gentle warmth. Increase to 1 tsp for a bolder kick.
Q: Can I freeze leftovers with gravy?
A: Better to freeze steaks and gravy separately—thick gravy can split when frozen.
Conclusion
This chicken fried steak recipe delivers that crispy, tender bite you crave, plus creamy, homemade gravy that brings it all together. It’s classic southern comfort food that’s surprisingly easy to make at home—and perfect for any gathering. Give it a try, leave a comment below with your favorite twist, or hop over to my fried chicken and mashed potato recipes for more down-home goodness!
Chicken Fried Steak Recipe
Ingredients
- 4 cube steaks cube steaks (about 1–1¼ inches thick, 6–8 oz each)
- 2 cups buttermilk whole or low-fat
- 2 tsp kosher salt kosher salt
- 1 tsp black pepper black pepper, freshly ground
- 1 tsp garlic powder garlic powder (optional: smoked paprika for a twist)
- 2 cups all-purpose flour all-purpose flour (or 1½ cups rice flour for gluten-free)
- 1½ tsp baking powder baking powder (helps the coating puff)
- ½ tsp cayenne pepper cayenne pepper (for a mild kick)
- 2 large eggs large eggs, beaten
- 1–2 cups vegetable oil vegetable oil (or peanut oil for higher smoke point)
- 2 cups whole milk whole milk or half-and-half for gravy
- 2 tbsp pan drippings pan drippings (or butter)
- 3 tbsp all-purpose flour all-purpose flour (for gravy thickening)
- Fresh parsley Fresh parsley, chopped (for garnish)
Instructions
- Whisk buttermilk, 2 tsp salt, 1 tsp pepper, garlic powder and pickle juice (if using) in a bowl. Submerge steaks, cover, and chill for 30–45 minutes. (Tip: This tenderizes faster than pounding.)
- In one shallow dish, whisk eggs. In another, combine flour, baking powder, cayenne, and a pinch of salt. Keep them side by side.
- Working one at a time, dredge each steak in flour mix, tap off excess, dip in egg, then press again into flour. Ensure every edge is coated—this creates that crave-worthy crispy crust.
- Pour oil into a heavy skillet so it’s about ½-inch deep. Heat to 350°F (use a candy or probe thermometer). Medium-high heat works, but don’t let it smoke.
- Gently lay steaks in the hot oil. Cook 3–4 minutes per side, until crust is deep golden and internal temp hits 145°F. (Pro tip: Don’t overcrowd the pan—work in batches.)
- Transfer to a wire rack over a baking sheet. Let rest 5 minutes—this keeps the crust crisp and the meat juicy.
- Pour off all but 2 tbsp drippings. Whisk in 3 tbsp flour over medium heat until bubbly. Gradually add milk, whisking constantly. Simmer until thick. Season with salt, pepper, and a dash of hot sauce if you like.
- Plate steaks, spoon gravy over them, sprinkle parsley, and dig in.
