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.
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.
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.
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