Delicious Chicken Fried Steak Recipe
4
servings20
minutes20
minutes40
minutesAre you craving a mouth-watering chicken fried steak that’s crispy, tender, and topped with delicious gravy? Look no further! Our Southern-style recipe is perfect for breakfast or dinner and will quickly become a family favorite. The juicy, tender steak with an irresistible crispy coating is sure to satisfy your taste buds. Make extra for leftovers and enjoy it again for lunch or dinner the next day!
Similar to the German favorite Wiener Schnitzel, our chicken fried steak is made by coating tenderized cube steaks in a seasoned flour mixture and then deep-frying to perfection. For the best results, we recommend using cube steaks or any other type of pre-tenderized steak. Cube steak is an affordable and easy-to-find cut of meat that is perfect for this dish. Try our recipe today and experience the ultimate comfort food!
How to make Chicken Fried Steak? You’ll find the complete recipe below, but get ready to make the best chicken fried steak ever with this step-by-step guide.
Make the Coating: To get started, prepare a shallow bowl, preferably a pie pan, and add two cups of flour. In a separate bowl, mix baking powder, baking soda, 1 teaspoon of pepper, 1 teaspoon of Lawrys Seasoning Salt, 1 teaspoon of cayenne pepper, and 1 teaspoon of salt. Then, add buttermilk, hot sauce, egg, and garlic to the second bowl and stir until everything is well combined.
Coat and Fry: Heat vegetable shortening oil in a deep cast-iron skillet to 325 degrees. While the shortening is heating, coat a steak in flour and shake off any excess. Dip the entire flour-covered steak in the buttermilk mixture, then coat it again in flour. Repeat with the remaining steaks. Fry the steaks until they are evenly golden brown. Remove the steaks and place them on a plate lined with paper towels to drain any excess oil.
Make the Gravy: After cooking chicken-fried steaks, drain the fat from the skillet and reserve 1/4 cup of it along with as much of the solid remnants as possible. Heat the skillet again over medium-low heat and add the reserved fat. Stir in the remaining flour and then add milk to the skillet. Bring the gravy to a simmer and cook until it thickens. Finally, season the gravy to taste and serve it over the chicken-fried steaks.
Ingredients
4 beef cube steaks (1/2 lb each)
2 1/4 cups all-purpose flour, divided
2 tsp baking powder
2 tsp baking soda
1 tsp black pepper
1 tsp cayenne pepper (optional if you prefer mild)
1 tsp Lawry’s Seasoning Salt
1 tsp salt
1 1/2 cups buttermilk
1 tbsp hot sauce
1 large egg
2 cloves of minced garlic
3 cups vegetable shortening for frying
4 cups of whole milk
salt and pepper to taste
Directions
- Place 2 cups of flour in a pie pan.
- In a separate bowl, mix baking powder, baking soda, 1 teaspoon of pepper, 1 teaspoon of Lawrys Seasoning Salt, 1 teaspoon of cayenne pepper, and 1 teaspoon of salt. Then, add buttermilk, hot sauce, egg, and garlic to the second bowl and stir until everything is well combined.
- Heat vegetable shortening oil in a deep cast-iron skillet to 325 degrees. While the shortening is heating, coat a steak in flour and shake off any excess. Dip the entire flour-covered steak in the buttermilk mixture, then coat it again in flour. Repeat with the remaining steaks. Fry the steaks until they are evenly golden brown. Remove the steaks and place them on a plate lined with paper towels to drain any excess oil.
- After cooking chicken-fried steaks, drain the fat from the skillet and reserve 1/4 cup of it along with as much of the solid remnants as possible. Heat the skillet again over medium-low heat and add the reserved fat. Stir in the remaining flour and then add milk to the skillet. Bring the gravy to a simmer and cook until it thickens. Finally, season the gravy to taste and serve it over the chicken-fried steaks.
Notes
- These can be frozen. Allow the steaks to cook completely, wrap them individually in one layer of plastic wrap followed by a layer of foil paper. Store them in an air-tight freezer bag. Make sure to date the bag, they will keep it for up to 4 mos.
- Place any leftovers in a storage container in the fridge for 3-4 days. I would recommend reheating in an air fryer to keep the crispiness. If you don’t have one the oven or microwave will work.