The Ultimate Chicken Fried Steak
Ingredients
- 4 cube steaks
about 1/3 lb each
- 1 1/2 cups all purpose flour
- 2 tsp fresh ground black pepper
divided
- 2 tsp kosher salt or sea salt
divided
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 cups buttermilk
- 2 tsps TABASCO® Sauce
original
- 2 eggs
- 1 cup vegetable oil
- 4 tbsp grease
- 4 tbsp flour
- 2 to 3 cups whole milk
- 1/2 cup heavy whipping cream
- salt and pepper to taste
Directions
- 1
In a shallow bowl, whisk together flour, one teaspoon black pepper, one teaspoon salt, paprika, onion powder, garlic powder, baking soda, and baking powder. Set aside.
- 2
In a separate shallow bowl, whisk together buttermilk , TABASCO® Sauce, and eggs. Set aside.
- 3
Pat cube steaks dry with a paper towel, removing as much moisture as possible. Season with one teaspoon of salt and one teaspoon of pepper. Let sit for 5 minutes and pat dry again with paper towel.
- 4
Dredge the cube steaks in the flour mixture, shaking off excess, then dredge in the buttermilk-egg mixture, letting excess drip off, and then once again in the flour mixture, shaking off excess.
- 5
Place breaded cube steaks on a sheet pan or metal rack and press any of the remaining flour mixture into the cube steaks making sure that the entire steak is completely coated. Let sit for 10 minutes.
- 6
Preheat oven to 225 to 250 F.
- 7
Meanwhile, heat vegetable oil in a heavy skillet or large cast iron skillet over medium high heat. How much oil you need depends on the size of your skillet. You want it to be about 1/4-inch deep. We aren't deep frying the steaks, just shallow frying.
- 8
Test the oil by dropping a bit of the breading into in. The oil should sizzle and bubble around the breading. Look for the oil to be glistening but not smoking - about 320-340 degrees F. Now we're ready to fry.
- 9
Place two steaks into the pan at a time and fry for 3 to 4 minutes on each side or until golden brown. Do not flip more than once or the breading will fall off. Do not fry more than two steaks or the pan will be too crowded and the breading will fall off.
- 10
Remove steaks from pan and drain on paper towels. Place in preheated oven. Turn skillet heat to medium.
The Ultimate Chicken Fried Steak
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About this Recipe
Craving that perfectly crispy, tender, and gravy-smothered classic? This Ultimate Chicken Fried Steak recipe brings the comforting diner experience right to your kitchen, promising a hearty meal that hits all the right notes.
Why This Recipe Works
This recipe stands out by focusing on a deeply flavorful, craggy crust and incredibly tender steak. The secret lies in the seasoned flour dredge, fortified with both baking soda and baking powder, which ensures a light, airy, and exceptionally crispy exterior. Combined with the tangy buttermilk and a hint of TABASCO® Sauce in the wet dredge, your cube steaks are guaranteed to be both moist and full of flavor under that golden coating.
What to Expect
Prepare for a satisfying contrast of textures: a gloriously crispy, craggy crust giving way to a tender, juicy cube steak beneath. The robust seasoning in the flour, including smoked paprika, onion powder, and garlic powder, delivers a savory depth that perfectly complements the meat. To complete the experience, a rich, creamy gravy, crafted from the pan drippings, whole milk, and heavy cream, coats every bite with luxurious flavor, making this a true comfort food masterpiece.
Customization & Variations
While the recipe is perfect as written, you can easily tweak it. For a spicier kick, increase the amount of TABASCO® Sauce in the buttermilk mixture. You can also adjust the amount of fresh ground black pepper in both the flour and gravy to your preference. Don't have vegetable oil? Any neutral high-smoke-point oil suitable for frying can be used, though vegetable oil is recommended for its consistent results.
Serving & Context
This Ultimate Chicken Fried Steak is the quintessential centerpiece for a comforting family dinner or a weekend brunch. It pairs beautifully with classic sides like mashed potatoes, green beans, or corn on the cob, allowing the rich gravy to tie the entire plate together.