Chicken Fried Steak

This Chicken Fried Steak Recipe has crispy, crunchy golden breading drizzled with mouth watering white gravy. Learn the simple secrets on how to make this restaurant-quality comfort food recipe just like the chefs do!

Prep Time10

Cook Time35

Marinade Time1

Total Time1 45

Course: Main Course

Cuisine: American

Servings:

Calories: 687kcal

Author: Stephanie

Ingredients

4 cube steaks each about 1/3 pound
1 ½ cups vegetable oil

Buttermilk Marinade

2 cups buttermilk see notes for substitutions
2 large eggs
3 teaspoons salt

Breading

1 cups flour
1/3 cup corn starch
1 ½ teaspoons seasoned salt
1 teaspoon black pepper
½ teaspoon paprika
¼ teaspoon cayenne pepper

Gravy

3 Tablespoons butter
3 Tablespoons flour
3 Tablespoons pan drippings
3 cloves garlic, minced
½ cup chicken broth
1 sprig fresh thyme
1 teaspoon black pepper
¾ teaspoon seasoned salt
¼ teaspoon cayenne pepper
1 ½ cup milk
¾ cup half and half

Instructions

Chicken Fried Steak

Place saran wrap over each cube steak and use the rough end of a meat tenderizer to pound it thin, about ½ inch thick or so. This really makes a nice difference in the consistency of the meat even though cube steak has already been tenderized.
Pat the steaks completely dry. Combine the marinade ingredients in a large casserole dish.
Cover and marinate the steaks in the fridge for 1-2 hours, or up to 12. (The longer the better.)
Combine breading ingredients. Generously coat each steak. PRO TIP: Transfer the breaded steak to a wire cooling rack and let it rest for 15 to 20 minutes prior to frying. This helps the breading adhere to the meat better.
Add enough oil to cover the steak by 1/3 and heat it to 350° F. (Make sure it’s properly preheated or the breading will fall off.)
Cook the steaks in batches of 2, leaving room around each. Fry for about 3-4 minutes on each side, until golden brown. Use kitchen tongs to carefully check the bottom and flip.
Remove and transfer to a wire cooling rack and allow excess oil to drip out from the bottom. This keeps the bottom nice and crispy.
Once all the steaks are fried, keep them warm in a 200° F oven while you prepare the gravy.

Gravy

Transfer the pan drippings into a small heat-proof bowl. Don’t clean the pan.
Allow the black flecks to fall to the bottom and skim 3 tablespoons of clean oil off the top. Set aside.
Melt the butter in the same pan over medium heat.
Whisk in the flour for 1 minute to cook off the raw flour taste.
Add the oil drippings and minced garlic. cook for 1 minute.
Add the seasonings, and then the chicken broth in splashes, stirring continuously.
Add milk and half and half in splashes, stirring continuously. Bring to a gentle boil, then reduce to a simmer.
Let it simmer and thicken until desired consistency is obtained.

Notes

Buttermilk Substitutes

½ cup milk + 1 ½ cups sour cream
4 tablespoons milk + enough plain yogurt to make 2 cups.
2 tablespoon white vinegar + enough milk to make 2 cups. Let sit for 5-10 minutes.
2 tablespoon lemon juice + enough milk to make 2 cups. Let sit for 10 minutes. It'll look curdled. Stir to combine.

Pro Tips:

Use kitchen tongs to gently flip and remove the fried steak from the pan.
A cast iron skillet or heavy bottomed dutch oven is ideal for deep frying due to the even heat distribution.

Nutrition