Chicken Fried Steak Recipe
Crispy Chicken Fried Steak made with tender cube steaks, seasoned flour, buttermilk coating, and creamy homemade pepper gravy.
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Servings: 8
Ingredients
For the Chicken Fried Steak
- 4 cube steaks
- 1 1/2 c all-purpose flour
- 2 tsp freshly ground black pepper divided
- 2 tsp kosher salt or sea salt divided
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 1/2 c buttermilk
- 2 tsp Tabasco sauce
- 2 large eggs
- 1 c vegetable oil for frying
For the Gravy
- 4 tbsp reserved frying grease
- 4 tbsp all-purpose flour
- 2 to 3 c whole milk
- 1/2 c heavy whipping cream
- Salt and black pepper to taste
Instructions
- Pat the cube steaks dry with paper towels.
- Season the steaks lightly with a portion of the salt and black pepper.
- In a shallow dish, combine the all-purpose flour, remaining salt, remaining black pepper, garlic powder, onion powder, smoked paprika, baking soda, and baking powder.
- Stir until the flour mixture is evenly seasoned.
- In a separate shallow dish, whisk together the buttermilk, Tabasco sauce, and eggs until smooth.
- Dip each cube steak into the seasoned flour mixture, coating both sides.
- Transfer the floured steak to the buttermilk mixture.
- Coat both sides, then allow the excess liquid to drip off.
- Return the steak to the seasoned flour mixture.
- Press the flour mixture firmly onto both sides to create an even coating.
- Place the coated steaks on a plate or wire rack.
- Allow them to rest for approximately 10 minutes.
- Heat the vegetable oil in a large skillet over medium-high heat to approximately 350°F.
- Carefully place the coated steaks into the hot oil, working in batches if necessary.
- Fry for 3 to 4 minutes per side, or until golden brown and cooked through.
- Transfer the fried steaks to a wire rack or paper towel-lined plate.
- Keep warm while preparing the gravy.
- Carefully remove excess oil from the skillet, reserving 4 tablespoons of the frying grease.
- Return the reserved grease to the skillet over medium heat.
- Add 4 tablespoons of flour to the grease.
- Whisk continuously until the flour and grease are fully combined and the mixture begins to brown slightly.
- Slowly whisk in the whole milk, adding it gradually to prevent lumps.
- Continue whisking until the gravy begins to simmer and thicken.
- Stir in the heavy whipping cream.
- Season with salt and black pepper to taste.
- Simmer until the gravy is smooth, creamy, and reaches the desired thickness.
- Serve the chicken fried steak warm with the gravy spooned over the top.
Notes
To make this Chicken Fried Steak Recipe gluten free, replace the all-purpose flour with a gluten-free 1:1 flour blend suitable for frying and gravy.
Confirm that the baking powder, baking soda, garlic powder, onion powder, smoked paprika, Tabasco sauce, buttermilk, and all packaged ingredients are labeled gluten free.
Use a separate gluten-free flour mixture for coating and for the gravy to avoid cross-contact.
Fry the steaks in fresh oil that has not been used for gluten-containing foods.
Use clean bowls, plates, skillets, tongs, thermometers, whisks, and serving utensils to prevent gluten cross-contact.
For the gravy, whisk carefully, as gluten-free flour may thicken differently than regular flour. Add milk gradually until the desired consistency is reached.