Chicken-Fried Steak
Crisp, golden-brown breaded cube steak is fried until tender and served with a rich, peppery cream gravy. This iconic Texas comfort food is hearty, deeply satisfying, and best enjoyed with mashed…
Ingredients
- 4 pieces, about 170 g each Tenderized beef cube steaks
- 240 g All-purpose flour
- 1 teaspoon Baking powder
- 2 teaspoons, divided Kosher salt
- 2 teaspoons, divided Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 2 Large eggs
- 240 ml Buttermilk
- 1 tablespoon Hot sauce
- 720 ml Vegetable shortening or neutral frying oil
- 60 ml Rendered beef drippings or frying fat
- 45 g All-purpose flour
- 600 ml Whole milk
- 0.5 teaspoon, or to taste Kosher salt
- 1.5 teaspoons, freshly ground Black pepper
Instructions
- Pat the cube steaks dry. If necessary, gently pound them to an even thickness of about 1 cm, taking care not to tear the meat.
- In a shallow bowl, whisk together 240 g flour, baking powder, 1 teaspoon salt, 1 teaspoon black pepper, garlic powder, and paprika.
- In a second shallow bowl, whisk the eggs, buttermilk, hot sauce, and the remaining 1 teaspoon salt and 1 teaspoon black pepper.
- Coat each steak thoroughly in the seasoned flour, dip it into the buttermilk mixture, then coat it again in the flour. Press the flour firmly onto the meat to create a craggy crust. Place the breaded steaks on a rack and rest for 10 minutes.
- Heat the shortening or oil in a large cast-iron skillet over medium-high heat to 175°C. The fat should be about 1 cm deep.
- Fry the steaks in batches without crowding the skillet, about 3 to 4 minutes per side, until deeply golden and the beef is tender. Keep the oil between 165°C and 175°C, adjusting the heat as needed.
- Transfer the fried steaks to a wire rack set over a baking sheet. Do not drain them directly on paper towels, which can soften the crust.
- Pour off the frying fat, leaving 60 ml of drippings and browned bits in the skillet. Return the skillet to medium heat, whisk in 45 g flour, and cook for 1 to 2 minutes until the flour is lightly toasted.
- Gradually whisk in the milk, scraping up the browned bits. Simmer for 4 to 6 minutes, whisking frequently, until the gravy is thick and smooth. Season with salt and freshly ground black pepper.
- Serve the chicken-fried steaks immediately, generously covered with pepper gravy, alongside mashed potatoes, green beans, or buttered corn.
Watch the Chicken-Fried Steak cooking video
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