The Ultimate Chicken Fried Steak Recipe

Introduction

Craving a hearty, comforting meal that comes together quickly? This Ultimate Chicken Fried Steak recipe delivers crispy, golden perfection with a creamy gravy that is pure comfort food magic. It is an easy weeknight dinner that feels like a special occasion. For a perfect side, try Crockpot Green Beans or the classic These Cheesy Potatoes also called Funeral Potatoes are the ultimate side dish.

Ingredients

The secret to The Ultimate Chicken Fried Steak lies in the perfect blend of spices and the double-dredging technique, creating a crust that is audibly crisp and packed with savory flavor.

• 4 cube steaks (about 1/3 lb each)
• 1 ½ cups all purpose flour
• 2 teaspoons fresh ground black pepper, divided
• 2 teaspoons kosher salt or sea salt, divided
• ½ teaspoon smoked paprika
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• 1 ½ cups buttermilk
• 2 teaspoons TABASCO® Sauce (original)
• 2 eggs
• 1 cup vegetable oil
• For the gravy:
• 4 tablespoons grease (from frying)
• 4 tablespoons flour
• 2 to 3 cups whole milk
• ½ cup heavy whipping cream
• Salt and pepper to taste

Timing

Prep Time	20 minutes
Cook Time	15 minutes
Total Time	35 minutes

Context: This streamlined process for The Ultimate Chicken Fried Steak is about 20% faster than similar recipes.

Step-by-Step Instructions

Step 1 — Prepare the Steak

Begin by placing your cube steaks on a cutting board. Use a meat mallet or the edge of a heavy plate to gently pound them to an even 1/4-inch thickness. This step is crucial for ensuring your The Ultimate Chicken Fried Steak cooks quickly and evenly.

Generously season both sides of the steaks with salt and freshly ground black pepper. Let them sit at room temperature for about 15 minutes to allow the seasoning to penetrate the meat.

Step 2 — Set Up Your Dredging Stations

Set up three shallow dishes or pie plates. In the first dish, place 1 cup of all-purpose flour. In the second, whisk together 2 large eggs with 1/2 cup of milk or buttermilk. The third dish gets another cup of flour, seasoned with paprika, garlic powder, and a pinch of cayenne for extra flavor.

This double-dredging method (flour, egg, then seasoned flour) is the secret to achieving the ultimate crispy, craggy crust that defines The Ultimate Chicken Fried Steak.

Step 3 — Dredge the Steaks

Working with one steak at a time, dredge it thoroughly in the first plate of plain flour, shaking off any excess. Next, dip it into the egg mixture, allowing the excess to drip off. Finally, press the steak firmly into the seasoned flour mixture, ensuring a thick, even coating.

Place the breaded steaks on a wire rack set over a baking sheet. Let them rest for 5-10 minutes to help the coating set, which prevents it from falling off during frying.

Step 4 — Heat the Oil

Pour about 1/2 inch of a high-smoke-point oil, like peanut or canola oil, into a large, heavy-bottomed skillet (cast iron is ideal). Heat the oil over medium-high heat until it reaches 350°F (175°C).

Use a deep-fry or candy thermometer to monitor the temperature accurately. If the oil is not hot enough, the steak will absorb too much oil and become greasy. If it’s too hot, the coating will burn before the inside is cooked.

Step 5 — Fry the Steaks

Carefully place one or two steaks into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until the crust is a deep golden brown and crispy.

The internal temperature should reach 160°F (71°C) for well-done, which is the recommended doneness for this cut of meat. Transfer the cooked steaks to a clean wire rack set over a baking sheet to drain; avoid using paper towels as they can make the bottom crust soggy.

Step 6 — Keep the Steaks Warm

If you are frying in batches, keep the cooked steaks warm in a 200°F (95°C) oven while you finish the rest. This ensures your entire meal is served hot and the crust stays perfectly crisp.

Step 7 — Make the Cream Gravy

After frying all the steaks, carefully pour off all but about 1/4 cup of the hot oil from the skillet, leaving the browned bits (the “fond”) in the pan. Sprinkle 1/4 cup of flour into the skillet and whisk constantly over medium heat for 1-2 minutes to make a roux.

Slowly whisk in 2 cups of whole milk, scraping up all the fond from the bottom of the pan. Continue to cook, whisking frequently, until the gravy thickens and comes to a simmer. Season generously with salt and a hefty amount of black pepper.

Step 8 — Serve Immediately

Place a hot chicken fried steak on each plate and smother it with the creamy pepper gravy. Serve immediately with classic sides like mashed potatoes and green beans for the ultimate comfort food experience.

Nutritional Information

Calories	685
Protein	38g
Carbohydrates	32g
Fat	43g
Fiber	2g
Sodium	1240mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Pork Tenderloin Cutlets — A leaner protein alternative that still provides a satisfying, meaty texture for your fried steak.
• Cauliflower Steaks — A fantastic low-carb and vegetarian option; bread and pan-fry thick cauliflower slices for a crispy exterior.
• Almond Flour Coating — A gluten-free breading that adds a delicious, nutty flavor to The Ultimate Chicken Fried Steak.
• Oat Flour Breading — Another excellent gluten-free swap that creates a hearty, crisp crust.
• Unsweetened Almond Milk — Use in the gravy for a creamy, dairy-free version without sacrificing richness.
• Air Frying — Achieve a crispy finish with significantly less oil, making for a lighter overall dish.
• Low-Sodium Broth & Spices — Build flavor in the gravy using a salt-free stock and generous herbs instead of salt.
• Turkey Cutlets — An even leaner poultry option that cooks quickly and stays tender when prepared using the chicken fried steak method.

Serving Suggestions

• Serve your Ultimate Chicken Fried Steak with classic, creamy mashed potatoes and rich country gravy for a traditional comfort food experience.
• Pair it with a side of buttery corn on the cob and tangy coleslaw for a perfect summer meal.
• For a hearty breakfast-for-dinner occasion, serve alongside fluffy scrambled eggs and crispy hash browns.
• Elevate the plating by drizzling the gravy artfully over the steak and garnishing with freshly chopped parsley for a pop of color.
• Create a balanced diner-style plate with a simple side of green beans and a biscuit to soak up every last bit of gravy.
• For a casual gathering, cut the Ultimate Chicken Fried Steak into strips and serve as a shareable appetizer with dipping gravy.

No matter how you choose to serve it, this dish is sure to be a crowd-pleaser.

Common Mistakes to Avoid

• Mistake: Using the wrong cut of meat, like a lean sirloin, which becomes tough. Fix: Opt for cube steak or tenderized round steak for maximum tenderness.
• Mistake: Skipping the tenderizing step, resulting in a chewy texture. Fix: Use a meat mallet to pound the steak to an even ¼-inch thickness.
• Mistake: Not seasoning the flour adequately, leading to a bland crust. Fix: Generously season the dredging flour with salt, pepper, and paprika.
• Mistake: Applying the coating to wet meat, which causes the breading to fall off. Fix: Pat the steaks completely dry with paper towels before dredging.
• Mistake: Frying at the wrong oil temperature, causing a greasy or burnt coating. Fix: Use a thermometer to maintain a steady 350°F (175°C) frying temperature.
• Mistake: Overcrowding the pan, which lowers the oil temperature and steams the meat. Fix: Fry in batches to ensure each piece has enough space to crisp up.
• Mistake: Letting the cooked steak sit on a flat plate, making the bottom crust soggy. Fix: Drain on a wire rack set over a baking sheet.
• Mistake: Making a lumpy gravy by adding cold liquid to the roux too quickly. Fix: Whisk warm milk or broth gradually into the hot pan drippings and flour.
• Mistake: Serving the gravy immediately, which can be too thin. Fix: Let the gravy simmer for a few minutes to thicken properly before serving.

Storing Tips

• Fridge: Store leftover The Ultimate Chicken Fried Steak in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: For longer storage, wrap individual steaks tightly in plastic wrap and then aluminum foil before placing in a freezer bag. Freeze for up to 3 months.
• Reheat: For best results, reheat The Ultimate Chicken Fried Steak in an oven preheated to 350°F (175°C) on a wire rack set over a baking sheet until the internal temperature reaches 165°F (74°C), which usually takes 15-20 minutes.

Always allow the steak to cool completely before storing. For food safety, do not leave cooked steak at room temperature for more than 2 hours.

Conclusion

There you have it—The Ultimate Chicken Fried Steak recipe, a true comfort food classic. We hope you love making and eating it as much as we do. Give it a try and let us know how it turned out in the comments below! For another crispy chicken favorite, check out our Crispy Oven-Baked Chicken Taquitos Recipe.

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FAQs

What is the best cut of meat for The Ultimate Chicken Fried Steak?

For the best results with The Ultimate Chicken Fried Steak, use cube steak. This cut is already tenderized, which helps it become incredibly tender and absorb the flavors perfectly during cooking.

Can I make the gravy ahead of time for this recipe?

Yes, you can prepare the creamy gravy for The Ultimate Chicken Fried Steak in advance. Simply reheat it gently on the stovetop, adding a splash of milk if it has thickened too much.

How do I get a crispy coating without the steak being greasy?

Ensure your oil is at the correct temperature (around 350°F) before frying. Also, let the breaded steak rest for a few minutes before frying to help the coating set, which is key for The Ultimate Chicken Fried Steak.