Chicken Fried Steak
Undeniably tender steak, laced with a crispy, perfectly seasoned crust, under a blanket of satiny gravy. Made with pantry staples, this hearty meal is perfect for a busy weeknight, yet dreamy enough for your finest guests!
This recipe was written for the Arizona Republic.
This is the best chicken fried steak you will ever eat! The beef is perfectly juicy, the seasoned coating is delightfully crisp, and the gravy blankets everything! It’s the ultimate comfort food!
I have a secret for making the most tender chicken fried steak! First, I add baking soda and baking powder to the coating. Both work to change the pH of the meat, which guarantees buttery-soft steaks. Second, in between seasoned flour layers, we dunk the steaks in buttermilk. The buttermilk not only adds a little tang, it also helps to tenderize the meat.
Look at that crispy coating! It’s downright magical. Crispy coating, fork-tender beef, savory gravy – this is a winning dish on every level.
This gravy is incredibly easy to make! And it’s made in the same pan where we fried the steaks, so it’s loaded with tasty, toasty little bits of deliciousness.
Chicken Fried Steak
Ingredients
For the Steaks
- 1 cup all-purpose flour
- Salt and freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 cups buttermilk
- 2 large eggs
- 2 teaspoons hot sauce, or more/less to taste
- 4 cube steaks, about 4 to 5 ounces each (I used 6 cube steaks because some were smaller)
- Vegetable oil for pan-frying
For the Gravy
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup heavy whipping cream
Instructions
- To prepare the steaks, in a shallow dish, combine the flour, 1/2 teaspoon salt, 1/2 teaspoon black pepper, paprika, onion powder, garlic powder, baking soda, and baking powder. Mix well and set aside.
- In a separate shallow dish or bowl, whisk together the buttermilk, eggs, and hot sauce.
- Place the cube steaks in the flour mixture and turn to coat both sides. Shake off excess flour mixture and transfer the steaks to the buttermilk mixture. Shake off excess buttermilk mixture and return the steaks to the flour mixture. Turn to coat both sides.
- Preheat the oven to 200 degrees.
- Heat about 1/4-inch of oil in a large skillet over medium-high heat. When the oil is glistening (not smoking), add two steaks and fry for 3 to 4 minutes per side, until golden brown. Try not to flip more than once or the breading may fall off. Transfer the steaks to a baking sheet and keep warm in the oven while you cook the remaining steaks. Keep all steaks warm in the oven while you prepare the gravy.
- To make the gravy, wipe excess oil from pan, without removing any tasty bits of seared steak at the bottom of the pan. Melt the butter in the same skillet over medium-high heat. When the butter is bubbly, whisk in the flour until smooth. Whisk in the milk and cream and cook until smooth and thick. Season the gravy with salt and black pepper.
- Spoon the gravy over the chicken fried steaks and serve.