Chicken fried steak is by no means low fat, but it is a comfort food. It’s delicious, it’s fast, and a great way to use cube steak or even a tough cut of round steak. So put your stretchy pants on and let’s get cooking.
The Best Chicken Fried Steak
I found this recipe on AllRecipes, it’s even called “The Best Chicken Fried Steak Recipe”. How could I not try that?
I stuck pretty close to the recipe itself, only I used canola oil for frying. Instead, These were delicious and I will make them again.
Ingredients for Chicken Fried Steak
slightly adapted from All Recipes
- 4 (1/2 pound) beef cube steaks
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon black pepper
- 3/4 teaspoon salt
- 1 1/2 cups buttermilk
- 1 egg
- 1 tablespoon hot pepper sauce (e.g. Tabasco™)
- 2 cloves garlic, minced
- 2.5 cups canola oil for frying
Helpful Kitchen Tools
How to make Chicken Fried Steak
- Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
- Heat the oil in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Serve with gravy of your choice.
Pair this chicken fried steak with some warm, cheesy Crockpot Mac and Cheese. If you’re looking for a good tried and true chicken recipe, don’t miss our delicious Chicken Cacciatore which is bursting with flavor!
Chicken Fried Steak
Chicken fried steak is by no means low fat, but it is a comfort food. It's delicious, it's fast, and a great way to use cube steak or even a tough cut of round steak.
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItServings: 4
20 minutes
Calories: 1032
Ingredients
- 2 pounds beef cube steaks 4 1/2-pound patties
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon black pepper
- ¾ teaspoon salt
- 1 ½ cups buttermilk
- 1 large egg
- 1 tablespoon hot pepper sauce e.g. Tabasco™
- 2 cloves garlic minced
- 2.5 cups canola oil
Milk Gravy:
- ¼ cup all-purpose flour
- 4 cups whole milk
- Kosher salt and freshly ground black pepper to taste
Instructions
- Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
- Heat the oil in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Serve with gravy of your choice.
Milk Gravy:
- Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
- Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks and potatoes to serve.
Nutrition
Serving: 1steak | Calories: 1032cal | Carbohydrates: 71g | Protein: 66g | Fat: 51g | Saturated Fat: 17g | Cholesterol: 244mg | Sodium: 1152mg | Potassium: 1489mg | Fiber: 2g | Sugar: 17g | Vitamin A: 610IU | Vitamin C: 2.9mg | Calcium: 537mg | Iron: 7.5mg
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This post was originally published on this blog on October 31, 2010.
Amanda Davis
President at Amanda's Creative Studio, Inc.
Amanda Davis is the entrepreneurial mom of four grown children and four step children. She and her husband, Chef Antoine, love to cook together creating recipes for this blog. Amanda also make kid's crafts and creates decorative items for her home. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. She is also a craft book author five times over and product developer as well as the owner of FunFamilyCrafts.com. You can find her on social media by using the buttons to the left!
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Amanda says
Thank you Katie and ingrid!
Ingrid says
Looks good! My kiddos would totally gobble that right up and ask for seconds!
~ingrid
Katie @ This Chick Cooks says
All of your recipes look so yummy. I am now your newest follower.
Amanda says
Thanks so much you guys! I love it too :)
Tasty Eats At Home says
I am a born and raised Texan, but I didn't try this dish until I was an adult. It's one of my favorites. I haven't had it since i went gluten free…you've reminded me I need to get on that!
Leslie says
Oh my..I have not had chicken fried steak in forever! YUM
Anonymous says
You should try this with a milk gravy…that will make it a "true" chicken fried steak. Great recipe.
Biz says
Yep, I never grew up with chicken fried steak either, but my husband had it on a business trip in Texas in his mid-20's – needless to say it is pure comfort food!
And while some recipes called for round steak, I always make mine with cube steak too – I think the meat is extra tender that way.
Um, and I may cook it in our deep fat fryer – I think it holds a temperature better and it never comes out greasy.
Hope you are doing well Amanda!
RecycleCindy says
Oh that looks so tasty. Thanks for sharing the wonderful recipe and details.
Lana @ Never Enough Thyme says
Wow, you're making me crave some good, down home comfort food, Amanda! I like chicken fried steak as well as what we in the south call "country fried" steak – a little different preparation but similar concept. I could go for a big plate full of this right now!
Cajun Chef Ryan says
Amanda, for sure, chicken fried steak is always a comfort food. Used to sell it as a special once a week and always sold out every time it was on the menu.
Barbara @ Modern Comfort Food says
This recipe is a trip down memory lane for me. I haven't had chicken fried steak in eons and now want to turn that around pronto. Great post, Amanda!
Mags @ the Other Side of 50 says
That there is comfort food at its finest. Looks delicious Amanda.
Nutmeg Nanny says
This looks great! When I got to Cracker Barrel it's the only thing I get. I love love love love it!
Melissa says
I love this! I've made it before and I bombed. Thank you so much for this recipe!
Barbara Bakes says
Love how crispy and golden yours is. My dad loves to order chicken fried steak at restaurants.
jose manuel says
Un buen filete es lo mejor del mundo, y los tuyos se ven ricos, ricos.
Sue says
This looks SO GOOD, especially after too much Halloween candy!
Minny says
My mom used to make round steak like this.. she cut the steaks in pieces & dredged them in flour, then dipped in a milk/egg mixture & back into the flour. It probably took a little longer to cook through than the cube steakes since it was cut thicker. I grew up on this type of food.
Frieda says
I love comfort foods! Like you, I haven't tried this till I was older. I haven't tried making it…yet. Thanks!