The Finest Chicken-Fried Steak
832kcal
29gram
68gram
71gram
20mpreparing time
20mcooking time
0madditional time
40mtotal time
The search for the best chicken-fried steak of all time ends here. This top-rated recipe results in a tender, juicy steak with an irresistibly crispy coating. Learn how to make the greatest chicken-fried steak of your life, and get smart storage and serving tips. Chicken-fried steak is a dish that consists of steak fried in the same manner as fried chicken. The meat is coated with a seasoned flour mixture, then deep-fried to crispy perfection. Chicken-fried steak and country-fried steak are very similar Southern dishes that are often confused with one another. The best cut of beef for chicken-fried steak is cube steak, or another steak variety that has already been tenderized. You'll find the full, step-by-step recipe, as well as delicious side dish inspiration and tips for storing and freezing chicken-fried steak.
beef cube steaks
4 lb
all-purpose flour, divided
2 cup
baking powder
2 tsp
baking soda
1 tsp
black pepper
1 tsp
salt
0.8 tsp
buttermilk
1 cup
hot pepper sauce (e.g. Tabasco™)
1 l
egg
1 l
garlic, minced
2 l
vegetable shortening for frying
3 cup
milk
4 cup
kosher salt and ground black pepper to taste
pc
Steps
1.Step 1
Flatten steaks to a thickness of 1/4 inch by placing them between 2 sheets of plastic and pounding them.
2.Step 2
Add 2 cups of flour to a shallow bowl.
3.Step 3
Mix the baking powder, baking soda, 1 teaspoon pepper, and 3/4 teaspoon salt in a second shallow bowl. Then, add the buttermilk, Tabasco sauce, egg, and garlic, and stir to combine.
4.Step 4
Heat shortening in a deep cast-iron skillet to 325 degrees Fahrenheit (165 degrees Celsius). Place a wire rack over a sheet of parchment paper.
5.Step 5
While the shortening is heating, dredge a steak in flour to coat and shake off excess. Dip into buttermilk batter, lift up so excess batter drips back into the bowl. Press in flour again to coat both sides completely. Place breaded steak on the wire rack and repeat to bread remaining steaks.
6.Step 6
Fry the steaks in batches, if needed, until they are evenly golden brown, about 3 to 5 minutes per side. Transfer the steaks to a paper towel-lined plate to drain. Cover them with foil to keep them warm while you make the gravy.
7.Step 7
Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
8.Step 8
Return the skillet to medium-low heat and add the reserved oil. Whisk the remaining 1/4 cup flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy.
9.Step 9
Combine milk, increase heat to medium, and let the gravy simmer. Continue stirring frequently until it thickens, about 6-7 minutes. Season with kosher salt and pepper.
10.Step 10
Transfer the steaks to a serving platter and pour the gravy over them.