Chicken Fried Steak
Crispy, deeply seasoned battered cube steaks, fried until golden and smothered in a rich, peppery pan gravy made right from the frying drippings. Affordable comfort food that disappears fast at the table.
- 4 (1/2-pound) cube steaks
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 1/2 cups buttermilk
- 1 egg
- 1 tablespoon hot sauce
- Oil, for frying
- 1/4 cup reserved oil from frying
- 1/3 cup flour
- 2 cups milk
- Salt and pepper
- Heat oil in a deep fryer or a large pan on the stove, a few inches deep, to 325°F.
- Pound out the cube steaks to about 1/4-inch thickness and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, pepper, and garlic powder. In a separate bowl, whisk together the buttermilk, egg, and hot sauce.
- Dredge each steak in the flour mixture, dip it into the buttermilk mixture, then dredge it back through the flour a second time, pressing the flour firmly onto the steak so it really sticks. This double-dredge is what builds that thick, craggy, extra-crispy crust.
- Fry the steaks in the hot oil, 3 to 5 minutes per side, until deeply golden brown. Remove and drain on a paper towel-lined plate, then repeat with the remaining steaks.
- To make the gravy, add 1/4 cup of the oil left over from frying to a large pan and heat over medium-high. Stir in the flour and cook for about a minute, until it's fully absorbed into the oil.
- Slowly whisk in the milk, blending as you pour, and heat until the gravy thickens. Stir in salt and pepper to taste.
- Pour the hot gravy generously over each steak just before serving.
Chef's Note: The double-dredge — flour, then buttermilk, then flour again — is what separates a shatteringly crisp chicken fried steak from a thin, patchy one. Pressing the second layer of flour firmly onto the wet steak gives the coating real texture and thickness, so don't rush that step even though it's tempting to.
Making the gravy directly from the reserved frying oil isn't just convenient — those drippings are loaded with flavor from the seasoned crust that fell off in the pan, and that's exactly what gives this gravy its deep, savory backbone instead of tasting like a plain white sauce. Keep the heat at medium-high while whisking in the milk, and don't walk away — gravy this thick can catch and scorch on the bottom quickly if left unattended.
A few tools that make this recipe easier to get right.
As an Amazon Associate, Salt & Simmer earns from qualifying purchases made through these links, at no extra cost to you.