Description
Hearty Southern Chicken Fried Steak delivers comfort and soul-warming flavors straight from Texas kitchens. Crispy breaded beef smothered in creamy pepper gravy promises a memorable meal you’ll savor with pure delight.
Ingredients
Scale
Proteins:
- 4 cube steaks (each about 1/3 pound or 0.33 pounds)
- 2 large eggs
Dry Ingredients:
- 1 cup flour
- 1/3 cup corn starch
- 3 teaspoons salt
- 1 1/2 teaspoons seasoned salt
- 3/4 teaspoon seasoned salt
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 1 teaspoon black pepper
Liquid and Fat Ingredients:
- 2 cups buttermilk (about 473 milliliters)
- 1 1/2 cups vegetable oil (about 355 milliliters)
- 3 tablespoons butter
- 3 tablespoons pan drippings
- 1/2 cup chicken broth (about 118 milliliters)
- 1 1/2 cups milk (about 355 milliliters)
- 3/4 cup half and half (about 177 milliliters)
- 3 cloves garlic, minced
- 1 sprig fresh thyme
Instructions
- Tenderize cube steaks by placing between plastic wrap and pounding to ½ inch thickness, ensuring optimal texture despite pre-tenderization. Thoroughly pat steaks dry with paper towels.
- Create a flavor-enhancing marinade by whisking buttermilk, eggs, and salt. Submerge steaks in mixture and refrigerate for 1-2 hours, preferably overnight, to maximize tenderness and flavor absorption.
- Prepare breading mixture by combining flour, cornstarch, seasoned salt, paprika, cayenne, and black pepper. Immediately before frying, thoroughly coat each steak in the seasoned flour, pressing firmly to ensure complete coverage.
- Heat vegetable oil in a large skillet to 350°F, using enough oil to cover one-third of the steaks. Carefully fry steaks in batches for 3-4 minutes per side, maintaining consistent oil temperature and allowing crust to develop without excessive movement.
- Transfer fried steaks to a wire rack positioned over a baking sheet to drain excess oil. Keep warm in a 200°F oven while preparing gravy.
- Retain 3 tablespoons of pan drippings and melt butter in the same skillet. Create a roux by whisking in flour and cooking for one minute. Add garlic and pan drippings for depth of flavor. Gradually incorporate chicken broth, milk, and half-and-half, stirring continuously until gravy reaches desired silky consistency.
Notes
- Use a meat mallet or rolling pin to pound cube steaks evenly, ensuring tender and consistent texture throughout the dish.
- Marinate steaks in buttermilk for maximum flavor and tenderness, letting them soak for at least 1-2 hours or preferably overnight.
- Double-coat the steaks by dipping in buttermilk mixture and then flour mixture for an extra crispy, golden-brown crust that stays crunchy.
- Maintain oil temperature at 350°F to prevent soggy breading and achieve perfect crispy exterior without absorbing excess oil.
- Replace wheat flour with gluten-free all-purpose flour or almond flour for those with dietary restrictions.
- Substitute flour coating with crushed pork rinds or almond flour for a keto-friendly version of the classic dish.
- Prep Time: 2 hours
- Cook Time: 10 minutes
- Category: Dinner, Snacks
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 4
- Calories: 800
- Sugar: 5 g
- Sodium: 1500 mg
- Fat: 50 g
- Saturated Fat: 15 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 200 mg