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Chicken Fried Steak

Chicken Fried Steak
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Chicken Fried Steak is a classic Southern comfort food featuring tenderized cube steak coated in a seasoned flour mixture, fried to a crispy golden crust while keeping the meat juicy and flavorful. Perfect for hearty meals, this easy recipe delivers diner-quality results and pairs wonderfully with traditional sides or creative variations.

Ingredients

Scale

Steak

  • Tenderized cube steak – about 4 pieces (6-8 oz each)

Coating

  • 1 ½ cups all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika

Wet Mixture

  • 1 cup buttermilk
  • 2 large eggs

For Frying

  • Vegetable oil or canola oil – enough to fill skillet ½ inch deep

Instructions

  1. Prepare the Steak: Pat cube steaks dry with paper towels to ensure the coating sticks well. If needed, tenderize the steaks further using a meat mallet to keep them juicy and soft after cooking.
  2. Set Up Your Coating Station: In one bowl, whisk together buttermilk and eggs until combined. In a separate shallow dish, mix the all-purpose flour with salt, pepper, garlic powder, and paprika to create the seasoned crust mixture.
  3. Dredge the Steak: Dip each steak into the buttermilk-egg mixture, letting any excess drip off, then thoroughly coat in the seasoned flour. For an extra crispy crust, repeat this dipping and dredging process once more.
  4. Fry to Perfection: Heat oil in a heavy skillet over medium-high heat until hot enough to gently sizzle a pinch of flour. Add enough oil to cover the bottom of the pan about half an inch. Fry the steaks for 3-4 minutes on each side until golden brown and crispy. Transfer fried steaks to a paper towel-lined plate to drain excess oil.
  5. Serve Hot: Serve immediately with warm cream gravy or your choice of sides for a comforting and satisfying meal.

Notes

  • Always dry the meat thoroughly before breading to prevent a soggy crust.
  • Maintain medium-high heat in the oil to achieve a crispy exterior without greasy absorption.
  • Double dredging enhances the crunch by creating a thicker coating.
  • Allow steaks to rest briefly after frying to lock in juices.
  • Buttermilk improves tenderness and adds a slight tang, but you can substitute with milk mixed with lemon juice or vinegar if needed.

Nutrition

Keywords: chicken fried steak, Southern comfort food, crispy fried steak, breaded steak, classic Southern recipe

Find it online: https://marycorner.com/chicken-fried-steak/