Indulge in the delectable taste of homemade chicken fried steak with our simple recipe. Our step-by-step instructions guarantee a succulent and savory dish every time. Impress your taste buds with this classic comfort food, made easy at home!
WHAT YOU’LL LOVE
- Three-hour buttermilk soak: Cube steaks marinated in a quart of buttermilk with 2 tbsp of hot sauce in the refrigerator pick up tang and tenderness.
- Seasoned flour coat that sets: Four cups of flour with kosher salt, pepper, and granulated garlic, then 20 minutes on a cooling rack until the flour is fully moistened, build a coating that clings to the steak.
- Cast iron frying at 350°F: About 1/2" of canola oil in a 12" skillet, watched with a digital thermometer, fries each steak to a crisp golden brown.
- Rack-drained: Setting the fried steaks on a clean cooling rack lets the oil drip off without steaming the crust.
Homemade Chicken Fried Steak
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
6
Prep Time
45 minutes
Cook Time
6 hours 3 minutes
Calories
800
Learn to make delicious chicken fried steak at home with our easy-to-follow recipe. Our step-by-step instructions provide all the details you need to successfully recreate this classic dish. Succulent and savory, the perfect fried steak awaits!
Ingredients
- 4 beef cube steaks
- 1 quart buttermilk
- 2 tbsp hot sauce
- 4 cups all purpose flour
-
2 tbsp kosher salt
- 1 tbsp fresh ground black pepper
- 2 tsp granulated garlic
Directions
- Place the cube steaks in a gallon zip top bag. Add the butter milk and hot sauce. Place in the fridge and let sit for three hours.
- Remove the steaks and place in a shallow pan. Place the flour and seasonings in another shallow pan, and mix well. Set up a cooling rack over a third pan.
- Remove the excess buttermilk from the outside of the steak. Dredge in the seasoned flour. Shake off the excess, and place on the cooling rack. Repeat the process with the remaining steaks. Allow the steaks to sit for about twenty minutes, until the flour is all moistened.
- Preheat a 12” cast iron skillet over medium heat. Fill the skillet with 1/2” of canola oil. Using an instant read digital thermometer, monitor the temperature of the oil and adjust the heat to keep the oil around 350°F.
- Fry the steaks on each side until golden brown. Remove from the oil and place on a clean cooling rack to allow the excess oil to drip off of the surface. Serve hot.
Recipe Note
Recipe FAQ
What is chicken fried steak?
Chicken fried steak is a tenderized beef steak coated in seasoned flour and fried the way fried chicken is, which is where the name comes from. It's a classic Southern and Texas comfort dish.
Why use cube steaks?
Cube steaks are thin cuts that have been mechanically tenderized, so they cook quickly and stay tender after frying.
What internal temperature should the steaks reach?
Tenderized beef steaks should reach 160°F. Check a steak from the side with a thin-probe thermometer, since a golden crust alone doesn't tell you the inside is cooked through.
Why soak the steaks in buttermilk and hot sauce?
Buttermilk's acidity tenderizes the beef and adds tang, and the hot sauce adds a little heat. Keep the bag in the refrigerator for the entire 3 hours, and discard the buttermilk afterward.
Why let the coated steaks rest for 20 minutes?
Resting gives the flour time to absorb moisture from the buttermilk and form a paste-like coating, which stays on the steak instead of falling off in the oil.
How do I keep the flour coating clean to work with?
Use one hand for the wet steps and the other for the dry flour, so your fingers don't clump with batter. Throw away any leftover flour that has touched the raw, soaked steaks.
How do I control the oil temperature?
Keep about 1/2" of oil in the skillet at around 350°F, and check it with a thermometer. Too cool, and the steak turns greasy. Too hot, and the crust burns before the center cooks. Fry one or two steaks at a time so the oil doesn't drop in temperature.
Why drain the steaks on a rack?
A rack lets air circulate and oil drip away, so the crust stays crisp. Paper towels trap steam underneath and soften the bottom.
How do I keep the steaks warm while I fry the rest?
Place the rack on a sheet pan in a 200°F oven. Keep batches there until all the steaks are done.
What do I serve with chicken fried steak?
It's traditionally served with cream gravy made from pan drippings, with mashed potatoes or biscuits on the side.
How should I store leftovers?
Refrigerate within 2 hours of cooking. The steaks keep for about 3-4 days and reheat best in a 375°F oven on a rack, to 165°F, so the coating re-crisps.
How indoor-friendly is this recipe?
5 out of 5. The whole recipe is made in a skillet on the stovetop. Turn on the exhaust fan while you fry.
Recipe Highlights
Buttermilk and hot sauce soak: Tenderizes and adds tang.
Rested flour coating: Clings through frying.
350°F cast iron fry: Gives a crisp golden crust.
Rack draining: Keeps the crust crisp.
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Nutrition
Nutrition
- Nutrition Serving Size
- 13.6 oz
- per serving
- Calories
- 800
- Carbs
- 73 grams
- Protein
- 77 grams
- Fat
- 20 grams
- Sodium
- 2708 milligrams
