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chicken fried steak on a bed of mashed potatoes with gravy on a white plate.
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4.55 from 11 votes

Chicken Fried Steak

This Chicken Fried Steak is perfectly seasoned with a crispy coating and a mouthwateringly juicy and tender interior. Fried to golden perfection and topped with a homemade gravy.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dinner
Cuisine: American
Keyword: chicken fried steak
Servings: 4
Calories: 876kcal

Equipment

Ingredients

  • 4 cube steak tenderized round steak
  • 1 ½ cups all-purpose flour
  • 2 teaspoon salt divided
  • 1 teaspoon pepper freshly ground
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 cup buttermilk
  • 2 large eggs
  • 1 cup vegetable oil for frying

For Gravy

  • 2 cups milk
  • salt and pepper to taste
US Customary - Metric

Instructions

  • Prep dredge and batter: Set up an assembly line of dishes. In one dish combine the flour with 1 tsp of salt. In another dish add the remaining salt, pepper, garlic and onion powder, smoked paprika, baking soda, baking powder, buttermilk and eggs. Whisk well. Place a cooling rack next to the plates.
  • Dredge the steaks: Working with one steak at a time, dredge the steak through the flour mixture, then dip into the buttermilk mixture, and finally back into the flour mixture. Place the steak on the cooling rack. Repeat with remaining steaks. Reserve 1/4 cup of the flour mixture.
  • Prepare oil and fry the steaks: Heat the cup of vegetable oil in a large cast iron skillet over medium-high heat until it reaches 350°F. Using tongs, add 1 or 2 steaks to the skillet, depending on how big your steaks are and how many can fit and fry for 3 to 4 minutes or until browned. Flip the steaks and fry for another 2 to 3 minutes or until browned. Transfer steaks to a paper lined plate. Repeat with remaining steaks.
  • Make the gravy: Carefully pour the frying oil into a heatproof bowl, making sure to not scrape any of the brown bits left in the skillet. Return ¼ cup of the grease back to the skillet over medium-high heat. Whisk in the reserved ¼ cup of flour mixture. Whisk continuously until it starts to brown, about 2 to 3 minutes. Add the 2 cups of milk and whisk to combine. Bring to a simmer and continue whisking until thickened, about 5 minutes. Taste for seasoning and adjust with salt and pepper as necessary.
  • Serve: Serve the steaks drizzled with the gravy.

Video

Notes

  1. Your leftover chicken fried steaks will last 3-4 days in an airtight container in the fridge!
  2. To Reheat: Preheat your oven to 400F. Line a baking sheet with foil and place the chicken fried steaks on it. Lightly place another sheet of foil over the steaks. Bake for 20 minutes, then let them cool for 5 minutes. Check for crispiness and bake for another 5 minutes uncovered, if necessary.
  3. Leftover chicken fried steak will last 4 months in the freezer stored in an airtight container.
  4. Allow the chicken fried steaks to thaw in the fridge overnight, then let them sit at room temp for 30 minutes before following the reheating steps listed above.

Nutrition

Serving: 1steak | Calories: 876kcal | Carbohydrates: 46g | Protein: 49g | Fat: 55g | Saturated Fat: 34g | Cholesterol: 234mg | Sodium: 1575mg | Potassium: 959mg | Fiber: 1g | Sugar: 9g | Vitamin A: 555IU | Calcium: 294mg | Iron: 6mg