Chicken Fried Steak Recipe

Prepare steaks

If steaks are thicker than 1/2", place each between two sheets of plastic wrap and pound with a meat mallet until about 1/4" thick. Trim any large fat pieces. Pat steaks dry with paper towels and season both sides lightly with 1/2 tsp salt and 1/4 tsp black pepper (from pantry).

Make dredge & egg wash

In a shallow bowl, whisk together 2 cups flour, 1/4 cup cornstarch, 1 tsp baking powder, 2 tsp paprika, 1 tsp onion powder, 1 tsp garlic powder, 2 tsp salt and 1 tsp black pepper. In a second bowl whisk together 2 cups buttermilk, 2 large eggs and 1 tbsp hot sauce (optional) until smooth.

Bread the steaks (double-dip)

Working one at a time: coat a steak in the flour mixture, shaking off excess; dip into the buttermilk-egg mixture, then return it to the flour mixture and press the flour onto the surface to form a thick crust. Place breaded steaks on a wire rack and let rest 10 minutes to set the crust.

Fry steaks

Pour oil into a heavy skillet or Dutch oven to a depth of about 1/2"–1" (approximately 3–4 cups depending on pan). Heat over medium-high until it reaches 350°F (175°C) or until a pinch of flour sizzles on contact. Fry steaks in batches (do not overcrowd) for 3–4 minutes per side, or until golden brown and internal temperature reaches 145°F. Transfer fried steaks to a wire rack set over a baking sheet and keep warm in a 200°F oven while you finish remaining steaks and make gravy. Reserve about 4 tbsp of pan drippings for the gravy (or scrape and pour oil into a heatproof bowl and leave brown bits in pan).

Make biscuit dough

Preheat oven to 450°F (230°C). In a large bowl whisk together 2.5 cups flour, 1.5 tsp baking powder, 1/2 tsp baking soda and 1 tsp salt. Cut in 6 tbsp cold cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs with pea-sized pieces. Stir in 1 tsp honey if using. Add 1 cup buttermilk and stir just until the dough comes together (do not overmix).

Shape & bake

Turn dough onto a lightly floured surface, pat to about 1" thick and fold/press gently twice to create layers. Use a 2.5" round cutter (or inverted glass) to cut 6 biscuits. Place on a parchment-lined sheet, brush tops lightly with a little extra buttermilk if desired, and bake 12–14 minutes until golden. Keep warm while frying and assembling.

Make roux

After frying steaks, leave about 4 tbsp of pan drippings in the frying pan over medium heat (or melt 4 tbsp butter if you reserved oil). Sprinkle in 1/2 cup flour and whisk continuously for 1–2 minutes to cook the raw flour taste and incorporate the drippings; it should form a paste and turn slightly golden.

Finish gravy

Slowly whisk in 3 cups warm whole milk, a little at a time, to avoid lumps. Bring to a gentle simmer, whisking constantly until thickened, about 5–7 minutes. Season with 1 tsp salt, 1.5 tsp freshly ground black pepper and 1/2 tsp Worcestershire sauce if using. Taste and adjust seasoning. If gravy is too thick, whisk in a few tablespoons of additional milk to reach desired pourable consistency. Keep warm on very low heat.

Cook potatoes

Place 2 lbs peeled and cut potatoes in a pot and cover with cold water by 1". Add 1/2 tsp salt to the water and bring to a boil. Reduce to a simmer and cook until fork-tender, 15–20 minutes. Drain well.

Mash & season

Return potatoes to the pot and over low heat dry for 1 minute. Add 4 tbsp butter and 1/2 cup warmed milk/cream. Mash with a potato masher or ricer until smooth and creamy. Season with 1 tsp salt and 1/2 tsp black pepper. Keep warm.

Cook vegetables

Toss 3 cups mixed vegetables with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Roast on a sheet pan in the 450°F oven for 10–12 minutes until tender-crisp, or steam for 4–6 minutes until just tender. Keep warm.

Split warm biscuits and place one half on each plate. Place a hot fried steak on top of each biscuit. Generously ladle country gravy over the steak and biscuit, allowing some to run onto the plate. Add a scoop of mashed potatoes and a portion of vegetables to each plate. Garnish with chopped fresh parsley. Serve immediately.