Chicken Fried Steak Recipe

Tenderize & Soak

If your steaks are not already cube steaks, place each steak between two sheets of plastic wrap and pound with a meat mallet to about 1/4-1/3-inch thickness. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp black pepper. In a shallow dish combine buttermilk, eggs (whisked), and hot sauce if using. Submerge steaks in buttermilk mixture and refrigerate for 30–60 minutes to tenderize and flavor.

Prepare Dredge

In a wide shallow bowl or rimmed plate whisk together 1.5 cups flour, 1/4 cup cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, and remaining 1 tsp black pepper and 1 tsp kosher salt. This mix yields a crisp crust—keep it on the counter near the fryer.

Double-Dredge

Remove a steak from the buttermilk, letting excess drip off. Dredge thoroughly in the seasoned flour, pressing to adhere. Return briefly to the buttermilk, then dredge a second time in the flour mixture, shaking off excess. Place breaded steaks on a wire rack while you heat the oil. Repeat for remaining steaks.

Pour enough oil into a large heavy skillet (cast iron preferred) to reach about 1/3-inch depth (roughly 1.5–2 cups). Heat over medium-high until oil reaches 350°F (175°C) or a pinch of flour sizzles on contact. Add 1 tbsp butter to the pan to enrich the oil.

Working in batches without crowding, carefully place breaded steaks into the hot oil. Fry 3–4 minutes per side, adjusting time for thickness, until crust is deep golden brown and internal temperature reaches 145°F (63°C). Maintain oil temperature between 325–350°F by adjusting heat. Transfer cooked steaks to a wire rack set over a sheet pan to rest; reserve 2–3 tbsp pan drippings (oil and browned bits) for the gravy—pour excess oil off and leave drippings in skillet.

After frying and reserving 2–3 tbsp pan drippings in the skillet, reduce heat to medium. Add remaining 1 tbsp butter if needed. Sprinkle 4 tbsp flour into the drippings and whisk to form a smooth roux. Cook 1–2 minutes, stirring, until the raw flour taste cooks out and roux turns a light blond—not too dark.

Gradually whisk in 3 cups warmed whole milk, bringing mixture to a gentle simmer. Whisk constantly to prevent lumps. Simmer 4–6 minutes until gravy thickens to a pourable but coat-the-back-of-a-spoon consistency. Season with 1 tsp salt and 1 tsp freshly ground black pepper; taste and adjust. If gravy becomes too thick, whisk in a few tablespoons of milk to loosen.

Keep gravy warm over very low heat while plating. If gravy cools and thickens, rewarm gently and whisk in a splash of milk.

Place peeled and cut potatoes in a pot and cover with cold salted water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender when pierced, 15–20 minutes.

Drain potatoes well and return to the hot pot to dry for 1 minute. Mash with a potato masher or ricer. Add 3 tbsp unsalted butter and 1/2 cup warmed milk or cream in increments, mashing until smooth and creamy. Season with 1 tsp kosher salt and 1/2 tsp black pepper. Keep covered and warm until serving.

In a large skillet or Dutch oven, cook chopped bacon over medium heat until fat renders and bacon is crisp, about 4–6 minutes. Remove most of the bacon pieces with a slotted spoon and set aside, leaving about 1–2 tbsp fat in the pan. (If not using bacon, heat 1 tbsp oil instead.)

Add diced onion to the pan and sauté until translucent, 3–4 minutes. Add minced garlic and cook 30 seconds until fragrant.

Add chopped turnip greens and toss to wilt slightly. Pour in 1 cup chicken broth (or water) and bring to a simmer. Cover and cook 10–15 minutes, stirring occasionally, until greens are tender. Stir in 1 tbsp apple cider vinegar, reserved bacon pieces, 1 tsp salt, and 1/4 tsp crushed red pepper if using. Taste and adjust seasoning. Keep warm until plating.