Chicken Fried Steak Recipe

Prepare steaks

Pat steaks dry with paper towels. Season both sides evenly with 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp onion powder. If using whole cuts rather than pre-tenderized cube steak, place each piece between plastic wrap and pound to about 1/4 inch thickness with a meat mallet.

Set up dredging

In a shallow dish whisk together 2 cups all-purpose flour and 1/4 cup cornstarch, then stir in 1 tsp black pepper, 1 tsp salt, and 1 tsp paprika. In a second shallow bowl whisk 2 eggs with 1 cup buttermilk until smooth.

Dredge steaks

Working one at a time, coat each seasoned steak in the flour mixture, pressing flour into the meat so it adheres. Shake off excess, then dip into the egg-buttermilk mixture, letting excess drip off. Return to the flour mixture for a second coating, pressing again to form an even crust. Place coated steaks on a wire rack while you heat the oil (this helps the crust set).

Heat oil

Pour 2 cups oil into a heavy skillet (cast iron preferred) to reach about 1/4–1/2 inch depth. Heat over medium-high until oil reaches 350°F (175°C) or until a pinch of flour sizzles on contact. Adjust heat to maintain 325–350°F while frying.

Fry steaks

Carefully place steaks into hot oil without overcrowding (work in batches if needed). Fry 3–4 minutes per side, flipping once, until crust is deep golden brown and internal temperature reaches at least 145°F (for safety; many prefer 160°F) and crust is crisp. Use tongs and a slotted spatula to transfer steaks to a paper-towel-lined wire rack to drain and rest 5 minutes. Reserve 3 tbsp pan drippings from the skillet for the gravy; leave any browned bits in pan.

Make roux

After removing steaks, reduce heat to medium. If you have at least 3 tbsp drippings in the pan, use them; otherwise melt 3 tbsp unsalted butter in the skillet. Sprinkle in 3 tbsp flour and whisk constantly for 1–2 minutes until the mixture turns a light golden brown and loses the raw flour taste.

Finish gravy

Gradually whisk in 2 cups whole milk, scraping up browned bits from the pan. Bring to a gentle simmer and cook 3–5 minutes until gravy thickens to desired consistency. If too thick, thin with up to 1/4 cup milk or 1/4 cup heavy cream for richness. Season with 1 tsp salt and 1 tsp black pepper, taste and adjust. Keep warm on very low heat, stirring occasionally.

Serve

Place each steak on a plate (over mashed potatoes or a split biscuit if using). Spoon country gravy generously over the steaks. Garnish with chopped parsley if desired and serve immediately.

Serve chicken fried steak hot with mashed potatoes or biscuits and additional gravy on the side. Leftover steaks keep refrigerated up to 3 days; reheat in a 350°F oven until warmed through to help preserve crispness.