Porters Chicken Fried Steak Recipe

Prepare steak

Pat the 1/2 lb sirloin cube steak dry with paper towels. Season both sides evenly with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1/2 tsp garlic powder. Let rest at room temperature for 10 minutes while you set up the breading station.

Mix dry breading

In a shallow bowl or plate combine 3 tablespoons all-purpose flour, 1 tablespoon cornstarch, 1/4 teaspoon baking powder, 1/2 teaspoon paprika, and 1/2 teaspoon onion powder. Whisk to evenly distribute.

Make wet mixture

In a second shallow bowl whisk together 1/2 cup buttermilk and 1 large egg until smooth.

Dredge steak

First, lightly dredge the seasoned steak in the dry flour mixture, shaking off excess. Dip the steak into the buttermilk-egg mixture, ensuring full coverage. Return it to the dry flour mixture and press the flour onto both sides to form a good, even coating. Set the breaded steak aside on a wire rack for 5 minutes to let the coating adhere.

Heat oil

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

Fry steak

Carefully place the breaded steak into the hot oil. Fry for 3 to 4 minutes per side, or until the crust is golden brown and an instant-read thermometer in the center reads about 130–135°F for medium (carryover will raise it). Adjust heat as needed so the crust browns without burning. Transfer the cooked steak to a paper-towel-lined plate or wire rack and keep warm while you make the gravy (or hold in a 200°F oven for up to 10–15 minutes).

Make pan base (optional)

If you used the same skillet and have browned bits, carefully pour off all but 2 tablespoons of the oil/fat from the pan, leaving the fond. If using a clean skillet, melt 2 tablespoons unsalted butter over medium heat.

Make roux

Add 2 tablespoons all-purpose flour to the butter/fond and whisk constantly for 1 to 2 minutes until the mixture turns a light golden tan and loses its raw flour smell.

Finish gravy

Slowly whisk in 1 cup whole milk and 1/4 cup beef or chicken stock (optional) to the roux, bringing the mixture to a gentle simmer. Add 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon kosher salt. Continue to simmer and whisk for 3 to 5 minutes until the gravy thickens to a cream sauce consistency. Taste and adjust seasoning with additional salt or pepper as desired.

Serve

Spoon the gravy over the fried steak. Garnish with 1 tablespoon chopped fresh parsley and serve with lemon wedge on the side if desired.