Chicken Fried Steak Recipe

Prepare steaks

Pat the cube steaks dry with paper towels. Trim any excessive fat. Place steaks in a shallow dish or a resealable plastic bag.

Combine buttermilk, hot sauce (if using), 1/2 tsp salt and 1/4 tsp black pepper in a bowl and pour over the steaks so they are fully submerged. Cover or seal and refrigerate for at least 1 hour and up to overnight to tenderize and flavor the meat.

In a shallow wide dish or pie plate, whisk together 2 cups flour, 1/4 cup cornstarch, 1 1/2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika and 1/4 tsp cayenne (if using). Make sure the mixture is well combined and break up any lumps.

Set aside a large plate or baking sheet to hold dredged steaks. Keep one shallow dish for the wet dredge (next section).

In a second shallow bowl, beat 2 eggs with 1/2 cup whole milk and 1 tsp Worcestershire sauce until smooth. This will be the wet dredge that helps the flour adhere and builds a crisp crust.

Pour 1 cup vegetable oil (or lard if preferred) into a heavy skillet (cast iron ideal) to a depth of about 1/4 to 1/3 inch. Heat over medium-high until the oil reaches 350°F (175°C) or until a pinch of flour sizzles immediately when dropped in.

Remove a steak from the buttermilk, let excess drip off, then dredge thoroughly in the dry flour mixture, pressing to adhere. Dip into the egg/milk mixture, allowing excess to drip, then dredge again in the flour mixture for a double-coated crust. Place on the prepared plate. Repeat with remaining steaks.

When oil is hot, carefully add steaks to the pan in a single layer without crowding (work in batches if necessary). Fry 3 to 4 minutes per side, adjusting to maintain oil temperature and until crust is deep golden brown and crisp. Use tongs to flip gently to avoid tearing the breading.

If using, add 1 tablespoon butter to the pan near the end of frying and baste the steaks for extra flavor. Transfer cooked steaks to a wire rack set over a baking sheet or to a plate lined with paper towels to drain. Keep warm in a 200°F (95°C) oven while you make gravy.

After frying, carefully pour off all but about 3 tablespoons of the fat from the skillet, leaving any brown bits (fond). If there is less than 3 tablespoons fat left, add butter or oil to make up the difference. Heat over medium.

Whisk in 3 tablespoons flour into the fat to make a roux. Cook, stirring constantly, about 1 to 2 minutes until the raw flour smell cooks out and the roux turns light golden (do not let it burn).

Gradually whisk in 2 cups milk, smoothing lumps as you go. Bring to a gentle simmer, whisking frequently. Simmer until thickened to gravy consistency, 3 to 5 minutes. If gravy is too thick, whisk in additional milk 1 tablespoon at a time to reach desired consistency.

Season gravy with 3/4 tsp salt and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning. If pan drippings are very salty, reduce added salt. For a smoother gravy, strain through a fine-mesh sieve, if desired.

Return steaks to the pan briefly to warm in the gravy (optional) or spoon gravy over steaks when serving.