Chicken Fried Steak Recipe

Prep the steaks

Pat the cube steaks dry with paper towels. If pieces are thicker than 1/2 inch, place between plastic wrap and pound gently with a meat mallet to about 1/4–1/3 inch thickness. Season both sides lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Marinate

In a shallow dish combine 2 cups buttermilk, 1 tablespoon Worcestershire sauce, 1 teaspoon hot sauce (optional). Submerge steaks in the buttermilk mixture, cover and refrigerate for at least 1 hour, up to overnight. This tenderizes and flavors the meat.

In a large shallow bowl or baking dish whisk together 2 cups all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 2 teaspoons salt, 1 teaspoon freshly ground black pepper and 1 teaspoon cayenne (if using). Mix thoroughly so spices are evenly distributed.

Set up a three-step dredging station: (1) 1 cup flour in a shallow dish for the first dry dredge; (2) in a second shallow bowl whisk together 2 large eggs with 1 tablespoon milk; (3) the seasoned flour mixture from the previous section for the final coating.

Remove one steak at a time from the buttermilk, allowing excess to drip off. Dredge briefly in the plain 1 cup flour, shaking off excess. Dip into the egg wash, letting excess drip, then press into the seasoned flour mixture to coat thoroughly on both sides. For extra-crispy double-coat, repeat the egg wash and seasoned flour step once more. Place coated steaks on a wire rack and let rest 10–15 minutes to set the crust.

Pour about 1 inch of neutral oil into a heavy skillet (cast iron preferred) — about 1 cup depending on pan size. Heat over medium–medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in ~45 seconds.

Working in batches (do not overcrowd), carefully add coated steaks to the hot oil. Fry 3–4 minutes per side or until golden brown and internal temperature reaches 145°F. Adjust heat as needed so crust browns without burning. Transfer cooked steaks to a wire rack or paper towel-lined baking sheet to drain. Reserve 3 tablespoons of the pan oil/drippings in the skillet for gravy; if there is less, add butter to total 3 tbsp.

With the skillet still hot and the reserved 3 tbsp drippings/butter, reduce heat to medium. Sprinkle in 3 tablespoons flour and whisk continuously to form a roux. Cook 1–2 minutes until roux is golden and fragrant but not dark.

Slowly whisk in 2 cups beef broth a little at a time to avoid lumps. Once incorporated, whisk in 1 cup whole milk or cream. Add 1 teaspoon Worcestershire sauce, 1 teaspoon freshly ground black pepper and 1/2 teaspoon kosher salt (taste and adjust). Simmer gently, whisking often, until gravy thickens to a pourable consistency, about 4–6 minutes. If gravy becomes too thick, thin with additional milk or broth 1 tablespoon at a time.

Taste and adjust seasoning. If you prefer a peppery gravy, add an extra 1/4–1/2 teaspoon black pepper. Strain gravy through a fine mesh sieve for a very smooth texture (optional).

Return steaks to the skillet briefly to warm in the gravy (optional), or plate steaks and spoon gravy over each serving.

Serve chicken fried steak immediately topped with plenty of warm gravy and sprinkled with chopped fresh parsley if desired. Traditional accompaniments: mashed potatoes, braised greens, or warm biscuits. Leftovers: store steaks and gravy separately in airtight containers in the refrigerator for up to 3 days.