Chicken Fried Steak Recipe


Chicken Fried Steak

4 cube steaks

1 1/2 cups all purpose flour

2 tablespoons cornstarch

1 teaspoons garlic powder

½ teaspoon onion powder

½ teaspoon ground cayenne pepper

½ teaspoon fresh ground black pepper

3/4 cup buttermilk

2 large eggs

1 dash hot sauce

vegetable oil or canola oil


¼ cup all purpose flour

3 cups milk

Kosher salt and black pepper to taste



Salt and pepper the cube steak on both sides. In a large shallow bowl, whisk together the flour, cornstarch, garlic powder, onion powder, cayenne, and black pepper. In a medium shallow bowl, whisk together the buttermilk, eggs, and hot sauce.

Dredge the cube steaks in the flour mixture, and shake off the excess flour. then dip into the egg mixture and back in the flour mixture. Refrigerate in a single layer on a baking sheet for 20 minutes.

Heat about 1/4 inch vegetable oil in a cast iron skillet over medium heat. Fry the cube steaks until golden brown, turning once to brown the other side. Work in batches. Move the fried cube steaks to paper towels to drain for a couple of minutes. Move to a clean baking sheet and place in the oven at 225 degrees.

Drain all but 4 tablespoons of the oil from the skillet. Do not remove the browned bits from the skillet. Over medium-low heat, sprinkle the flour over the oil. Cook for 2 minutes, whisking constantly. Slowly add the milk while whisking. Continue whisking until smooth and creamy. Simmer for 5 minutes or until thickened. Season with salt and pepper to taste. Serve the warm gravy over the crispy fried steaks.


Cube steak, also known as round steak, is a cut of beef (usually top round) that has been tenderized and flattened with a meat tenderizing mallet.

You can easily make your own buttermilk by combining one cup of milk with one tablespoon of lemon juice or white vinegar.

Salt and pepper the cube steaks well before breading.

There is no need to deep fry these. Fry them up in about 1/8 – 1/4 inch oil in a cast iron skillet or Dutch oven.

Keep the fried steaks uncovered in the oven on warm while you finish them and while you make the gravy. This will keep them crispy until the meal is served.

Let the steak sit after breading for about 20 minutes. This helps to ensure a good coating with the breading.

If the gravy becomes too thick, add 1/4 cup milk at a time till the desired consistency.


Calories: 706kcal | Carbohydrates: 57g | Protein: 51g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 231mg | Sodium: 259mg | Potassium: 1014mg | Fiber: 2g | Sugar: 11g | Vitamin A: 595IU | Vitamin C: 0.4mg | Calcium: 340mg | Iron: 6mg

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