Description
Experience the ultimate Southern comfort food with Best Chicken Fried Steak! Tender, juicy beef wrapped in a golden, crispy coating and smothered in creamy, homemade gravy makes this dish a true crowd-pleaser. Perfect for a weeknight treat or Sunday supper, it’s a must-try classic.
Ingredients
For the Steaks:
- 4 beef cube steaks (about ½ pound each)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon black pepper
- ¾ teaspoon kosher salt
- 1½ cups buttermilk
- 1 tablespoon hot pepper sauce (e.g., Tabasco™)
- 1 large egg
- 2 cloves garlic (minced)
- 3 cups vegetable shortening (for frying)
For the Gravy:
- ¼ cup frying oil (reserved)
- ¼ cup all-purpose flour
- 4 cups milk
- Salt and pepper (to taste)
Instructions
- Prepare the Steaks
- Place cube steaks between two layers of plastic wrap and pound them to about ¼ inch thick using a meat mallet.
- Set Up the Dredging Station
- In one shallow bowl, combine flour, baking powder, baking soda, black pepper, and salt.
- In another shallow bowl, whisk together buttermilk, hot pepper sauce, egg, and minced garlic.
- Heat the Oil
- Heat vegetable shortening in a deep cast-iron skillet to 325°F (165°C). Set up a wire rack over parchment paper for draining.
- Bread the Steaks
- Dredge each steak in the flour mixture, shaking off excess.
- Dip into the buttermilk mixture, letting the excess drip back.
- Dredge again in the flour mixture, pressing to ensure a thick, even coating.
- Fry the Steaks
- Fry steaks in batches, cooking each side for 3-5 minutes until golden brown.
- Transfer cooked steaks to the wire rack and cover with foil to keep warm.
- Make the Gravy
- Discard most of the frying oil, leaving about ¼ cup in the skillet.
- Add flour and whisk, cooking for 1 minute.
- Gradually whisk in milk, cooking until thickened (6-7 minutes).
- Season with salt and pepper to taste.
- Serve
- Place the steaks on a serving platter, pour gravy over the top, or serve it on the side for dipping.
Notes
- For extra crispiness, press the flour mixture firmly onto the steaks during the final dredge.
- Use a thermometer to maintain the oil temperature for even frying.
- Leftover gravy can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern