Recipes | Dinners | Beef | Chicken Fried Steak
Beef
Author by Amanda Davis on Updated on
5 from 3 votes
Chicken fried steak is by no means low fat, but it is a comfort food. It's delicious, it's fast, and a great way to use cube steak or even a tough cut of round steak.
Cook Time 10 minutes mins
Total Time 20 minutes mins
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Chicken fried steak is by no means low fat, but it is a comfort food. It’s delicious, it’s fast, and a great way to use cube steak or even a tough cut of round steak. So put your stretchypants on and let’s get cooking.
The Best Chicken Fried Steak
I found this recipe on AllRecipes, it’s even called “The Best Chicken Fried Steak Recipe”. How could I not try that?
I stuck pretty close to the recipe itself, only I used canola oil for frying. Instead, These were delicious and I will make them again.
Ingredients for Chicken Fried Steak
slightly adapted from All Recipes
- 4 (1/2 pound) beef cube steaks
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon black pepper
- 3/4 teaspoon salt
- 1 1/2 cups buttermilk
- 1 egg
- 1 tablespoon hot pepper sauce (e.g. Tabasco™)
- 2 cloves garlic, minced
- 2.5 cups canola oil for frying
Helpful Kitchen Tools
How to make Chicken Fried Steak
- Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
- Heat the oil in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Serve with gravy of your choice.
Pair this chicken fried steak with some warm, cheesy Crockpot Mac and Cheese. If you’re looking for a good tried and true chicken recipe, don’t miss our delicious Chicken Cacciatore which is bursting with flavor!
Chicken Fried Steak
Chicken fried steak is by no means low fat, but it is a comfort food. It's delicious, it's fast, and a great way to use cube steak or even a tough cut of round steak.
5 from 3 votes
IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Course: Dinner
Cuisine: American
Servings: 4
20 minutes mins
Calories: 1032
Author: Amanda Formaro
Ingredients
- 2 pounds beef cube steaks 4 1/2-pound patties
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon black pepper
- 3/4 teaspoon salt
- 1 1/2 cups buttermilk
- 1 large egg
- 1 tablespoon hot pepper sauce e.g. Tabasco™
- 2 cloves garlic minced
- 2.5 cups canola oil
Milk Gravy:
- 1/4 cup all-purpose flour
- 4 cups whole milk
- Kosher salt and freshly ground black pepper to taste
Instructions
Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
Heat the oil in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Serve with gravy of your choice.
Milk Gravy:
Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks and potatoes to serve.
Nutrition
Serving: 1steak | Calories: 1032cal | Carbohydrates: 71g | Protein: 66g | Fat: 51g | Saturated Fat: 17g | Cholesterol: 244mg | Sodium: 1152mg | Potassium: 1489mg | Fiber: 2g | Sugar: 17g | Vitamin A: 610IU | Vitamin C: 2.9mg | Calcium: 537mg | Iron: 7.5mg
Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandaFormaro or tag #AmandasCookin!
This post was originally published on this blog on October 31, 2010.
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Amanda Davis
President at Amanda's Creative Studio, Inc.
Amanda Davis is the entrepreneurial mom of four grown children and four step children. She and her husband, Chef Antoine, love to cook together creating recipes for this blog. Amanda also make kid's crafts and creates decorative items for her home. She is a crafting expert and guru in the kitchen and has appeared online and in print publications many times over the years. She is also a craft book author five times over and product developer as well as the owner of FunFamilyCrafts.com. You can find her on social media by using the buttons to the left!
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Comments
Sally Anderson says
It works well with pork cube steak as well.Then I cook apple slices to go with it.
Reply
Gina says
You said chicken fried steak when the recipe says beef cube steak.?
Reply
Amanda Formaro says
Yes chicken fried steak is the name of the recipe, beef cube steaks are the cut of meat that you use to make it
Reply
Jenn says
Its called chicken fried because you cook it like fried chicken but it’s beef
Reply
Margo Lopes says
I have only had chicken fried steak with traditional white gravy. Here is Bobby Flay’s recipe for the gravy.
White Gravy for Chicken Fried Steak
Ingredients:
2 heaping tablespoons all-purpose flour
2 cups whole milk, heated
2 tablespoons heavy cream
Finely chopped fresh thyme
Kosher (any salt) and freshly ground black pepper
Fresh thyme and (parsley sprigs, for garnish optional)* You can crisp 6 slices of bacon and drain on towels. Remove all but 2 tablespoons of fat from skillet and leave residual bits, if you’d like. If you don’t want to use bacon renderings, 2 tablespoons of butter will do well enough.
Cooking over medium heat.
Whisk the flour into the skillet and let cook for 1 minute.
Slowly whisk in the warm milk and continue to cook, whisking occasionally, until thickened.
Stir in the heavy cream and thyme and season with salt and “lots” of black pepper.
* Do not let it brown. You’re looking for a nice off white color.Serve 1 steak piece per person ladled with some of the gravy and garnished with a few pieces of bacon. Garnish with thyme and parsley sprigs.
Reply
Peggy says
Does the to ascot make it spicy?
Reply
Amanda Formaro says
Hi Peggy! If you were asking about the Tabasco, no it doesn’t make it spicy :)
Reply
Barbara | VinoLuciStyle says
I haven't had Chicken Fried Steak in years. I used to love taking my kids to a local Black Eyed Pea restaurant and it was always my first choice on the menu…so reminiscent of growing up in a big family. Now I'm craving it and the BEP is gone. Sob.
Reply
Amanda says
Thank Cory!
Reply
Culinary Cory says
I LOVE chicken fried steak. It's one of my favorite comfort meals. Yours looks tasty.Reply
Amanda says
Thanks Lea Ann! Yes, I love it :)
Reply
Lea Ann says
Your photo made me instantly hungry. Isn't chicken fried steak just the best?!?!?!
Reply
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