How to Cook Chicken Fried Steak

Ingredients

• 4 pieces Cube Steak (about 6 oz each, pounded thin with a meat mallet)
• 2.25 cups All-Purpose Flour (Divided: 2 cups for dredging, 0.25 cup for gravy)
• 1 tsp Baking Powder (Helps batter puff slightly)
• 0.5 tsp Baking Soda (Adds a little lift to the batter)
• 1 tsp Salt (Seasoning for batter)
• 1 tsp Black Pepper (Freshly ground preferred)
• 1 cup Buttermilk (Room temperature)
• 1 piece Large Egg (Room temperature)
• 1 tbsp Hot Sauce (Optional, adds a subtle kick)
• 1 clove Garlic (Minced)
• 3 cups Vegetable Shortening (For frying; high smoke point)
• 2 cups Whole Milk (For gravy, preferably whole milk)

Instructions

1. Pound the Steaks

   Place each cube steak on a cutting board and pound gently with a meat mallet until about 1/4‑inch thick; the shallow grooves help the coating adhere.

   Time: PT5M

2. Prepare Coating Stations

   In a shallow dish, spread 2 cups of flour. In a second shallow dish whisk together baking powder, baking soda, salt, and pepper, then stir in the buttermilk, egg, hot sauce, and minced garlic until smooth.

   Time: PT5M

3. Dredge the Steaks

   Coat each steak in the flour, shaking off excess, dip into the buttermilk batter, let excess drip, then coat again in flour. Place the double‑coated steaks on a wire rack.

   Time: PT10M

4. Heat the Shortening

   Add the 3 cups of vegetable shortening to the skillet and heat over medium‑high until it reaches 325°F. Test with a dry wooden spoon; bubbles should form around it.

   Time: PT10M

   Temperature: 325°F

5. Fry the Steaks

   Working in batches, carefully lower the steaks into the hot oil. Fry 3‑4 minutes per side until deep golden‑brown and crisp. Transfer to a paper‑towel‑lined tray and tent with foil.

   Time: PT16M

   Temperature: 325°F

6. Make the Gravy

   Drain most of the fat from the skillet, leaving about 1/4 cup. Reduce heat to low, whisk in the remaining 1/4 cup flour, scraping up any browned bits. Slowly whisk in the milk and cook 5‑7 minutes, stirring constantly, until thickened. Season with salt and pepper.

   Time: PT7M

   Temperature: Low

7. Serve

   Place each fried steak on a plate and spoon generous amounts of the creamy gravy over the top. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

45 g

Fat

30 g

Fiber

1 g