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

Ingredient Substitutions

• Instead of Cube Steak: Thinly sliced sirloin, Flank steak
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Baking Powder: Cream of tartar + baking soda
• Instead of Baking Soda: Potassium bicarbonate
• Instead of Salt: Kosher salt
• Instead of Black Pepper: White pepper
• Instead of Buttermilk: Milk + 1 tbsp lemon juice
• Instead of Large Egg: Egg substitute or 1 tbsp flaxseed meal + 3 tbsp water
• Instead of Hot Sauce: Cayenne pepper
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Vegetable Shortening: Canola oil, Peanut oil
• Instead of Whole Milk: 2% milk, Half‑and‑half

Equipment Needed

• Meat Mallet
• Shallow Dishes
• Wire Rack
• Large Skillet or Deep Fry Pan
• Thermometer
• Wooden Spoon
• Tongs
• Whisk
• Measuring Cups and Spoons
• Paper Towels
• Aluminum Foil
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Pounding the steak to create grooves
• Maintaining oil temperature at 325°F
• Double‑coating each steak before frying
• Draining excess fat before making gravy
• Whisking flour into hot pan without lumps

Chef Tips from the Video

• Use a wooden spoon test to gauge oil readiness; a few bubbles mean the oil is hot enough.
• Tenting the fried steaks with foil keeps them warm without steaming the crust.
• For extra flavor, add a pinch of smoked paprika to the flour coating.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over low heat.

Freezer: Freeze cooked steaks (without gravy) wrapped tightly for up to 2 months. Thaw in refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the buttermilk batter up to 2 hours ahead and keep refrigerated.
• Coated steaks can be placed on a rack, covered, and refrigerated for up to 4 hours before frying.
• Gravy can be made ahead and reheated gently; add a splash of milk if it thickens too much.

Frequently Asked Questions