Chicken Fried Steak

Ingredients

• 1 lb Beef Cube Steak (thinly pounded, about 4 pieces)
• 1 cup Buttermilk (for marinating)
• 1 tsp Garlic Powder
• 1 tsp Tabasco Sauce
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 2 tbsp Pickle Juice (adds tangy flavor)
• 2.5 cups All-Purpose Flour (2 cups for coating, 1/2 cup for gravy)
• 1 tsp Dried Mustard
• 1/2 tsp Turmeric
• 1 tsp Dried Parsley
• 1 tsp Onion Powder
• 2 cups Vegetable Oil (for deep‑frying, high smoke point)
• 8 oz Breakfast Sausage (crumbled)
• 2 tbsp Unsalted Butter (for gravy)
• 2 cups Whole Milk (for gravy, add gradually)

Instructions

1. Marinate the Beef

   In a mixing bowl combine buttermilk, garlic powder, Tabasco, salt, black pepper, and pickle juice. Stir well, then add the beef pieces, making sure they are fully submerged. Let sit for 5 minutes.

   Time: PT5M

2. Prepare the Flour Coating

   In a shallow dish add 2 cups of all‑purpose flour. Mix in garlic powder, a pinch of salt, black pepper, dried mustard, turmeric, dried parsley, and onion powder. Stir until evenly combined.

   Time: PT5M

3. Dredge and Rest the Steaks

   Remove each steak from the buttermilk, letting excess drip off. Press each piece firmly into the seasoned flour, coating both sides. Shake off excess flour and place the coated steaks on a tray. Let rest for 1 hour at room temperature to form a crust.

   Time: PT1H

4. Make Sausage Gravy

   In a clean skillet, crumble and brown the breakfast sausage over medium heat. Add butter and melt. Sprinkle 1/2 cup flour over the sausage, stirring constantly to form a roux. Gradually whisk in milk, a little at a time, allowing the mixture to thicken before adding more. Season with black pepper, a pinch of salt, and finish with a dash of Tabasco.

   Time: PT15M

   Temperature: Medium heat

5. Heat Oil for Frying

   Pour vegetable oil into the frying skillet to a depth of about 1‑2 inches. Heat until the oil reaches 375°F (190°C). Use an instant‑read thermometer to check.

   Time: PT5M

   Temperature: 375°F

6. Fry the Steaks

   Carefully place the rested steaks into the hot oil. Fry for about 4‑5 minutes per side, or until the crust is deep golden brown and the interior reaches 160°F (71°C). Remove with tongs and drain on paper towels.

   Time: PT10M

   Temperature: 375°F

7. Plate and Serve

   Place each fried steak on a plate, spoon generous sausage gravy over the top, and serve alongside mashed potatoes and buttered corn if desired.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

32 g

Carbohydrates

45 g

Fat

30 g

Fiber

4 g

Ingredient Substitutions

• Instead of Beef Cube Steak: Top round steak, pounded thin
• Instead of Buttermilk: Milk mixed with 1 tbsp lemon juice
• Instead of Garlic Powder: Fresh minced garlic (use 1 clove)
• Instead of Tabasco Sauce: Hot sauce of choice
• Instead of Pickle Juice: Apple cider vinegar diluted 1:1
• Instead of All-Purpose Flour: Gluten‑free flour blend
• Instead of Dried Mustard: Ground mustard
• Instead of Dried Parsley: Fresh parsley, chopped
• Instead of Onion Powder: Finely minced onion
• Instead of Vegetable Oil: Canola oil, peanut oil
• Instead of Breakfast Sausage: Ground pork with sage
• Instead of Unsalted Butter: Margarine
• Instead of Whole Milk: 2% milk, half‑and‑half

Equipment Needed

• Mixing Bowl
• Shallow Dish
• Tray
• Frying Skillet or Deep Fry Pan
• Instant‑Read Thermometer
• Tongs
• Whisk
• Wooden Spoon
• Measuring Cups
• Measuring Spoons
• Plate for Resting

Critical Steps — Do Not Skip

• Allow the coated steaks to rest for 1 hour so the crust adheres properly.
• Heat oil to exactly 375°F to achieve a crisp, non‑greasy crust.
• Add milk gradually to the roux to avoid lumps in the gravy.

Chef Tips from the Video

• Tenderize the beef with a meat mallet before marinating for extra fluffiness.
• Add a pinch of cayenne to the flour mixture for a subtle heat.
• Use a cast‑iron skillet for even heat distribution.

Troubleshooting

Storage

Refrigerator: Store leftover steak and gravy in airtight containers for up to 3 days.

Freezer: Fried steak can be frozen without gravy for up to 2 months; reheat and add fresh gravy.

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

Make-Ahead Tips

• Marinate the beef up to 12 hours ahead and keep refrigerated.
• Prepare the sausage gravy a day in advance; reheat gently before serving.
• Coated steaks can rest covered in the fridge for up to 4 hours before frying.

Frequently Asked Questions