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