The ONLY Southern Chicken Fried Steak Recipe You Need to Try!

Ingredients

• 4 pieces Cube Steak (pounded to about 1/4 inch thickness)
• 1 cup All-Purpose Flour (for dredging the steak)
• 1 tsp Baking Powder (helps tenderize the coating)
• 0.5 tsp Baking Soda (adds crispness)
• 1 tbsp Cornstarch (extra crispness in the coating)
• 1 tsp Salt (for seasoning the coating)
• 1 tsp Black Pepper (freshly ground)
• 2 cloves Garlic (minced)
• 1 cup Buttermilk (room temperature)
• 2 large Egg (beaten)
• 1 tbsp Hot Sauce (Southern style, optional for extra kick)
• 1 tbsp Steak Seasoning (optional, for extra flavor)
• 2 cup Vegetable Oil (high smoke‑point oil for frying)
• 8 oz Breakfast Sausage (pork sausage, frozen then grated)
• 2 tbsp Unsalted Butter (for the roux, includes some sausage drippings)
• 2 tbsp All-Purpose Flour (for the gravy roux)
• 2 cup Chicken Broth (low‑sodium)
• 0.5 cup Heavy Whipping Cream (full‑fat)

Instructions

1. Pound the steaks

   Place each cube steak on a cutting board and pound with a meat mallet until about 1/4 inch thick.

   Time: PT5M

2. Season the steaks

   Season both sides of each steak with a pinch of salt and a pinch of black pepper.

   Time: PT2M

3. Make the dry coating

   In a large mixing bowl combine 1 cup flour, 1 tsp baking powder, 0.5 tsp baking soda, 1 tbsp cornstarch, 1 tsp salt, 1 tsp pepper, 1 tbsp steak seasoning, and the minced garlic. Whisk until evenly mixed.

   Time: PT5M

4. Prepare the wet batter

   In a small bowl whisk together 1 cup buttermilk, 2 beaten eggs, and 1 tbsp hot sauce until smooth.

   Time: PT3M

5. Set up dredging station

   Arrange three shallow dishes: dry flour mixture, wet batter, and a second shallow dish of the dry flour mixture for the final dip.

   Time: PT2M

6. Double‑dip the steaks

   Coat each steak in the dry mixture, shake off excess, dip into the wet batter, let excess drip, then press it back into the dry mixture again, pressing lightly to adhere.

   Time: PT10M

7. Heat oil

   Add 2 cups vegetable oil to the skillet and heat over medium until it reaches 350°F.

   Time: PT5M

   Temperature: 350°F

8. Fry the steaks

   Working one at a time, carefully place a coated steak into the hot oil. Fry 6‑8 minutes, turning once, until golden brown and the interior reaches 165°F. Transfer to a wire rack to rest.

   Time: PT30M

   Temperature: 350°F

9. Keep steaks warm

   Place the rested steaks on a wire rack in a low oven set to 200°F while you finish the gravy.

   Time: PT5M

   Temperature: 200°F

10. Grate the sausage

    Take the frozen breakfast sausage, grate it using the box grater into fine pieces.

    Time: PT5M

11. Cook the sausage

    In the same skillet (no added oil) cook the grated sausage over medium heat until fully browned, about 5 minutes. Transfer to a paper‑towel‑lined plate to drain excess fat.

    Time: PT5M

12. Make the roux

    Add 2 tbsp butter (and the sausage drippings) to the skillet. Once melted, whisk in 2 tbsp flour and cook, stirring constantly, for 1 minute.

    Time: PT2M

13. Add first broth

    Gradually whisk in 1 cup chicken broth, stirring until smooth. Let simmer for 1 minute.

    Time: PT2M

14. Add second broth

    Stir in the remaining 1 cup chicken broth, continue whisking until the mixture thickens slightly.

    Time: PT2M

15. Finish with cream

    Stir in 0.5 cup heavy whipping cream and bring the gravy to a gentle simmer.

    Time: PT3M

16. Season the gravy

    Add salt and pepper to taste, sprinkling a little extra pepper on top for visual appeal.

    Time: PT1M

17. Combine sausage and gravy

    Return the cooked sausage pieces to the skillet, stir to incorporate.

    Time: PT1M

18. Plate and serve

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

    Time: PT2M

Nutrition Facts

Calories

650

Protein

30g

Carbohydrates

40g

Fat

35g

Fiber

1g