Chicken Fried Steak

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 15 min

Total 55 min

Ingredients

4 beef cube steaks (4–6 oz / 115–170 g each, about 1 / 2 inch thick)
1 1 / 2 tsp kosher salt, divided
1 tsp freshly ground black pepper, divided
2 cups (240 g) all-purpose flour, plus 3 tbsp for gravy
1 / 2 cup (60 g) cornstarch
1 tsp baking powder
1 tsp paprika
1 tsp garlic powder
1 / 2 tsp onion powder
1 / 4 to 1 / 2 tsp cayenne pepper (optional)
2 large eggs
1 cup (240 ml) buttermilk
1 tbsp hot sauce (optional)
Neutral oil for frying (about 2 cups / 480 ml; enough for 1 / 4-inch depth)
2 to 2 1 / 2 cups (480 to 600 ml) whole milk, warmed
1 / 2 tsp kosher salt, plus more to taste
1 tsp freshly ground black pepper, or to taste
Pinch of cayenne or paprika (optional)

Instructions

1. Prep the steaks: Pat the cube steaks dry. Season both sides with about 1 teaspoon salt and 1/2 teaspoon pepper. Let sit 10 minutes at room temperature. If using non-tenderized round steak, pound to about 1/2 inch thick.
2. Set up dredging station: In a shallow dish, combine 2 cups flour, cornstarch, baking powder, paprika, garlic powder, onion powder, cayenne (if using), and the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. In a second dish, whisk the eggs, buttermilk, and hot sauce (if using). Place a wire rack over a sheet pan.
3. Dredge: Working one steak at a time, press into the flour mixture to coat, shake off excess, dip into the egg mixture, let excess drip, then press firmly back into the flour mixture, packing it on for a craggy crust. Set on the rack and repeat with remaining steaks.
4. Rest the breaded steaks: Let the coated steaks rest on the rack 10–15 minutes so the crust adheres. Meanwhile, heat the oven to 200°F to keep finished steaks warm.
5. Heat the oil: In a large heavy skillet (cast iron preferred), add oil to about 1/4-inch depth and heat over medium to medium-high until 350°F. If you don’t have a thermometer, a pinch of flour should sizzle immediately and turn light golden in about 60 seconds.
6. Fry: Cook 1–2 steaks at a time without crowding, 3–4 minutes per side, until deep golden brown and crisp. Adjust heat to maintain 325–350°F. Transfer to a clean rack and keep warm in the 200°F oven. Repeat with remaining steaks.
7. Make the gravy: Pour off all but 3 tablespoons of pan drippings. Sprinkle in 3 tablespoons flour and whisk over medium heat for 1–2 minutes until foamy and blond. Gradually whisk in 2 cups warm milk until smooth.
8. Thicken and season: Simmer, whisking, until thick and silky, 3–5 minutes. Thin with more milk as needed. Season with 1/2 teaspoon salt, plenty of black pepper, and a pinch of cayenne or paprika to taste.
9. Serve: Plate the steaks and ladle hot cream gravy over the top. Serve immediately, ideally with mashed potatoes and green beans.