Chicken Fried Steak Recipe
This recipe delivers a classic Chicken Fried Steak featuring tenderized beef marinated in buttermilk for enhanced flavor and tenderness. Each steak is double-breaded for an exceptionally crispy, golden-brown crust, then pan-fried to perfection. It's a hearty, comforting Southern favorite, ideal for a satisfying lunch or dinner.
Equipment
- 1 Large Skillet Preferably cast iron for even heat
- 2 Shallow Dishes or Trays For breading station
- 1 Whisk
- 1 Tongs For handling hot steak
- 1 Wire rack with paper towels For draining fried steak
Ingredients
Main
- * 1 to 2 pound cube steak or round tenderized round steak
- * 1 pint buttermilk
- * 1/2 teaspoon garlic powder
- * 1 pinch salt
- * 1 pinch black pepper
- * 1/8 teaspoon baking soda
- * 1 egg
- * 1/2 cup milk
- * 1 cup all purpose flour
Instructions
- In a shallow dish, combine buttermilk with garlic powder, a pinch of salt, a pinch of black pepper, and baking soda. Add the cube steak, ensuring it's fully submerged, and marinate for at least 30 minutes, or preferably overnight in the refrigerator.
- Prepare your breading station: In one shallow dish, whisk together the egg and 1/2 cup milk for the egg wash. In another shallow dish, place the all-purpose flour and season it generously with additional salt and pepper.
- Remove one piece of steak from the buttermilk, allowing excess liquid to drip off slightly.
- First, dredge the steak completely in the seasoned flour, pressing gently to ensure an even coating.
- Next, dip the floured steak into the egg wash, allowing excess to drip off.
- Finally, return the steak to the seasoned flour, pressing firmly all over to create a thick, adherent crust. Set aside on a plate and repeat with remaining steak pieces.
- Heat about 1/2 inch of oil in a large, heavy skillet (preferably cast iron) over medium-high heat until it shimmers, reaching approximately 350-375°F (175-190°C).
- Carefully place one or two pieces of breaded steak into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, or until deep golden brown and the steak is cooked through.
- Using tongs, transfer the cooked chicken fried steak to a wire rack set over paper towels to drain excess oil.
- Serve the chicken fried steak immediately, ideally with a classic cream gravy.
Notes
1. For optimal tenderness and flavor, marinate the cube steak in buttermilk overnight. The lactic acid helps tenderize the meat and infuse it with tang. 2. Ensure your frying oil is at the correct temperature (around 350-375°F or 175-190°C). Too low, and the steak will be greasy; too high, and the crust will burn before the meat cooks through. 3. For an extra crispy crust, double-dredge: flour, then egg wash, then flour again, pressing firmly to ensure the coating adheres well. This creates more surface area for crispiness. 4. Season the flour generously! This is where much of the flavor comes from. Consider adding paprika or a touch of cayenne for a subtle kick. 5. Serve immediately with a classic sawmill gravy for the full experience.