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The Best Chicken Fried Steak

The Best Chicken Fried Steak Recipe

Looking for the best chicken-fried steak of all time? Well, your search ends here. This top-rated recipe results in a tender, juicy steak with an irresistibly crispy coating. Learn how to make the greatest chicken-fried steak of your life — and get smart storage and serving tips.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • 4 8 ounce beef cube steaks
  • 2 ¼ cups all-purpose flour divided
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon black pepper
  • ¾ teaspoon salt
  • 1 ½ cups buttermilk
  • 1 large egg
  • 1 tablespoon hot pepper sauce such as Tabasco
  • 2 cloves garlic minced
  • 3 cups vegetable shortening for frying
  • 4 cups milk
  • kosher salt and ground black pepper to taste

Instructions
 

  • Place steaks between plastic wrap and pound with a meat mallet to ¼-inch thickness.
    2. Add 2 cups flour to a shallow bowl. In a second bowl, whisk baking powder, baking soda, pepper, and salt, then stir in buttermilk, egg, hot sauce, and garlic.
    3. Heat shortening in a cast-iron skillet to 325°F. Set a wire rack over a parchment-lined baking sheet.
    4. Dredge each steak in flour, dip in batter, then dredge in flour again. Rest on the wire rack.
    5. Fry steaks 3–5 minutes per side until deep golden brown. Drain on paper towels and tent with foil.
    6. Pour off oil, leaving ¼ cup and the browned bits in the pan. Return to medium-low heat.
    7. Whisk remaining ¼ cup flour into the reserved oil and scrape up the browned bits from the bottom.
    8. Pour in milk, raise heat to medium, and whisk until the gravy simmers. Cook 6–7 minutes until thick. Season with salt and pepper.
    9. Plate the steaks and pour gravy generously over the top. Serve immediately.

Notes

  • Nutrition data reflects the full amount of breading ingredients. The actual absorbed amount will be less.
  • Oil retention is estimated at 10% after frying and will vary based on temperature and cook time.
  • No buttermilk? Mix 1½ cups whole milk with 1½ tbsp white vinegar and let sit 5 minutes.
  • Reheat leftovers on a wire rack in a 375°F oven for 12–15 minutes to restore crispiness. Avoid the microwave.
 

Nutrition Facts (per serving)

 
  • Calories: 832
  • Total Carbohydrate: 71g
  • Dietary Fiber: 2g
  • Protein: 68g
  • Total Fat: 29g
  • Saturated Fat: 12g
  • Cholesterol: 206mg
  • Vitamin C: 2mg
  • Sodium: 1273mg
  • Calcium: 559mg
  • Iron: 9mg
  • Potassium: 1407mg