Go Back
To make amazing chicken fried steak, you need a few simple ingredients: - 4 beef cubed steaks (approximately 4 ounces each) - 1 cup buttermilk - 1 cup all-purpose flour - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon paprika - 1 teaspoon black pepper - 1/2 teaspoon cayenne pepper (optional, for added heat) - 1 teaspoon salt - 1 egg, beaten - Vegetable oil (for frying) These ingredients combine to create a crispy, flavorful dish. If you don’t have buttermilk, you can use regular milk mixed with a little vinegar. This creates a similar tangy flavor. For the flour, you can use gluten-free flour if needed. If you want less spice, skip the cayenne pepper or reduce the amount. Choose fresh cubed steaks. Look for meat that is bright red with some marbling. This helps keep the steak juicy. For buttermilk, check the expiration date to ensure freshness. When selecting spices, choose high-quality ones for the best flavor. Fresh spices can make a big difference in your dish. To start, take your beef cubed steaks and place them in a resealable bag. Pour in 1 cup of buttermilk until the steaks are fully covered. Seal the bag and place it in the fridge. Let them marinate for at least 1 hour. For even better taste, marinate overnight. This helps make the meat tender and flavorful. Once your steaks are ready, it’s time to coat them. In a shallow dish, mix 1 cup of all-purpose flour, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of paprika, 1 teaspoon of black pepper, and 1 teaspoon of salt. If you like a bit of heat, add 1/2 teaspoon of cayenne pepper. In another bowl, whisk 1 beaten egg with the remaining buttermilk from the marinated steaks. Now, heat vegetable oil in a large skillet. Pour enough to reach a depth of about 1/4 inch. Heat it over medium-high until it shimmers. This means it’s hot enough! Next, take a marinated steak out of the buttermilk. Let any extra drip off. Dip it first into the egg mixture, then coat it well with the flour mix. Press down firmly to help the coating stick. Carefully place the breaded steak into the hot oil. Fry the steak for about 3-4 minutes on one side until it turns golden brown. Flip it over and cook for another 3-4 minutes. You want it cooked through and crispy! Once done, place the steaks on a plate lined with paper towels to absorb excess oil. Repeat this process with the other steaks. When all steaks are fried, it’s time to serve. For a nice touch, use a pre-warmed plate. Garnish with fresh chopped parsley for color. Don’t forget a rich, creamy gravy on top! Pair your chicken fried steak with fluffy mashed potatoes or a side of coleslaw. This creates a comforting and classic meal. Enjoy every bite! You can find the detailed Full Recipe linked here. To get a crispy coating, start with the right technique. First, marinate the cubed steaks in buttermilk. This step makes the meat tender and flavorful. After marinating, use a mix of flour and spices. Press the coating firmly onto the steaks. This helps it stick well while frying. One common mistake is not letting the oil heat enough. If the oil isn't hot, the coating can become soggy. Another mistake is overcrowding the pan. Frying too many steaks at once can cause them to steam instead of fry. Lastly, be careful with the salt. Too much salt in the coating can overpower the flavor. Fry at a consistent medium-high heat. This helps cook the meat evenly while keeping the outside crisp. Use a thermometer to check the oil temperature, aiming for around 350°F. Keep an eye on the steaks as they cook. Flip them when they turn golden brown. This ensures both sides cook properly. For more tips, check the Full Recipe for detailed frying guidance. {{image_4}} If you want a lighter version of chicken fried steak, try these swaps: - Use chicken breast instead of beef steaks. - Substitute whole wheat flour for all-purpose flour. - Use almond milk instead of buttermilk. - Air fry instead of deep-frying for less oil. These changes lower the calories and fat but keep the taste great. You can spice up this dish in fun ways: - Add a teaspoon of chili powder for a spicy kick. - Mix in fresh herbs like thyme or rosemary for a fragrant touch. - Try a tangy marinade with lemon juice and zest for a different flavor. Experimenting with spices and herbs keeps your meals exciting. Pair your chicken fried steak with these sides for a complete meal: - Creamy mashed potatoes enhance the comfort factor. - Coleslaw adds a crunchy, fresh element. - Green beans or asparagus provide a healthy veggie option. - Biscuits with gravy are a classic Southern touch. These sides complement the dish and make it truly satisfying. For the full recipe, refer back to the earlier section. To keep your chicken fried steak fresh, let it cool first. Place it in an airtight container. This helps prevent moisture loss and keeps the steak tasty. Store in the fridge for up to three days. If you want to enjoy it later, freezing is a great option. Reheating your chicken fried steak can be simple. For the best results, use an oven. Preheat it to 350°F (175°C). Place the steak on a baking sheet and heat for about 10-15 minutes. This keeps the coating crispy. You can also use a skillet over medium heat for about 5 minutes per side. Avoid the microwave, as it can make the coating soggy. If you want to freeze your chicken fried steak, wrap it well. Use plastic wrap or aluminum foil, then place it in a freezer bag. Remove as much air as possible. This helps prevent freezer burn. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. For the full recipe, check out the detailed steps above. Chicken Fried Steak comes from the Southern United States. It combines a classic breading technique with beef. This dish likely started with German immigrants who brought their traditions to America. They adapted their schnitzel to use local beef. Today, it’s a favorite comfort food served in diners and homes alike. You can prepare Chicken Fried Steak ahead of time with ease. First, marinate the steaks in buttermilk. This step helps to tenderize the meat. You can marinate them overnight for the best flavor. Then, bread the steaks and keep them in the fridge before frying. When you’re ready to serve, simply fry them until golden brown. This method saves time on busy days. To make sure your steak is tender, marinate it in buttermilk. The acidity in buttermilk breaks down tough fibers in the meat. Letting it sit for at least one hour helps. You can also use a meat mallet to pound the steak lightly. This technique helps to further tenderize the meat. With these tips, you'll enjoy a juicy and tender Chicken Fried Steak. Making chicken fried steak is a simple and fun task. Start by marinating your beef cubed steaks in buttermilk. This step makes the meat tender and flavorful. You can let the steaks soak for one hour, or if you have time, overnight is best. Next, prepare your coating mixture. Combine flour, garlic powder, onion powder, paprika, black pepper, and salt in a shallow dish. Mix them well to ensure a good flavor. After that, create your egg mixture. Whisk the beaten egg with the leftover buttermilk from marinating the steaks. This step helps the coating stick to the meat. Now it’s time to heat the oil. Pour vegetable oil into a large skillet to about 1/4 inch deep. Heat it over medium-high heat until it shimmers. The oil should be around 350°F. When the oil is ready, take the marinated steaks out of the buttermilk. Let any extra buttermilk drip off. Dip each steak into the egg mixture, then coat it with the flour mix. Make sure to press the flour onto the steak for a thick crunch. Carefully place the breaded steaks in the hot oil. Fry them for about 3-4 minutes on each side until they turn golden brown. Once cooked, transfer them to a plate lined with paper towels to soak up extra oil. Repeat this process for all your steaks. You'll have a tasty meal ready to serve! If you follow a gluten-free diet, you can easily adapt this recipe. Swap out all-purpose flour for a gluten-free flour blend. This change will still give you a crispy coating. For those following a dairy-free diet, use a non-dairy milk substitute, like almond or oat milk, instead of buttermilk. You can add a bit of vinegar or lemon juice to mimic the tangy flavor of buttermilk. Planning to feed a crowd? You can make chicken fried steak in bulk. Simply double or triple the recipe. Marinate the steaks in batches to save time. When frying, you may need to do it in stages. Avoid overcrowding the pan. This way, each steak gets enough oil to fry evenly and stay crispy. Serve with plenty of gravy and sides for a hearty meal everyone will love! We explored every part of making chicken fried steak. From selecting fresh ingredients to frying techniques, you have all the tools. Remember, quality matters for taste and texture. Be bold with flavors and try new side dishes. Storing leftovers will keep your meal fresh and tasty. Use these tips to make your dish stand out. With practice, you’ll master this classic recipe. Enjoy every bite, and share your results with others. Happy cooking!

Amazing Chicken Fried Steak

Indulge in the ultimate comfort food with this Crispy Chicken Fried Steak recipe! Marinated to perfection and coated with a flavorful blend of spices, these beef cubed steaks are fried until golden brown for that irresistible crunch. Perfectly paired with creamy gravy and sides like fluffy mashed potatoes or coleslaw, this dish will be a hit at any dinner table. Click through to discover the full recipe and elevate your next meal!
Print Recipe Pin Recipe

Ingredients
  

4 beef cubed steaks (approximately 4 ounces each)

1 cup buttermilk

1 cup all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon black pepper

1/2 teaspoon cayenne pepper (optional, for added heat)

1 teaspoon salt

1 egg, beaten

Vegetable oil (for frying)

Instructions
 

Marinate the Steaks: Place the cubed steaks in a resealable bag or a shallow dish and cover them with buttermilk. Allow the steaks to marinate in the refrigerator for at least 1 hour—overnight if you want to enhance the flavor and tenderness.

    Prepare the Coating Mixture: In a shallow dish, combine the flour, garlic powder, onion powder, paprika, black pepper, cayenne pepper (if using), and salt. Mix thoroughly to ensure an even distribution of spices.

      Create the Egg Mixture: In a separate bowl, whisk the beaten egg and mix in the remaining buttermilk from the marinated steaks. Blend until well combined.

        Heat the Oil: In a large skillet, pour in vegetable oil until it reaches about 1/4 inch depth. Heat over medium-high heat until the oil shimmers (approximately 350°F/175°C).

          Bread the Steaks: Take the marinated steaks out of the buttermilk, letting any excess drip off. Dip each steak first into the egg mixture, ensuring it is well coated. Next, coat each steak generously with the seasoned flour mixture, pressing down firmly so that the coating adheres nicely.

            Fry the Steaks: Carefully place the breaded steaks in the hot oil, making sure not to overcrowd the pan. Fry each steak for 3-4 minutes on one side, or until golden brown, then flip and cook for an additional 3-4 minutes on the other side until cooked through.

              Drain the Steaks: Once cooked, transfer the steaks to a plate lined with paper towels to absorb any excess oil.

                Repeat: Continue the process with the remaining steaks until all are fried to perfection.

                  Prep Time: 15 minutes | Total Time: 1 hour (including marination) | Servings: 4

                    - Presentation Tips: Serve the Chicken Fried Steak on a pre-warmed plate, garnished with a sprinkle of fresh chopped parsley for a pop of color. Pair it with a rich and creamy gravy, along with sides of fluffy mashed potatoes or a refreshing coleslaw to create a comforting, classic meal!