The Best Chicken Fried Steak Recipe

white gravy being pored onto chicken fried steak on a plate with mashed potatoes and green beans.

5 from 1 vote

The Best Chicken Fried Steak Recipe

This Chicken Fried Steak Recipe has tender steak inside a crispy crunchy coating, pan fried to golden perfection then smothered with a rich, creamy gravy. Ready in just over 30 minutes, this is the ultimate comfort food. This restaurant-quality dish is easily made at home.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American

Servings: people

Calories: 712kcal

Author: Tammi

Ingredients

4 cube steaks
2¼ cups all purpose flour
4 tsp salt
1½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
¼ tsp cayenne pepper
1 cup buttermilk
1 egg
1 tsp baking powder
2 garlic cloves
1 tsp fresh thyme
½ cup chicken broth
2 cups milk
vegetable oil for frying

Instructions

Season cube steaks with salt and pepper, set aside. In two shallow dishes, add the buttermilk, egg, and baking powder to one, whisking to combine. To the second add the flour, three teaspoons salt, one teaspoon pepper, garlic powder, onion powder, and cayenne pepper.
Heat 1 inch of oil to 375 degrees over medium-high heat. Line two baking sheets with a wire rack. Preheat the oven to 200 degrees. While the oil heats, dredge the steaks.
While the oil heats, dredge the steaks. Working with one steak at a time, dredge steak in the flour mixture, dip both sides in the egg mixture, allowing any excess to drip off. Then return to the flour mixture, pressing gently to help the breading adhere. Place breaded steak on the prepared wire lined baking sheet until ready to fry. Repeat with the remaining steaks.
Fry steaks in batches 4-5 minutes per side. Remove steak from the hot oil and place on the second wire rack lined sheet to drain any excess oil. Place fried steaks in the preheated warm oven.
Carefully pour the oil from the skillet, reserving 2 tablespoons for the gravy. In the same pan over medium heat, whisk together the oil, ¼ cup of flour, ¼ teaspoon salt and pepper, continue to cook for 2-3 minutes. Add the minced garlic and thyme, cook until fragrant, 30-45 seconds.
Add the broth and milk, whisking until combined, continue to heat and whisk regularly until the gravy has thickened, makes 2 ½ - 3 cups of gravy.
Serve steaks warm with gravy.

Notes

Leftover steaks can be stored in the refrigerator in an air-tight container for up to 4 days.

Reheat in the microwave for 2-3 minutes, or until heated through. For a crispy breading, reheat in the air-fryer or in the oven until heated through.

Nutrition