Chicken Fried Steak Recipe

Chicken Fried Steak Recipe (Country Fried Steak) - Cube steak recipes are taken to a new level with this crunchy, crispy, flavorful and tender chicken fried steak recipe. It's the best country fried steak on the web!

Ingredients

For the Steaks:

2 cups buttermilk

3 large eggs

2 teaspoons hot sauce

1 teaspoon Worcestershire sauce

1 cup all-purpose flour

1/2 cup cornstarch

2 teaspoons salt

1 teaspoon garlic powder

1/2 teaspoon pepper

3/4 teaspoon cayenne

4 cube steaks

4-5 cups oil for frying

For the Gravy:

1/4 cup finely chopped shallots or onions

1 teaspoon minced garlic

3 tablespoons all-purpose flour

1/2 cup milk

1 1/2 cups chicken or beef stock

pinch cayenne

Salt and pepper to taste

Optional: Ground pepper and parsley for garnish

Instructions

For the steaks:

To a large bowl, whisk together buttermilk, eggs, hot sauce and Worcestershire sauce.

To another bowl, whisk together flour, cornstarch, salt, garlic powder, pepper, and cayenne.

Submerge steaks to buttermilk and marinate for at least 1 hour. (2 hours preferred.)

Dip steaks, one at a time, into seasoned flour mixture coating each side then back into marinade then back into seasoned flour then finally place on a baking sheet. Place in the refrigerator for 15-20 minutes to make sure that the breading adheres and stays on the steaks when frying.

Add oil to cast iron skillet or frying pan and heat over medium high heat. Also preheat oven to 250 degrees.

Once oil is hot and ready, fry each steak on each side until golden brown. Drain on paper towels then place steaks on parchment covered baking sheets and put in the oven while you make the gravy.

For the gravy:

Add 1/4 cup of the oil from frying to a saute pan over medium.

Add in shallots or onions and garlic and cook for 2 minutes while stirring.

Next stir in flour and cook creating a roux (think a delicious light brown color). Cook until browned (but not burned).

Stir in milk and stock and turn heat up to high heat until boiling then turn heat down to medium low and allow to thicken until it coats the back of a spoon.

Turn off heat and spoon gravy on top of steaks. Sprinkle with ground pepper and parsley and serve hot with mashed potatoes if you prefer.

Notes

Make sure you really think about the cut of steak you decide to use for this recipe. I personally love using cube steak because it has been tenderized with a mullet already.

Nutrition