Why You’ll Love this Crispy Chicken Fried Steak
When you bite into this crispy chicken fried steak, you’ll immediately understand why it’s a classic comfort food favorite. That perfect crunch giving way to tender cube steak, all smothered in creamy gravy—it’s the stuff dreams are made of.
I love how the double-dredging technique creates an irresistibly crunchy exterior that stays put with each bite. The buttermilk bath not only tenderizes the meat but adds tangy depth to the coating.
And that gravy? Made with the same flavorful bits from frying, it’s rich, peppery, and practically begs for mashed potatoes.
Trust me, mastering this recipe will make you legendary at Sunday dinners.
What Ingredients are in Crispy Chicken Fried Steak?
The secret to incredible chicken fried steak lies in the quality of your ingredients. You’ll need cube steaks as your foundation, which are already tenderized through mechanical means—perfect for this dish.
The coating requires a blend of seasoned flour for that savory crust, while buttermilk and eggs create the binding layer that helps everything stick together. Don’t skimp on the oil either; peanut oil‘s high smoke point makes it ideal for achieving that golden-brown perfection we’re after.
- 6 cube steaks
- 4 cups flour
- 5 teaspoons salt
- 1 teaspoon black pepper
- 1/8 teaspoon cayenne pepper
- 2 large eggs, beaten
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- 5 cups peanut oil (for frying)
- 1 onion, finely minced (for gravy)
- 2 garlic cloves, finely minced (for gravy)
- 3 tablespoons flour (for gravy)
- 1/2 cup chicken broth
- 2 cups whole milk
- 1/2 teaspoon salt (for gravy)
- 1/4 teaspoon pepper (for gravy)
When shopping for this recipe, I always look for cube steaks that are evenly sized to guarantee consistent cooking. If you can’t find peanut oil, vegetable oil makes a good substitute, though it lacks some of that distinctive flavor.
For the gravy, whole milk creates the richest texture, but you could use 2% in a pinch. And while some recipes skip the baking powder and baking soda, I find they create tiny air pockets in the coating that make it exceptionally crispy—a secret worth knowing.
How to Make this Crispy Chicken Fried Steak
The secret to perfect chicken fried steak is all in the three-step coating process. Start by preheating your oven to a warm setting (about 200°F) and setting up a wire rack on a baking sheet to hold your finished steaks.
In a shallow dish, combine 4 cups of flour with 5 teaspoons of salt, 1 teaspoon of pepper, and 1/8 teaspoon of cayenne pepper for that subtle kick. In a separate dish, whisk together 2 beaten eggs, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1 cup of buttermilk until slightly foamy—this is your wet mixture that creates the incredible texture.
Now for the fun part, the dredging dance! Gently pat each of your 6 cube steaks dry with paper towels (nobody likes a soggy coating), then coat each steak in the flour mixture, dip into the buttermilk mixture, and then back into the flour again. This double-dredge technique creates those beautiful nooks and crannies that make the crust so deliciously crispy.
Heat 5 cups of peanut oil to 375°F in a deep pan or Dutch oven—about 1 inch deep. The oil temperature is non-negotiable, folks. Too cool and you’ll get greasy steaks; too hot and you’ll burn the coating before the meat cooks through.
After frying each steak for precisely 2½ minutes per side until deeply golden brown, drain them briefly on paper towels before transferring to your warm oven.
Don’t wash that pan yet! It’s liquid gold for making gravy. Strain the oil, saving 2 tablespoons and the crispy bits. Sauté 1 finely minced onion and 2 minced garlic cloves in the reserved oil and bits, then whisk in 3 tablespoons of flour until lightly browned.
Gradually add 1/2 cup chicken broth (whisking constantly to prevent lumps), followed by 2 cups of whole milk and seasoning with 1/2 teaspoon salt and 1/4 teaspoon pepper. Let it simmer until thickened into a velvety blanket for your crispy steaks.
I could drink this gravy with a straw, it’s that good. When serving, remember—chicken fried steak isn’t complete without a generous ladleful of this luscious gravy cascading over the top.
Crispy Chicken Fried Steak Substitutions and Variations
While traditional chicken fried steak is absolute perfection, you’ve got plenty of options for customizing this comfort food classic to suit your dietary needs or pantry limitations.
No buttermilk? Regular milk with a tablespoon of vinegar works in a pinch. Cube steaks unavailable? Pound round steak thin yourself.
For a healthier version, try air-frying instead of deep-frying, or swap in turkey cutlets for beef.
I sometimes add a kick with hot sauce in the egg mixture or smoked paprika in the flour. Gluten-free? Use rice flour instead.
The gravy’s flexible too—use beef broth for deeper flavor or add mushrooms for an earthy twist.
Your kitchen, your rules.
What to Serve with Crispy Chicken Fried Steak
When serving crispy chicken fried steak, you’ll want side dishes that complement its rich, savory goodness without overwhelming your taste buds.
I always reach for creamy mashed potatoes as my go-to pairing – they’re perfect for soaking up that peppery gravy.
For vegetables, I love serving tender-crisp green beans or buttery corn on the cob. A simple side salad with tangy vinaigrette helps cut through the richness, don’t you think?
And let’s not forget warm, fluffy biscuits.
Sometimes I’ll make coleslaw too – that cool crunch against the hot, crispy steak creates a texture contrast that makes my taste buds dance with joy.
Final Thoughts
After mastering this crispy chicken fried steak recipe, I’ve come to appreciate how simple ingredients transform into something truly magnificent. The golden crust, tender meat, and velvety gravy create a harmony that’s worth the effort.
I find myself returning to this comfort classic whenever I need a meal that feels like home. The key is patience—don’t rush the dredging process or the oil temperature.
