1 Shares

Learn how to make restaurant-style chicken fried steak at home with this simple recipe. This guide features tenderized cube steak marinated in buttermilk, coated in seasoned breading, and fried to golden perfection. Paired with a rich and creamy homemade gravy, this dish is perfect for family dinners or special occasions. Discover tips for achieving the perfect crispy crust, alternative ingredients for dietary needs, and serving suggestions for a complete meal. Transform everyday ingredients into a comforting Southern classic your whole family will love.

Ingredients

Chicken Fried Steak:

4 cube steaks (about 1/3 pound each)
1 1/2 cups vegetable oil

Buttermilk Marinade:

2 cups buttermilk (see notes for substitutions)
2 large eggs
3 teaspoons salt

Breading:

1 cup flour
1/3 cup cornstarch
1 1/2 teaspoons seasoned salt
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon black pepper

Gravy:

3 tablespoons butter
3 tablespoons flour
3 tablespoons pan drippings
3 cloves garlic, minced
1/2 cup chicken broth
1 sprig fresh thyme
1 teaspoon black pepper
3/4 teaspoon seasoned salt
1/4 teaspoon cayenne pepper
1 1/2 cups milk
3/4 cup half and half

Instructions

Preparing the Chicken Fried Steak:

Place saran wrap over each cube steak and use the textured side of a meat tenderizer to pound them to about 1/2 inch thickness. This step improves the texture, even for pre-tenderized cube steaks.
Pat the steaks dry with paper towels. Combine the buttermilk marinade ingredients in a large casserole dish.
Submerge the steaks in the marinade. Cover and refrigerate for 1-2 hours, or up to 12 hours for maximum tenderness.
Mix the breading ingredients in a shallow dish. Dredge each steak in the breading just before frying.
Heat the vegetable oil in a skillet to 350°F, ensuring it’s hot enough to keep the breading intact.
Fry the steaks in batches of two, leaving space around each piece. Cook for 3-4 minutes per side until golden brown. Use kitchen tongs to carefully check and flip each steak.
Transfer cooked steaks to a wire cooling rack to allow excess oil to drain. Keep the steaks warm in a 200°F oven while you make the gravy.

Making the Gravy:

Pour the pan drippings into a heat-proof bowl, letting the black flecks settle. Skim 3 tablespoons of clean oil from the top and set aside.
In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to eliminate the raw flour taste.
Stir in the reserved oil drippings and minced garlic, cooking for another minute.
Gradually add the seasonings and chicken broth, stirring continuously to prevent lumps.
Slowly incorporate the milk and half and half, stirring continuously. Bring the gravy to a gentle boil, then reduce to a simmer.
Let the gravy thicken to your desired consistency, then remove from heat.

Why You’ll Love This Recipe

Classic Comfort Food: Perfectly crispy steaks paired with rich, creamy gravy for a hearty meal.
Flavorful Marinade: The buttermilk marinade ensures tender, juicy steaks with a subtle tang.
Versatile: Serve with mashed potatoes, biscuits, or your favorite vegetables.
Make-Ahead Friendly: Marinate the steaks in advance for easier preparation.

Tips

Marinating: The longer you marinate, the more tender and flavorful the steaks will be.
Temperature Check: Use a thermometer to maintain the oil at 350°F for consistent frying.
Resting: Place fried steaks on a wire rack to keep them crispy.
Gravy Texture: For a smoother gravy, strain out any large bits before serving.

Variations and Substitutions

Meat Options: Substitute cube steak with thinly pounded sirloin or chicken breasts.
Spice Level: Adjust the cayenne pepper to control the heat level.
Gluten-Free: Use gluten-free flour and cornstarch for the breading.
Dairy-Free: Substitute buttermilk with almond milk and a splash of vinegar.

FAQs

Can I bake instead of fry?
Yes, bake breaded steaks on a wire rack over a baking sheet at 400°F for 20-25 minutes, flipping halfway.

What is cube steak?
Cube steak is a cut of beef, usually top round or top sirloin, that has been tenderized by pounding or using a meat cuber.

Can I freeze leftovers?
Yes, freeze fried steaks and gravy separately. Reheat in the oven for the steaks and on the stovetop for the gravy.

Serving and Suggestions

Pairings: Serve with mashed potatoes, green beans, or cornbread.
Toppings: Garnish with fresh parsley or thyme for a pop of color.
Leftovers: Use leftover steaks in sandwiches or wraps for a quick meal.