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Chicken fried steak is by no means low fat, but it is a comfort food . It’s delicious, it’s fast, and a great way to use cube steak or even a tough cut of round steak. So put your stretchy pants on and let’s get cooking.

The Best Chicken Fried Steak

I found this recipe on AllRecipes, it’s even called “The Best Chicken Fried Steak Recipe”. How could I not try that?

I stuck pretty close to the recipe itself, only I used canola oil for frying. Instead, These were delicious and I will make them again.

Ingredients for Chicken Fried Steak

slightly adapted from All Recipes

4 (1/2 pound) beef cube steaks

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon black pepper

3/4 teaspoon salt

1 1/2 cups buttermilk

1 egg

1 tablespoon hot pepper sauce (e.g. Tabasco™)

2 cloves garlic, minced

2.5 cups canola oil for frying

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How to make Chicken Fried Steak

Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.

Heat the oil in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Serve with gravy of your choice.

Pair this chicken fried steak with some warm, cheesy Crockpot Mac and Cheese. If you’re looking for a good tried and true chicken recipe, don’t miss our delicious Chicken Cacciatore which is bursting with flavor!

Chicken Fried Steak Chicken fried steak is by no means low fat, but it is a comfort food. It's delicious, it's fast, and a great way to use cube steak or even a tough cut of round steak.

5 from 2 votes Print Servings: 4 20 mins Calories: 1032 Author: Amanda Formaro Ingredients 2 pounds beef cube steaks 4 1/2-pound patties

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon black pepper

3/4 teaspoon salt

1 1/2 cups buttermilk

1 large egg

1 tablespoon hot pepper sauce e.g. Tabasco™

2 cloves garlic minced

2.5 cups canola oil Milk Gravy: 1/4 cup all-purpose flour

4 cups whole milk

Kosher salt and freshly ground black pepper to taste Instructions Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.

Heat the oil in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Serve with gravy of your choice. Milk Gravy: Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.



Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks and potatoes to serve.

Video Nutrition Serving: 1 steak | Calories: 1032 cal | Carbohydrates: 71 g | Protein: 66 g | Fat: 51 g | Saturated Fat: 17 g | Cholesterol: 244 mg | Sodium: 1152 mg | Potassium: 1489 mg | Fiber: 2 g | Sugar: 17 g | Vitamin A: 610 IU | Vitamin C: 2.9 mg | Calcium: 537 mg | Iron: 7.5 mg Tried this Recipe? Pin it for Later! Follow on Pinterest @AmandaFormaro or tag #AmandasCookin

This post was originally published on this blog on October 31, 2010.