![To make classic chicken fried steak, you need simple, quality ingredients. Here’s what you’ll need: - Beef cube steaks - Buttermilk - All-purpose flour - Seasonings (garlic powder, onion powder, paprika, cayenne pepper) - Vegetable oil - Unsalted butter - Fresh parsley (optional) These ingredients are key to a tasty and crispy meal. The beef cube steaks are the star of the dish. They give the meal its hearty and satisfying bite. Buttermilk helps to tenderize the meat, making it juicy and flavorful. The all-purpose flour coats the steaks and gives them that golden crunch we all love. The seasonings add depth to each bite. Garlic and onion powders provide savory notes, while paprika adds a touch of color and flavor. If you like heat, cayenne pepper adds a nice kick. Vegetable oil is important for frying. It keeps the steaks crispy and delicious. Unsalted butter enhances the gravy, making it rich and creamy. Finally, fresh parsley adds a pop of color and a hint of freshness when you serve the dish. For the full recipe, check out the detailed instructions to bring this comfort meal to your table. To start, you need to marinate the steaks. In a shallow dish, mix the buttermilk with a pinch of salt and black pepper. This adds flavor and helps tenderize the meat. Place the cube steaks in the dish, making sure they soak well. Cover the dish and put it in the fridge for at least one hour, or even overnight if you can. The longer they soak, the better they taste. Next, grab a separate bowl for the coating. Here, you will mix the all-purpose flour with the garlic powder, onion powder, paprika, cayenne pepper, and a pinch of salt and black pepper. Whisk it all together until it’s well combined. This mix gives the steak its crunchy crust. Now, it's time to dredge the steaks. Take the marinated steaks out of the buttermilk. Let the extra buttermilk drip off. Then, coat each steak in the flour mix. Press gently to help the flour stick. Shake off any extra flour. This step is key for that crispy texture you want. In a large skillet, pour in the vegetable oil. Heat it over medium-high heat until it shimmers. This usually takes about 5 to 7 minutes. To check if the oil is ready, drop in a pinch of flour. If it sizzles right away, you’re good to go. Now, carefully add the dredged steaks to the hot oil. Be careful not to crowd the pan. Fry each steak for about 3 to 4 minutes on each side. You want them to turn golden brown and crispy. If you need to, fry them in batches, adding more oil as necessary. Once you have fried all the steaks, take them out and let them drain on paper towels. In the same skillet, lower the heat to medium. Add the unsalted butter and let it melt. Whisk in about ¼ cup of the remaining flour mixture to create a roux. Let it cook for about 1 to 2 minutes until it turns lightly brown. Next, slowly whisk in 1 cup of milk. You can add more if you want a thinner gravy. Keep whisking until it’s smooth. Let it simmer for a few minutes until the gravy thickens. Add salt and pepper to taste. Finally, place the crispy chicken fried steaks on a plate. Pour the warm gravy generously over the top. If you like, sprinkle fresh parsley for a nice touch. Enjoy your delicious meal! For the complete recipe, check out the [Full Recipe]. To get that perfect crispy coating, start with dry steaks. After marinating in buttermilk, shake off excess liquid. Dredge the steaks in seasoned flour. Press the flour into the meat for a good grip. This extra step helps the coating stick. Fry in hot oil to seal the crust quickly. If the oil is not hot enough, the coating can become soggy. You can tweak the spice levels to fit your taste. If you love heat, add more cayenne pepper. If you prefer mild, skip it. Garlic powder, onion powder, and paprika add great flavor without too much spice. Always taste your flour mix before coating the steaks. This helps ensure your seasoning is just right. Frying takes some care. Use a large skillet and don't crowd the pan. This keeps the oil hot and helps the steaks cook evenly. Keep the heat at medium-high to achieve a golden brown color. Use a thermometer if needed; 350°F is perfect. Drain the cooked steaks on paper towels to remove excess oil. For extra flavor, use fresh butter in the gravy. Always taste and adjust seasonings as needed. For the complete cooking process, refer to the [Full Recipe]. {{image_2}} You can switch meats for chicken or pork. Chicken fried steak is great, but chicken or pork also work well. Use chicken breast or pork chops. Just follow the same steps. The buttermilk marinade keeps the meat juicy. You’ll still get that crispy coating. If you need a gluten-free meal, you can easily adapt the recipe. Use gluten-free flour instead of all-purpose flour. The buttermilk and seasonings remain the same. The flavor stays rich and tasty. Just make sure to fry in clean oil to avoid cross-contamination. You can add extra flavors to your chicken fried steak. Try adding herbs like thyme or rosemary to the flour mix. You could also use spices like cumin or smoked paprika for a twist. These additions can change the taste and make it even more special. Adjust the spices to match your taste. Enjoy experimenting with flavors! To keep your chicken fried steak fresh, let it cool first. Place it in an airtight container. You can store it in the fridge for up to three days. Make sure to keep the gravy separate to prevent sogginess. When ready to eat, reheat the steak in a skillet. Use medium heat for best results. Add a small amount of oil to help crisp it up again. Heat until hot and golden, about 3 to 5 minutes. For the gravy, warm it in a saucepan over low heat. Stir often to keep it smooth. You can freeze chicken fried steak for later. Wrap each piece in plastic wrap, then put it in a freezer bag. It will keep well for up to two months. When you are ready to eat, thaw it in the fridge overnight before reheating. Enjoy your meal again with this easy process! The best way to tenderize cube steaks is by marinating them. Soaking them in buttermilk works wonders. The acid in buttermilk breaks down tough fibers. You can also pound the steaks with a meat mallet. This helps to soften the meat more. Remember to let them sit in the marinade for at least one hour. Yes, you can use different types of milk for your gravy. Whole milk adds creaminess, while low-fat milk works too. If you prefer a dairy-free option, try almond or oat milk. Just know that the flavor may change a bit. Always whisk slowly to get a smooth texture. Many sides pair nicely with chicken fried steak. Here are a few popular ones: - Mashed potatoes - Green beans - Coleslaw - Macaroni and cheese - Cornbread These sides balance the meal and add flavor. You can mix and match based on your taste. To avoid soggy coating, make sure the oil is hot enough before adding the steaks. The oil should be around 350°F (175°C). Fry the steaks in batches and don’t overcrowd the pan. This keeps the temperature steady. Let the cooked steaks drain on paper towels to remove excess oil. In this article, we covered how to make delicious chicken fried steak. We explored the key ingredients and detailed the step-by-step process. You learned how to marinate the steaks, prepare the coating, and fry them to perfection. I shared tips for a crispy finish and ways to customize the dish. Finally, we discussed storage options and common questions. Enjoy experimenting with this recipe. It's a tasty meal that’s worth the effort!](https://cheftaling.com/wp-content/uploads/2025/05/b6fe98c9-e9eb-4fa3-8d91-b13fed0ec19d-250x250.webp)
Classic Chicken Fried Steak
Craving something delicious? Try this crispy buttermilk chicken fried steak recipe that will impress your taste buds! Marinated for tenderness and coated to perfection, these steaks are fried until golden brown and served with a rich gravy. Perfect for a cozy dinner or special occasion, this dish is sure to be a hit. Click through to explore the full recipe and make your next meal unforgettable!