Chicken Fried Steak

The thick, crunchy crust is one of our favorite things about this classic Southern-style chicken fried steak.
Photo by Valerie P.
Adapted from saveur.com

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Adapted from saveur.com

Ingredients

  • 2

    cups plus 3 tbsp. flour

  • 2

    tsp. paprika

  • Freshly ground black pepper and kosher salt, to taste

  • 1

    cup buttermilk

  • 1

    tsp. Tabasco, plus more to taste

  • 1

    egg

  • 4

    ( 4-6-oz. ) cube steaks, pounded to 1/4" thickness

  • Canola oil, for frying

  • 3

    tbsp. unsalted butter

  • 2

    cups milk

Directions

1. Heat oven to 200˚; put a baking sheet fitted with a rack inside. In a shallow dish, whisk together 2 cups flour, paprika, pepper, and salt. In another dish, whisk together buttermilk, 1 tsp. Tabasco, and egg. Season steaks with salt and pepper. Working with one steak at a time, dredge in flour mixture, then egg mixture, and again in flour; shake off excess. Transfer to plate. 2. Pour oil into a 12" cast-iron skillet to a depth of ½"; heat over medium-high heat until a deep-fry thermometer reads 320˚. Working in 2 batches, fry steaks, flipping once, until golden brown, 6-8 minutes. Place steaks on rack in oven to keep warm. 3. Melt butter in a 2-qt. saucepan over medium-high heat. Whisk in remaining flour; cook until golden, 1-2 minutes. Whisk in milk; cook, whisking, until thick. Season with Tabasco and salt and pepper. Serve steaks with gravy.

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