Now, let’s dive into a dish that’s a staple in Southern kitchens but deserves a spot in yours too. This chicken fried cube steak recipe is all about achieving that perfect golden crust with a tender, juicy interior. It’s comfort food at its finest, and I’m here to guide you through making it flawlessly.
Why This Recipe Works
- The double-dredging technique ensures a thick, crispy coating that sticks to the steak like glue.
- Using buttermilk in the marinade tenderizes the meat, making every bite succulent.
- Frying at the right temperature (350°F) guarantees a golden exterior without absorbing excess oil.
- Seasoning each layer—flour, egg wash, and steak—builds depth of flavor.
- Resting the fried steaks on a wire rack keeps them crispy, not soggy.
Ingredients
- 4 cube steaks (about 1/2 inch thick)
- 2 cups all-purpose flour
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups buttermilk
- 2 large eggs
- Vegetable oil, for frying
Equipment Needed
- Large mixing bowls
- Whisk
- Deep fryer or large heavy-bottomed skillet
- Meat thermometer
- Wire rack
- Paper towels
Instructions
Step 1: Prepare the Steaks
Begin by patting the cube steaks dry with paper towels. This helps the marinade adhere better. In a large bowl, whisk together the buttermilk and eggs. Submerge the steaks in this mixture, ensuring they’re fully coated. Let them marinate for at least 30 minutes, or up to 4 hours in the fridge for maximum tenderness.
Step 2: Season the Flour
In another large bowl, combine the flour, garlic powder, onion powder, paprika, salt, and pepper. Mix well to ensure the spices are evenly distributed. This seasoned flour is what gives the steak its flavorful crust, so don’t skimp on the spices.
Step 3: Dredge the Steaks
Remove a steak from the buttermilk mixture, letting excess drip off. Dredge it in the seasoned flour, pressing gently to adhere. Dip it back into the buttermilk, then into the flour again for a second coat. This double-dredging is the secret to an extra crispy exterior. Repeat with all steaks.
Step 4: Fry to Perfection
Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F. Carefully add the steaks, frying in batches to avoid overcrowding. Fry for 3-4 minutes per side, or until golden brown and crispy. Use a meat thermometer to ensure the internal temperature reaches 165°F.
Step 5: Drain and Serve
Transfer the fried steaks to a wire rack set over paper towels to drain any excess oil. Let them rest for a few minutes before serving to allow the juices to redistribute. Serve hot with your favorite sides.
Tips and Tricks
For an even crispier crust, let the dredged steaks sit for 10 minutes before frying. This allows the coating to set. If you’re worried about the steaks cooking through, you can finish them in a 250°F oven after frying. Always monitor the oil temperature; too hot, and the coating burns before the meat cooks; too cool, and the steaks absorb oil. For a lighter version, try air frying at 400°F for about 10 minutes, flipping halfway.
Recipe Variations
- Spicy Kick: Add cayenne pepper or hot sauce to the buttermilk mixture for a fiery version.
- Herb Crusted: Mix dried herbs like thyme, rosemary, and oregano into the flour for an aromatic twist.
- Gluten-Free: Substitute the all-purpose flour with your favorite gluten-free blend.
- Cheesy Delight: Sprinkle grated Parmesan into the flour mixture for a cheesy, umami-packed crust.
- Onion Gravy: Serve the steaks smothered in a creamy onion gravy for an extra indulgent meal.
Frequently Asked Questions
Can I use a different cut of meat?
Absolutely! While cube steak is traditional, you can use round steak pounded thin or even chicken breasts for a chicken fried chicken version. The key is ensuring the meat is tenderized, either mechanically (like cube steak) or by marinating.
How do I know when the oil is ready?
The best way is to use a thermometer to check that it’s reached 350°F. If you don’t have one, you can test by dropping a small piece of bread into the oil. If it sizzles and turns golden in about 60 seconds, the oil is ready.
Can I bake instead of fry?
Yes, though the texture will differ. Preheat your oven to 400°F, place the dredged steaks on a greased baking sheet, and bake for about 20 minutes, flipping halfway. They won’t be as crispy but will still be delicious.
Summary
This chicken fried cube steak recipe delivers the ultimate comfort food experience with its crispy, flavorful crust and tender, juicy interior. Perfect for a hearty meal, it’s sure to become a family favorite.
