Craving some Southern comfort? This chicken fried steak recipe is your ticket to a crispy, juicy, and downright delicious meal that’ll have everyone asking for seconds.
Why This Recipe Works
- The buttermilk marinade ensures the steak is tender and flavorful.
- A double dredge in seasoned flour gives that irresistible crispy coating.
- Frying at the perfect temperature guarantees a golden crust without greasiness.
- Served with creamy gravy, it’s comfort food at its finest.
Ingredients
- 4 cube steaks (about 1/2 inch thick)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp paprika
- Salt and pepper to taste
- Vegetable oil for frying
Equipment Needed
- Large mixing bowls
- Whisk
- Deep fryer or large skillet
- Meat thermometer
- Paper towels
Instructions
Step 1: Marinate the Steaks
Place the cube steaks in a large bowl and cover with buttermilk. Let them marinate in the fridge for at least 4 hours, or overnight for maximum tenderness. This step is crucial for breaking down the fibers in the meat, making it tender and juicy.
Step 2: Prepare the Dredging Station
In another large bowl, whisk together the flour, garlic powder, onion powder, paprika, salt, and pepper. This seasoned flour is what gives the steak its signature crispy coating. For an extra crispy crust, you can add a tablespoon of cornstarch to the mix.
Step 3: Dredge and Double Dredge
Remove the steaks from the buttermilk, letting the excess drip off. Dredge each steak in the flour mixture, pressing firmly to adhere. Dip back into the buttermilk, then dredge in flour again. This double dredge ensures a thick, crispy coating that won’t fall off during frying.
Step 4: Fry to Perfection
Heat vegetable oil in a deep fryer or large skillet to 350°F. Fry the steaks in batches, about 4 minutes per side, until golden brown and crispy. Use a meat thermometer to ensure the internal temperature reaches 160°F for perfect doneness.
Step 5: Drain and Serve
Transfer the fried steaks to a plate lined with paper towels to drain any excess oil. Serve hot with your favorite sides and a generous drizzle of creamy gravy.
Tips and Tricks
For the crispiest coating, let the dredged steaks sit for 10 minutes before frying. This allows the coating to set. Always maintain the oil temperature at 350°F; too hot and the coating will burn before the steak cooks through, too cool and the steak will absorb too much oil. For a lighter version, you can bake the steaks at 400°F for 20 minutes after dredging, though they won’t be as crispy.
Recipe Variations
- Spicy Kick: Add cayenne pepper or hot sauce to the buttermilk marinade for a spicy version.
- Herb Crusted: Mix dried herbs like thyme and rosemary into the flour for an aromatic twist.
- Gluten-Free: Use almond flour and gluten-free breadcrumbs for a gluten-free alternative.
- Cheesy Delight: Add grated Parmesan cheese to the flour mixture for a cheesy crust.
Frequently Asked Questions
Can I use a different cut of meat?
Absolutely! While cube steak is traditional, you can use round steak pounded thin. The key is to ensure the meat is tenderized, either mechanically or by marinating.
How do I keep the coating from falling off?
The double dredge method is your best bet. Also, letting the coated steaks sit before frying helps the coating adhere better. Make sure your oil is at the right temperature to prevent the coating from slipping off.
Can I make this ahead of time?
You can marinate the steaks overnight and even dredge them a few hours before frying. However, for the best texture, fry them just before serving.
Summary
This chicken fried steak recipe is a Southern classic that’s crispy on the outside, juicy on the inside, and served with creamy gravy. Perfect for a comforting meal any day of the week.
