The Best Chicken Fried Steak Recipe - Allrecipes.com
The Best Chicken Fried Steak Recipe
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The Best Chicken Fried Steak
See how to make real Southern-style chicken-fried steak with creamy gravy. See more
  • READY IN 40 mins

The Best Chicken Fried Steak

Recipe by  

"I received this recipe from a co-worker about 5 years ago. This is by far the best chicken fried steak I've ever had. I've made this numerous times for my picky eater son and my southern-raised better half, as well as other family and friends. I get nothing but rave reviews each time."

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Ingredients Edit and Save

Original recipe makes 4 steaks Change Servings

Directions

  1. 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.
  2. Heat the shortening 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. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
  3. 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 to serve.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 20 mins
  • READY IN 40 mins

Footnotes

  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews More Reviews

Most Helpful Positive Review
Apr 29, 2009

This recipe is awesome! My family loved it. To fix the buttermilk dilemma some reviews have mentioned, try this: to make substitute buttermilk, add 1-3/4 tablespoons of cream of tartar to a cup of milk, or add a tablespoon of lemon juice or white vinegar to a cup of milk and let it stand for 5 to 10 minutes. In many baking recipes, you can also just use plain yogurt or sour cream instead of buttermilk. I use the vinegar method but the rest are good to know. I never buy buttermilk anymore because I never use the whole carton. Buttermilk is one of those where I could have it for weeks then not need it, as soon as it goes bad I need it. This is handy to keep in your box for any recipe calling for buttermilk, when in a pinch use a substitute.

 
Most Helpful Critical Review
Dec 13, 2010

this was okay..it had a taste of too much flour for me, and not sure if i liked cooking in shortning,im used to veg.oil so to me it seems like i can notice the shortning when i take a bite, the gravy i made wasnt bad..thank you for sharing.

 
Feb 18, 2009

Yum! I recommend salt and peppering the meat before dipping it in the flour and buttermilk mixture. Otherwise, the meat itself tastes bland.

 
Nov 25, 2007

I have made Chicken Fried Steak for years and am always looking for the ultimate coating. I think I have found it in this recipe! I, sadly, didn't have all the ingredients, no buttermilk or hot sauce, but used whole milk and it worked just fine. Crisped up perfectly. My family raved that it is the best I have ever made and it was "almost as good as Cracker Barrel's." Hopefully with all the ingredients, it will surpass it next time. =)

 
Nov 20, 2007

I made this for dinner tonight, and it was AWESOME! The coating on the steaks had wonderful flavor, and crisped up perfectly! I used fresh turkey cube steaks that I get from my local farmers market, and we didn't miss the beef at all. Other then stirring a little hot sauce into the gravy at the end, I followed the recipe as written. Served with mashed potatoes and applesauce, this is a new fave! Thank you for this great addition to my favorites file!

 
Oct 30, 2008

This is my full proof recipe for Chicken fried steak,it's my husbands FAVORITE meal and whenever I make it for him or anyone else I get compliments throughtout the night. The hot sauce doesn't make it hot but instead brings out the flavors of everything else, this is the absolute perfect recipe.

 
Dec 08, 2007

My middle son loves chicken fried steak and so do I. He came back for seconds with this recipe. I had to change it a little. Because I'm in the Denver area, frying can be a problem - things get overdone on the outside while undercooked inside. So as soon as the outsides were done, I put them in the oven like shake-and-bake for about 1/2 hour. Also, IMHO, a touch of garlic immensely improves country gravy, so I added garlic powder to the gravy. I also couldn't find uncultured buttermilk, but regular milk worked fine.

 
Jan 23, 2008

Truly the best chicken fried steak I've ever eaten. Chicken fried steak has always been a diner favorite of mine, but never cooked it at home. Followed the recipe exactly and was rewarded with a crispy, non-greasy, delicious coating on our cube steaks. I served it with collard greens and "irish champ" , an allrecipes recipe. Both my boyfriend and I loved it and will certainly serve it again. Thanks smylpurty!

 

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Nutrition

  • Calories
  • 791 kcal
  • 40%
  • Carbohydrates
  • 71.1 g
  • 23%
  • Cholesterol
  • 130 mg
  • 43%
  • Fat
  • 34.3 g
  • 53%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 47 g
  • 94%
  • Sodium
  • 1393 mg
  • 56%

* Percent Daily Values are based on a 2,000 calorie diet.

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