Chicken Fried Steak

Chicken Fried Steak


  • 4 cube steaks, each about 1/3 pound
  • 1 ½ cups vegetable oil

Buttermilk Marinade

  • 2 cups buttermilk, see notes for substitutions
  • 2 large eggs
  • 3 teaspoons salt


  • 1 cups flour
  • 1/3 cup corn starch
  • 1 ½ teaspoons seasoned salt
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon black pepper


  • 3 Tablespoons butter
  • 3 Tablespoons flour
  • 3 Tablespoons pan drippings
  • 3 cloves garlic, minced
  • ½ cup chicken broth
  • 1 sprig fresh thyme
  • 1 teaspoon black pepper
  • 3/4 teaspoon seasoned salt
  • ¼ teaspoon cayenne pepper
  • 1 ½ cup milk
  • ¾ cup half and half
Preparation time:

1 hour 45 minutes.

Portions: 4
Difficulty: Media


Chicken Fried Steak


Chicken Fried Steak

  • Place saran wrap over each cube steak and use the rough end of a meat tenderizer to pound it thin, about ½ inch thick or so. This really makes a nice difference in the consistency of the meat even though cube steak has already been tenderized.
  • Pat the steaks completely dry. Combine the marinade ingredients in a large casserole dish.
  • Cover and marinate the steaks in the fridge for 1-2 hours, or overnight. (The longer the better.)
  • Combine breading ingredients. Generously coat each steak just before you fry it.
  • Add enough oil to cover the steak by 1/3 and heat it to 350° F. (Make sure it’s properly preheated or the breading will fall off.)
  • Cook the steaks in batches of 2, leaving room around each. Fry for about 3-4 minutes on each side, until golden brown. Use kitchen tongs to carefully check the bottom and flip.
  • Remove and transfer to a wire cooling rack and allow excess oil to drip out from the bottom. This keeps the bottom nice and crispy.
  • Once all the steaks are fried, keep them warm in a 200° F oven while you prepare the gravy.


  • Transfer the pan drippings into a small heat-proof bowl. Don’t clean the pan.
  • Allow the black flecks to fall to the bottom and skim 3 tablespoons of clean oil off the top. Set aside.
  • Melt the butter in the same pan over medium heat.
  • Whisk in the flour for 1 minute to cook off the raw flour taste.
  • Add the oil drippings and minced garlic. cook for 1 minute.
  • Add the seasonings, and then the chicken broth in splashes, stirring continuously.
  • Add milk and half and half in splashes, stirring continuously. Bring to a gentle boil, then reduce to a simmer.
  • Let it simmer and thicken until desired consistency is obtained.


Buttermilk Substitutes

  • ½ cup milk + 1 ½ cups sour cream
  • 4 tablespoons milk + enough plain yogurt to make 2 cups.
  • 2 tablespoon white vinegar + enough milk to make 2 cups. Let sit for 5-10 minutes.
  • 2 tablespoon lemon juice + enough milk to make 2 cups. Let sit for 10 minutes. It'll look curdled. Stir to combine.

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