Classic Chicken Fried Steak
A Southern comfort food classic! Tender cube steak is marinated in spicy buttermilk, then fried to a perfect golden-brown for an irresistibly crispy crust.
1 hr 25 mins
5 servings
Ingredients
- 5 Cube Steaks
- 1 cup + ¾ cup + 2 tablespoons All-Purpose Flour
- 2 ½ cups Buttermilk
- 3 Eggs
- 1 ¼ tablespoons Hot Sauce
- 2 ½ teaspoons Black Pepper
- ⅝ teaspoon Dried Thyme
- ⅝ teaspoon Garlic Powder
- ⅝ teaspoon Onion Powder
- ⅝ teaspoon Paprika
- ¼ cup + 1 tablespoon Corn Starch
- 2 ½ teaspoons Salt
Directions
- In a shallow dish, prepare the marinade by whisking together the buttermilk, the beaten eggs, the hot sauce, and half of the salt and black pepper.
- Pat the cube steaks dry with a paper towel to help the marinade adhere. Submerge the steaks in the buttermilk mixture, ensuring they're fully coated. Cover and refrigerate for at least an hour, or up to four hours for extra tenderness.
- In a separate shallow dish, create the seasoned flour. Whisk together the flour, the cornstarch, the remaining salt and black pepper, and the paprika, onion powder, garlic powder, and dried thyme. Tip: Whisking thoroughly ensures every bite is seasoned.
- Heat oil in a heavy-bottomed skillet (cast iron is ideal) to a depth of about 3/4 inch. Heat over medium-high heat until the oil reaches 350°F (175°C). Tip: If you don't have a thermometer, a pinch of flour dropped in the oil should sizzle immediately.
- Remove the steak from the marinade, letting any excess drip off but not wiping it dry. Dredge the steak thoroughly in the seasoned flour, pressing firmly on both sides to create a thick, even coating.
- Carefully lay the coated steak into the hot oil, laying it away from you to avoid splashes. Fry for 3-4 minutes per side until deep golden brown and crispy. Avoid moving it too much to allow a good crust to form.
- Using tongs, transfer the fried steak to a wire rack to drain. This allows air to circulate and keeps the bottom from getting soggy.
- Serve immediately while hot and crispy. This dish is traditionally served smothered in a creamy white gravy with a side of mashed potatoes.
