Name: Chicken Fried Steak
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Cuisine: Southern
Ingredients: 4 (1/2 pound) chicken breasts, pounded to 1/4-inch thickness.; 2 ¼ cups all-purpose flour, divided.; 2 teaspoons baking powder.; 1 teaspoon baking soda.; 1 teaspoon black pepper.; ¾ teaspoon salt.; 1 ½ cups buttermilk.; 1 tablespoon hot pepper sauce (e.g., Tabasco™).; 1 large egg.; 2 cloves garlic, minced.; 3 cups vegetable shortening or oil for frying.; 4 cups milk.; Kosher salt and ground black pepper to taste.

Chicken fried steak is a true Southern comfort food, featuring tender beef cube steaks coated in a seasoned flour mixture, fried to a crispy golden brown, and smothered in a rich, creamy gravy. The key to achieving the perfect chicken fried steak lies in pounding the steaks to a uniform thickness, ensuring even cooking, and using a flavorful buttermilk batter to create a crispy crust. This dish is perfect for a satisfying dinner that will remind you of home-cooked meals from the heart of the South. Serve with mashed potatoes or biscuits to soak up that delicious gravy.

The Best Chicken Fried Steak — The best chicken fried steak | Myhomemaderecipe.com

This chicken fried steak recipe delivers tender, juicy chicken with a perfectly crisp coating, paired with a rich and creamy gravy. It's a Southern comfort food classic that will leave you craving more.

INGREDIENTS

Chicken Breasts: 4 (1/2 pound) chicken breasts, pounded to 1/4-inch thickness.
All-Purpose Flour: 2 ¼ cups, divided.
Baking Powder: 2 teaspoons for a light and crispy coating.
Baking Soda: 1 teaspoon to help with browning.
Black Pepper: 1 teaspoon for seasoning.
Salt: ¾ teaspoon, plus more for seasoning to taste.
Buttermilk: 1 ½ cups to tenderize and add flavor.
Hot Pepper Sauce: 1 tablespoon for a slight kick.
Egg: 1 large, to bind the coating.
Garlic: 2 cloves, minced for added flavor.
Vegetable Shortening or Oil: 3 cups for frying.
Milk: 4 cups for making the gravy.
Kosher Salt and Black Pepper: To taste for seasoning the gravy.

INSTRUCTIONS

Step 1: Prepare the Chicken: Place the chicken breasts between 2 layers of plastic wrap and pound them to a thickness of about 1/4 inch.
Step 2: Set Up Coating Stations: Place 2 cups of flour in a shallow bowl. In a second shallow bowl, stir together the baking powder, baking soda, 1 teaspoon of black pepper, and 3/4 teaspoon of salt. Add the buttermilk, hot pepper sauce, egg, and minced garlic to this bowl, and stir until well combined.
Step 3: Heat the Oil: Heat the vegetable shortening or oil in a deep cast-iron skillet to 325°F (165°C). Place a wire rack over a sheet of parchment paper to hold the coated chicken.
Step 4: Coat the Chicken: Dredge a chicken breast in the flour to coat; shake off any excess. Dip it into the buttermilk batter, allowing the excess to drip back into the bowl. Press it back into the flour to coat both sides completely. Place the breaded chicken on the wire rack and repeat with the remaining chicken breasts.
Step 5: Fry the Chicken: Fry the chicken in batches if necessary, until evenly golden brown, about 3 to 5 minutes per side. Remove the chicken to a paper towel-lined plate to drain. Cover with foil to keep warm while you prepare the gravy.
Step 6: Make the Gravy: Drain the fat from the skillet, reserving 1/4 cup of the liquid along with any solid remnants. Return the skillet to medium-low heat, add the reserved oil, and whisk in the remaining 1/4 cup of flour. Scrape the bottom of the pan to release the solids into the gravy. Stir in the milk, increase the heat to medium, and bring the gravy to a simmer. Cook, stirring often, until the gravy thickens, about 6 to 7 minutes. Season with kosher salt and pepper to taste.
Step 7: Serve: Transfer the fried chicken to a platter and pour the gravy over the top. Serve immediately and enjoy!

Serving and Storage Tips

For the best experience, serve the chicken fried steak immediately after preparing. The crispy coating and creamy gravy are at their peak when fresh. If you need to store leftovers, place them in an airtight container and refrigerate for up to 3 days. When reheating, use an oven set to 350°F (175°C) to ensure the coating stays crisp. Avoid microwaving, as it may make the breading soggy.

If you plan to freeze the chicken fried steak, allow it to cool completely before wrapping it tightly in aluminum foil or placing it in a freezer-safe bag. It can be frozen for up to 2 months. To reheat, bake directly from frozen at 375°F (190°C) for 20-25 minutes or until heated through.

For a complete meal, serve with mashed potatoes, steamed vegetables, or a fresh salad. The creamy gravy also pairs well with biscuits or cornbread on the side.

Helpful Notes

To ensure the perfect crust on your chicken fried steak, make sure to press the flour coating firmly onto the meat during the breading process. If you're looking for extra flavor, consider adding a teaspoon of smoked paprika or cayenne pepper to the flour mixture. Using buttermilk in the batter not only tenderizes the meat but also adds a subtle tangy flavor that complements the savory steak.

For a lighter version, you can use half the amount of oil and pan-fry the steaks instead of deep-frying. Just be sure to monitor the heat closely to prevent burning.

Tips from Well-Known Chefs

Chef Bobby Flay: "For an added depth of flavor, marinate the steaks in buttermilk and hot sauce overnight. This will tenderize the meat and infuse it with extra flavor, making your chicken fried steak even more delicious."

Chef Paula Deen: "Always use a cast-iron skillet for frying. It retains heat evenly and helps achieve that perfect, crispy crust that everyone loves."

Chef Gordon Ramsay: "Don’t overcrowd the pan when frying. Cook the steaks in batches to ensure they fry evenly and develop a golden-brown crust. Overcrowding will lower the oil temperature, resulting in a soggy coating."