This is seriously the BEST Chicken Fried Steak recipe on the internet. Period!
There are few things in this entire world that I remember loving more than Chicken Fried Steak (or Country Fried Steak if that’s what you like to call it). I know that is a very lofty statement which you might think has a hint of exaggeration but I can’t begin to tell you how true that statement indeed is.
The funny thing is my mother never made a chicken steak recipe. Neither did my big mama. So where did this obsession for chicken fried steak come from? Well it actually came from a random southern restaurant I had the dish at when I was a kid. The rest as they say is history. Each year after starting around the age of 7, I wanted chicken fried steak for my birthday so we went everywhere from Cracker Barrel to Chili’s so I could have it.
When I became an adult, I realized I could make it at home. This is my favorite recipe which I developed a few years ago. It is my dream Chicken Fried Steak recipe y’all. The steak is tender and well seasoned with a perfectly golden brown crispy crust. You won’t believe how great you can become at frying steak. The country gravy is yummy too with its bits of onion, garlic and spice. Add your favorite mashed potatoes, and this is perfect chicken fried steak recipe in every sense of the phrase. I no longer crave this because I make it right at home whenever I want, and boy oh boy is it delicious!
- 4 cube steaks
- 2 cups buttermilk
- 3 large eggs
- 2 teaspoons hot sauce
- 1 teaspoon worcheshire sauce
- 1 cup all-purpose flour
- ½ cup cornstarch
- 2 teaspoons salt
- 1 teaspoon garlic powder
- ½ teaspoon pepper
- ¾ teaspoon cayenne
- 4-5 cups oil for frying
- ¼ cup finely chopped shallots or onions
- 1 teaspoon minced garlic
- 3 tablespoons all-purpose flour
- ½ cup milk
- 1½ cups chicken or beef stock
- pinch of cayenne
- salt and pepper to taste
- Optional: Ground pepper and parsley for garnish
- To a large bowl, whisk together buttermilk, eggs, hot sauce and worcheshire sauce.
- To another bowl, whisk together flour, cornstarch, salt, garlic powder, pepper, and cayenne.
- Submerge steaks to buttermilk and marinate for at least 1 hour. (2 hours preferred.)
- Dip steaks, one at a time, into seasoned flour mixture coating each side then back into marinade then back into seasoned flour then finally place on a baking sheet. Place in the refrigerator for 15 minutes.
- Add oil to cast iron skillet or frying pan and heat oven medium high heat. Also preheat oven to 250 degrees.
- Once oil is hot and ready, fry each steak on each side until golden brown. Drain on paper towels then place steaks on parchment covered baking sheets and put in the oven while you make the gravy.
- Add ¼ cup of the oil from frying to a saute pan over medium.
- Add in shallots or onions and garlic and cook for 2 minutes while stirring.
- Next stir in flour and cook creating a roux (think a delicious light brown color). Cook until browned (but not burned).
- Stir in milk and stock and turn heat up to high heat until boiling then turn heat down to medium low and allow to thicken until it coats the back of a spoon.
- Turn off heat and spoon gravy on top of steaks. Sprinkle with ground pepper and parsley and serve hot with mashed potatoes if you prefer.
This one is a great one – Sweet Tea Fried Chicken
and so is this one- Big Mama’s Fried Chicken