The Ultimate Chicken Fried Steak Recipe

There’s a reason The Ultimate Chicken Fried Steak is a Southern icon—think irresistibly crispy coating, juicy, tender steak inside, and a peppery, creamy gravy that will have you licking your plate clean. This is serious comfort food that belongs at the center of your Sunday table or any night when only pure, indulgent satisfaction will do!

Ingredients You’ll Need

Don’t worry—making The Ultimate Chicken Fried Steak is a breeze, and you likely have most of the essentials on hand. Each ingredient plays its part for flavor, crunch, or that signature golden hue, so grab these and get ready for greatness!

• Cube Steaks: Pre-tenderized beef makes this dish quick, flavorful, and super juicy on the inside.
• All-Purpose Flour: For a breading that crisps up beautifully without feeling heavy.
• Fresh Ground Black Pepper: Bold, peppery flavor is key to authentic steak and gravy—don’t skimp!
• Kosher or Sea Salt: Brings out every savory note in the breading and the meat.
• Smoked Paprika: Adds warmth, color, and just a hint of smoky depth.
• Onion Powder & Garlic Powder: Amp up the savory factor inside the crunchy coating.
• Baking Soda & Baking Powder: This sneaky duo makes the breading extra light and crispy.
• Buttermilk: Tenderizes the steak and gives the coating that classic tang.
• TABASCO® Sauce (original): Adds a little heat and punch without overpowering—it’s the secret to flavor-packed breading!
• Eggs: Help the crust stick to the steak for maximum crunch.
• Vegetable Oil: The shallow fry gives you golden, crispy results without deep frying.
• For the Gravy: Grease, Flour, Whole Milk & Heavy Cream: This trio makes for a silky, rich gravy with the perfect consistency.
• Salt & Pepper (gravy): Adjust these to taste—more black pepper equals more classic Southern flavor!

Variations

What’s wonderful about The Ultimate Chicken Fried Steak is how easily you can make it your own! Whether you need to accommodate dietary restrictions or just want to play with the flavor profile, there’s room for delicious customization.

• Spicy Kick: Dial up the heat by swapping TABASCO® for your favorite hot sauce or adding a generous pinch of cayenne to the breading.
• Gluten-Free: Substitute a gluten-free flour blend for the all-purpose flour—the results stay crispy and satisfying!
• Chicken Swap: Use thin-sliced chicken breasts or thighs in place of cube steak for a poultry twist that’s just as hearty.
• Lighter Gravy: Use only milk (skip the cream) for a slightly lighter—but still delicious—gravy.

How to Make The Ultimate Chicken Fried Steak

Step 1: Set Up Your Dredging Stations

Begin by setting up two shallow bowls side by side. In one, whisk together the flour, black pepper, salt, smoked paprika, onion powder, garlic powder, baking soda, and baking powder—this is your seasoned flour. In the other, mix the buttermilk, TABASCO® Sauce, and eggs for the bath that gives the crust its signature tang and crunchy lift.

Step 2: Prep and Season the Cube Steaks

Pat each cube steak thoroughly dry with paper towels to ensure the breading sticks perfectly. Season both sides with the remaining salt and pepper, let them sit for a few minutes, then pat dry again—this step is small but mighty for ultimate crisp!

Step 3: Dredge and Coat

Dredge each steak in the seasoned flour, shake off the excess, then dip in the buttermilk-egg mixture, letting any extra drip away. Immediately return to the flour, pressing the breading into every nook and cranny so the entire steak is coated generously. Set them on a wire rack or baking sheet and press in any remaining flour mixture for a thick, crunchy shell.

Step 4: Let Them Rest

This may seem like a simple pause, but trust me, it matters. Let your breaded steaks sit for 10 minutes—this helps the crust set and adhere, so it won’t slip off during frying.

Step 5: Shallow Fry to Crispy Bliss

Heat about 1/4-inch of vegetable oil in a heavy skillet or cast iron pan over medium-high. Once a bit of breading sizzles, add two steaks at a time, frying each for 3-4 minutes per side until gorgeously golden. Don’t crowd the pan or flip more than once—the key to perfect crunch is patience! Transfer finished steaks to a paper-towel-lined pan and keep warm in a low oven.

Step 6: Make the Creamy Pepper Gravy

After frying, pour off all but 4 tablespoons of the oil, leaving those toasty browned bits behind. Add the flour, whisking constantly until golden, then slowly pour in the milk and cream, whisking until the gravy is thick, creamy, and silky smooth. Season with lots of black pepper and a touch of salt. If it thickens too much, just add a splash more milk.

How to Serve The Ultimate Chicken Fried Steak

Garnishes

Finish your Ultimate Chicken Fried Steak with a blizzard of freshly cracked black pepper and a sprinkle of fresh chopped parsley. For an extra pop, a pinch of flaky sea salt or a few sliced green onions work beautifully, adding color and brightness to the rich, creamy gravy.

Side Dishes

It’s almost criminal to serve this steak without a generous scoop of creamy mashed potatoes—perfect for soaking up all that luscious gravy. Southern-style green beans, crispy fried okra, sweet corn, or a bright vinegar slaw all make classic, crowd-pleasing partners for The Ultimate Chicken Fried Steak.

Creative Ways to Present

For a rustic family-style meal, serve steaks stacked high on a platter with a bowl of extra gravy on the side. Or go diner-chic with individual plates: sliced steak, drizzled with gravy, topped with parsley, and mashed potatoes nestled beside. Mini sliders or “chicken fried steak bites” make a fun party appetizer twist, too!

Make Ahead and Storage

Storing Leftovers

Let any leftover Ultimate Chicken Fried Steak cool completely, then store in an airtight container in the refrigerator for up to 3 days. Keep the gravy in a separate container, so the crust stays as crisp as possible until you’re ready to enjoy again.

Freezing

To freeze, arrange cooked steaks on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. The Ultimate Chicken Fried Steak can be frozen for up to 2 months—just thaw in the refrigerator overnight before reheating. Freeze grazy separately in a freezer-friendly container.

Reheating

For best results, reheat steaks in a 350°F oven on a wire rack set over a baking sheet for 10–15 minutes until hot and crispy. Warm the gravy gently on the stovetop or in the microwave, adding a splash of milk if needed to loosen the texture.

FAQs

Final Thoughts

If you’ve never made The Ultimate Chicken Fried Steak at home, you are in for a treat that’s every bit as nostalgic and delicious as it sounds. Gather your loved ones, pour on extra gravy, and savor the crunch, tenderness, and pure comfort in every bite—you’ll want to make this a regular in your dinner rotation!

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