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Best Chicken Fried Steak Recipe

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4 from 10 reviews

This Best Chicken Fried Steak recipe features tender cube steak coated in a seasoned flour and buttermilk batter, fried to golden perfection, and topped with a rich, homemade sausage gravy. Served traditionally with creamy mashed potatoes and garnished with fresh parsley, it’s a comforting Southern classic that delivers crispy texture and savory flavors in every bite.

Ingredients

Steak and Batter

  • 2 lb cube steak (about 4 pieces)
  • Salt and pepper to taste
  • 1 ½ cup flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon Montreal Steak Spice
  • 1 teaspoon garlic powder
  • 1 ½ cup buttermilk
  • 1 egg
  • 3 cup avocado oil (or any frying oil of your choice)

Chicken Fried Steak Gravy

  • 10-12 oz breakfast sausage, cut into tiny pieces or grated
  • 3 tablespoons butter
  • ⅓ cup all-purpose flour
  • Salt and ground black pepper to taste
  • 2 cups chicken broth
  • ½ cup heavy whipping cream
  • 2 tablespoons parsley, finely chopped (for garnish)

Instructions

  1. Prepare the steak: Pound each cube steak piece until it reaches about ¼ inch thickness. Season both sides generously with salt and pepper to taste.
  2. Make the seasoned flour: In a dish, combine 1 ½ cup flour. In another dish, whisk together 2 teaspoons baking powder, 1 teaspoon baking soda, 1 tablespoon Montreal Steak Spice, 1 teaspoon garlic powder, salt and pepper to taste until well combined.
  3. Prepare the batter: In a separate bowl, pour 1 ½ cup buttermilk and add 1 egg. Whisk thoroughly until the mixture is smooth and combined.
  4. Dredge the steak: Fully coat each piece of steak first in the flour mixture, then dip into the buttermilk batter, and finally dredge again in the seasoned flour mixture, ensuring a good, complete coating.
  5. Heat the oil: Heat 3 cups of avocado oil in a non-stick skillet over medium-high heat until hot but not smoking.
  6. Fry the steak: Carefully add each coated steak to the hot oil. Fry for 3 to 5 minutes on each side, or until the coating is a deep golden brown and crispy. Remove steaks and place them on a plate lined with paper towels to drain excess oil. Keep warm.
  7. Make the sausage gravy: Using the same skillet with no added oil, sauté the chopped breakfast sausage over medium heat until golden brown, about 3-5 minutes. Remove the sausage and set aside.
  8. Create the roux: Melt 3 tablespoons butter in the skillet. Once melted, sprinkle in ⅓ cup all-purpose flour and stir continuously for 1 minute to cook out the raw flour taste.
  9. Add liquids: Gradually pour in 1 cup chicken broth while stirring constantly to smooth out any lumps. Add the remaining 1 cup broth and stir again until gravy thickens.
  10. Finish the gravy: Stir in ½ cup heavy whipping cream, then season with salt and black pepper to taste. Return the cooked sausage to the skillet and stir through until heated and combined.
  11. Serve: Plate the fried steak and generously ladle the sausage gravy over the top. Garnish with finely chopped parsley. Serve immediately with classic sides like mashed potatoes and pickles for a hearty meal.

Notes

  • Use a non-stick skillet to prevent sticking and ensure even frying.
  • Cube steak is ideal for this recipe; it’s usually found with other steak cuts—ask your butcher if you’re unsure.
  • Allow the steak to rest at room temperature for 30 minutes before cooking to ensure even cooking and tenderness.
  • Store leftovers in an airtight container in the refrigerator and reheat thoroughly before serving.
  • The frying oil should be hot enough to sizzle but not smoke; too hot oil can burn the coating before the steak cooks through.
  • For a spicier gravy, add a pinch of cayenne pepper or crushed red pepper flakes.

Find it online: https://flavorspath.com/best-chicken-fried-steak-recipe/