Fry

Chicken-Fried Steak With Gravy

by:
June  5, 2023
5
1 Ratings
Chicken-Fried Steak With Gravy
Photo by Food52
  • Prep time 10 minutes
  • Cook time 15 minutes
  • Serves 4
Test Kitchen Notes

Millie's chicken fried steak recipe employs a mix of cornstarch and a flour coating, which allows for an extra crispy exterior while maintaining a super juicy, tender interior. Don't forget the hot sauce—the perfect amount of kick to these rich, battered steaks. —Food52

What You'll Need
Ingredients
  • 4 1/2 pounds cube steaks
  • 1 3/4 cups all-purpose flour, divided
  • 1/2 cup cornstarch
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground black pepper, divided
  • 3 teaspoons kosher salt, divided
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 1/2 cups buttermilk
  • 1 tablespoon hot sauce of choice
  • 1 large egg
  • 2 garlic cloves, minced
  • 1 1/2 cups vegetable shortening, for frying
  • 2 cups whole milk
  • 2 tablespoons unsalted butter
  • Kosher salt, to taste
  • Ground black pepper, to taste
Directions
  1. Place steaks between 2 layers of plastic and pound to a thickness of ¼ inch.
  2. In a shallow bowl or pie plate, place 1 ½ cups flour, cornstarch, ½ teaspoon onion powder, ½ teaspoon garlic powder, salt, and pepper. In a second shallow bowl, combine baking powder, baking soda, 1 teaspoon pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder, and 2 teaspoons salt. Add buttermilk, hot sauce, egg, and minced garlic; stir to combine.
  3. Heat shortening in a deep cast-iron skillet to 325°F/165°C. Place a wire rack over a sheet of parchment paper.
  4. While the shortening is heating, dredge a steak in flour to coat; shake off excess. Dip into buttermilk batter; lift up so excess batter drips back into the bowl. Press in flour again to coat both sides completely. Place breaded steak on the wire rack and repeat to bread remaining steaks.
  5. Fry steaks, in batches if necessary, until evenly golden brown, 3 to 5 minutes per side. Remove steaks to a paper-towel-lined plate to drain. Cover with foil to keep warm while you make the gravy.
  6. Drain fat from the skillet, reserving ¼ cup of the liquid and as much of the solid remnants as possible. Return the skillet to medium-low heat and add the reserved oil. Whisk in the remaining ¼ cup flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy.
  7. Stir in milk, increase the heat to medium, and bring the gravy to a simmer. Cook, stirring often, until thick, 6 to 7 minutes. Season with kosher salt and remaining pepper. Transfer steaks to a platter and pour gravy over top. Serve immediately.
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Millie Peartree

Recipe by: Millie Peartree

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1 Review

Laura
Laura June 29, 2023
Excellent recipe for chicken fried steak! I saw the YouTube video, and could tell I had finally found the recipe of my youth. I grew up in the Midwest, where not everyone thinks that you’d see this dish, but you’d be surprised. This recipe gives you that perfect crunchy crust you want, and an almost no-fail milk gravy from drippings. I just like mine a little looser, but easy to adjust. I don’t want Panko, soft and soggy breading, or barely their breading. This is just perfect for me!