The Best Chicken Fried Steak529 Reviews
- Prep: 20 min
- Cook: 20 min
- Ready In: 40 min
“I received this recipe from a co-worker about 5 years ago. This is by far the best chicken fried steak I've ever had. I've made this numerous times for my picky eater son and my southern-raised better half, as well as other family and friends. I get nothing but rave reviews each time.” - by norah
Original recipe yields 4 steaks
- Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
- Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
- Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.
Amount Per Serving (4 total)
- 791 cal
- 34.3 g
- 71.1 g
Based on a 2,000 calorie diet
Reviews (529)Rate This Recipe
"This recipe is awesome! My family loved it. To fix the buttermilk dilemma some reviews have mentioned, try this: to make substitute buttermilk, add 1-3/4 tablespoons of cream of tartar to a cup of mil..." See morek, or add a tablespoon of lemon juice or white vinegar to a cup of milk and let it stand for 5 to 10 minutes. In many baking recipes, you can also just use plain yogurt or sour cream instead of buttermilk. I use the vinegar method but the rest are good to know. I never buy buttermilk anymore because I never use the whole carton. Buttermilk is one of those where I could have it for weeks then not need it, as soon as it goes bad I need it. This is handy to keep in your box for any recipe calling for buttermilk, when in a pinch use a substitute."
"Yum! I recommend salt and peppering the meat before dipping it in the flour and buttermilk mixture. Otherwise, the meat itself tastes bland...." See more"
"I have made Chicken Fried Steak for years and am always looking for the ultimate coating. I think I have found it in this recipe! I, sadly, didn't have all the ingredients, no buttermilk or hot sauce..." See more, but used whole milk and it worked just fine. Crisped up perfectly. My family raved that it is the best I have ever made and it was "almost as good as Cracker Barrel's." Hopefully with all the ingredients, it will surpass it next time. =)"
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