The Best Chicken Fried Steak

The Best Chicken Fried Steak

669
norah 42

"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."

Ingredients

40 m {{adjustedServings}} servings 791 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 791 kcal
  • 40%
  • Fat:
  • 34.3 g
  • 53%
  • Carbs:
  • 71.1g
  • 23%
  • Protein:
  • 47 g
  • 94%
  • Cholesterol:
  • 124 mg
  • 41%
  • Sodium:
  • 1393 mg
  • 56%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.

Footnotes

  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews

669
  1. 877 Ratings

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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 ...

Yum! I recommend salt and peppering the meat before dipping it in the flour and buttermilk mixture. Otherwise, the meat itself tastes bland.

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...