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Best Chicken Fried Steak Recipe Ever

Best Chicken Fried Steak Recipe Ever - Delicious Meal Ideas

I remember the first time I had chicken fried steak. It was at a local diner on a lazy Sunday afternoon. The aroma wafted through the air, drawing me in like a siren’s call. 
The crispy, golden-brown exterior, paired with the soft, juicy meat and that velvety gravy—it was like a warm hug on a plate.
After countless attempts to replicate that experience at home, I finally cracked the code. What I’ve learned has transformed my cooking. 
Today, I want to share the secrets of what I consider the best chicken fried steak ever. Brace yourselves; this dish is not just about cooking; it’s about creating memories.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner
Cuisine: Southern
Calories: 826
Ingredients Method Notes

Ingredients
  

  • 1 large egg
  • 2 teaspoons baking powder
  • 1 teaspoon ground black pepper
  • 3/4 teaspoon sea salt
  • 2 1/4 cups all-purpose flour, separated
  • 3 cups vegetable oil for frying
  • 1 teaspoon smoked paprika
  • 4 cups whole milk
  • 2 garlic cloves, minced
  • 4 beef round steaks ½ pound
  • 1 tablespoon hot sauce
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon baking soda
  • 1 1/2 cups cultured buttermilk
  • kosher salt and cracked black pepper, to taste

Method
 

Step 1: Marinate the Steaks
  1. Take the beef round steaks and tenderize them using a meat mallet. The goal here is to break down the fibers a bit. After you've tenderized them, place the steaks in a bowl. 
    Pour in the cultured buttermilk, making sure each steak is well-coated. Add the hot sauce and minced garlic for an extra layer of flavor. Cover it and let it marinate in the refrigerator for at least an hour. The buttermilk does wonders for the meat.
Step 2: Prepare the Breading
  1. In a separate bowl, combine 1 ½ cups of all-purpose flour, baking powder, smoked paprika, ground black pepper, and sea salt. 
    Whisk these dry ingredients together until well blended. In another bowl, beat the large egg and mix in about 1 ½ cups of whole milk. This will be your wet mixture.
Step 3: Dredge the Steaks
  1. Once the steaks have marinated, take each steak out of the buttermilk mixture, allowing any excess to drip off. 
    Dip each steak first into the flour mixture, then into the egg and milk mixture, and back into the flour mixture for a double coating. This double dredging creates a thick crust, ensuring maximum crunch.
Step 4: Fry the Steaks
  1. In a large skillet, heat the vegetable oil over medium-high heat. You’ll want enough oil to submerge about half of the steak at a time. 
    Once the oil is hot (you can test this by dropping a bit of flour into the oil; it should sizzle), carefully place the breaded steaks in the oil. Fry them until they are golden brown and cooked through, about 4-5 minutes per side.
Step 5: Make the Gravy
  1. Once the steaks are done, remove them from the skillet and place them on a paper towel-lined plate to absorb excess oil. In the same skillet, reduce the heat and add the remaining ¾ cup of flour to the drippings. 
    Whisk it constantly for about a minute to form a roux. Gradually pour in 4 cups of whole milk while continuing to whisk. Keep stirring until the gravy thickens. Season with salt, pepper, and additional spices as needed.
Step 6: Serve
  1. Plate your perfectly crispy chicken fried steak and smother it in that rich, creamy gravy. Garnish with fresh parsley for a touch of color. 
    You can serve it with mashed potatoes or biscuits—whatever your heart desires!

Notes

  • Properly Tenderize the Meat: Spend time tenderizing the beef round steaks. This makes a noticeable difference in texture.
  • Don’t Skip the Marinade: Allow the steaks to marinate in buttermilk. This is where the magic happens, making them juicy and flavorful.
  • Maintain Oil Temperature: Make sure the oil is at the right frying temperature. If it’s not hot enough, the coating will become soggy instead of crispy.
  • Double Dredge: Use the two-step breading process for a thicker, crunchier coating. It’s worth the extra effort.
  • Homemade Gravy: Skip the store-bought gravy. Making your own from the drippings captures that homemade flavor that pairs perfectly with the steak.