Description
Experience the joy of Chicken Fried Steak with its crispy exterior and juicy interior. This dish combines tender cube steaks, seasoned flour, and a delightful gravy, making it a perfect option for a quick dinner or a comforting meal at home.
Ingredients
Scale
- 1 1/2-2 pound cube steaks about 8 thin, tenderized steaks
- 1 1/2 cups oil for frying
- 2 1/2 cups all purpose flour
- 2 1/2 teaspoons paprika
- 2 1/2 teaspoons tony chachere’s seasoning or other cajun seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 eggs
- 2 cups buttermilk or milk
- 3 tablespoons butter or oil from frying
- 3 tablespoons reserved flour mixture
- 2-3 cups milk
- salt/black pepper to taste
Instructions
- Heat oil in a large skillet over medium-high heat. Season both sides of the cube steaks with seasoning salt or a mixture of salt and black pepper.
- Create a dredging station: in one bowl, whisk together the flour and seasonings; in another bowl, whisk the eggs with buttermilk or milk. Reserve 3 tablespoons of the flour mixture for gravy.
- Coat each steak by dipping it in the seasoned flour, followed by the egg mixture, and back into the flour. Make sure to shake off excess flour after each dip.
- Once the oil is at 350°F, fry the steaks for 3-4 minutes per side until golden brown and the internal temperature reaches 145°F. Fry in batches if needed for even cooking.
- Transfer the fried steaks to a cooling rack and keep warm in an oven while preparing the gravy.
Notes
For extra flavor, let the dredged steaks sit for about 15 minutes before frying.
Use a thermometer to ensure the oil is at the right temperature for crispy cooking.
Feel free to adjust the seasoning to your taste preferences.
Nutrition
- Serving Size: 1 steak
- Calories: 450
- Sugar: 1g
- Sodium: 790mg
- Fat: 27g
- Saturated Fat: 7g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 160mg