The Best Chicken Fried Steak Recipe
This recipe for chicken fried steak includes a batter spiked with Tabasco Sauce and a pan gravy that is sure to satisfy all the chicken-fried steak lovers at your table.
This is the best recipe I've found for chicken fried steak! I allow my steaks to "rest" on a wire rack after the final coating of flour - which seems to help the coating adhere - also make sure to pat your steaks dry with paper towels then season them as you'd like before beginning the breading process - this will also help the coating adhere better. It is also important that the oil reach the proper temperature before adding the steaks - I used Mazola Canola oil instead of shortening and did not need near the amount called for - used maybe 3/4 - 1c total. After the steaks are cooked and keeping warm (to prevent sogginess keep them on a wire rack over a cookie sheet) in a 200 oven; I do add some finely chopped onion and garlic to the oil and drippings in the pan and saute before adding the flour and milk - make sure the flour is cooked in the oil to avoid a pasty, flour-y taste to your gravy. I also like to add about 1/4c chicken stock after adding the milk - I found I only needed about 2 1/2 to 3c of mi
Green hot pepper sauce sparks the flavor here. Pounded round steaks dipped in evaporated milk, flour, then pan fried.
Saddle up for the most amazing chicken fried steak, which was perfected by a high-end chef working at a historic Montana dude ranch.
Cube steaks, breaded with a seasoned flour and crushed cracker coating, then pan-fried, are a high-energy version of the traditional recipe.
I have been making this for years and my family just loves it. The gravy is great served over the steak, or on mashed potatoes.
Hi, this is Norah, and I submitted this recipe. Just to clear up a bit of confusion; the baking powder, baking soda, pepper, and salt are not mixed in with the flour; they're mixed in with the buttermilk to create a loose batter. Also, the cube steaks ARE lightly seasoned with salt, pepper and garlic powder. This was specified in my original submission, but for some reason this step was left out when the recipe was finalized. I'm glad there are so many positive reviews, and hopefully this will end any confusion. Thank you and I hope you enjoy!!