If you’re craving a delicious homemade version of chicken fried steak, look no further than this mouth-watering recipe inspired by the beloved Cracker Barrel dish. With its crispy exterior and tender beef, this is the perfect meal to indulge in at home.
Growing up, Sundays at our house were all about comfort food and spending time together. My grandmother used to make the most amazing chicken fried steak, and we would all gather around the table eagerly waiting to dig in. This recipe brings back those fond memories, and I’m excited to share it with you so you can create your own family traditions.
Why You’ll Love This Recipe
This chicken fried steak recipe is a keeper for a number of reasons. First, it perfectly balances a crispy crust with juicy, tender steak inside. It’s less greasy than many restaurant versions, making it a healthier choice. Plus, it uses simple ingredients that are probably already in your pantry, saving you a trip to the store. This dish can be made quickly and easily, perfect for a weekday dinner or a special weekend treat.
Ingredients Notes
The success of this recipe lies in quality ingredients. Opt for fresh cube steak for tenderness, or use sirloin tips if you prefer. For the breading, plain flour works well, but adding a teaspoon of cornstarch will increase the crispiness. Buttermilk is essential for marinating the steak, as it tenderizes the meat while adding flavor. In a pinch, you can substitute whole milk with a spoonful of vinegar. Don’t skimp on the spices—paprika, garlic powder, and black pepper give the dish its signature flavor.
Recipe Steps
Step 1
Start by marinating the cube steak in buttermilk for at least an hour to tenderize the meat. This step can be done overnight for extra flavor.
Step 2
In a shallow dish, combine flour, cornstarch, paprika, garlic powder, salt, and pepper. Dredge the marinated steak in the flour mixture, pressing firmly to ensure an even coating.
Step 3
Heat oil in a large skillet over medium-high heat. Once hot, carefully add the coated steaks to the pan. Cook for 4–5 minutes on each side or until golden brown and crispy.
Step 4
Remove steaks from the skillet and let them rest on a wire rack to maintain their crispiness while you prepare the gravy.
Step 5
With the remaining oil in the skillet, reduce the heat and whisk in some flour to create a roux. Slowly add milk, stirring constantly until smooth. Season with salt and pepper, and serve the gravy over the steak.
Storage Options
Store any leftover steak in an airtight container in the refrigerator for up to three days. Reheat in an oven at 350°F until warmed through to retain crispiness. For freezing, wrap individual pieces tightly in aluminum foil and place in freezer bags. They can be frozen for up to two months. To reheat, allow them to thaw overnight in the fridge before reheating.
Variations & Substitutions
To make this dish gluten-free, you can use gluten-free flour and breadcrumbs. For a spicy twist, add cayenne pepper to the flour mixture. If you prefer a lighter option, use chicken breast instead of beef. Vegetarians can enjoy a similar taste by using breaded eggplant slices.
Serving Suggestions
This dish pairs beautifully with creamy mashed potatoes or roasted vegetables. For a complete Southern meal, serve it alongside coleslaw or a crisp garden salad. It’s perfect for family dinners, special occasions, or even a laid-back brunch.
Frequently Asked Questions
What is the key to making a crispy crust? The secret to a super crisp crust is double-dipping. After the initial dredge in flour, allow the steak to sit for a minute, then dip it in buttermilk again before a second coating of seasoned flour. This creates layers of crust that crisp up beautifully during frying.
Can I use an air fryer instead of skillet frying? Absolutely! Air frying is a great alternative offering a healthier option. Preheat your air fryer at 400°F, place the steaks in a single layer, and cook for 8–10 minutes. Flip halfway through the cooking for an even golden crust.
Why is my gravy lumpy? Gravy can become lumpy if the roux is not combined smoothly. Gradually whisk in the milk, ensuring that each addition is fully incorporated before adding more. If lumps persist, strain the gravy through a fine mesh sieve for a smooth finish.
