THE BEST CHICKEN FRIED STEAK | A DELICIOUS SOUTHERN CLASSIC RECIPE | EASY TUTORIAL

beef steak

🥗Healthier: chicken breast

💰Cheaper: pork cutlets

Chicken breast is lower in fat, while pork cutlets are often less expensive.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients, while all-purpose is usually cheaper.

In a large mixing bowl, add 1 large egg and 1 cup of buttermilk.

Add a few dashes of hot sauce, 1/2 teaspoon black pepper, and a few pinches of salt to the bowl.

Combine the egg and buttermilk mixture well.

Add 4 cubed steaks to the marinade, ensuring they are fully coated.

Cover and let marinate for 1 hour (or up to 4 hours).

In a separate bowl, combine 2 cups of flour, 1 tablespoon of onion powder, 1 teaspoon of garlic powder, 1/2 teaspoon of black pepper, 1 tablespoon of seasoned salt, and 1 teaspoon of paprika. Whisk to combine.

Reserve 4 tablespoons of the seasoned flour for later use in gravy.

Heat a 12 or 13 inch cast iron skillet over medium heat and add enough oil to fill it halfway.

Remove the steaks from the marinade and coat them in the flour mixture, then dip back into the buttermilk, and coat again in the flour mixture for double battering.

Fry the steaks in batches, cooking for about 4 minutes on the first side and 2 minutes on the other side until golden brown.

Remove the fried steaks and place them on a paper towel-lined plate or cooling rack to drain.

In the same skillet, over medium-low heat, add 4 tablespoons of butter and 4 tablespoons of the reserved seasoned flour, stirring to combine.

Gradually add 2 cups of half and half, whisking continuously to avoid lumps.

Season the gravy with black pepper and additional salt to taste, adjusting for desired flavor and consistency.

Plate the fried steaks and pour the gravy over them before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens