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Prep 15 mins
Cook 25 mins
This is the only Chicken fried steak recipe I've used since I found it in Southern Living years ago. Use as little or as much hot sauce as you want. I've been known to skip the first step but, believe me, the second tenderizing really will catch those odd little chewy places that escaped the butcher the first time, as well as thin it out. Of course, if you've got an agreeable butcher . . .
- 1 cup all-purpose flour (I use only 2/3 cup)
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon paprika
- 1⁄2 cup buttermilk
- 3⁄4 teaspoon hot sauce (to taste)
- 1 lb beef cube steak, cut in serving size pieces
- 1⁄4 cup oil
- 2 tablespoons oil
- 2 tablespoons all-purpose flour
- 2 1⁄2 cups milk
- 1⁄4 teaspoon salt (to taste)
- 1⁄2 teaspoon pepper (to taste)
- Dust the steak with flour or place between 2 sheets of plastic wrap. Tenderize steak completely by pounding thin with a meat mallet or the bottom of an iron (or heavy) skillet. If not precut, cut meat into serving size pieces.
- Stir together first 4 ingredients in a shallow dish. Combine buttermilk and hot sauce in a bowl. Dredge steaks in flour mixture; dip into buttermilk mixture, and dip again in flour mixture.
- Heat 1/4 cup oil in a large skillet over medium-high heat to 360 degrees. Add steaks, and cook 5 minutes on each side. Remove from skillet. Drain steaks on paper towels.
- Heat 2 tablespoons oil in skillet; whisk in 2 tablespoons flour, and cook, whisking constantly, 5 minutes or until light golden brown.
- Whisk in milk a little at a time; cook, whisking constantly, over medium heat until thickened and bubbly, about 10 minutes. Stir in salt & pepper to taste. Serve over steaks and mashed potatoes.
This is a keeper for our house. My husband loved(me too). I didnt change anything. Did not tenderize steaks again as Ninja said and it still turned out great. I added the hot sauce, maybe not the 3/4 teaspoon suggested and could not taste, but that worked out great for our 6 year old. Served with rice.