Crispy Golden Chicken Fried Steak with Savory Beef Gravy

This hearty dish features tenderized cube steak coated in a seasoned breading and fried until perfectly golden. It is finished with a rich, creamy beef sausage gravy for a classic comfort meal.

List of ingredients

• 2 lb cube steak (about 4 pieces) – pounded to 1/4 inch thickness.
• salt and pepper – to taste for initial seasoning.
• 1 1/2 cup flour – for the first and third dredging stages.
• 2 teaspoons baking powder – adds lightness to the crust.
• 1 teaspoon baking soda – enhances browning and crispiness.
• 1 tablespoon Montreal Steak Spice – provides a bold, savory flavor.
• 1 teaspoon garlic powder – adds depth to the breading.
• 1 1/2 cup buttermilk – tenderizes the meat and binds the batter.
• 1 egg – helps the coating adhere to the steak.
• 3 cup avocado oil – or any high-smoke point oil for frying.
• 10-12 oz beef breakfast sausage – cut into tiny pieces or grated.
• 3 tablespoons butter – used to create the roux for the gravy.
• 1/3 cup all-purpose flour – thickening agent for the sauce.
• salt and ground black pepper – to taste for the gravy.
• 2 cups chicken broth – liquid base for the gravy.
• 1/2 cup heavy whipping cream – adds richness and creaminess.
• 2 tablespoons parsley – finely chopped for garnish.

step-by-step instructions

1. Prepare the meat: Pound each piece of cube steak until it reaches a uniform 1/4 inch thickness. Season both sides of the meat with salt and pepper to taste.
2. Setup dredging stations: Place 1 1/2 cup flour in one dish. In a second dish, combine 2 teaspoons baking powder, 1 teaspoon baking soda, 1 tablespoon Montreal Steak Spice, 1 teaspoon garlic powder, salt, and pepper. Whisk these dry ingredients together, then stir in 1 1/2 cup buttermilk and 1 egg until a smooth batter forms.
3. Heat the oil: Pour 3 cups of avocado oil into a non-stick skillet and preheat over medium-high heat. Ensure the oil is hot before adding the meat to prevent excessive grease absorption.
4. Coat the steak: Dredge each steak piece in the flour first, shaking off any excess. Dip the floured steak into the buttermilk batter, then dredge it in the flour one final time, pressing firmly to ensure a complete coat.
5. Fry the steak: Carefully place the steaks in the hot oil. Fry for 3 to 5 minutes per side until they reach a deep golden brown color. Transfer the cooked steaks to a plate lined with paper towels to drain and keep them warm in a low oven.
6. Cook the sausage: Using the same skillet over medium heat, saute the beef breakfast sausage until golden brown, about 3 to 5 minutes. Remove the cooked sausage and set it aside on a plate.
7. Make the roux: Melt 3 tablespoons of butter in the skillet. Stir in 1/3 cup of flour and cook for about 1 minute, stirring constantly until a nutty paste forms.
8. Simmer the gravy: Slowly pour in 1 cup of chicken broth, stirring constantly to incorporate and scraping the brown bits from the bottom of the pan. Add the second cup of chicken broth and continue stirring.
9. Finish the sauce: Pour in 1/2 cup of heavy whipping cream and season with salt and pepper. Return the cooked beef sausage to the skillet and stir well to combine.
10. Serve: Place the fried steaks on plates and top with a generous amount of sausage gravy. Garnish with finely chopped parsley and serve with mashed potatoes and pickles.

Advanced Frying Techniques for Maximum Crunch

Maintaining Precise Oil Temperature

Use a deep-fry thermometer to ensure your oil reaches 350F before adding the steak. If the oil is too cool, the breading will absorb excess fat and become soggy. If it is too hot, the exterior will burn before the meat is cooked through.

Proper Meat Tenderization

Use a meat mallet to break down the tough muscle fibers of the cube steak. Pounding the meat to a consistent 1/4 inch thickness ensures that every piece cooks evenly and stays juicy. This process also creates a larger surface area for the breading to adhere to.

Securing the Breading

Press the flour firmly into the meat during the final dredging step. Using your hands to push the coating into the batter prevents the crust from peeling away during the frying process. Shake off only the loose excess to maintain a thick, crispy layer.

Avoiding Pan Overcrowding

Fry the steaks in small batches to keep the oil temperature stable. Adding too many pieces at once drops the temperature of the oil rapidly, which leads to steaming rather than frying. Leave enough space between each piece for the hot oil to circulate freely.

Optimizing Meat Temperature

Allow the seasoned steaks to rest at room temperature for about 30 minutes before breading and frying. Adding ice-cold meat to hot oil can cause the temperature to plummet and may lead to uneven cooking. This step ensures a more consistent internal temperature.

Ingredient Substitutions and Alternatives

Alternative High-Smoke Point Oils

While avocado oil is excellent, you can substitute it with peanut oil or canola oil. These oils can withstand the high temperatures required for deep frying without smoking or breaking down. Avoid using extra virgin olive oil as its smoke point is too low for this method.

Dairy-Free Buttermilk Options

To create a buttermilk substitute, add one tablespoon of lemon juice or white vinegar to a cup of whole milk. Let the mixture sit for 10 minutes until it curdles slightly. This provides the necessary acidity to tenderize the beef and react with the baking soda.

Variations in Flour Blends

For an extra crispy exterior, replace two tablespoons of the flour with cornstarch. Cornstarch reduces the gluten formation and creates a lighter, crunchier crust. You can also use a gluten-free all-purpose blend if necessary, though the texture may vary slightly.

Alternative Beef Cuts

If cube steak is unavailable, you can use top round or sirloin steak. Slice the meat into thin steaks and use a mallet to tenderize them manually. Ensure the thickness is uniform to avoid raw centers or overcooked edges.

Customizing the Gravy Base

While chicken broth is used for a balanced flavor, beef broth can be substituted for a deeper, meatier taste. For a lighter version, use a low-sodium vegetable broth. Adjust the amount of heavy cream to control the richness of the final sauce.

Serving Suggestions and Pairings

Traditional Breakfast Combinations

Serve chicken fried steak as a brunch centerpiece alongside over-easy eggs and crispy home fries. Warm buttermilk biscuits are an ideal accompaniment to soak up the extra sausage gravy. This combination provides a high-protein start to the day.

Classic Dinner Accompaniments

Pair this meal with creamy mashed potatoes and steamed green beans for a traditional Southern dinner. The starchiness of the potatoes complements the richness of the gravy. A side of honey-glazed carrots can add a touch of sweetness to the savory plate.

Adding Acidic Contrast

Include dill pickle spears or pickled red onions on the side to cut through the richness of the fried meat and cream sauce. The acidity of the vinegar balances the heavy fats in the dish. A wedge of fresh lemon can also be squeezed over the steak for a bright finish.

Lighter Side Dish Options

To balance the meal, serve a crisp garden salad with a light vinaigrette. Roasted asparagus or sautéed spinach also provide a fresh, nutritional contrast to the fried components. These options help prevent the meal from feeling overly heavy.

Storage and Reheating Guidelines

Storing Leftovers

Place the fried steak and the gravy in separate airtight containers. The steak should be stored in the refrigerator for up to three days. Keeping them separate prevents the steak from absorbing moisture from the gravy and becoming soggy during storage.

Restoring the Crunch

Avoid using a microwave to reheat the steak, as this will make the breading rubbery. Instead, use an air fryer at 350F for 3-5 minutes or a conventional oven at 325F until heated through. This method restores the original crispiness of the crust.

Reheating the Gravy

Warm the sausage gravy in a small saucepan over low heat. If the gravy has thickened too much in the fridge, whisk in a tablespoon of milk or chicken broth to return it to a creamy consistency. Stir constantly to avoid scorching the bottom.

Cooking Troubleshooting

Preventing Breading Separation

If the breading peels off, it is often because the meat was too moist when floured. Pat the steak completely dry with paper towels before the first dredge. Ensure the batter is whisked until smooth to avoid clumps that can create weak points in the coating.

Correcting Lumpy Gravy

Lumps in the gravy usually occur when the liquid is added too quickly to the roux. Pour the broth in a slow, steady stream while whisking vigorously. If lumps persist, you can pass the finished gravy through a fine-mesh strainer before adding the cream.

Adjusting Salt Levels

Because Montreal Steak Spice contains salt, be cautious when adding extra salt to the batter. Taste the gravy after adding the broth but before adding the cream. This allows you to adjust the seasoning accurately without oversalting the final sauce.

Reducing Excess Greasiness

If the steak feels oily, ensure you are not overcrowding the pan and that the oil is at the correct temperature. Always drain the fried meat on a wire rack or paper towels immediately after removing it from the oil. This allows excess fat to drip away.

Frequently Asked Questions

Why are there baking powder and baking soda in the batter?

Both ingredients react with the acid in the buttermilk to create small carbon dioxide bubbles. These bubbles expand during frying, which creates a lighter, airier, and crispier texture in the breading.

What temperature should the oil be?

The oil should be exactly 350F. This temperature is high enough to sear the exterior quickly for a golden crust but low enough to ensure the meat cooks through without burning the breading.

Can I make this ahead of time?

It is not recommended to fry the steak in advance as it loses its crunch. However, you can prepare the batter and the sausage gravy ahead of time. Simply reheat the gravy and fry the steak fresh for the best results.

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