Ingredients
Steaks and Oil
- 4 cube steaks, around 1/3 lb each
- Enough peanut or vegetable oil to fill your frying pot/pan about 3/4 – 1″ deep
Buttermilk Marinade
- 2 cups buttermilk
- 2 large eggs
- 1 Tbsp Tabasco or hot sauce
- 1 tsp kosher salt
- 1 tsp black pepper
Seasoned Flour
- 1 1/3 cups all purpose flour
- 1/4 cup cornstarch
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/2 tsp smoked or regular sweet paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
White Gravy
- White gravy (recipe linked separately) to serve
Instructions
- Prepare Marinade: Add buttermilk, eggs, Tabasco or hot sauce, kosher salt, and black pepper to a large dish or baking dish. Whisk the mixture thoroughly to combine all ingredients evenly.
- Marinate Steaks: Pat the cube steaks dry with paper towels to remove excess moisture. Submerge the steaks in the marinade, turning to coat them completely. Cover the dish and refrigerate for at least 1 hour, or up to overnight, to tenderize and flavor the meat.
- Heat Oil: In a heavy-bottomed pot such as a shallow Dutch oven or deep cast iron skillet, add enough oil to reach 3/4 to 1 inch deep. Heat the oil over medium heat until it reaches 350°F, suitable for frying.
- Prepare Frying Station: Set up a rimmed baking sheet topped with an oven-safe metal cooling rack close to the frying pan. This setup will hold the fried steaks to drain and stay crispy.
- Mix Seasoned Flour: In a shallow bowl, combine flour, cornstarch, kosher salt, black pepper, smoked or sweet paprika, onion powder, garlic powder, and dried thyme. Whisk these dry ingredients until well mixed.
- Preheat Oven: Set the oven to 225°F to keep the fried steaks warm after frying.
- Coat and Fry Steaks: Remove one steak from the marinade, coating it thoroughly in the seasoned flour mixture. Carefully place it into the hot oil and fry for 3-4 minutes per side until golden brown and crispy. Remove with a frying spider or slotted spoon and place on the prepared baking sheet with the cooling rack.
- Repeat Frying: Fry the remaining steaks one or two at a time, depending on pan size, coating each in seasoned flour before frying, and placing them on the baking rack as they finish.
- Keep Warm: Once all steaks are fried, transfer the baking sheet with rack and steaks into the preheated oven to keep warm while preparing the peppered white gravy.
- Serve: Pour freshly made peppered white gravy over the hot chicken fried steaks. Sprinkle with a bit of extra black pepper if desired and serve immediately.
Notes
- Marinating the steaks overnight allows for deeper flavor and tenderness.
- Use a heavy-bottomed pan to maintain consistent oil temperature during frying.
- Do not overcrowd the frying pan to ensure even frying and crispiness.
- Keep the oil between 350°F and 365°F to prevent greasy or undercooked coating.
- The white gravy can be prepared ahead or made fresh; it pairs perfectly with the crispy steak.
- Use a frying spider or slotted spoon to safely remove steaks from hot oil and drain excess oil.
- Prep Time: 1 hour 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Southern American
