Chicken-Fried Steak
Chicken-Fried Steak is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Pound steaks between 2 sheets of plastic to 1/4" thick; season with salt and pepper.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPound steaks between 2 sheets of plastic to 1/4" thick; season with salt and pepper.
Whisk 1 1/2 cups flour, 1 1/2 cups cornstarch, 1 1/2 tablespoons paprika, and 1 1/2 teaspoons salt in a large baking dish.
Place buttermilk in another large baking dish.
Working one at time, lightly dredge 4 steaks in flour mixture, shaking off excess.
Dip in buttermilk, allowing excess to drip off.
Dredge again in flour mixture, packing onto steaks and pressing firmly into crevices; shake off excess.
Place on a wire rack set inside a rimmed baking sheet.
Discard wet flour mixture and repeat process with remaining steaks, flour, cornstarch, paprika, and 1 1/2 teaspoons salt, placing on another rack set inside another baking sheet.
Chill, uncovered, 2–6 hours.
Let steaks stand at room temperature 30 minutes.
Pour oil into skillet to come halfway up sides; fit with thermometer.
Heat over high until thermometer registers 325°F.
Fry steaks in 4 batches until deep golden brown, about 3 minutes per side.
Transfer to paper towels to drain.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
