Chicken Fried Steak

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Chicken Fried Steak is the ultimate comfort food. Paired with Mashed Potatoes and Gravy, you can’t go wrong. This Chicken Fried Steak uses The Farm at Spring Creek’s tender Cube Steak and is dipped in buttermilk and seasoned flour, and it could be eaten with a fork. No knife needed.

I LOVE Chicken Fried Steak and although I don’t make it very often it is one of my favorite comfort foods.  I make it for my boys as steak fingers so it is easy for them to eat. When I make it I like to have biscuits, green beans, and mashed potatoes and white gravy with it. Some people like brown gravy with their Chicken Fried Steak. Either way, I don’t think there is a bad choice to be made. I think gravy makes most things better.

When it comes to frying things I like a really crispy crust. Therefore, I ALWAYS double dredge. I have seen many people frying things in my lifetime and I am not trying to criticize. Everyone has their own way of doing it, but you will NEVER see a fried food in my house that has not been dipped in something at least three times. Flour, milk, flour. Always.

This recipe is no different. Seasoned flour coats the cube steak, then it is dipped in buttermilk and hot sauce mixture and then it goes back in the seasoned flour.

I like to keep things pretty simple in my kitchen and Tony’s Chachere’s is my go-to seasoning for all things. I pretty much use it in the place of salt and pepper. Sometimes I add other things, but usually, it has everything I am looking for. For this recipe, it is all I add to both the meat and the flour.

Our Cube Steak is very tender and doesn’t need additional tenderizing. Just open it up and you are ready to go. I give each piece a light sprinkling of Tony’s on each side and then dip in the seasoned flour. After I dredge it in the flour I move it to the bowl with Buttermilk and Crystal Hot Sauce. One more dunk in the seasoned flour and it is ready to go in the hot oil. I sometimes wish I had one of those big double fryers that I could keep outside. Ahhhh maybe one day. Alas, my trusty cast iron gets the job done nicely. Once I remove it from the oil I place it on a plate with a paper towel to drain the excess grease.