Country Fried Steak Recipe
Tender cube steak is marinated in a buttermilk/egg mixture, then coated in a saltine cracker and cornstarch mixture that makes the CRISPIEST Chicken Fried Steak! The white pan gravy served over top takes the whole dish up a notch. This one will satisfy the hungriest at your table!
Servings 5 people
Calories 780kcal
Ingredients
Country Fried Steak
- 4 to 5 - 6 ounce cube steaks pounded to ¼ inch thick
- 1 cup buttermilk
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 large eggs
- 35 Saltine Squares finely crushed
- ⅓ cup cornstarch keeps the coating crispy
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 cup vegetable oil for frying
Gravy
- 2 tablespoon salted butter
- 1 Tbsp chicken base we like Better Than Bouillon
- 2 tablespoon all purpose flour
- ½ teaspoon onion powder
- 1 ½ cups whole milk
- ½ teaspoon seasoned salt Lawry's
- black pepper to taste
Instructions
- Mix buttermilk, eggs, kosher salt and black pepper.1 cup buttermilk, ½ teaspoon kosher salt, 2 large eggs, ¼ teaspoon black pepper
- Add cube steaks to a Ziplock bag or shallow dish. Pour buttermilk mixture over steaks and marinate in the refrigerator for a minimum of 4 hours and a maximum of 24 hours. 8-10 hours is ideal.4 to 5 - 6 ounce cube steaks
- When ready to cook, remove marinating steaks from the refrigerator and let them rest at room temperature for 20-30 minutes.
- Mix the crushed saltine crackers with cornstarch and seasonings in a shallow bowl or rimmed plate.35 Saltine Squares, ⅓ cup cornstarch, 1 tablespoon onion powder, 1 teaspoon black pepper, 1 tablespoon garlic powder
- Pull steaks from the marinade and allow to drip well before adding directly to the cracker mixture.
- Press cracker crumbs into meat well, flipping and pressing into both sides and edges, making sure to cover every last bit of meat so there are no bare spots.
- Place coated steaks on a plate and rest at room temperature for 10-15 minutes while preheating the oil at medium-low heat. Oil should just cover the bottom of the pan and not be too deep.1 cup vegetable oil
- Drop in a few sprinkles of flour to make sure the oil is sufficiently hot. When the flour sizzles immediately, you know it's ready. (The steaks should not brown right away, if it does, the skillet is too hot.)
- Add one steak to the pan, then prep the next. Alternating the time steaks are added to the pan helps maintain a more even oil temperature.
- Fry for 3-4 minutes per side. Flip with flat tongs, being careful not to scrape the coating off.
- Drain on a cooling rack at room temperature while you fry the other steaks.
- Wipe excess grease from the pan. Add the butter and chicken base and melt. Sprinkle in the flour and whisk stir it into the butter, cook for about 1 minute. Sprinkle in the onion powder. Now slowly whisk the milk into the roux.2 tablespoon salted butter, 2 tablespoon all purpose flour, ½ teaspoon onion powder, 1 ½ cups whole milk, 1 tablespoon chicken base
- Simmer until it is thickened, about 5-8 minutes depending on your preference. Season with Lawry's and pepper.½ teaspoon seasoned salt, black pepper
- Serve the country fried steak with gravy smothered over top, mashed potatoes, peas and dinner rolls on the side.
Nutrition
Serving: 1fried steak | Calories: 780kcal | Carbohydrates: 34g | Protein: 21g | Fat: 62g | Saturated Fat: 15g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 1081mg | Potassium: 474mg | Fiber: 1g | Sugar: 7g | Vitamin A: 449IU | Vitamin C: 0.4mg | Calcium: 187mg | Iron: 3mg
