Chicken Fried Steak with Spicy Jalapeño Gravy
Equipment
- Cast-iron skillet Perfect for even heat distribution. If you don't have one, a heavy-bottomed frying pan will work.
- Mixing bowls For your buttermilk soak and dredging station.
- Tongs Essential for safe flipping without losing that beautiful breading.
- Whisk To create a smooth, lump-free gravy.
- Wire Rack Ideal for draining the steaks without making them soggy; if you don’t have one, paper towels on a baking sheet can substitute.
Ingredients
For the Steak
- 4 beef cube steaks or tenderized round steaks
- 2 cups buttermilk
- 1 teaspoon hot sauce optional, for marinating
- 2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 large eggs
- Vegetable oil for frying
For the Spicy Jalapeño Gravy
- 3 tablespoons reserved frying oil
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1-2 jalapeños finely diced (seeds removed for less heat)
- 1 teaspoon black pepper
- Salt to taste
Instructions
Marinate the Steak
- Start by placing your cube steaks (or round steaks, tenderized) in a bowl with the buttermilk and optional hot sauce. Let them marinate for at least an hour, though overnight is even better if you have the time. This step is key for achieving tender, flavorful meat and mimics the technique used in buttermilk chicken fried steak recipes.
Set Up Your Dredging Station
- In one bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, and pepper. In another bowl, beat the eggs. Remove the steaks from the buttermilk, letting the excess drip off, then dredge them first in the flour, then the egg, and again in the flour. This double-dredging technique ensures a thick, crispy crust, essential for the best chicken fried steak recipe.
Heat the Oil
- In your skillet, heat about ½ inch of vegetable oil over medium heat. It's ready when a pinch of flour sizzles instantly when tossed in. Carefully lay the steaks into the pan, working in batches if needed to avoid overcrowding.
Fry the Steaks
- Cook the steaks for about 3-4 minutes per side, until golden brown and crisp. Remove and drain them on a wire rack. This step locks in all the juicy flavor and makes for a truly homemade chicken fried steak experience.
Make the Spicy Jalapeño Gravy
- Carefully pour off all but 3 tablespoons of oil from the skillet. Stir in the flour and whisk constantly to form a roux. Cook for 1-2 minutes until it turns a light golden color. Gradually whisk in the milk, followed by the diced jalapeños, pepper, and salt. Cook until thickened, about 3-5 minutes.
Serve It Up
- Plate the steaks and ladle the jalapeño gravy generously over the top. Serve immediately for maximum crispness and flavor.