If you’ve ever dreamed of combining the mouthwatering crunch of KFC’s secret-seasoned breading with the hearty satisfaction of a perfectly fried steak, this KFC Chicken Fried Steak recipe will make that dream come true.
Table of Contents
How to make KFC Chicken Fried Steak
KFC Chicken Fried Steak is a Southern-style comfort food dish made by coating a tenderized beef steak—typically cube steak—in seasoned flour, then deep-frying it until the crust is crispy and golden. Despite its name, it contains no chicken.
Ingredients
For the Steak:
- 4 cube steaks or tenderized round steaks (about 1/2 inch thick)
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch (for extra crispiness)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper (optional, for added spice)
- 3 eggs
- 1 cup buttermilk (or milk if preferred)
- 1 teaspoon hot sauce (optional, for extra flavor)
- Vegetable oil or peanut oil (for frying)
For the Gravy:
- 3 tablespoons of the leftover frying oil
- 2-3 tablespoons all-purpose flour
- 2 cups whole milk
- Salt and pepper to taste
Instructions
Step 1: Prepare the Steaks
- Pat the cube steaks dry with a paper towel to ensure the breading sticks better.
- If needed, lightly pound the steaks to achieve uniform thickness.
Step 2: Set Up the Breading Station
- In a shallow dish, combine the flour, cornstarch, garlic powder, onion powder, paprika, salt, pepper, and cayenne pepper. This is your dry breading mix.
- In another dish, whisk together the eggs, buttermilk, and hot sauce to create the wet batter.
- Dredge each steak in the dry mix, then dip it in the wet mix, and finally coat it again in the dry mix. This double-coating ensures an extra crispy crust.
Step 3: Heat the Oil
- In a large, heavy skillet or frying pan, pour enough oil so there’s a depth of about 1 inch, then heat it to 350°F (175°C). You can use a thermometer to maintain consistent frying temperature.
Step 4: Fry the Steaks
- Carefully place the breaded steaks in the hot oil, one or two at a time (don’t overcrowd the pan). Fry for about 3–4 minutes per side, or until the breading is golden brown and crispy.
- Remove the steaks and place them on a wire rack or paper towel-lined plate to drain the excess oil.
Step 5: Make the Gravy
- After frying the steaks, reserve 3 tablespoons of the leftover oil in the pan. Drain any burnt crumbs first if necessary.
- Over medium heat, stir in the flour, whisking constantly for 1–2 minutes, until the mixture forms a light golden roux.
- Gradually add the milk, whisking continuously to prevent lumps. Cook until the gravy thickens to your desired consistency.
- Season with salt and pepper to taste.
Step 6: Serve
- Place your crispy chicken-fried steak on a plate and generously spoon the creamy gravy over the top.
- Serve hot with classic sides like mashed potatoes, green beans, or a warm biscuit for the ultimate comfort meal.
Tips for the perfect KFC Chicken Fried Steak
- Tenderizing the Steak: If you can’t find pre-tenderized cube steak, use a meat mallet to pound out round steak until tender.
- The Secret to the Coating: Cornstarch in the breading mix helps you achieve extra crispiness. Don’t skip this ingredient!
- Oil Temperature: Use a kitchen thermometer to maintain the oil at 350°F (175°C). If it’s too cool, the steak will absorb oil and become greasy; too hot, and the breading might burn before the steak cooks.
- Double-Coating Is Key: Ensure each steak is thoroughly dredged in the dry mix before dipping into the wet batter, then again after, for maximum crunch.
- Spicing It Up: Add more cayenne or a pinch of chili powder to the breading mix if you like your chicken fried steak with a kick of heat.
- Homemade Buttermilk Substitute: If you don’t have buttermilk on hand, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes before using.
Ingredients Substitutes
Cooking is all about flexibility. When you’re making KFC chicken fried steak, you might find yourself without certain ingredients or may need substitutions for dietary or personal preferences. Luckily, with a few swaps and alternatives, you can still create a crispy, juicy, and delicious dish that stays true to its Southern roots.
1. Cube Steak
What it does: Cube steak (typically made from tenderized top round or sirloin) is the classic cut for chicken fried steak, thanks to its tenderness and affordability.
Substitute Options:
Top Round or Bottom Round Steak: Pound these cuts with a meat mallet until thin and tender to mimic cube steak.
- Sirloin Steak: Pound out the sirloin, but keep in mind it can still be slightly more tender than cube steak.
- Pork Chops: For a slightly different flavor, thinly pounded boneless pork chops can be used for a lighter, leaner version.
- Chicken Breast or Thighs: While not traditional, you can use butterflied and pounded chicken breast for a dish closer to fried chicken.
2. All-Purpose Flour for Breading
What it does: Flour serves as the main ingredient in the breading, creating the crispy crust on chicken fried steak.
Substitute Options:
- Gluten-Free Flour Blends: These work well for those on a gluten-free diet. Opt for a blend designed for 1:1 substitution.
- Cornmeal or Corn Flour: Provides a crumblier, slightly crunchier texture.
- Almond Flour: A low-carb, keto-friendly substitute for those looking to reduce carbs—though the texture will be slightly different.
- Crushed Crackers or Breadcrumbs: For a more textured crust, you can use finely crushed saltine crackers or plain breadcrumbs.
3. Cornstarch in the Breading Mix
What it does: Cornstarch is often added to flour to enhance crispiness by reducing gluten development during frying.
Substitute Options:
- Tapioca Starch or Arrowroot Powder: These work just as well and are great gluten-free substitutes.
- Rice Flour: Provides a light and delicate crispiness, often used in Asian frying techniques.
- Potato Starch: Another excellent option for creating an ultra-crispy crust.
4. Buttermilk for Wet Batter
What it does: Buttermilk adds tangy flavor to the batter and helps tenderize the meat.
Substitute Options:
- Homemade Buttermilk Substitute: Combine 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5–10 minutes before using.
- Yogurt or Sour Cream + Water: Thin 1/2 cup of yogurt or sour cream with 1/2 cup of water to create a buttermilk-like consistency.
- Milk or Heavy Cream: Regular milk can be substituted, but it won’t have the same tang. Add a splash of vinegar for a slight tangy kick.
- Plant-Based Milk: For a dairy-free alternative, use almond, soy, or oat milk mixed with 1 teaspoon of vinegar for the same buttermilk effect.
5. Eggs in the Breading
What they do: Eggs in the wet batter bind the flour to the KFC Chicken Fried Steak, ensuring the breading adheres well during frying.
Substitute Options:
- Buttermilk Only: If you’re out of eggs, coat the steak with buttermilk alone, although the breading may not stick as strongly.
- Aquafaba: Use the liquid from canned chickpeas as a vegan binder—3 tablespoons of aquafaba replaces one egg.
- Flaxseed Meal “Egg”: Mix 1 tablespoon of ground flaxseeds with 2.5 tablespoons of water and let it sit until gel-like. This can work as an egg replacement, though it will add a slight nutty flavor.
6. Seasonings for the “KFC Flavor”
What they do: Seasonings are essential for recreating that iconic KFC taste, balancing savory, spicy, and slightly herbal notes.
Substitute Options for Common Spices:
- Paprika: Swap with smoked paprika for a smoky flavor or chili powder for mild heat.
- Garlic Powder: Use minced garlic; ensure it’s thoroughly mixed into the batter.
- Onion Powder: Replace with freshly grated onions or dehydrated minced onions.
- White Pepper: Use black pepper or a smaller amount of cayenne for a spice boost.
- Cayenne Pepper: Skip or reduce for a milder flavor or replace with hot paprika.
Final Thoughts
KFC Chicken Fried Steak is the perfect blend of Southern tradition and the deep-fried flavors we all know and love. By following this recipe, you’ll have a dish that’s crispy on the outside, tender on the inside, and smothered in a creamy gravy that ties everything together beautifully.
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Ingredients
For the Steak:
- 4 cube steaks or tenderized round steaks (about 1/2 inch thick)
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch (for extra crispiness)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon cayenne pepper
- 3 eggs
- 1 cup buttermilk (or milk if preferred)
- 1 teaspoon hot sauce (optional, for extra flavor)
- Vegetable oil or peanut oil (for frying)
For the Gravy:
- 3 tablespoons of the leftover frying oil
- 2-3 tablespoons all-purpose flour
- 2 cups whole milk
- Salt and pepper to taste
Instructions
Step 1: Prepare the Steaks
- Pat the cube steaks dry with a paper towel to ensure the breading sticks better.
- If needed, lightly pound the steaks to achieve uniform thickness.
Step 2: Set Up the Breading Station
- In a shallow dish, combine the flour, cornstarch, garlic powder, onion powder, paprika, salt, pepper, and cayenne pepper. This is your dry breading mix.
- In another dish, whisk together the eggs, buttermilk, and hot sauce to create the wet batter.
- Dredge each steak in the dry mix, then dip it in the wet mix, and finally coat it again in the dry mix. This double-coating ensures an extra crispy crust.
Step 3: Heat the Oil
- In a large, heavy skillet or frying pan, pour enough oil so there's a depth of about 1 inch, then heat it to 350°F (175°C). You can use a thermometer to maintain consistent frying temperature.
Step 4: Fry the Steaks
- Carefully place the breaded steaks in the hot oil, one or two at a time (don’t overcrowd the pan). Fry for about 3–4 minutes per side, or until the breading is golden brown and crispy.
- Remove the steaks and place them on a wire rack or paper towel-lined plate to drain the excess oil.
Step 5: Make the Gravy
- After frying the steaks, reserve 3 tablespoons of the leftover oil in the pan. Drain any burnt crumbs first if necessary.
- Over medium heat, stir in the flour, whisking constantly for 1–2 minutes, until the mixture forms a light golden roux.
- Gradually add the milk, whisking continuously to prevent lumps. Cook until the gravy thickens to your desired consistency.
- Season with salt and pepper to taste.
Step 6: Serve
- Place your crispy chicken-fried steak on a plate and generously spoon the creamy gravy over the top.
- Serve hot with classic sides like mashed potatoes, green beans, or a warm biscuit for the ultimate comfort meal.
