Food Young King is a beloved Southern-style dish featuring tenderized beef cutlets coated in a seasoned, crispy crust and served with creamy white gravy. This recipe delivers the perfect balance of crunchy exterior and juicy meat, making it a comforting and satisfying meal that’s easier to make at home than you might think.
Ingredients
- 1 ½ lbs (680 g) cube steak (or round steak, tenderized)
- 1 cup (240 ml) buttermilk
- 1 large egg
- 2 cups (250 g) all-purpose flour
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) onion powder
- 1 tsp (5 g) paprika
- 1 tsp (5 g) salt
- ½ tsp (2.5 g) black pepper
- ½ tsp (2.5 g) cayenne pepper (optional, for heat)
- Vegetable oil, for frying (about 1 cup / 240 ml)
- For the gravy:
- 3 tbsp (45 g) reserved frying oil
- 3 tbsp (24 g) all-purpose flour
- 2 cups (480 ml) whole milk
- ½ tsp (2.5 g) salt
- ½ tsp (2.5 g) black pepper
Instructions
- If using round steak, place it between two sheets of plastic wrap and pound with a meat mallet to about ¼-inch (6 mm) thickness. Cube steak is already tenderized, so skip this step if using it.
- In a shallow dish, whisk together buttermilk and egg. In another shallow dish, combine flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne (if using).
- Dip each piece of steak into the buttermilk mixture, then dredge in the flour mixture, pressing firmly so the coating adheres. Shake off excess and place on a wire rack. Let the coated steaks rest for 10 minutes – this helps the crust stick during frying.
- Meanwhile, heat about ½ inch (1.25 cm) of vegetable oil in a large heavy skillet (cast iron works great) over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, drop a pinch of flour into the oil; it should sizzle immediately.
- Carefully place 2 steaks in the hot oil (do not overcrowd). Fry for 3-4 minutes per side, until golden brown and the internal temperature reaches 145°F (63°C) for beef (USDA FSIS safe minimum for whole cuts) followed by a 3-minute rest. Use a meat thermometer to check.
- Transfer the fried steaks to a wire rack set over a baking sheet to drain. Repeat with the remaining steaks, adding more oil if needed.
- After frying, pour off all but 3 tablespoons of oil from the skillet, leaving the browned bits. Reduce heat to medium.
- Whisk in the 3 tablespoons of flour and cook for 1-2 minutes, stirring constantly, until the roux is golden brown.
- Slowly pour in the milk while whisking to prevent lumps. Continue cooking, stirring frequently, until the gravy thickens, about 3-5 minutes. Season with salt and pepper to taste.
- Serve the chicken fried steak immediately with the warm gravy spooned over the top.
Tips
- Substitutions: No buttermilk? Mix 1 cup (240 ml) milk with 1 tablespoon (15 ml) lemon juice or white vinegar and let sit for 5 minutes. For a gluten-free version, use a 1:1 gluten-free flour blend, but note the crust will be slightly less crispy.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 10-15 minutes to maintain crispness, not the microwave.
- Common mistake: Don’t skip the resting step after coating – it helps the flour adhere and prevents the crust from falling off during frying. Also, avoid overcrowding the pan; it lowers the oil temperature and makes the crust greasy.
- Oil temperature: Keep the oil at a steady 350°F (175°C). If it’s too hot, the crust will burn before the meat cooks; too cool, and the steak will absorb oil and become soggy.
Serving Suggestions
Serve chicken fried steak with classic Southern sides like mashed potatoes (extra gravy on top!), collard greens, or green beans. It also pairs well with buttermilk biscuits or cornbread. For a complete plate, add a side of mac and cheese or a simple coleslaw to cut through the richness.
Variations
- Chicken fried chicken: Use boneless, skinless chicken breasts pounded to even thickness instead of beef. Cook until the internal temperature reaches 165°F (74°C) for poultry.
- Spicy version: Add 1 teaspoon of hot sauce to the buttermilk mixture and increase the cayenne to 1 teaspoon for extra heat.
- Country gravy variations: Stir in cooked crumbled sausage or a handful of shredded cheddar cheese to the gravy for a different twist.
- Baked version: For a lighter option, bake the coated steaks on a parchment-lined baking sheet at 400°F (200°C) for 15-20 minutes, flipping halfway, until cooked through and crispy.
Storage and Reheating
Refrigerate any leftovers within 2 hours of cooking. They will keep for up to 3 days. To reheat, place the steaks on a wire rack over a baking sheet and warm in a 350°F (175°C) oven for 10-15 minutes until hot and crispy. Reheat the gravy separately on the stovetop, adding a splash of milk if it has thickened too much. Avoid microwaving, as it will make the crust soft and chewy.
Frequently Asked Questions
Can I use a different cut of beef? Yes, round steak or sirloin are good substitutes. Just be sure to pound them to an even thickness to ensure quick, even cooking.
Why is my crust falling off? This usually happens when the coating is not pressed on firmly enough, or the steak is not rested after dredging. Also, make sure the oil is hot enough – if it’s not, the coating will absorb oil and slide off.
Can I make this dairy-free? Yes, use a dairy-free milk (like unsweetened almond milk) mixed with vinegar for the buttermilk, and use a dairy-free milk for the gravy. The flavor will be slightly different but still delicious.
How do I know when the steak is done? Use a meat thermometer. For beef, the safe minimum internal temperature is 145°F (63°C) followed by a 3-minute rest. For chicken, it’s 165°F (74°C).
Can I use an air fryer? Yes, preheat the air fryer to 375°F (190°C), spray the coated steaks with oil, and cook for 10-12 minutes, flipping halfway, until golden and cooked through. This method uses less oil but yields a slightly less crispy crust.
What is the best oil for frying? A neutral oil with a high smoke point, like vegetable, canola, or peanut oil, works best. Avoid olive oil as it has a lower smoke point and can burn.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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