Denny's restaurants are well-known for their hearty country cooking, and one of the most popular items on the menu is the chicken-fried steak. This dish is simple to make at home and will satisfy any appetite.
I have been making this recipe for many years, and it always turns out perfectly. If you are looking to make a delicious, restaurant-style chicken-fried steak, look no further.
- Prep Time: 60 min
- Cook Time: 15 min
- Total Time: 1 hr 15 min
- Number of Servings: 4
- 2 eggs
- 1 cup corn oil
- Seasoned salt
- 2 tbsp butter
- 1 1/2 cups buttermilk
- 4 cube steaks (1/3 lb each)
- 1 1/2 cups of flour
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp baking soda
- 2 tsp kosher salt or sea salt
- 2 tsp freshly ground black pepper, divided
- 4 tbsp grease
- 4 tbsp flour
- 2 tbsp butter
- 2 to 3 cups of whole milk
- salt and pepper to taste
- 1/2 cup heavy whipping cream
- Take cube steaks and place them in a glass dish in single layers. Drizzle each steak with an even coating of corn oil and sprinkle both sides with a generous amount of seasoned salt. Coat both sides well. Cover the dish with foil or plastic wrap and refrigerate for about 1 hour before preparing the final dish.
- Combine flour, 1 tsp pepper, 1 tsp salt, onion and garlic powders, baking soda, paprika,and baking powder in a shallow dish. Cover and set aside.
- In a different shallow bowl, whisk buttermilk and eggs together. Cover and set aside.
- Preheat the oven to 225 degrees Fahrenheit. Remove the steaks from the fridge and take off foil or plastic wrap.
- Pat the cubed steak as dry as possible with a paper towel. Season cube steaks with 1 tsp salt and 1 tsp pepper and let sit for 5 minutes. Pat again with a paper towel to remove as much moisture as you can.
- Give an even coating to the cube steaks with the flour mixture and then shake off the excess. Briefly place the meat in the egg mixture, coat both sides well, and let the extra drip off. Place the beef back into the flour, give an even coating, and shake off the surplus again.
- Put the steaks on a sheet pan in a single layer and cover them with the remaining flour mixture so that the entire surface is 100% covered. Allow sitting for 10 minutes. Consider placing the meat into the refrigerator to help keep the breading from falling off the meat when cooking.
- Combine the butter with corn oil in a large cast-iron skillet on medium-high. Heat to 320-340 degrees Fahrenheit. The oil should be no greater than 1/4-inch deep in the large skillet. The oil is ready when it bubbles and sizzles around breading dropped into the pan. Do not heat the corn oil to smoking.
- Place one or two steaks in single layers in the large skillet and fry until crispy and golden brown, usually 3-4 minutes per side. Do not crowd use more than a single layer, or the breading may fall off the steaks. Only flip the steaks once to prevent the breading from falling off.
- Remove steaks, drain on paper towels, wrap in doubled foil, transfer to a baking dish, and bake in the oven for about 30 minutes.
- Turn the heat to medium and place the grease into a heat-safe bowl. Do not scrape the bottom of the pan.
- Add 4 tbsp of grease back into the pan to start the gravy. Add flour and whisk for 2-3 minutes until golden brown.
- Combine the butter, cream, and milk in a small bowl, then drizzle 2 1/2 cups into the large skillet. Heat until melted while whisking constantly.
- Bring the mixture to a low simmer and let it cook for 5-7 minutes or until smooth and creamy. Add more of the milk mixture if the gravy gets too thick. Salt and pepper to personal taste.
- Remove steaks from the oven, baking dish, and doubled foil, and cover with a generous amount of gravy. Serve the final dish hot.
- Some people substitute 2 cups of Bisquick baking mix for the flour, baking soda, baking powder, salt, and pepper. This will provide a similar result.
- If you don't have enough buttermilk on hand, you can substitute regular milk mixed with one tablespoon of white vinegar or lemon juice. Let the mixture sit for 5 minutes before using in the recipe.
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- Calories: 956
- Total Carbs: 53g
- Protein: 51g
- Fat: 58g
- Fiber: 1g
- Net Carbs: 40g
"We are the classic American diner and proud of everything that means. Since 1953, we've served quality food and healthy portions at a fair price."
- Denny's Restaurants
Things To Serve With Denny’s Chicken-Fried Steak
This recipe is classically served with mashed potatoes and green beans. You can also try it with roasted vegetables or a simple salad.
For a heartier meal, serve the chicken-fried steak with mac and cheese or French fries.
Here are some other sides that go great with Denny’s chicken-fried steak:
- Onion rings
- Refried beans
- Spiralized veg
- Corn on the cob
- Creamed spinach
What Is the Best Flour for Frying?
The best flour for frying Denny’s chicken-fried steak is one that is crispy when fried. Rice flour may work better than wheat flour. If using wheat flour, cake flour will cook up crispier than all-purpose flour due to its lower gluten levels .
Denny's Chicken-Fried Steak
This recipe of the popular chicken-fried steak results in tender steak coated in a savory breading and fried until golden. It is then smothered in rich, creamy gravy. This dish is fun to make and sure to please the whole family.
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