Deep Fried Country Fried Steak (Crispy Southern Comfort Food) Recipe

Deep Fried Country Fried Steak (Crispy Southern Comfort Food) Recipe

Crispy, flavorful, and easy to make — this deep-fried country fried steak is the ultimate Southern comfort meal.

Course Dinner

Cuisine American

Prep Time 25

Cook Time 20

Total Time 45

Servings servings

Calories 730kcal

Author Mirlene

Equipment

Mixing Bowls
Deep Fryer
Cooking Tongs
Whisk

Ingredients

For The Brine:

1 lb. beef cube steak
2 cups whole milk
3 tbsp. distilled white vinegar
½ tbsp. ground black pepper
2 tbsp. hot sauce
½ tbsp. kosher salt
1 bouillon cube

For The Breading:

1 cup all-purpose flour
½ cup cornstarch
½ tbsp. ground black pepper
½ tbsp. kosher salt
1 tbsp. garlic powder
1 tbsp. onion powder
1 ½ tbsp. paprika

Instructions

Make the brine: In a medium bowl, combine the milk and vinegar and let it sit for about a minute. This quickly creates a buttermilk-like mixture.
Add the hot sauce, black pepper, salt, and bouillon cube. Stir until the bouillon cube dissolves.
Place the cube steaks in the brine and make sure they are fully coated. Cover and refrigerate for at least 1 hour, though overnight works even better for maximum tenderness.
Prepare the breading: In a shallow bowl, combine the flour, cornstarch, black pepper, kosher salt, garlic powder, onion powder, and paprika.
Mix well so the spices are evenly distributed throughout the flour mixture.
This seasoned flour mixture will create the crunchy crust on the steak.
Bread the steaks: Remove the steaks from the brine and allow the excess liquid to drip off.
Press each steak into the seasoned flour mixture, coating it well on both sides.
For extra crunch, press the flour firmly into the meat so it adheres well.
Set the coated steaks aside on a tray while you heat the oil.
Heat the oil: In a deep pot or Dutch oven, heat oil to 350°F. Maintaining the right temperature is important for crispy fried food.
If the oil is too cool, the coating absorbs oil and becomes soggy. If it’s too hot, the crust will burn before the steak cooks.
Fry the steaks: Carefully place the breaded steaks into the hot oil.
Fry for about 4–5 minutes per side, or until the crust turns golden brown and crispy.
Avoid overcrowding the pot, as this lowers the oil temperature.
Drain and rest: Transfer the fried steaks to a wire rack or paper towel-lined plate to drain excess oil.
Let them rest for a few minutes before serving.

Notes

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Calories are estimated per serving.

Nutrition