Garlic Butter Chicken Fried Steak Strips

Chicken-fried steak hails from Southern kitchens where tenderized beef gets the same crisp coating as fried chicken. These garlic-butter strips keep that crunchy cornmeal crust and finish with a sizzle of fresh garlic and parsley for easy sharing.

Serves 4 · 20 min prep · 25 min cook

Estimate for one serving

• 620 cal
• 34g protein
• 28g carbs
• 42g fat
• 3g fiber

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Ingredients

• 1.25 lb cube steaks
• 3/4 cup buttermilk
• 1 cup all-purpose flour
• 1/4 cup fine cornmeal
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1.5 tsp garlic powder
• 1 tsp paprika
• 2 cups neutral oil for frying
• 6 tbsp unsalted butter
• 5 fresh garlic cloves
• 3 tbsp chopped fresh parsley
• 1 tbsp lemon juice
• 1/2 tsp flaky salt
• 1 cup ranch or pepper gravy for dipping

Instructions

1. 1Slice the cube steaks against the grain into 1-inch-wide strips. Pat them very dry so the coating will cling. Season lightly with salt and pepper.
2. 2Place the strips in a bowl with the buttermilk and toss to coat. Let them sit 15 minutes at room temperature while you mix the dredge and mince the garlic.
3. 3In a shallow dish combine the flour, cornmeal, remaining salt, black pepper, garlic powder, and paprika. Stir until the spices look evenly distributed.
4. 4Heat the oil in a deep 10- or 12-inch skillet to 350°F. Working in batches, lift strips from the buttermilk, dredge thoroughly in the flour mixture, and shake off loose bits.
5. 5Fry the strips in a single layer for 2 to 3 minutes per side until deeply golden and ultra-crisp. Do not overcrowd or the coating will steam. Drain on a wire rack set over a sheet pan.
6. 6In a small saucepan melt the butter over medium-low heat. Add the minced garlic and cook gently for 60 to 90 seconds until fragrant and just starting to turn pale gold—do not brown it.
7. 7Pull the garlic butter off the heat and stir in the chopped parsley and lemon juice. Taste and add salt if needed.
8. 8Transfer the hot fried steak strips to a large mixing bowl. Drizzle the garlic butter over them and toss quickly so every crispy edge gets a glossy coat without sogging the crust.
9. 9Arrange the strips on a warm platter, finish with a sprinkle of flaky salt, and serve immediately with ranch or classic pepper gravy on the side for dipping. The garlic butter should glisten on the crunchy coating while the interior stays tender.