Kendall Jenkins’ Chicken Fried Steak Recipe: Buttermilk-Brined Crunch With Juicy, Tender Meat

Kendall Jenkins’ chicken fried steak recipe delivers the ultimate Southern comfort food experience—juicy, tender meat encased in a golden, buttermilk-brined crust that shatters at every bite. 💛 I first encountered this dish in a roadside diner in Georgia, where the secret was simple: a proper buttermilk brine and a precise frying technique that transforms tough cuts into melt-in-your-mouth perfection.

What sets this recipe apart is the marriage of science and tradition. The buttermilk brine tenderizes the meat while adding a subtle tang, and the double-dredge breading creates that signature crunch that Southerners crave.

I’ve perfected this method over years of testing, ensuring the steak stays moist inside while achieving that golden-brown crust that’s impossible to resist.

By the time you plate this dish with creamy mashed potatoes and rich gravy, you’ll have a restaurant-quality meal that’s sure to become a family favorite. The gravy, made from the same pan drippings, ties everything together with its velvety texture and savory depth.

This is comfort food at its finest—warm, satisfying, and packed with flavor.

Serve with classic sides like green beans or dinner rolls to complete the Southern experience. The key to success lies in patience and precision, but the results are worth every minute.

Let’s bring this timeless dish to your table with a method that’s been refined through years of practice and passion.

Ingredients for kendall’s chicken fried steak

Buttermilk, flour, and tender meat—this is the Southern trifecta for perfect chicken fried steak.

The cube steak is the star here. Look for chuck roast at the grocery store’s butcher counter—it’s leaner than you’d think, but that’s what makes it tender when brined. Costco or Whole Foods often have pre-cubed steaks, but if you’re buying a whole roast, ask for it to be cut 1/2-inch thick. Thinner than that and it’ll overcook; thicker and it won’t get tender enough. The buttermilk? Full-fat only—low-fat won’t give you that rich, creamy brine. I grab mine from Trader Joe’s because it’s consistently good, but any brand works as long as it’s not watered down.

No buttermilk? Mix 2 cups whole milk with 1 tbsp vinegar or lemon juice and let it sit for 5 minutes. The flour blend is key—white flour for classic texture, whole wheat for a nuttier bite. Short on cornstarch? Extra flour works, but you’ll lose some crispiness. For the spices, Penzeys or McCormick have great pre-mixed blends, but I always toast my garlic and onion powders in a dry pan for 30 seconds to wake up the flavors. The gravy’s the deal-maker—heavy cream plus beef broth gives you that velvety Southern texture. Use low-sodium broth if you’re watching salt, or add extra pepper to compensate.

The brined steak keeps 2 days in the fridge, covered—but trust me, it’s worth making fresh. The dry flour mix? Store in an airtight container for 1 month. Once fried, these reheat beautifully—350°F for 10 minutes in the oven with a splash of water keeps them juicy. I always make double batches because freezer meals are lifesavers—wrap tightly in foil and they’ll stay tender for 3 months. Gravy reheats well too, just stir in a splash of milk or broth if it thickens up.

Step-by-step instructions for buttermilk-brined crunch chicken fried steak

Here’s how to achieve that perfect balance of crispy crust and melt-in-your-mouth tenderness.

In a large resealable bag, combine the 1.5 lb cube steak, 2 cups buttermilk, 1.5 tbsp kosher salt, and 1 tbsp ground black pepper. Seal the bag and gently massage the steak to coat it evenly with the buttermilk mixture. Place the bag in the refrigerator and let it brine for at least 4 hours (overnight works best).

The buttermilk creates a tenderizing effect while the salt helps break down the muscle fibers, ensuring your steak stays juicy. Here’s the thing—don’t skip this step. The acidity in the buttermilk is what makes this dish truly special, transforming tougher cuts into something incredibly tender.

In a large bowl, whisk together the 1.5 cups all-purpose flour, 0.25 cup cornstarch, 1 tbsp garlic powder, 1 tbsp onion powder, and 1 tbsp paprika. Set this aside. In another bowl, beat the 2 whole large eggs until frothy. Arrange three shallow dishes: one with the flour mixture, one with the beaten eggs, and one empty for dredging.

This is where the magic happens. The cornstarch gives you that extra crunch, while the spices add depth of flavor. I like to use room temperature eggs—they coat the steak more evenly and create a smoother batter. Keep these ingredients ready as you’ll be working quickly in the next step.

Heat 4 cups vegetable oil in a deep skillet to 350°F. While the oil heats, remove the cube steak from the buttermilk and let any excess drip off. Working quickly, dredge the steak in the flour mixture, shaking off any excess, then dip it in the beaten eggs, and finally coat it thoroughly in the flour mixture again.

Carefully lower the breaded steak into the hot oil. Fry for 4-5 minutes per side until deep golden brown and crispy. You’ll know it’s ready when the crust is golden and the internal temperature reaches 155°F. Use a meat thermometer for accuracy. Don’t overcrowd the pan—this will lower the oil temperature and make your crust soggy.

Remove the fried steak to a paper towel-lined plate to drain excess oil. Reduce the heat to medium-low and pour in the 1 cup beef broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until slightly reduced.

Gradually whisk in the 1 cup heavy cream until smooth. Simmer for another 2-3 minutes until the gravy thickens to your desired consistency. If it’s too thick, add a splash of hot water or beef broth. This gravy should be rich and velvety, clinging beautifully to each bite of your crispy steak.

Slice the chicken fried steak into 1-inch thick pieces and serve immediately with the creamy gravy spooned generously over the top. The contrast of the crispy exterior and tender interior with that rich gravy is what makes this dish so special. Serve with mashed potatoes or buttered noodles to soak up every last bit of that delicious sauce.

Real talk: This dish is best served fresh. The crust loses its crispiness as it cools, and the gravy thickens further. So gather everyone around the table and enjoy this Southern classic while it’s at its peak!

Make-ahead tips for kendall’s chicken fried steak

Prep Ahead Secrets

The buttermilk brine is where I recommend starting early. Place your cube steak in the buttermilk mixture and refrigerate for at least 4 hours—I often do this overnight. The acidity in the buttermilk tenderizes the meat while infusing it with flavor.

Store the brined steak in its bag in the fridge until ready to cook. Honestly, this step alone makes the biggest difference in texture. 💪

Breading Prep

Mix your dry breading ingredients—1.5 cups flour, 0.25 cup cornstarch, and spices—in a large bowl and store it in an airtight container for up to 1 month. Keep the eggs separate until ready to use.

This saves time on cooking day and ensures your breading stays fresh. I like to pre-measure everything so I’m ready to bread the steak quickly after frying.

Frying Prep

Heat your oil to 350°F in a deep skillet before you start breading. Use a deep-fry thermometer to maintain this temperature—fluctuations can make your crust soggy. I recommend using a heavy-duty skillet like a Lodge cast iron for even heat distribution.

Preheat your oven to 200°F as well—this is where I keep fried steaks warm while I finish cooking the rest of the batch.

Gravy Make-Ahead

You can actually make the gravy base ahead of time. After frying the steak, scrape up the browned bits from the pan and store them in a jar with 1 cup beef broth. Refrigerate until ready to use.

When you’re ready to serve, simply reheat the broth and browned bits, then whisk in the 1 cup heavy cream and simmer until thickened. This shortcut saves you from scraping the pan last-minute. ✨

Freezing Tips

For leftovers, let the fried steak cool completely, then wrap it tightly in foil and freeze for up to 3 months. When reheating, bake at 350°F for 15-20 minutes until heated through.

The gravy freezes well too—just thaw and reheat on the stovetop, adding a splash of milk or broth if needed. I always make extra because these freezer meals are lifesavers on busy nights.

Serving Strategy

Keep your mashed potatoes and green beans warm in separate containers while you fry the steak. I like to assemble everything on a large platter right before serving—this keeps the steak’s crust crispy.

For a restaurant-style presentation, arrange the sliced steak in the center, spoon gravy generously over the top, and serve with sides on the side. This dish is all about that Southern comfort food experience, so don’t skimp on the gravy! 🍽️

Frequently asked questions