Description
This Air Fryer Chicken Fried Steak recipe offers a crispy, golden crust with tender cube steaks cooked to perfection using an air fryer. Paired with a creamy homemade gravy, it’s a healthier, quick alternative to traditional frying methods, delivering all the comfort and flavor of classic chicken-fried steak.
Ingredients
Scale
For the Steak:
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 large egg
- 1/2 cup half-and-half or milk
- 4 cube steaks about 4–5 ounces each
- Olive oil spray or avocado oil spray
For the Cream Gravy:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups half-and-half
- 1/2 teaspoon cracked black pepper (adjust to taste)
- 1/2 teaspoon salt (adjust to taste)
- Milk as needed
Instructions
- Prepare Breading Station: Set up two shallow bowls. In the first bowl, whisk together all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper. In the second bowl, beat the egg and half-and-half or milk together until smooth.
- Bread the Steaks: Dip each cube steak first into the flour mixture, tapping off any excess. Then dip into the egg mixture, coating both sides thoroughly. Return the steak to the flour mixture and coat again, gently pressing the flour so it sticks well. Ensure each steak is evenly coated.
- Preheat Air Fryer: Preheat your air fryer to 400°F for about 5 minutes. Lightly spray the bottom of the air fryer basket with olive or avocado oil spray.
- Cook the Steaks: Arrange the breaded steaks in a single layer in the basket, making sure there’s space between them for air circulation. Generously spray the tops of each steak with the oil spray so the breading is thoroughly coated. Cook for 12 minutes, flipping halfway through and spraying the other side as well.
- Make the Cream Gravy: While the steaks cook, melt butter in a small saucepan over medium-low heat. Whisk in the flour continuously for about 1 minute to form a roux. Gradually pour in the half-and-half, whisking constantly to avoid lumps. Add salt and cracked black pepper. Continue whisking as the gravy thickens over 3-4 minutes. Adjust seasoning to taste.
- Adjust Gravy Consistency: If the gravy is too thick, whisk in a little milk until desired consistency is reached.
- Serve: Serve the hot chicken fried steaks immediately with the creamy gravy spooned over the top for a classic Southern-style meal.
Notes
- For extra tender steaks, soak cube steaks in buttermilk for 30 minutes before breading.
- Do not overcook the steaks; cooking at high temperature requires less time and ensures a golden crust.
- Avoid dry spots in breading by spraying oil evenly; uncoated spots won’t brown properly.
- If cooking in batches, keep cooked steaks warm in an oven set to low heat or briefly reheat in air fryer before serving.
- Double breading is essential for achieving a crispy, chicken-fried texture—do not skip.
- Feel free to modify spice levels in the flour mixture to suit your taste preferences.
