Air Fryer Chicken Fried Steak: The Crispy, Juicy Game-Changer
You love chicken fried steak. But deep-frying? Messy, greasy, and let’s be honest—kind of a pain.
Enter the air fryer. This magical countertop gadget delivers the same crispy, golden crust and juicy interior without the oil bath. And no, it’s not “health food,” but it’s definitely smarter.
Want a dish that’ll make your taste buds high-five? Keep reading.
Why This Recipe Slaps
Air fryer chicken fried steak is the ultimate hack for comfort food lovers. The air fryer’s rapid circulation crisps the coating perfectly while keeping the steak tender.
No soggy breading. No oil splatters. Just crunch, flavor, and minimal cleanup.
Plus, it’s faster than traditional frying—because who has time to babysit a skillet?
Ingredients You’ll Need
- 4 cube steaks (about ½ inch thick)
- 1 cup all-purpose flour
- 2 eggs, beaten
- 1 cup buttermilk (or regular milk in a pinch)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika (for a smoky kick)
- 1 tsp salt
- ½ tsp black pepper
- Cooking spray (because the air fryer demands it)
Step-by-Step Instructions
- Prep the steaks: Pat them dry with paper towels. Moisture is the enemy of crispiness.
- Set up your dredging station: One bowl for flour + spices, one for beaten eggs + buttermilk.
- Dredge like a pro: Coat each steak in flour, dip in the egg mix, then back in the flour. Double-dipping?
Absolutely allowed.
- Spray the air fryer basket: Unless you enjoy scraping off stuck-on breading. (You don’t.)
- Air fry at 400°F for 10–12 minutes: Flip halfway. No peeking—let the magic happen.
- Rest for 5 minutes: Unless you want to burn your mouth. We’re not judging.
Storage Instructions
Leftovers?
Store them in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 375°F for 3–4 minutes to revive the crunch. Microwaving turns it into a sad, soggy mess—just don’t.
Why This Recipe Wins
It’s faster, cleaner, and just as delicious as the classic version.
The air fryer cuts calories (a bit) and maximizes texture. Plus, no lingering smell of fried oil. Your kitchen (and your jeans) will thank you.
Common Mistakes to Avoid
- Skipping the buttermilk: It tenderizes the meat and adds tang.
Substitutes work, but they’re inferior. IMO.
- Overcrowding the basket: Air flow is key. Cook in batches if needed.
- Not preheating the air fryer: Cold starts = uneven cooking.
Patience, grasshopper.
Alternatives to Spice Things Up
- Pork or chicken cutlets: Same method, different protein.
- Gluten-free flour: For the carb-conscious crowd.
- Add cayenne to the flour: Because some like it hot.
FAQs
Can I use frozen cube steaks?
Yes, but thaw them first. Frozen steaks won’t bread properly, and the cooking time will be a guessing game.
Why is my breading falling off?
You didn’t pat the steaks dry or didn’t press the flour firmly enough. Moisture and laziness are the culprits.
Do I need to flip the steak?
Yes.
Unless you want one crispy side and one limp side. Flip for even perfection.
Can I make gravy with this?
Absolutely. Use the drippings (or butter) and flour for a classic white gravy.
Pour generously.
Final Thoughts
Air fryer chicken fried steak is a game-changer. Crispy, juicy, and way less hassle than the old-school method. FYI, once you try it, there’s no going back.
Now go forth and fry. (Air fry, that is.)
