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 white gravy, this dish is a healthier twist on a classic Southern comfort food, perfect for a satisfying main course.
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 to thin gravy
Instructions
- Set up breading station: Prepare two shallow bowls. In the first, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. In the second, beat the egg and half-and-half until smooth.
- Bread the steaks: Dip each cube steak first into the flour mixture, tapping off excess, then immediately into the egg mixture coating both sides generously, and finally back into the flour mixture, pressing gently so the coating sticks evenly.
- Preheat air fryer: Heat the air fryer to 400°F for about 5 minutes and spray the basket lightly with cooking spray.
- Air fry the steaks: Place steaks evenly in the basket, leaving room for air circulation. Spray tops generously with oil spray. Cook for 12 minutes, flipping halfway and spraying the other side the same way.
- Make the gravy: While steaks cook, melt butter in a small saucepan over medium-low heat. Whisk in flour continuously for about 1 minute to form a roux. Slowly drizzle in half-and-half, whisking constantly until thickened after 3-4 minutes. Season with salt and pepper to taste.
- Adjust gravy consistency: If gravy is too thick, whisk in milk a little at a time to reach desired consistency.
- Serve: Plate the hot chicken fried steaks and generously ladle cream gravy over the top.
Notes
- For extra tender steaks, soak cube steaks in buttermilk for 30 minutes before breading.
- Do not overcook the steaks; air frying at 400°F cooks them quickly and keeps them juicy.
- Ensure even spraying of the breading with oil spray for a golden, crispy crust; dry spots remain floury after cooking.
- If cooking in batches, keep cooked steaks warm in an oven preheated to low temperature or briefly reheat in the air fryer to maintain crispiness.
- Double breading is essential for the characteristic chicken-fried texture—do not skip it.
- Adjust spices in the flour mixture according to your taste preference.
