You want comfort food without the guilt? Air fryer chicken fried steak is here to save your arteries and your taste buds. Imagine crispy, golden-brown crust giving way to tender steak—no deep fryer, no soggy mess, just perfection.
This isn’t your grandma’s recipe (sorry, Grandma). It’s faster, healthier, and still ridiculously delicious. Why spend hours frying when your air fryer does it better in minutes?
Trust us, your future self will thank you. Let’s get cooking.
Why This Recipe Slaps
Air fryer chicken fried steak delivers all the crunch of the classic without the oil bath. The air fryer’s magic circulates heat like a tiny tornado, crisping every inch while keeping the steak juicy.
No more greasy fingers or sad, limp breading. Plus, cleanup is a joke—just toss the basket in the dishwasher. It’s comfort food that doesn’t weigh you down.
Win-win.
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 with 1 tbsp vinegar)
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- Cooking spray (because we’re not savages)
Step-by-Step Instructions
- Prep the steaks: Pat them dry with paper towels. Moisture is the enemy of crispiness.
- Mix the dry ingredients: Combine flour, garlic powder, paprika, salt, and pepper in a shallow dish.
- Whisk the wet ingredients: Beat eggs and buttermilk in another dish. This is your glue.
- Dredge like a pro: Coat each steak in flour, dip in the egg mix, then back in the flour.
Double-dipping is encouraged here.
- Spray and air fry: Lightly coat the steaks with cooking spray. Air fry at 375°F for 10–12 minutes, flipping halfway. No peeking!
- Serve immediately: Top with gravy if you’re fancy, or eat it straight like a champion.
How to Store Leftovers (If Any)
Let the steak cool completely before storing.
Wrap it tightly in foil or place it in an airtight container. It’ll keep in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3–4 minutes to revive the crunch.
Microwaving is an option, but you’ll regret it.
Why This Recipe is a Flex
Air fryer chicken fried steak is faster, healthier, and easier than the traditional version. You cut calories without sacrificing flavor. The air fryer’s even cooking means no burnt spots or underdone centers.
Plus, it’s a crowd-pleaser—even picky eaters will ask for seconds. IMO, it’s the ultimate weeknight dinner hack.
Common Mistakes to Avoid
- Skipping the buttermilk: It tenderizes the meat and adds flavor. Don’t sub it unless you must.
- Overcrowding the air fryer: Give the steaks space, or they’ll steam instead of crisp.
- Not preheating: A hot air fryer = better results.
Patience, grasshopper.
- Forgetting the spray: A light coat of oil ensures golden perfection.
Swaps and Subs
No cube steak? Use thinly pounded sirloin or chicken breasts for a twist. Gluten-free?
Swap the flour for almond or coconut flour. Out of buttermilk? Mix milk with vinegar or lemon juice and wait 5 minutes.
FYI, the recipe is flexible—just don’t skip the seasoning.
FAQs
Can I freeze air fryer chicken fried steak?
Yes! Freeze cooked steaks in a single layer before transferring to a freezer bag. They’ll last up to 2 months.
Reheat in the air fryer straight from frozen.
Why is my breading falling off?
You didn’t pat the steaks dry, or you rushed the dredging. Moisture and haste are your enemies. Take your time.
Do I need to flip the steak?
Absolutely.
Flipping ensures even cooking and crunch on both sides. Laziness leads to lopsided steak.
Can I use frozen steak?
Technically yes, but thaw it first. Frozen steak cooks unevenly and ends up soggy.
Nobody wants that.
Final Thoughts
Air fryer chicken fried steak is the hero your dinner routine needs. It’s crispy, juicy, and ready in minutes—no deep-frying required. Whether you’re feeding a family or just craving comfort food, this recipe delivers.
Now go forth and air fry like a pro. Your taste buds (and waistline) will thank you.