Air Fryer Chicken Fried Steak
Ingredients
2 cube steaks, 5-6 ounces each
3/4 cup All-Purpose Flour
1 teaspoon Ground Black Pepper
1 teaspoon Kosher Salt
1/2 teaspoon smoked paprika
1/2 teaspoon Onion Powder
1/2 teaspoon garlic powder
1/4 teaspoon Cayenne Pepper
2 teaspoons crumbled dried sage
3/4 cup buttermilk
1 teaspoon hot pepper sauce
1 Eggs
Non-Stick Cooking Spray
For the Gravy
4 tablespoons butter
2 tablespoons All-Purpose Flour
1 teaspoon Cracked Black Pepper
1/2 teaspoon Kosher Salt
1/4 teaspoon garlic salt
1/2 cup Whole Milk
1/2 cup Heavy Cream
Directions
Steaks:
For the flour dredge, mix together in a shallow bowl, whisk the flour, 1 teaspoon pepper, 1 teaspoon salt, paprika, onion powder, garlic powder, cayenne, and sage.
In a separate shallow bowl, whisk the buttermilk, hot pepper sauce, and egg.
Pat the steaks dry with a paper towel. Season to taste with salt and pepper. Allow to stand for 5 minutes, than pat dry again with a paper towel.
Dredge the steaks in the seasoned flour mixture, shaking off any excess. Then dredge in the buttermilk mixture, allowing excess to drip off. Dredge in the flour mixture again, shaking off excess. Place the breaded steaks on a sheet pan and press any remaining flour mixture onto the steaks, making sure that each steak is completely coated. Let stand for 10 minutes.
Place steaks in the air fryer basket. Lightly coat with vegetable oil spray. Set the air fryer to 400°F for 8 minutes, carefully turning steaks and coating other side with vegetable oil spray halfway through the cooking time.
Gravy:
Meanwhile, for the gravy: In a small saucepan, melt the butter over low heat. Whisk in the flour, pepper, salt, and garlic salt, continually whisking. Slowly add the milk and cream mixture, whisking constantly. Turn the heat to medium and cook, whisking occasionally, until thickened.
Use a meat thermometer to ensure the steaks have reached an internal temperature of 145°F. Serve the steaks topped with the gravy.
