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5 from 46 votes

Air Fryer Chicken Fried Steak

This Air Fryer Chicken Fried Steak is the perfect weeknight comfort food meal. These are easy to make and require much less oil than deep frying. The breading is full of herbs and spices and the egg wash has buffalo sauce for extra kick. These crispy fried steaks are finished with a peppery white gravy. This recipe is one of my favorites!
Prep Time10 mins
Cook Time12 mins
Total Time17 mins
Course: Main
Cuisine: American
Diet: Low Lactose
Servings: 2 steaks
Calories: 741kcal
Author: Brianna May

Ingredients

  • 2 6 ounce cube steaks or thinly pound sirloin steaks
  • spray oil

Dry Ingredients

  • cup all purpose flour
  • cup panko bread crumbs
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon granulated garlic
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne optional

Wet Ingredients

  • 1 large egg
  • 2 Tablespoons water
  • 1 Tablespoon buffalo hot sauce*

Gravy

  • 3 Tablespoons unsalted butter
  • 3 Tablespoons all purpose flour
  • 1 cup milk*
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon garlic

Instructions

  • Review all recipe notes and instructions before beginning.
  • Remove the steaks from the refrigerator and set aside. Make the dredging station. You will need 2 shallow bowls or dishes and a plate. In one, whisk together all of the dry ingredients. In the other, whisk together all of the wet ingredients.
  • With one hand (left) drop the steak into the flour mixture. Fully coat the steak in the flour mixture, pressing it onto the steak and shaking off any excess flour.
  • Drop the steak into the egg mixture.
  • Using the other hand (right), remove it from the egg mixture and place it back into the flour mixture. Using the other hand (left), coat the steak in flour once again. Press the mixture into the steak and be sure it is fully coated.
  • Shake off any excess and place on the plate.
  • Repeat with the other steak. Set the steaks aside for 10 minutes to rest.
  • Spray the air fryer basket generously. Heat the empty basket for 5 minutes at 400 degrees.
  • Quickly remove the basket and place the steaks in it. Generously spray the tops of the steaks with oil.
  • Air fry for 4-6 minutes at 400 degrees. Time will vary depending on air fryer and thickness.
  • While the steaks are air frying, prepare the gravy. Melt the butter in a saucepan over medium heat. Add the flour and whisk until a paste forms.
  • Add the milk, salt, pepper, and garlic. Simmer on medium low until the gravy reaches desired thickness. It should coat the back of a spoon. Set aside.
  • Flip the steaks gently. Spray again lightly with oil. Air fryer for another 6-7 minutes or until the steaks are golden and reach an internal temperature of 145 degrees.
  • Serve with gravy on top.

Notes

Hot Sauce: This does not make the steaks spicy. It just adds another layer of flavor and dimension. Omit if desired, but I highly recommend it. 
Milk: Use milk with any fat content. I usually use skim milk because that is what we buy, but whole or reduced fat will work as well.
Note: Air fryer chicken fried steaks are best served hot and fresh. 
Refrigerator: Store in the fridge in an airtight container for 3-4 days. Reheat in the air fryer at 350 degrees for 3-4 minutes or until it is hot all the way through. 
Freezer: Let the chicken fried steaks cool completely in the refrigerator for a few hours or overnight. Place each steak in a freezer bag and store in the freezer for 2-3 months. Reheat in the air fryer at 400 degrees for 9-11 minutes or until heated completely, flipping halfway through.
Use a generous amount of spray oil. Be liberal when greasing the basket and the steaks. The oil helps the steaks to get crispy and golden. I like to use avocado oil or olive oil spray. Olive oil spray will sometimes burn or turn brown but I have not noticed it affecting the flavor of the steak. Note: Even a generous amount of spray oil is still far less than deep frying.

Nutrition

Calories: 741kcal | Carbohydrates: 58g | Protein: 52g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 254mg | Sodium: 2451mg | Fiber: 3g | Sugar: 7g