Ingredients
Method
- In a large shallow bowl, combine the all-purpose flour, paprika, black pepper, white pepper, garlic powder, onion powder, and baking powder. Whisk thoroughly until well combined.
- In a second separate bowl, whisk together the egg and hot sauce until fully mixed.
- Take each cube steak and first dip it into the dry flour mixture, ensuring it's fully coated. Then, dip it into the egg mixture, allowing excess to drip off. Finally, dip it back into the dry flour mixture for a double coating.
- Repeat the breading process for all your cube steaks and place them on a baking sheet.
- Lightly spray both sides of each prepared, breaded cube steak with oil cooking spray.
- Prepare your air fryer basket by spraying it with olive oil cooking spray or lining it with perforated parchment paper.
- Place the breaded cube steaks in a single layer in the air fryer basket. Cook at 400°F for 8 minutes per side.
- Carefully flip each steak using a spatula, spray once more with olive oil cooking spray, and continue cooking for another 5-6 minutes until the tops are golden brown and the coating is crispy. Ensure the internal temperature reaches 145°F (63°C) for medium-rare.
Notes
- For extra crispy chicken fried steak, ensure your air fryer is preheated and don't overcrowd the basket. Cook in batches if necessary. - Use a meat thermometer to check for doneness; beef cube steak is typically safe at 145°F (63°C) for medium-rare, or 160°F (71°C) for well-done. - If your breading isn't sticking, lightly press the flour mixture onto the steak after each dip to help it adhere better. - Leftover chicken fried steak can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F for 5-7 minutes for best crispness.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.