Description
A classic Chicken Fried Steak recipe featuring tender cube steaks coated in a crispy seasoned flour batter, fried to golden perfection, and topped with rich, creamy homemade gravy. This Southern comfort food dish is perfect for a hearty meal any day of the week.
Ingredients
Scale
For the Chicken Fried Steak
- ¾ cup whole milk
- 1 large egg
- ¾ cup all-purpose flour
- 1½ teaspoons seasoned salt such as Lawry's
- ½ teaspoon ground black pepper
- 1 pound cube steaks
- Vegetable oil for frying (about 1-2 cups)
For the Gravy
- ¼ cup unsalted butter or reserved cooking oil from steak
- ⅓ cup all-purpose flour
- 2 cups whole milk
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare the Breading: In a shallow bowl, whisk together the ¾ cup whole milk and 1 large egg until combined. In another shallow bowl, mix ¾ cup all-purpose flour with 1½ teaspoons seasoned salt and ½ teaspoon ground black pepper.
- Bread the Steaks: Pat the 1 pound cube steaks dry to help the coating adhere. Dip each steak piece into the flour mixture, coating all sides and shaking off excess. Then dip it into the milk and egg mixture, followed by dredging again in the flour mixture to create a thick, even coating. Place each coated steak on a wire rack and allow to rest while you prepare the rest and get ready to fry.
- Heat the Oil: In a large skillet, pour enough vegetable oil to cover about ¼ inch of the pan and heat over medium heat. The oil should be hot but not smoking, about 350°F if using a thermometer.
- Fry the Steaks: Working in batches to avoid overcrowding, fry the coated steaks for 2 minutes on each side until golden brown and crispy. Flip only once. Remove the cooked steaks onto a paper towel-lined plate to drain excess oil and keep warm. Reserve ¼ cup of the cooking oil for making the gravy.
- Make the Gravy: In a large saucepan over medium heat, add ¼ cup unsalted butter or the reserved cooking oil. Whisk in ⅓ cup all-purpose flour and cook for 2 to 3 minutes, stirring frequently until the mixture turns a golden brown color, adding more flour if needed to reach desired thickness.
- Finish the Gravy: Slowly whisk in 2 cups whole milk to the roux, stirring constantly to avoid lumps. Continue cooking and whisking for 6 to 8 minutes until the gravy thickens and becomes smooth. Season with kosher salt and freshly ground black pepper to taste.
- Serve: Pour the warm gravy over the fried steaks and serve immediately for best texture and flavor.
Notes
- If cube steak is unavailable, use a meat tenderizer to flatten regular steaks so they cook evenly and stay tender.
- Pat the steaks dry before dredging to ensure the coating sticks well.
- Ensure the frying oil is hot enough to achieve a crisp coating; if not hot enough, the breading may absorb oil and become soggy.
- Store leftover chicken fried steak in an airtight container in the refrigerator for up to 2 days or freeze for up to 3 months. Reheat in a skillet for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 30 g
- Saturated Fat: 9 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 130 mg
