Description
Classic Southern-style Chicken Fried Steak served with creamy homemade gravy. This comforting dish features tender cube steaks coated in a seasoned flour mixture, fried to a crispy golden brown, and topped with a rich milk-based gravy.
Ingredients
Scale
For the Chicken Fried Steak
- 4 Cube Steaks (About 1 ½ lbs)
- 1 ¼ cups All-Purpose Flour
- ½ tsp Kosher Salt
- 1 tsp Fresh Cracked Black Pepper
- ¼ tsp Cayenne Pepper
- ½ tsp Paprika
- 2 eggs, beaten
- ½ cup Whole Milk
- Vegetable Oil for Frying (about 2 inches deep)
For the Gravy
- 3 Tbsp Butter
- 3 Tbsp All-Purpose Flour
- 2 Cups Whole Milk
- ½ tsp Kosher Salt
- 1 ½ tsp Fresh Cracked Black Pepper
Instructions
- Prepare the Coating: In a mixing bowl, whisk together the flour, kosher salt, cracked black pepper, cayenne pepper, and paprika to create a well-seasoned flour mixture. In a separate bowl, whisk the eggs and whole milk together until fully combined.
- Bread the Steaks: Take each cube steak and first dredge it thoroughly in the seasoned flour mixture, making sure to coat evenly. Then dip the floured steak into the egg and milk mixture, allowing excess to drip off. Finally, dredge the steak again in the flour mixture to create a double coating. Shake off any excess flour before frying.
- Fry the Steaks: Heat vegetable oil to approximately 350°F (175°C) in a cast iron pan or heavy-bottomed skillet, filling it about 2 inches deep. Carefully place the breaded steaks in the hot oil and fry for 2 to 3 minutes on each side, or until the coating is crispy and golden brown. Remove the steaks and place them on a plate lined with paper towels to drain excess oil. Cover loosely with foil to keep warm.
- Make the Roux for Gravy: In a separate pan, melt butter over medium heat. Stir in flour and cook for 2 to 3 minutes, stirring constantly to form a roux and remove the raw flour taste.
- Prepare the Gravy: Gradually whisk in the whole milk to the roux, stirring continuously until the mixture thickens into a smooth gravy. Remove from heat and season the gravy with kosher salt and freshly cracked black pepper to taste.
Notes
- For extra tender steaks, allow cube steaks to come to room temperature before cooking.
- Maintain the oil temperature at 350°F to ensure a crispy crust without absorbing excess oil.
- You can use a thermometer to check the oil temperature for accurate frying.
- Serve chicken fried steak and gravy with mashed potatoes or vegetables for a complete meal.
- Leftovers can be stored in the fridge for up to 2 days and reheated gently to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
