Description
Classic Southern-style Chicken Fried Steak with a crispy seasoned flour coating, pan-fried to golden brown perfection and smothered in creamy white gravy made from pan drippings. This comforting main course is perfect for a hearty weeknight dinner.
Ingredients
Scale
Steak and Coating
- 4 steaks (about 1¼ to 1½ pounds / 565 to 680 grams total) beef cube steaks
- 2 teaspoons (12 g) table salt, divided
- 1 teaspoon (2 g) black pepper, divided
- 2 cups (240 g) all-purpose flour
- 1 teaspoon (3 g) garlic powder
- 1 teaspoon (2.5 g) onion powder
- 1 teaspoon (2.3 g) paprika
- ¼ teaspoon (0.5 g) cayenne pepper
- 2 large eggs
- 1 cup (240 ml) whole milk
- Canola oil (enough for ½ inch depth in skillet, for frying)
White Gravy
- ¼ cup (60 ml) pan drippings (reserved from frying the steak)
- ¼ cup all-purpose flour
- 2½ to 3 cups (600 to 720 ml) whole milk
- Salt and pepper (to taste)
- Chopped fresh parsley (optional)
- Red pepper flakes (optional)
Instructions
- Season the Steaks: Pat the cube steaks dry with paper towels and season both sides with 1 teaspoon of salt and ½ teaspoon of black pepper.
- Prepare the Coating: In a shallow dish, whisk together the flour, remaining 1 teaspoon salt, ½ teaspoon black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
- Mix Egg Wash: In a second shallow dish, whisk the eggs and 1 cup whole milk until well combined.
- Dredge Steaks: Dredge each steak in the seasoned flour, shaking off any excess. Dip into the egg mixture, letting excess drip off, then coat again in the flour, pressing firmly to create a thick, shaggy crust.
- Rest the Coated Steaks: Set the breaded steaks on a clean plate or wire rack and let rest for 10 to 15 minutes to allow the coating to set.
- Heat Oil: Pour canola oil into a large, heavy skillet to about ½ inch deep. Heat over medium-high until it reaches 350°F or until a pinch of flour sizzles immediately when added.
- Fry the Steaks: Add steaks to hot oil carefully, avoiding overcrowding. Fry in batches if necessary. Cook each steak for 2 to 4 minutes per side, adjusting heat to maintain a steady sizzle without burning, until golden brown and cooked through.
- Drain and Keep Warm: Transfer cooked steaks to a wire rack to drain excess oil and keep warm in a low oven set to 200°F.
- Prepare the Gravy Base: Carefully pour off most of the oil from the skillet, leaving about ¼ cup of drippings and any browned bits behind. Return skillet to medium heat.
- Add Flour to Drippings: Sprinkle ¼ cup flour over the drippings. Whisk constantly for 1 to 2 minutes until the flour cooks and the mixture thickens slightly.
- Add Milk Gradually: Slowly whisk in 2½ to 3 cups whole milk, one cup at a time, ensuring each addition is fully combined before adding more to avoid lumps.
- Simmer the Gravy: Bring gravy to a simmer, whisking until thickened to desired consistency (about 3 to 5 minutes). Add more milk if too thick.
- Season Gravy: Season with salt and pepper to taste. Remove from heat.
- Serve: Serve the chicken fried steaks hot, smothered with white gravy. Garnish with chopped parsley and red pepper flakes if desired.
Notes
- For extra crispy coating, let the dredged steaks rest before frying to set the crust.
- Use canola or another neutral oil with a high smoke point for frying.
- Adjust cayenne pepper in the coating to control spiciness.
- The gravy can be made thinner or thicker by adjusting milk amount.
- Keep cooked steaks warm in the oven while frying remaining batches to ensure all are served hot.
- Fresh parsley and red pepper flakes add color and a mild kick to the finished dish but are optional.
- Cube steaks are ideal for this recipe because their tenderized texture soaks up the coating well.
Nutrition
- Serving Size: 266 g
- Calories: 470 kcal
- Sugar: 6 g
- Sodium: 305 mg
- Fat: 23.9 g
- Saturated Fat: 4.8 g
- Unsaturated Fat: 16.8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 37 g
- Cholesterol: 121 mg
