Description
This Chicken Fried Steak recipe features tenderized cube steaks coated in a seasoned flour batter, fried to golden perfection, and served with a creamy homemade gravy. A classic Southern comfort food perfect for a hearty dinner.
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
For the Gravy
- ¼ cup unsalted butter or reserved cooking oil from steak
- ⅓ cup all-purpose flour
- 2 cups whole milk
- Kosher salt and freshly ground black pepper to taste
Instructions
- Prepare coatings: In a shallow bowl, whisk together ¾ cup whole milk and 1 large egg. In another shallow bowl, whisk together ¾ cup all-purpose flour, 1½ teaspoons seasoned salt, and ½ teaspoon ground black pepper.
- Coat the steaks: Pat the 1 pound cube steaks dry. Place each piece into the flour mixture, turning to coat and shaking off excess. Dip the steak into the milk and egg mixture, then dredge again in the flour mixture, coating well. Place coated steaks on a wire rack. Repeat for all pieces.
- Fry the steaks: Heat vegetable oil in a large skillet over medium heat. Fry steaks in batches for 2 minutes per side until golden brown and crispy, flipping once. Remove cooked steaks to a paper towel-lined plate to drain. Reserve ¼ cup of the cooking oil for 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 2-3 minutes until golden, adding more flour if needed. Slowly whisk in 2 cups whole milk.
- Season and thicken gravy: Season with kosher salt and freshly ground black pepper to taste. Cook, whisking frequently, for 6-8 minutes until the gravy thickens and becomes smooth.
- Serve: Serve the crispy chicken fried steaks topped with the warm creamy gravy.
Notes
- If you cannot find cube steak, use a meat tenderizer to flatten regular steaks for even cooking and tenderness.
- Pat steaks dry before dredging to help the coating adhere better.
- Ensure the oil is hot enough before frying for a crispy crust; if not hot, the coating will be 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.
- Use seasoned salt like Lawry’s for authentic flavor, or substitute with a mix of salt, paprika, and garlic powder.
