Classic Chicken Fried Steak
A classic Southern comfort dish with tender and juicy beef steak, breaded and fried to a golden crisp, smothered in creamy gravy.
Ingredients
For the Steak
- 4 pieces beef cube steaks, tender and juicy Cube steaks are preferred for tenderness.
- 1 cup all-purpose flour, for coating
- 1 teaspoon salt To enhance the flavors.
- 1/2 teaspoon black pepper For a slight kick.
- 1/2 teaspoon paprika For depth and color.
- 1/2 teaspoon garlic powder For aroma.
- 1/2 teaspoon onion powder To enhance savory notes.
- 2 large eggs For binding the breading.
- 1/2 cup milk For the egg mixture.
- Vegetable oil for frying For achieving perfect crispiness.
For the Gravy
- 1/4 cup pan drippings or butter For the gravy base.
- 1/4 cup all-purpose flour To thicken the gravy.
- 2 cups milk For a smooth gravy.
- Salt and pepper to taste To adjust seasoning.
Instructions
Preparation
- In a shallow dish, combine the flour, salt, black pepper, paprika, garlic powder, and onion powder to create the breading mixture.
- In another shallow dish, whisk together the eggs and milk until smooth for the egg mixture.
Coating the Steaks
- Dredge each cube steak in the seasoned flour mixture, then dip into the egg mixture, allowing excess to drip off. Finally, dredge it again in the flour mixture.
Cooking the Steaks
- Heat 1/4 inch of vegetable oil in a large skillet over medium-high heat.
- Once hot, add the steaks in batches, frying for about 3-4 minutes per side until golden brown and crispy. Do not crowd the skillet.
- Remove the fried steaks and place them on a paper towel-lined plate to drain excess oil.
Making the Gravy
- Use the pan drippings left in the skillet or melt butter if there aren’t enough drippings. Whisk in the 1/4 cup of flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in the 2 cups of milk, bringing to a simmer. Cook until thickened, about 5-7 minutes, stirring frequently. Season with salt and pepper.
Serving
- Serve the Chicken Fried Steak hot with the creamy gravy poured generously over the top.
Notes
For extra crunch, double dredge the steaks in both flour and egg mixtures. You can also tenderize the steak with a meat mallet for even tenderness.