Chicken Fried Steak
This recipe delivers classic chicken fried steak, featuring tenderized beef steaks coated in a seasoned flour breading, pan-fried to a golden crisp, and served with a rich, creamy country gravy made from the pan drippings. It's a hearty and comforting American staple perfect for a satisfying meal.
Equipment
- 1 Large Skillet or Dutch Oven For frying the steaks and preparing the gravy.
- 3 Shallow Dishes For the breading station (flour, egg wash, seasoned flour).
- 1 Whisk Essential for smooth gravy.
- 1 Tongs For safely handling and turning steaks in hot oil.
- 1 Wire rack with paper towels For draining excess oil from fried steaks.
Ingredients
Main
- 1 pound pre-tenderized cube steaks or round steaks (4 steaks)
- Kosher salt for seasoning the meat
- 2 large eggs beaten
- 1/2 cup milk
- 2 cups all-purpose flour
- 2 teaspoons kosher salt for breading
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon cayenne
- Canola oil peanut oil, olive oil, or other fat for frying
- 3 tablespoons pan drippings
- 3 tablespoons all-purpose flour
- 1/4 cup heavy cream
- 1 3/4 cups milk a little more or less, depending on your preference
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Pat the cube steaks dry and season generously with kosher salt on both sides.
- Set up your breading station: In one shallow dish, beat eggs with 1/2 cup milk. In a second shallow dish, combine 2 cups flour with 2 teaspoons kosher salt, garlic powder, and cayenne pepper. In a third dish, place plain flour.
- Dredge each steak first in plain flour, shaking off excess, then dip into the egg mixture, allowing excess to drip off, and finally coat thoroughly in the seasoned flour mixture, pressing to adhere.
- Heat about 1/2 inch of oil in a large skillet or Dutch oven over medium-high heat until it reaches 350-375°F (175-190°C).
- Carefully place 1-2 steaks into the hot oil, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, or until golden brown and crispy.
- Remove fried steaks and place them on a wire rack lined with paper towels to drain excess oil; keep warm in a low oven while frying remaining steaks.
- Once all steaks are fried, carefully pour off most of the frying oil from the skillet, leaving approximately 3 tablespoons of pan drippings.
- Return skillet to medium heat, add 3 tablespoons of flour to the drippings, and whisk constantly for 1-2 minutes to create a light roux.
- Gradually whisk in 1 3/4 cups milk and 1/4 cup heavy cream, stirring until the gravy thickens to your desired consistency. Bring to a simmer.
- Season the gravy with kosher salt and freshly ground black pepper to taste, then serve immediately over the crispy chicken fried steaks.
Notes
Achieving a truly crispy crust on your chicken fried steak hinges on oil temperature; aim for 350-375°F (175-190°C) and avoid overcrowding the pan, which lowers the oil temperature and leads to soggy results. Double-dredging for extra crunch is recommended. For the gravy, ensure your roux cooks sufficiently to remove any raw flour taste before gradually incorporating the liquids, whisking constantly to prevent lumps. Adjust the gravy's consistency with more milk as needed. Generous seasoning at each stage, especially the flour dredge and the finished gravy, is key to a flavorful dish.