Description
Classic Chicken Fried Steak with a crispy, seasoned flour coating, fried to golden perfection and served with a rich, creamy homemade gravy. This comforting Southern-style dish is perfect for a hearty family meal and features tender cube steaks coated twice in seasoned flour and egg wash, fried until crispy, then topped with a smooth milk-based gravy.
Ingredients
Scale
Steak and Coating
- 4 cube steaks
- 2 cups all-purpose flour
- 1 1/2 teaspoons salt, divided
- 1 1/2 teaspoons black pepper, divided
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 large eggs
- 3 cups whole milk, divided
Cooking Oil
- 1 cup vegetable oil
Instructions
- Prepare the Coating Mixtures: In a shallow bowl, combine 2 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon paprika. In another bowl, whisk together 2 large eggs and 1 cup whole milk until well blended.
- Coat the Steaks: Pat dry 4 cube steaks thoroughly with paper towels. Dredge each steak first in the seasoned flour mixture, then dip into the egg and milk mixture, and finally dredge again in the flour mixture, pressing firmly to adhere the coating evenly. Let the coated steaks rest for 10 minutes to set the crust.
- Fry the Steaks: Heat 1 cup vegetable oil in a large skillet over medium heat until shimmering. Fry the steaks in batches of two for about 4 minutes on each side, or until they are golden brown and cooked through. Transfer the cooked steaks to a plate lined with paper towels to drain excess oil.
- Make the Gravy Base: Carefully remove all but 1/4 cup of the cooking oil from the skillet. Stir in 1/4 cup of the reserved seasoned flour mixture into the hot oil and cook over medium heat for 1 to 2 minutes, stirring constantly, until the flour is lightly golden and fragrant.
- Prepare the Creamy Gravy: Gradually whisk in 2 cups of the remaining whole milk to the roux in the skillet. Cook the mixture while stirring constantly until it thickens, about 5 to 7 minutes. Season the gravy with 1/2 teaspoon salt and 1/2 teaspoon black pepper, adjusting to taste.
- Serve: Plate the fried steaks hot and generously spoon the creamy gravy over each piece. Serve immediately for best texture and flavor.
Notes
- Resting the coated steaks before frying helps the crust adhere better during cooking.
- Use medium heat to prevent burning the coating while ensuring thorough cooking.
- The gravy can be adjusted for thickness by adding more milk if it becomes too thick.
- For a spicier variation, consider adding a pinch of cayenne pepper to the flour mixture.
