Description
Classic Southern Chicken Fried Steak with a crispy seasoned flour coating, fried to golden perfection, and topped with a rich, creamy homemade gravy. This comforting dish is perfect for a hearty family meal or special occasion.
Ingredients
Scale
For the Steak
- 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
- 1 cup vegetable oil
Instructions
- Prepare the Coating: In a shallow bowl, combine 2 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon black pepper, garlic powder, and paprika. In a separate bowl, whisk together 2 eggs and 1 cup whole milk until smooth.
- Coat the Steaks: Pat dry the cube steaks with paper towels. Dredge each steak in the seasoned flour mixture, then dip into the egg and milk mixture, and dredge again in the flour mixture, pressing firmly to ensure a thick, even coating. Let the coated steaks rest for 10 minutes to help the coating adhere.
- 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 per side, or until golden brown and cooked through. Transfer cooked steaks to a paper towel-lined plate to drain excess oil.
- Make the Gravy Base: Remove all but 1/4 cup of the vegetable oil from the skillet, leaving the browned bits behind. Whisk in 1/4 cup of the seasoned flour from earlier and cook for 1–2 minutes over medium heat until lightly golden and fragrant, stirring constantly to avoid burning.
- Add Milk and Thicken Gravy: Gradually whisk in 2 cups of whole milk into the skillet. Cook the mixture, stirring constantly, until the gravy thickens to a creamy consistency, about 5–7 minutes. Season the gravy with the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper to taste.
- Serve: Plate the crispy chicken fried steaks hot and spoon the creamy gravy generously over each piece. Serve immediately with your choice of sides.
Notes
- Allowing the steaks to rest after coating helps the crust adhere better during frying.
- Use fresh oil that is hot but not smoking to ensure even frying and a crispy crust.
- Adjust seasoning in the gravy as needed to suit your taste.
- Cube steaks are tenderized top sirloin or round; if unavailable, use thinly pounded round steak as a substitute.
- For a thicker gravy, cook a bit longer or add a small slurry of flour and water.
