Classic Chicken Fried Steak
A delightful Southern dish featuring tender cube steaks coated in a crispy, golden-brown crust and smothered in rich, creamy country gravy.
Ingredients
For the Chicken Fried Steak
- 4 pieces beef cube steaks Tender and juicy foundation
- 1 cup all-purpose flour Essential for crispy coating
- 1 teaspoon salt Enhances flavor
- 1/2 teaspoon black pepper Adds subtle kick
- 1/2 teaspoon paprika Introduces color and warmth
- 1/2 teaspoon garlic powder Infuses aromatic goodness
- 1/2 teaspoon onion powder Complements savory elements
- 2 large eggs Binds the coating and adds richness
- 1/2 cup milk Mixed with eggs for creamy texture
- as needed Vegetable oil For frying
For the Gravy
- 1/4 cup pan drippings or butter Creates flavor-packed gravy
- 1/4 cup all-purpose flour For thickening the gravy
- 2 cups milk Makes the gravy creamy
- to taste salt and pepper Adjusts seasoning
Instructions
Preparation and Coating
- In a shallow dish, combine 1 cup of all-purpose flour with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of paprika, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of onion powder.
- In another shallow dish, whisk together 2 large eggs and 1/2 cup of milk.
- Dredge each cube steak in the flour mixture, then dip into the egg mixture, and dredge again in the flour mixture.
Frying
- Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
- Carefully add coated steaks in batches and fry for about 3-4 minutes on each side until golden-brown.
- Transfer fried steaks to a paper towel-lined plate to drain excess oil.
Making the Gravy
- Using the pan drippings or melted butter, whisk in 1/4 cup of flour and cook for 1-2 minutes until it turns into a roux.
- Gradually whisk in 2 cups of milk and bring to a simmer, stirring consistently.
- Cook until the gravy thickens, about 5-7 minutes, and season with salt and pepper to taste.
Serving
- Serve Chicken Fried Steak hot with creamy country gravy poured generously over the top.
Notes
To enhance crunch, add breadcrumbs to the flour mixture. Let coated steaks rest before frying to ensure the coating adheres better.