Description
This classic Chicken Fried Steak recipe features tenderized cube steaks coated in a crispy seasoned flour crust, fried to golden perfection, and served with a rich, creamy homemade gravy. Perfectly crispy on the outside and juicy inside, it's a comforting Southern favorite that can be ready in just 30 minutes.
Ingredients
Scale
Chicken Fried Steak
- ¾ cup whole milk
- 1 large egg
- ¾ cup all-purpose flour
- 1½ teaspoons seasoned salt (such as Lawry's)
- ½ teaspoon ground black pepper
- 1 pound cube steaks
- Vegetable oil for frying (about 1 to 2 cups)
Gravy
- ¼ cup unsalted butter or reserved cooking oil from steak
- ⅓ cup all-purpose flour
- 2 cups whole milk
- Kosher salt and freshly ground black pepper to taste
Instructions
- Prepare Coatings: In a shallow bowl, whisk together ¾ cup whole milk and 1 large egg until well combined. In a separate shallow bowl, mix ¾ cup all-purpose flour, 1½ teaspoons seasoned salt, and ½ teaspoon ground black pepper.
- Coat Steaks: Pat the 1 pound cube steaks dry. Dredge each steak in the flour mixture, shaking off the excess, then dip into the milk and egg mixture, and finally coat again in the flour mixture thoroughly. Place the coated steaks on a wire rack to rest while preparing the gravy.
- Fry Steaks: Heat vegetable oil in a large skillet over medium heat until hot but not smoking. Fry the steaks in batches for 2 minutes on each side or until golden brown and crispy. Remove and drain on a paper towel-lined plate. Reserve ¼ cup of the cooking oil for the gravy.
- Make Gravy: In a large saucepan over medium heat, add ¼ cup unsalted butter or the reserved cooking oil. Whisk in ⅓ cup all-purpose flour and cook for 2 to 3 minutes until golden and fragrant, stirring constantly to avoid burning.
- Finish Gravy: Slowly whisk in 2 cups whole milk, continuing to whisk to prevent lumps. Cook the gravy for 6 to 8 minutes, stirring frequently, until thickened and smooth. Season with kosher salt and freshly ground black pepper to taste.
- Serve: Pour warm gravy over the fried steaks and serve immediately for a hearty and comforting meal.
Notes
- If cube steaks aren’t available, use regular round or sirloin steaks pounded thin with a meat tenderizer for tenderness and even cooking.
- Pat steaks dry before coating to help the batter stick better.
- Make sure the oil is sufficiently hot before frying to get a crispy crust; if oil is too cool, the coating will be soggy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days or frozen for up to 3 months.
- Use vegetable oil with a high smoke point for frying, such as canola or peanut oil.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 125 mg
