Description
This classic Chicken Fried Steak recipe features tender cube steaks breaded in a flavorful seasoned flour mixture, fried to a crispy golden brown, and served with a rich and creamy homemade gravy. Perfectly crispy on the outside and juicy on the inside, this comforting Southern dish is ideal for a hearty dinner that satisfies every time.
Ingredients
Scale
For the Steak:
- 4 cube steaks
- 2 cups all-purpose flour
- 2 large eggs
- 1 cup whole milk (for egg mixture)
- 1 1/2 teaspoons salt (divided)
- 1 1/2 teaspoons black pepper (divided)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 cup vegetable oil
For the Gravy:
- 1/4 cup of the seasoned flour from the steak dredge
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare the Flour Mixture: In a shallow bowl, combine 2 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon black pepper, garlic powder, and paprika. In another bowl, whisk together 2 large eggs and 1 cup whole milk until smooth.
- Coat the Steaks: Pat the 4 cube steaks dry with paper towels. Dredge each steak in the seasoned flour mixture, then dip into the egg and milk mixture, and again dredge in the flour, pressing firmly to ensure a thick, even coating. Allow the coated steaks to rest for 10 minutes to help the breading adhere.
- Fry the Steaks: Heat 1 cup vegetable oil in a large skillet over medium heat. Fry the steaks two at a time, cooking each side for about 4 minutes until they are golden brown and cooked through. Transfer the fried steaks to a paper towel-lined plate to drain excess oil.
- Make the Gravy Base: Remove all but 1/4 cup of oil from the skillet, keeping the flavorful drippings. Whisk in 1/4 cup of the reserved seasoned flour from the dredging mixture and cook for 1 to 2 minutes over medium heat until the mixture is lightly golden, which will help thicken the gravy.
- Prepare the Gravy: Gradually whisk in 2 cups whole milk into the skillet with the roux, stirring constantly to avoid lumps. Cook the gravy for 5 to 7 minutes until it thickens to a creamy consistency. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper, stirring well.
- Serve: Plate the hot chicken fried steaks and generously spoon the creamy gravy over each piece. Serve immediately for best flavor and texture.
Notes
- Allowing the coated steaks to rest before frying helps the breading adhere better and results in a crispier crust.
- Use a meat thermometer to ensure the internal temperature of the steak reaches at least 145°F for safety.
- If the gravy thickens too much, whisk in a bit more milk to reach the desired consistency.
- Leftover gravy can be stored in the refrigerator for up to 3 days and reheated gently while stirring.
- For a spicier kick, add a pinch of cayenne pepper to the flour mixture.
