Description
This classic Chicken Fried Steak recipe features tender cube steaks coated in a crispy seasoned flour crust, fried to golden perfection, and served with a rich, creamy homemade gravy. Perfect for a comforting Southern-style meal ready in just 30 minutes.
Ingredients
Scale
For the 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 cup)
For the 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 the Coatings: In a shallow bowl, whisk together ¾ cup whole milk and 1 large egg until combined. In a separate shallow bowl, mix ¾ cup all-purpose flour with 1½ teaspoons seasoned salt and ½ teaspoon ground black pepper.
- Coat the Steak: Pat each 1 pound cube steak dry. Dredge each piece in the seasoned flour mixture, shaking off excess, then dip into the milk and egg mixture. Return to the flour mixture for a second thorough coating. Place the coated steaks on a wire rack and let them rest while preparing the gravy ingredients.
- Fry the Steaks: Heat about 1 cup vegetable oil in a large skillet over medium heat until hot (around 350°F). Fry the steaks in batches for 2 minutes per side until golden brown and crispy. Transfer cooked steaks to a paper towel-lined plate to drain excess oil. Reserve ¼ cup of the hot cooking oil for the gravy.
- Make the Gravy: In a large saucepan over medium heat, add ¼ cup unsalted butter or reserved cooking oil. Whisk in ⅓ cup all-purpose flour, cooking for 2-3 minutes until golden and fragrant. Slowly whisk in 2 cups whole milk, stirring constantly to avoid lumps. Cook for 6-8 minutes, whisking frequently, until the gravy thickens and becomes smooth. Season with kosher salt and freshly ground black pepper to taste.
- Serve: Plate the chicken fried steaks and generously ladle warm gravy over them. Serve immediately for best texture and flavor.
Notes
- If cube steak is unavailable, use a meat tenderizer to flatten regular round or sirloin steaks evenly and tenderly.
- Pat steaks dry before coating to help the batter adhere better and create a crisp crust.
- Ensure the oil is hot before frying to achieve a crispy exterior; if oil is too cool, coating may become soggy.
- Store leftovers in an airtight container in the refrigerator for up to 2 days or freeze for up to 3 months.
- Reheat gently in an oven or air fryer to maintain crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 7 g
- Sodium: 750 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 125 mg
