Description
Classic Southern-style Chicken Fried Steak with a crispy seasoned crust and creamy white gravy made from pan drippings. This comforting dish features tender cube steak dredged in seasoned flour, fried to a golden brown, and served smothered in smooth, flavorful white gravy. Perfect for a satisfying weeknight dinner.
Ingredients
Scale
Steak and Seasoning
- 4 (about 1¼ to 1½ pounds) beef cube steaks
- 2 teaspoons table salt (divided)
- 1 teaspoon black pepper (divided)
Breading Mixture
- 2 cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
Batter
- 2 large eggs
- 1 cup whole milk
For Frying and Gravy
- Canola oil (enough for ½ inch depth in skillet)
- ¼ cup pan drippings (reserved from frying the steak)
- ¼ cup all-purpose flour
- 2½ to 3 cups whole milk
- Salt and pepper (to taste)
- Chopped fresh parsley (optional)
- Red pepper flakes (optional)
Instructions
- Prepare the steaks: Pat the cube steaks dry with paper towels and season both sides with 1 teaspoon of salt and ½ teaspoon of black pepper.
- Mix the breading: In a shallow dish, whisk together the flour, remaining salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
- Prepare the batter: In a second shallow dish, whisk the eggs and milk until well combined.
- Bread the steaks: Dredge each steak in the seasoned flour, shaking off any excess. Dip into the egg mixture, letting the excess drip off, then coat again in the flour, pressing firmly to create a thick, shaggy crust.
- Rest the coated steaks: Set the breaded steaks on a clean plate or wire rack and let them rest for 10 to 15 minutes so the coating has time to set.
- Heat the oil: Pour canola oil into a large, heavy skillet to about ½ inch depth. Heat over medium-high until it reaches 350°F, or until a pinch of flour sizzles immediately when added.
- Fry the steaks: Add the steaks carefully to the hot oil, avoiding overcrowding the pan. Fry in batches if needed. Cook for 2 to 4 minutes per side, adjusting heat to maintain a steady sizzle without burning. Steaks should be golden brown and cooked through.
- Drain and keep warm: Transfer the cooked steaks to a wire rack to drain excess oil and keep warm in a low oven set to 200°F.
- Make the gravy base: Carefully pour off most of the oil from the skillet, leaving about ¼ cup of drippings and browned bits behind.
- Cook the roux: Return skillet to medium heat and sprinkle the ¼ cup flour over the drippings. Whisk constantly for 1 to 2 minutes until the flour cooks and the mixture thickens slightly.
- Add milk to gravy: Slowly whisk in the milk one cup at a time, mixing fully before adding more to avoid lumps.
- Simmer the gravy: Bring the gravy to a simmer, whisking until thickened to desired consistency, about 3 to 5 minutes. Add more milk if it gets too thick.
- Season the gravy: Taste and season with salt and pepper as needed. Remove from heat.
- Serve: Plate the chicken fried steaks hot and smother with the white gravy. Garnish with chopped parsley or red pepper flakes if desired.
Notes
- For best texture, let the breaded steaks rest before frying to allow the crust to set well.
- Use canola oil or another neutral oil with high smoke point for frying to achieve a crispy crust.
- The gravy can be adjusted with milk for desired thickness; add gradually to avoid lumps.
- Optional garnishes like fresh parsley or red pepper flakes add flavor and color.
- Cube steak is ideal for this recipe as it is tenderized and cooks quickly with a crispy coating.
- This dish pairs well with mashed potatoes or green beans for a complete Southern-inspired meal.
Nutrition
- Serving Size: 266 g
- Calories: 470 kcal
- Sugar: 6 g
- Sodium: 305 mg
- Fat: 23.9 g
- Saturated Fat: 4.8 g
- Unsaturated Fat: 16.8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 37 g
- Cholesterol: 121 mg
