Description
Classic Southern-style Chicken Fried Steak with a crispy seasoned flour crust, pan-fried to golden perfection and smothered in rich, creamy white gravy made from pan drippings. This comforting dish makes a satisfying weeknight dinner.
Ingredients
Scale
Steak and Breading
- 4 (about 1¼ to 1½ pounds) beef cube steaks
- 2 teaspoons table salt (divided)
- 1 teaspoon black pepper (divided)
- 2 cups all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper
- 2 large eggs
- 1 cup whole milk
- Canola oil (enough for ½ inch depth in skillet)
White Gravy
- 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 and Season Steaks: Pat the cube steaks dry with paper towels and season both sides with 1 teaspoon of salt and ½ teaspoon of black pepper each.
- Mix Dry Coating: In a shallow dish, whisk together 2 cups flour, remaining 1 teaspoon salt, remaining ½ teaspoon black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
- Prepare Egg Wash: In a separate shallow dish, whisk the 2 eggs and 1 cup whole milk together until well combined.
- Dredge Steaks: Coat each steak first in the seasoned flour, shaking off excess, then dip into the egg mixture allowing excess to drip off, and then coat again in the flour pressing firmly to create a thick crust.
- Rest Coated Steaks: Place breaded steaks on a plate or wire rack and rest for 10 to 15 minutes to allow the crust to set.
- Heat Oil: Pour canola oil into a large heavy skillet to ½ inch depth and heat over medium-high until it reaches 350°F or until a pinch of flour sizzles immediately when added.
- Fry Steaks: Add steaks carefully to hot oil without overcrowding. Fry 2 to 4 minutes per side until golden brown and cooked through, adjusting heat to maintain a steady sizzle without burning.
- Drain and Keep Warm: Transfer cooked steaks to a wire rack to drain and keep warm in an oven set to 200°F.
- Prepare Gravy Base: Carefully pour off most of the oil from the skillet, leaving ¼ cup drippings and browned bits. Return skillet to medium heat.
- Make Roux: Sprinkle ¼ cup flour over drippings and whisk constantly for 1 to 2 minutes until flour cooks and mixture thickens slightly.
- Add Milk: Slowly whisk in 2½ to 3 cups milk one cup at a time, making sure each is fully mixed before adding the next to avoid lumps.
- Simmer Gravy: Bring gravy to a simmer while whisking, cooking 3 to 5 minutes until thickened to desired consistency. Add more milk if too thick.
- Season and Serve: Season gravy with salt and pepper to taste and remove from heat. Serve steaks hot, smothered with white gravy, garnished with parsley or red pepper flakes if desired.
Notes
- Cube steaks are ideal for this recipe to achieve the tender yet crispy texture.
- Letting the breaded steaks rest allows the coating to better adhere during frying.
- Keep oil temperature consistent to ensure even browning without burning the crust.
- Use a wire rack to drain fried steaks to keep them crispy rather than resting directly on paper towels.
- The white gravy can be customized with additional seasoning like black pepper or cayenne for extra flavor.
- If desired, substitute canola oil with vegetable or peanut oil for frying.
Nutrition
- Serving Size: 266 g
- Calories: 470 kcal
- Sugar: 6 g
- Sodium: 305 mg
- Fat: 24 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
