Description
Classic chicken fried steak with a crispy seasoned crust, pan-fried to golden perfection and smothered in rich, creamy white gravy made from pan drippings. A hearty Southern-style comfort food that's perfect for a satisfying 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 the steaks: Pat the cube steaks dry with paper towels. Season both sides with 1 teaspoon of salt and ½ teaspoon black pepper.
- Mix the flour seasoning: In a shallow dish, whisk together the flour, remaining salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
- Prepare egg wash: In a second shallow dish, whisk the eggs and whole milk until well combined.
- Bread the steaks: Dredge each steak in the seasoned flour, shaking off excess. Dip into the egg mixture, letting excess drip off, then coat again in the flour, pressing firmly to create a thick crust.
- Rest the coating: Set the breaded steaks on a clean plate or wire rack and let rest for 10 to 15 minutes so the coating sets well.
- Heat the oil: Pour canola oil into a large heavy skillet to about ½ inch deep. Heat over medium-high until it reaches 350°F or a pinch of flour sizzles immediately when added.
- Fry the steaks: Add the steaks carefully to the hot oil without overcrowding. Fry in batches as needed. Cook steaks for 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 fried steaks to a wire rack to drain excess oil and keep warm in an oven set to 200°F.
- Make the gravy base: Carefully pour off most of the oil from the skillet, leaving ¼ cup of drippings and browned bits. Return skillet to medium heat, sprinkle flour over drippings, whisk constantly for 1 to 2 minutes until thickened slightly and flour is cooked.
- Whisk in milk: Slowly whisk in milk, one cup at a time, ensuring each addition is fully incorporated to avoid lumps.
- Simmer gravy: Bring gravy to a simmer and whisk until thickened to desired consistency, about 3 to 5 minutes. Add more milk if too thick.
- Season and finish: Season gravy with salt and pepper to taste. Remove from heat.
- Serve: Serve chicken fried steaks hot, smothered with white gravy. Garnish with chopped fresh parsley and red pepper flakes if using.
Notes
- Cube steak is ideal for this recipe due to its tenderness and thickness which hold the breading well.
- Letting the breaded steaks rest helps the coating adhere better and prevents it from falling off during frying.
- Use a thermometer to maintain oil temperature around 350°F for best frying results.
- Pan drippings are essential for rich gravy flavor—do not discard them.
- If you prefer a spicier gravy, add extra cayenne or red pepper flakes.
- Serve with mashed potatoes, green beans, or cornbread for a full Southern meal experience.
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
