Description
Classic Chicken Fried Steak recipe featuring tender cube steaks coated in seasoned flour, fried to a golden crisp, and served with a rich homemade creamy gravy. This Southern comfort food favorite is perfect for a hearty dinner.
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 to 2 cups)
For the Gravy
- ¼ cup unsalted butter or reserved cooking oil from steak
- ⅓ cup all-purpose flour
- 2 cups whole milk
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Prepare Batter and Coating. In a shallow bowl, whisk together ¾ cup whole milk and 1 large egg until smooth. In a separate shallow bowl, combine ¾ cup all-purpose flour, 1½ teaspoons seasoned salt, and ½ teaspoon ground black pepper.
- Coat the Steaks. Pat each 1 pound cube steak dry with paper towels. Dredge each steak first in the seasoned flour mixture, shaking off excess, then dip into the milk and egg mixture, and finally dredge again in the flour mixture, coating well. Place the coated steaks on a wire rack and allow them to rest while preparing the gravy.
- Heat the Oil. In a large skillet over medium heat, pour enough vegetable oil to reach about ¼ inch depth (approximately 1 to 2 cups). Heat the oil until shimmering and hot but not smoking (around 350°F if using a thermometer).
- Fry the Steaks. Fry the coated steaks in batches for about 2 minutes on each side, flipping once, until golden brown and crisp. Remove steaks and place on a paper towel-lined plate to drain excess oil. Reserve ¼ cup of the cooking oil or butter for the gravy.
- Make the Gravy. In a large saucepan over medium heat, melt ¼ cup unsalted butter or use the reserved cooking oil. Whisk in ⅓ cup all-purpose flour and cook, stirring constantly, for 2 to 3 minutes until the mixture turns golden and bubbly.
- Add Milk and Season. Slowly whisk in 2 cups whole milk to avoid lumps. Continue cooking and whisking frequently for 6 to 8 minutes until the gravy thickens and becomes smooth. Season with kosher salt and freshly ground black pepper to taste.
- Serve. Pour warm gravy over the fried steaks and serve immediately. Enjoy your comforting homemade chicken fried steak with creamy gravy.
Notes
- If cube steaks are unavailable, use regular beef steaks and tenderize them with a meat mallet until thin and tender.
- Pat steaks dry before dredging to help the coating stick better.
- Ensure the frying oil is hot enough before cooking to achieve a crisp crust; if the oil is not hot, the coating will absorb oil and become soggy.
- Store leftovers in an airtight container in the refrigerator for up to 2 days or freeze for up to 3 months for best quality.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 140 mg
