Description
Classic Southern Chicken Fried Steak recipe featuring tenderized cube steaks coated in a seasoned flour mixture, fried to a crispy golden brown, and served with a creamy, homemade white gravy. A comforting and hearty dish perfect for 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 1-2 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 the Breading Mixtures: In a shallow bowl, whisk together ¾ cup whole milk and 1 large egg until combined. In a separate shallow bowl, combine ¾ cup all-purpose flour, 1½ teaspoons seasoned salt, and ½ teaspoon ground black pepper, whisking to blend well.
- Coat the Steaks: Pat the 1 pound of cube steaks dry with paper towels. Dredge each piece first in the seasoned flour mixture, shaking off excess. Then dip it in the milk and egg mixture. Finally, dredge again in the flour mixture, ensuring a good coating. Place coated steaks on a wire rack. Repeat for all steaks and let rest while you prepare the gravy.
- Heat the Oil and Fry the Steaks: In a large skillet over medium heat, add enough vegetable oil to cover the bottom (about 1/2 inch deep). Heat until hot but not smoking. Fry steaks in batches for 2 minutes on each side, flipping once, until golden brown and crispy. Remove steaks to a paper towel-lined plate to drain excess oil. Reserve ¼ cup of cooking oil from the skillet 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. Cook the roux, whisking frequently, for 2-3 minutes or until golden and bubbly. Slowly whisk in 2 cups whole milk, continuing to whisk to avoid lumps. Cook the gravy for 6-8 minutes until thickened and smooth. Season with kosher salt and freshly ground black pepper to taste.
- Serve: Plate the fried steaks and generously spoon the warm gravy over the top. Serve immediately for a classic, comforting meal.
Notes
- If you can’t find cube steak, use regular steak and tenderize it well with a meat mallet for even cooking and tenderness.
- Pat the steaks dry before breading to help the coating adhere better and crisp up nicely.
- Ensure the oil is hot enough before frying; if not hot, the breading will absorb oil and become soggy instead of crispy.
- Store leftovers in an airtight container in the refrigerator for up to 2 days or freeze for up to 3 months. Reheat gently to maintain crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 40 g
- Saturated Fat: 12 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 140 mg
