Description
This classic Chicken Fried Steak recipe features tenderized cube steaks breaded and fried to golden perfection, then topped with a creamy homemade white gravy. A comforting Southern favorite, it offers a crispy crust and rich, flavorful gravy perfect for a satisfying meal.
Ingredients
Scale
For the Steaks
- 1 pound pre-tenderized cube steaks or round steaks (about 4 steaks)
- Kosher salt, for seasoning the meat
- 2 large eggs, beaten
- 1/2 cup milk
- 2 cups all-purpose flour
- 2 teaspoons kosher salt (for breading)
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon cayenne pepper
- Oil for frying (canola, peanut, olive, or other frying oil)
For the Gravy
- 3 tablespoons pan drippings
- 3 tablespoons all-purpose flour
- 1/4 cup heavy cream
- 1 3/4 cups milk (adjust to preference)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Season the Steaks: Season the cube steaks generously with kosher salt on both sides to enhance flavor before breading.
- Prepare Egg Mixture: In a shallow bowl, whisk together the eggs and 1/2 cup of milk until well combined, creating the wet dip for the breading process.
- Mix the Coating Flour: In another shallow dish, combine the 2 cups of all-purpose flour, 2 teaspoons kosher salt, garlic powder, and cayenne pepper to make the seasoned breading.
- Dredge the Steaks: Dip each steak first into the egg mixture, then thoroughly dredge in the seasoned flour, pressing firmly to ensure a thick and even coating.
- Double Dip for Crispiness: Repeat dipping each coated steak back into the egg mixture and then into the seasoned flour again to build an extra crispy crust.
- Heat Frying Oil: Heat about 1/2 inch of frying oil in a large skillet over medium-high heat until hot but not smoking, ensuring proper frying temperature.
- Fry the Steaks: Fry the steaks in batches for about 3-4 minutes per side until golden brown and cooked through. Remove and drain on paper towels to remove excess oil.
- Make the Gravy Base: Leave about 3 tablespoons of pan drippings in the skillet. Whisk in 3 tablespoons of flour and cook over medium heat until the mixture is golden brown and bubbly, forming the roux.
- Add Liquids to Gravy: Gradually whisk in the heavy cream and 1 3/4 cups milk, stirring constantly to prevent lumps, and cook until the gravy thickens to desired consistency.
- Season and Serve: Season the gravy with kosher salt and freshly ground black pepper to taste. Serve the fried steaks topped generously with the creamy gravy.
Notes
- Use pre-tenderized cube steaks for best texture and quicker cooking.
- Adjust cayenne pepper amount to control the spice level in the breading.
- For a richer gravy, adjust the milk to cream ratio as preferred.
- Ensure oil is hot but not smoking to avoid greasy steaks.
- Drain steaks on paper towels to maintain crispiness.
- This dish pairs well with mashed potatoes or green beans.
- Leftover gravy can be stored in an airtight container for up to 3 days in the refrigerator.
