Classic Chicken Fried Steak Recipe
Description
Chicken Fried Steak, despite its name, contains no chicken. It’s a Southern comfort food classic, where tenderized beef is breaded and fried to golden perfection, much like fried chicken.
Fried Steak Recipe The dish is often served with creamy gravy, usually a peppery white or milk gravy, making it a deliciously rich and indulgent meal. The crispy crust, tender steak, and savory gravy combine to create an unforgettable meal perfect for any occasion.
In this recipe, we’ll walk you through how to make this classic Southern dish with an easy-to-follow method, ensuring a delicious meal that even beginners can pull off with ease.
Ingredients
For the Gravy
Instructions
- Tenderize the Steak: If your cube steak is not already pre-tenderized, you can tenderize it yourself. Lay each steak between two pieces of plastic wrap, and pound with a meat mallet until it is about ¼ inch thick. This step ensures your steak will be tender and juicy once cooked.
- Flour Mixture: In a large, shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). This seasoned flour will give your steak plenty of flavor and a crispy crust.
- Egg Wash: In another shallow dish, whisk together the eggs and milk until smooth.
- Coat the Steaks: Dredge each cube steak first in the flour mixture, shaking off the excess. Then dip it into the egg wash, making sure it’s fully coated. Finally, return the steak to the flour mixture, pressing the flour onto the steak to ensure it adheres well. Set the breaded steaks on a wire rack and let them rest for about 5 minutes to allow the coating to set.
- Heat the Oil: In a large skillet, pour in enough vegetable oil to come up about ¼ inch along the sides of the pan. Heat the oil over medium-high heat until it reaches around 350°F. You can test the temperature by dropping a little flour into the oil—if it sizzles and bubbles immediately, it’s ready.
- Fry the Steaks: Working in batches, carefully place the breaded steaks in the hot oil. Fry for 3-4 minutes on each side, or until golden brown and crispy. Make sure not to overcrowd the pan, as this will reduce the oil temperature and lead to soggy breading.
- Drain the Steaks: Once cooked, remove the steaks from the skillet and place them on a plate lined with paper towels or a wire rack to drain any excess oil.
- Prepare the Roux: Drain most of the oil from the skillet, leaving behind about 2-3 tablespoons along with the browned bits stuck to the bottom of the pan. Add the butter to the skillet and let it melt. Whisk in the flour, stirring constantly to form a smooth roux. Cook the roux for about 2 minutes, until it turns a light golden color.
- Add the Milk: Gradually whisk in the milk, making sure to dissolve any lumps as you go. Continue whisking and cooking for about 5-7 minutes, until the gravy thickens to your desired consistency.
- Season the Gravy: Season the gravy with salt and black pepper to taste. If you like a spicier gravy, you can add a pinch of cayenne or crushed red pepper flakes at this stage.
- Serve: Serve the chicken fried steak immediately, topped generously with the creamy gravy. This dish pairs wonderfully with mashed potatoes or a side of vegetables like green beans or collard greens.
Make the Gravy
Serve
Notes
- Don’t Skip the Resting Period: After breading the steaks, allowing them to rest for a few minutes helps the coating adhere better, preventing it from falling off during frying.
Use a Wire Rack: If you want extra crispy chicken fried steak, place the fried steaks on a wire rack to cool instead of using paper towels. The airflow prevents the bottom from becoming soggy.
Temperature Control: Keeping the oil at the right temperature is key for a perfectly fried steak. If the oil is too hot, the coating will burn before the steak cooks. If it’s too cold, the breading will soak up excess oil and become greasy.
Creamy Gravy Variation: If you prefer a richer gravy, you can substitute half of the milk with heavy cream or use half-and-half for a creamier texture.
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| Nutrition Information (Per Serving) | Amount |
|---|---|
| Calories | 610 kcal |
| Protein | 34g |
| Carbohydrates | 45g |
| Fat | 32g |
| Saturated Fat | 10g |
| Cholesterol | 215mg |
| Sodium | 830mg |
| Fiber | 2g |
| Sugar | 6g |
