Description
Classic Southern-style Chicken Fried Steak with rich, creamy homemade gravy. Tenderized cube steaks are seasoned, breaded, and fried to a crispy golden brown, then topped with a savory milk-based white gravy, making a hearty and comforting meal perfect for any occasion.
Ingredients
Scale
For the Chicken Fried Steak:
- 4 Cube Steaks (About 1 ½ lbs)
- 1 ¼ cups All-Purpose Flour
- ½ tsp Kosher Salt
- 1 tsp Fresh Cracked Black Pepper
- ¼ tsp Cayenne Pepper
- ½ tsp Paprika
- 2 eggs, beaten
- ½ cup whole milk
- Vegetable Oil for Frying (enough for 2 inches deep in a pan)
For the Gravy:
- 3 Tbsp Butter
- 3 Tbsp All-Purpose Flour
- 2 Cups Whole Milk
- ½ tsp Kosher Salt
- 1 ½ tsp Fresh Cracked Black Pepper
Instructions
- Prepare the Coating: In a mixing bowl, whisk together the flour, kosher salt, black pepper, cayenne pepper, and paprika until well combined. In a separate bowl, beat the eggs together with the whole milk to create the egg wash.
- Bread the Steaks: Take each cube steak and first dredge it in the seasoned flour mixture, making sure to cover completely. Then dip the floured steak into the egg and milk mixture, coating thoroughly. Finally, dredge the steak again in the flour mixture for an even, crispy coating. Shake off any excess flour to prevent clumping during frying.
- Fry the Steaks: Heat vegetable oil in a heavy cast iron skillet or deep frying pan until it reaches 350°F (175°C). There should be about 2 inches of oil for proper frying depth. Carefully place the breaded steaks into the hot oil and fry for 2-3 minutes on each side until they achieve a deep golden brown and crispy crust. Remove from oil and place steaks on a paper towel-lined plate to absorb excess oil. Cover loosely with foil to keep warm while you make the gravy.
- Make the Gravy: In a separate skillet or the same skillet after draining most of the oil (reserve about 3 tablespoons), melt the butter over medium heat. Once melted, whisk in 3 tablespoons of all-purpose flour to form a roux. Cook the roux, whisking continuously, for about 2-3 minutes until it turns a light golden color and loses its raw flour taste. Gradually whisk in the 2 cups of whole milk, ensuring there are no lumps, and cook until the gravy thickens, about 5-7 minutes. Season with kosher salt and 1½ teaspoons black pepper, adjusting to taste.
- Serve: Pour the creamy gravy generously over the fried steaks while hot and serve immediately with your choice of classic Southern sides like mashed potatoes, green beans, or biscuits.
Notes
- Use a deep-frying thermometer to maintain the correct oil temperature for perfectly crispy steaks.
- Resting the steaks briefly on paper towels prevents soggy texture from excess oil.
- Adjust cayenne pepper to your desired spice level or omit for less heat.
- The gravy can be made with low-fat milk if desired, but whole milk provides the best richness.
- If you don’t have cube steaks, you can tenderize regular round steaks with a meat mallet before using.
