Description
This classic Chicken Fried Steak recipe features tender cube steaks coated in a crispy seasoned flour batter and fried to golden perfection. Served with a rich, creamy homemade gravy, this dish offers a comforting and satisfying meal perfect for any occasion.
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, whisk together ¾ cup all-purpose flour, 1½ teaspoons seasoned salt, and ½ teaspoon ground black pepper.
- Coat the Steaks: Pat the 1 pound cube steaks dry with paper towels. Dredge each steak in the flour mixture, turning to coat evenly and shaking off excess. Next, dip the coated steak into the milk and egg mixture, then dredge again in the flour mixture, ensuring a thorough coating. Place coated steaks on a wire rack and allow to rest briefly while preparing the gravy.
- Fry the Steaks: Heat vegetable oil in a large skillet over medium heat until hot but not smoking. Fry the steaks in batches, cooking each side for 2 minutes or until golden brown and crispy. Flip only once. Remove cooked steaks to a paper towel-lined plate to drain excess oil. Reserve ¼ cup of the cooking oil from the skillet for the gravy.
- Make the Gravy: In a large saucepan over medium heat, add ¼ cup unsalted butter or the reserved cooking oil. Whisk in ⅓ cup all-purpose flour and cook for 2-3 minutes until the mixture turns golden and fragrant, adding more flour if needed to reach desired thickness. Slowly whisk in 2 cups whole milk, stirring constantly to avoid lumps. Continue cooking and whisking for 6-8 minutes until the gravy thickens and becomes smooth. Season with kosher salt and freshly ground black pepper to taste.
- Serve: Serve the crispy chicken fried steaks warm topped with the creamy homemade gravy. Enjoy immediately for the best texture.
Notes
- If cube steak is unavailable, use a meat tenderizer to flatten regular sirloin or round steaks for even cooking and tenderness.
- Pat steaks dry before coating to ensure the breading sticks well.
- Ensure the oil is sufficiently hot before frying to achieve a crispy crust; oil temperature should be around 350°F (175°C) if using a thermometer.
- 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.
- For a lighter gravy, milk can be substituted with low-fat or almond milk, though flavor and texture will vary.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 7 g
- Sodium: 850 mg
- Fat: 38 g
- Saturated Fat: 12 g
- Unsaturated Fat: 24 g
- Trans Fat: 0.5 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 135 mg
