Chicken Fried Steak Recipe
Chicken Fried Steak is a crispy, golden classic served with creamy peppered gravy that brings bold flavor and Southern charm to the table. It’s crunchy, savory, and perfect for a satisfying home-cooked meal.
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Servings: 4
Calories: 700kcal
Ingredients
- 1 pound cube steaks or tenderized round steaks 4 individual steaks
- Kosher salt for seasoning the meat
- 2 large eggs beaten
- ½ cup milk
- 2 cups all-purpose flour
- 2 teaspoons kosher salt for the breading
- 1½ teaspoons garlic powder
- ½ teaspoon cayenne pepper
- Canola peanut, olive oil, or other neutral oil for frying
For the Gravy:
- 3 tablespoons pan drippings reserved from frying
- 3 tablespoons all-purpose flour
- 1¾ cups milk adjust to preferred consistency
- ¼ cup heavy cream
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
Preheat the Oven:
- Set your oven to 200°F. Line a baking sheet with a wire rack and place it in the oven. This will be used to keep the cooked steaks warm and crispy while the gravy is being prepared.
Tenderize the Steaks:
- If you're using round steaks that haven't been pre-tenderized, pound each steak to under ¼ inch thickness to ensure tenderness. Even pre-tenderized cube steaks benefit from additional flattening. Sandwich each steak between two sheets of plastic wrap and use a meat mallet, rolling pin, or heavy bottle to pound them thin. Flip frequently and smooth out wrinkles in the plastic to maintain an even thickness. Repeat for all steaks.
Season the Meat:
- Sprinkle each steak lightly with kosher salt. Set aside while you prepare the breading.
Bread the Steaks:
- In one shallow dish, whisk together the eggs and milk. In a second shallow dish, mix the flour, kosher salt, garlic powder, and cayenne. Dredge each steak first in the flour mixture, pressing it in firmly on both sides. Shake off any excess, then dip into the egg wash, coating thoroughly. Lift out, allow excess egg to drip off, then dredge once more in the flour mixture. Press the flour firmly into the surface. Set the breaded steaks aside on a plate and repeat with the remaining pieces.
Fry the Steaks:
- Pour oil into a large skillet to reach about ¼ inch up the sides. Heat the oil over medium-high until it reaches 350°F or sizzles when a pinch of flour is dropped in. Carefully lay one steak at a time into the hot oil. Spoon hot oil over the top of the steak to help set the coating. Fry for about 2 minutes per side, until golden brown and crisp. Tilt the steak to drain any excess oil and transfer it to the rack in the preheated oven. Repeat with the remaining steaks.
Make the Roux:
- Turn off the heat and carefully pour out all but 3 tablespoons of fat from the pan. Over medium heat, whisk in the flour to the drippings and cook, stirring constantly, until the mixture takes on a rich milk chocolate color—about 4 to 5 minutes.
Finish the Gravy:
- Once the roux is smooth and fragrant, slowly whisk in the milk and cream, a bit at a time. The mixture will thicken rapidly before loosening into a creamy gravy. Continue whisking to incorporate all the liquid smoothly. Adjust the thickness to your preference by adding more milk or reducing further. Season generously with kosher salt and plenty of freshly ground black pepper.
Serve:
- Plate the chicken fried steaks and spoon the warm gravy over the top. Serve immediately with classic sides like mashed potatoes, green beans, or buttered corn.
Nutrition
Calories: 700kcal
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