Description
Classic Chicken Fried Steak coated in a seasoned flour mixture, fried until golden and crispy, then served with a rich, creamy homemade gravy. This Southern comfort food favorite is perfect for a hearty dinner and easy to prepare in just 30 minutes.
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 to 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 Coatings: In a shallow bowl, whisk together ¾ cup whole milk and 1 large egg until well combined. In a separate shallow bowl, mix ¾ cup all-purpose flour with 1½ teaspoons seasoned salt and ½ teaspoon ground black pepper.
- Coat the Steaks: Pat the 1 pound of cube steaks dry with paper towels. Dredge each steak first in the seasoned flour mixture, shaking off excess. Dip into the milk and egg mixture, then dredge again in the flour mixture, making sure each piece is thoroughly coated. Place the coated steaks on a wire rack and let them rest while you make 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 for about 2 minutes per side, flipping once, until golden brown and crispy. Remove them to a paper towel-lined plate to drain excess oil. Reserve ¼ cup of the cooking oil 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 to 3 minutes, stirring constantly until the mixture turns golden and fragrant. Gradually whisk in 2 cups whole milk to avoid lumps.
- Simmer and Season: Continue cooking and whisking the gravy for 6 to 8 minutes until it thickens and becomes smooth. Season with kosher salt and freshly ground black pepper to taste. Adjust seasoning as needed.
- Serve: Plate the crispy chicken fried steaks and generously spoon warm gravy over them. Serve immediately for the best texture and flavor.
Notes
- If cube steak is unavailable, use a meat tenderizer to flatten regular round steaks before coating.
- Pat steaks dry before dredging to help the coating adhere better.
- Ensure the frying oil is hot before cooking to achieve a crispy crust.
- Store leftover chicken fried steak in an airtight container in the refrigerator for up to 2 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 130 mg
