Description
A classic Southern-style chicken fried steak recipe featuring tender beef cube steaks coated in a seasoned flour mixture, fried to golden perfection, and smothered in creamy homemade white gravy made from the pan drippings. Perfect as a comforting weeknight dinner.
Ingredients
Scale
Steak and Coating
- 4 (about 1¼ to 1½ pounds) beef cube steaks
- 2 tsps table salt (divided)
- 1 tsp black pepper (divided)
- 2 cups all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ¼ tsp cayenne pepper
- 2 large eggs
- 1 cup whole milk
- Canola oil (enough for ½ inch depth in skillet)
White Gravy
- ¼ cup pan drippings (reserved from frying the steak)
- ¼ cup all-purpose flour
- 2½-3 cups whole milk
- Salt and pepper (to taste)
- Chopped fresh parsley (optional)
- Red pepper flakes (optional)
Instructions
- Prepare the Steaks: Pat the cube steaks dry with paper towels and season both sides with 1 teaspoon of salt and ½ teaspoon of black pepper.
- Make the Flour Mixture: In a shallow dish, whisk together the flour, remaining salt, remaining black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
- Prepare Egg Wash: In a second shallow dish, whisk the eggs and milk until well combined.
- Coat the Steaks: Dredge each steak in the seasoned flour mixture, shaking off excess. Dip into the egg mixture, letting excess drip off, then coat again in the flour mixture, pressing firmly to create a thick crust.
- Rest the Coated Steaks: Place the breaded steaks on a plate or wire rack and let rest for 10 to 15 minutes so the coating sets.
- Heat Oil: Pour canola oil into a large heavy skillet to ½ inch depth and heat over medium-high until it reaches 350°F or a pinch of flour sizzles immediately when added.
- Fry the Steaks: Add steaks carefully to hot oil without overcrowding. Fry for 2 to 4 minutes per side, maintaining a steady sizzle, until golden brown and cooked through.
- Drain and Keep Warm: Transfer cooked steaks to a wire rack to drain excess oil and keep warm in a 200°F oven.
- Prepare the Gravy Base: Pour off most oil from the skillet, leaving ¼ cup drippings and browned bits.
- Make Roux: Return skillet to medium heat, sprinkle flour over drippings, and whisk constantly for 1 to 2 minutes until mixture thickens slightly.
- Add Milk: Slowly whisk in milk one cup at a time, fully mixing each before adding the next to prevent lumps.
- Simmer Gravy: Bring gravy to a simmer and cook for 3 to 5 minutes until thickened to desired consistency; add more milk if too thick.
- Season Gravy: Taste and add salt and pepper as needed, then remove from heat.
- Serve: Plate the chicken fried steaks and ladle the white gravy over top. Garnish with chopped parsley and red pepper flakes if desired.
Notes
- Use cube steak for a tender yet affordable cut that works perfectly for this fried dish.
- Letting the coated steaks rest helps the breading adhere better during frying.
- Maintain oil temperature around 350°F to ensure even cooking without burning.
- Don’t overcrowd the pan when frying; cook in batches if necessary.
- Adjust gravy thickness by adding more milk or cooking longer as preferred.
- For a dairy-free version, substitute milk with a plant-based alternative and use dairy-free margarine for drippings.
Nutrition
- Serving Size: 266 g
- Calories: 470 kcal
- Sugar: 6 g
- Sodium: 305 mg
- Fat: 23.9 g
- Saturated Fat: 4.8 g
- Unsaturated Fat: 16.8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 37 g
- Cholesterol: 121 mg
