Description
Classic Chicken Fried Steak features tenderized cube steak breaded and fried to golden perfection, served with rich, creamy country-style gravy and a side of mashed potatoes. This comforting Southern favorite combines crispy, flavorful steak with a luscious milk-based gravy, making it an irresistible comfort meal.
Ingredients
Steak and Breading
- 1 1/2 cups whole milk
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons seasoned salt
- 1 1/2 teaspoons black pepper, divided
- 3/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 3 pounds cube steak (tenderized round steak, extra tenderized)
- Kosher salt
Frying
- 1/2 cup canola or vegetable oil
- 1 tablespoon butter
Gravy
- 1/3 cup all-purpose flour
- 4 cups whole milk
- 1/2 teaspoon seasoned salt
- Black pepper to taste
Serving
- Mashed potatoes, for serving
Instructions
- Prepare Assembly Line: Beat together the 1 1/2 cups whole milk and 2 large eggs in one bowl. In a separate bowl, mix 2 cups all-purpose flour with 2 teaspoons seasoned salt, 1 1/2 teaspoons black pepper, 3/4 teaspoon paprika, and 1/4 teaspoon cayenne pepper. Arrange the 3 pounds of cube steak on a platter. Have one clean plate ready for the breaded meat.
- Bread the Steak: Work with one piece of steak at a time. Sprinkle both sides with kosher salt and black pepper. Dredge the steak first in the seasoned flour mixture, coating thoroughly. Next, dip it into the egg and milk mixture, then back into the flour mixture, pressing to adhere. Place the breaded steak on the clean plate. Repeat for all pieces.
- Heat Oil and Butter: In a large skillet, heat 1/2 cup canola or vegetable oil over medium heat. Add 1 tablespoon butter. Test the heat by sprinkling a few pinches of flour into the skillet; when the butter sizzles immediately without browning, the oil is ready.
- Fry the Steak: Fry the breaded steaks, 3 pieces at a time, cooking about 2 minutes per side or until edges turn golden brown. Do not overcrowd the pan. Transfer cooked steaks to a paper towel-lined plate and keep warm, loosely covered with foil. Repeat until all pieces are fried.
- Prepare for Gravy: Pour off excess grease into a heatproof bowl, reserving about 1/4 cup of the hot grease in the skillet. Return skillet to medium-low heat.
- Make Roux: Sprinkle 1/3 cup flour evenly over the hot grease and whisk continuously to form a golden-brown paste. Adjust flour or grease quantity if too greasy or dry. Cook until deep golden brown color develops, about a few minutes.
- Prepare Gravy: Gradually whisk in 3 to 4 cups whole milk, keeping the mixture smooth. Add 1/2 teaspoon seasoned salt and black pepper to taste. Cook over medium-low heat for 5 to 10 minutes, whisking constantly until gravy thickens. Add more milk if gravy becomes too thick. Taste and adjust seasoning as needed.
- Serve: Plate the fried steaks alongside a generous serving of mashed potatoes. Ladle the creamy gravy over the steak and potatoes and serve immediately for a hearty, comforting meal.
Notes
- Use tenderized cube steak for best texture and tenderness.
- Adjust cayenne pepper in the flour mix if you prefer less or more heat.
- Keep cooked steaks warm by covering loosely with foil to maintain crispiness.
- When making gravy, constant whisking prevents lumps and ensures a silky texture.
- Serve with classic creamy mashed potatoes to complement the rich gravy and crispy steak.
