Description
Learn how to make the best Chicken Fried Steak with this crispy, golden Southern recipe smothered in cream gravy. Includes 7 pro tips for mouthwatering results!
Ingredients
Scale
1.5 pounds cube steak (4 patties)
1 teaspoon coarse salt
1/2 teaspoon coarse black pepper
1 1/2 cups all-purpose flour
1 teaspoon coarse salt
1 teaspoon coarse ground black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 cup buttermilk
3 large eggs
3/4 cup vegetable oil
For Cream Gravy:
1/4 cup oil and drippings
1/3 cup all-purpose flour
3 cups milk
1 teaspoon coarse black pepper
1/2 teaspoon salt
Instructions
- Prep the Steaks: If your steaks aren’t already tenderized (cube steaks usually are), place each steak between two pieces of plastic wrap. Use a meat mallet (or rolling pin) to pound the steaks to about 1/4-inch thickness. This tenderizes the meat and ensures a quicker, even cook. Tip: A thinner steak means a crispier ratio of breading to meat and less chewy bite. Once tenderized, pat the steaks dry with a paper towel. Sprinkle a pinch of salt and pepper on both sides of each steak to season the meat directly.
- Prepare the Breading Stations: Grab two shallow bowls or dishes. In one, whisk together the 2 eggs and 1/2 cup of milk – this is your egg wash. In the second dish, combine the 2 cups of flour with your seasonings: mix in the garlic powder, cayenne pepper, 1 teaspoon of salt, and 1/2 teaspoon of black pepper (you can also add a pinch of paprika or onion powder if you like). This seasoned flour is the breading that will make our steak crispy and flavorful.
- Dredge the Steaks: Work with one steak at a time. First, lay a steak in the flour mixture and coat it thoroughly on both sides. Press the flour into the meat with the heel of your hand– this helps the coating stick well. Lift the steak and shake off any excess flour. Next, dip the steak into the egg wash, submerging both sides. Lift and allow excess egg to drip off. Then dredge the steak in the flour a second time, again coating both sides and pressing in more flour. This double-dredge (flour -> egg -> flour) is the secret to a thick, crunchy coating. Place the breaded steak on a plate and repeat for all steaks. (If you have time, let the coated steaks rest for about 10-15 minutes before frying. This little rest helps the breading adhere even better and prevents it from falling off during cooking.)
- Heat the Oil: In a large heavy skillet (cast iron works great), pour in enough oil to cover the bottom to about a 1/4-inch depth (around 1 to 2 cups of oil, depending on pan size). You want a shallow fry. If using, add 2 tablespoons of butter to the oil for extra flavor (the butter will melt and start to foam). Heat the oil over medium-high heat until it’s hot but not smoking. You can test by dropping a pinch of flour – if it sizzles immediately, the oil is ready. The ideal frying temperature is about 350°F. Be careful – hot oil can splatter, so use a deep skillet or reduce heat slightly if needed.
- Fry the Steaks: Using tongs, carefully place one or two steaks (don’t overcrowd the pan) into the hot oil. You should hear a nice sizzle. Fry for about 3-4 minutes per side until the coating is golden brown. Avoid the temptation to flip too soon; let that crust set. If shallow-frying, you can spoon some hot oil over the top of the steaks as they fry (as one does with fried eggs) to help cook the upper crust before flipping. Once the bottom is golden, gently flip the steak over and fry the other side for another 3-4 minutes. The steaks are thin, so they cook through quickly. When done, they should be crispy and medium brown (not too dark). Remove the fried steaks and let them drain on a wire rack or paper towel-lined plate. Pro tip: For maximum crunch, use a wire rack set over a baking sheet in a 200°F oven to keep the finished steaks warm and crisp while you fry the remaining batches. Repeat frying for all steaks, ensuring the oil temperature comes back up between batches if it cools.
- Make the Country Gravy: After all the steaks are fried, you’ll have some tasty browned bits and oil left in the pan. Drain off the excess oil, keeping about 3 tablespoons of oil and drippings in the skillet (this is the flavor base for our gravy). Lower the heat to medium. Stir in 3 tablespoons of flour (you can use some of the leftover seasoned flour from earlier) into the oil. Cook this roux for a minute or two, stirring constantly, until the mixture turns a light golden brown and the raw flour taste cooks out. Gradually whisk in 1½ to 2 cups of milk (and the 1/4 cup heavy cream if you’re using it for extra richness). Pour it in a slow stream while whisking to avoid lumps. As it heats, the gravy will simmer and thicken. Scrape up any flavorful brown bits from the bottom of the pan into the gravy. If the gravy becomes too thick, add a bit more milk until it’s creamy and smooth. Season the gravy generously with salt and lots of black pepper to taste (a truly good country gravy should have visible black pepper specks). Continue cooking, stirring often, until the gravy has a consistency that coats the back of a spoon. This usually takes about 3-5 minutes. Once done, turn off the heat.
- Serve and Enjoy: It’s time to dig in! Place each crispy steak on a plate and ladle a generous spoonful of that homemade cream gravy over the top. Traditionally, chicken fried steak is “smothered” in gravy, but you can also serve extra gravy on the side for dipping each bite. Serve it hot and enjoy that satisfying crunch followed by tender steak and silky gravy. Congratulations – you’ve just made a classic chicken fried steak from scratch!
Notes
Now that your main is ready, let’s talk about rounding out that perfect southern chicken fried steak dinner with some great sides and finishing touches.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Cuisine: Southern
Nutrition
- Serving Size: 4 servings
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 39 g
- Saturated Fat: 14 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 175 mg
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