Description
Classic Chicken Fried Steak with crispy golden coating and creamy homemade gravy makes a comforting Southern main dish perfect for family dinners.
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 1-2 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 milk and egg. In a separate shallow bowl, mix the flour, seasoned salt, and black pepper until well combined.
- Coat the Steak: Pat the cube steaks dry. Dredge each steak first in the flour mixture, shaking off excess, then dip into the milk and egg mixture. Finally, dredge again in the flour mixture, coating thoroughly. Place coated steaks on a wire rack and let rest while preparing the gravy.
- Fry the Steak: Heat vegetable oil in a large skillet over medium heat until hot. Fry the steaks in batches for about 2 minutes per side, flipping once, until golden brown and crispy. Transfer cooked steaks to a paper towel-lined plate to drain excess oil. Reserve ¼ cup of the cooking oil for gravy.
- Make the Gravy: In a large saucepan over medium heat, melt the butter or heat the reserved cooking oil. Whisk in the flour and cook for 2 to 3 minutes until golden and fragrant. Gradually whisk in the milk to avoid lumps. Season with kosher salt and freshly ground black pepper to taste.
- Simmer the Gravy: Cook the gravy, whisking frequently, for 6 to 8 minutes until thickened and smooth. Adjust seasoning if necessary.
- Serve: Plate the crispy chicken fried steaks and generously spoon the warm gravy over the top. Serve immediately.
Notes
- If cube steak is unavailable, use thin, tenderized round steak or sirloin and pound to tenderize before coating.
- Pat steaks dry before coating to help the breading adhere better.
- Ensure the frying oil is hot enough before adding steaks to achieve a crispy crust; oil temperature around 350°F is ideal.
- Use a wire rack to drain fried steaks to keep the coating crisp instead of placing directly on paper towels.
- Store leftovers in an airtight container in the refrigerator for up to 2 days or freeze for up to 3 months.
- Reheat by warming in a low oven to maintain crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 140 mg
