Description
Chicken Fried Steak is a beloved Southern American comfort food featuring tender cube steaks coated in a seasoned crispy batter, fried to golden perfection, and served smothered in creamy homemade gravy. This hearty main course pairs beautifully with classic sides like mashed potatoes or green beans, delivering a satisfying and flavorful meal.
Ingredients
Scale
For the Steak:
- 4 cube steaks (about 1/2 inch thick)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1/2 cup buttermilk
- 1/4 cup whole milk
- Vegetable oil for frying
For the Gravy:
- 1/4 cup pan drippings or butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- Salt and pepper to taste
Instructions
- Prepare the Breading Mixtures: In a shallow bowl, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper if using, salt, and black pepper to create the dry coating. In a separate bowl, whisk the eggs, buttermilk, and whole milk until smooth to form the wet mixture.
- Bread the Steaks: Dredge each cube steak first in the dry flour mixture, then dip into the egg mixture, and finally coat again with the dry mixture, pressing firmly to ensure the breading sticks well. Place the coated steaks on a wire rack and let them rest for 10 to 15 minutes to allow the coating to adhere properly.
- Heat the Oil: Pour vegetable oil into a large skillet to a depth of about 1/2 inch and heat over medium-high heat until hot but not smoking, ready for frying.
- Fry the Steaks: Carefully add the breaded steaks to the hot oil in batches if necessary, frying each side for 3 to 4 minutes until they turn a golden brown color and are cooked through. Remove the steaks from the skillet and drain on paper towels to remove excess oil.
- Make the Gravy: Pour off all but 1/4 cup of the pan drippings or use butter in the skillet. Add the flour and whisk continuously over medium heat for 1 to 2 minutes to form a roux. Gradually whisk in the milk and cook until the gravy thickens, about 5 to 7 minutes. Season with salt and pepper to taste.
- Serve: Plate the hot chicken fried steaks and generously ladle the creamy gravy over the top. Accompany with your favorite Southern sides like mashed potatoes or green beans for a complete, classic meal.
Notes
- Allowing the breaded steaks to rest before frying helps prevent the coating from falling off during cooking.
- For extra crispy texture, perform a double dredge with a light press on the coating.
- This dish pairs wonderfully with traditional Southern sides such as mashed potatoes, green beans, or coleslaw.
- Be sure not to overcrowd the skillet while frying to maintain proper oil temperature and even cooking.
