Chicken Fried Steak
Tender cube steak coated in a perfectly seasoned, crispy crust and smothered in a rich, creamy country gravy. A true Southern comfort food classic that's surprisingly easy to make at home.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare Dredging Station (5 minutes)
- b.Set up three shallow dishes. In the first, combine 2 cups of flour, 1.5 tsp salt, 2 tsp black pepper, paprika, garlic powder, onion powder, and optional cayenne pepper. Whisk to combine.
- c.In the second dish, whisk the 2 large eggs with 1/4 cup of milk until smooth.
- d.Use the third dish or a clean plate for the breaded steaks. Pat the cube steaks dry with paper towels.
- 2
Step 2
- a.Coat the Steaks (5 minutes)
- b.Working one steak at a time, press it firmly into the seasoned flour mixture, ensuring it's fully coated on both sides.
- c.Dip the floured steak into the egg wash, allowing any excess to drip off.
- d.Return the steak to the flour mixture for a second coating. Press the flour firmly onto the steak to create a thick, shaggy crust. This double-dip is key for crispiness.
- e.Place the coated steak on a wire rack and repeat with the remaining steaks. Let them rest for 5-10 minutes to help the coating adhere.
- 3
Step 3
- a.Fry the Steaks (8-10 minutes)
- b.Pour about 1/2 inch of vegetable oil into a large, heavy-bottomed skillet (cast iron is ideal). Heat over medium-high heat until the oil reaches 350°F (175°C).
- c.Carefully place two steaks into the hot oil, making sure not to overcrowd the pan. Fry for 3-4 minutes per side, until the crust is deep golden brown and crispy.
- d.Remove the steaks from the skillet and place them on a clean wire rack to drain. This keeps the bottom from getting soggy. Repeat with the remaining steaks.
- e.To keep the first batch warm, you can place the wire rack on a baking sheet in a 200°F (95°C) oven.
- 4
Step 4
- a.Make the Country Gravy (5-7 minutes)
- b.Carefully pour off the hot oil from the skillet, leaving about 4 tablespoons of drippings and all the browned bits (the fond) in the pan.
- c.Return the skillet to medium heat. Whisk in 1/4 cup of flour and cook for 1-2 minutes, stirring constantly, to form a smooth paste (a roux). This cooks out the raw flour taste.
- d.Gradually pour in the 2 cups of milk while whisking continuously to prevent lumps. Scrape the bottom of the pan to incorporate the flavorful fond.
- e.Bring the gravy to a simmer and cook for 4-5 minutes, stirring often, until it has thickened enough to coat the back of a spoon.
- f.Season the gravy with the remaining 0.5 tsp salt and 1 tsp black pepper. Taste and adjust seasoning if needed.
- 5
Step 5
- a.Serve Immediately (1 minute)
- b.Place a crispy fried steak on each plate. Generously ladle the hot country gravy over the top. Serve immediately with classic sides like mashed potatoes, green beans, or biscuits.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most tender steak, use a meat mallet to pound the cube steaks to an even 1/4-inch thickness before breading.
- 2A cast-iron skillet is highly recommended as it holds and distributes heat evenly, resulting in a perfectly crispy crust.
- 3Don't overcrowd the pan. Frying in batches ensures the oil temperature stays high, which is crucial for a non-greasy, crispy finish.
- 4Letting the breaded steaks rest on a wire rack for a few minutes before frying helps the coating set and stick better during cooking.
- 5For a tangier flavor in both the coating and gravy, substitute buttermilk for the whole milk.
- 6The browned bits (fond) left in the pan are flavor gold. Make sure to scrape them up when making the gravy.
Adapt it for your goals.
Spicier Version
Increase the cayenne pepper to 1/2 teaspoon and add a few dashes of your favorite hot sauce to the egg wash for an extra kick.
Pork Fried SteakPork Fried Steak
Substitute the cube steak with thin, boneless pork chops (pounded to 1/4-inch thickness) for a different flavor profile.
Brown GravyBrown Gravy
Instead of milk, use beef broth to make a rich, savory brown gravy. You can also add sautéed onions or mushrooms for more depth.
Why this is on our healthy list.
Excellent Source of Protein
Beef is a complete protein, providing all the essential amino acids necessary for building and repairing muscle tissue, supporting a healthy metabolism.
Rich in Heme Iron
This dish provides a significant amount of heme iron, a form that is more easily absorbed by the body than iron from plant sources. Iron is crucial for producing red blood cells and preventing anemia.
Provides Essential B Vitamins
Cube steak is a good source of B vitamins, particularly B12, niacin (B3), and B6. These vitamins are vital for energy production, nervous system function, and overall brain health.
Frequently asked questions
It's named for its preparation method, which is similar to how fried chicken is made. The steak is dredged in seasoned flour and egg wash, then fried to a crispy golden brown, just like classic Southern fried chicken.