Description
Hearty Southern Chicken Fried Steak delivers comfort on a plate, showcasing crispy breaded beef smothered in rich, creamy pepper gravy. Robust flavors and golden-brown edges promise a satisfying meal that connects diners with classic home-style cooking.
Ingredients
Scale
Meat:
- 4 beef cube steaks (about 0.33 pounds / 150 grams each)
Coating Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon salt
Liquid Ingredients:
- 2 eggs
- ¼ cup milk (60 milliliters)
- Vegetable oil for frying
Gravy Ingredients:
- 2 tablespoons reserved frying oil
- 2 tablespoons all-purpose flour
- 2 cups milk (480 milliliters)
- Salt to taste
- Black pepper to taste
Instructions
- Create a seasoned coating by blending all-purpose flour (240 grams) with paprika, garlic powder, onion powder, kosher salt, and black pepper in a wide, shallow container.
- Whisk eggs (2 large) and whole milk (120 milliliters or ) together in a separate dish to create a binding liquid for the meat.
- Thoroughly coat each cube steak by first dredging in the seasoned flour mixture, then immersing in the egg-milk blend, and finally re-coating with the flour mixture to ensure a crisp, textured exterior.
- Heat vegetable oil (240 milliliters or ) in a heavy cast-iron skillet over medium-high heat until shimmering and approximately 350°F (175°C).
- Carefully place breaded steaks into the hot oil, cooking each side for 3-4 minutes until achieving a deep golden-brown crust and internal temperature reaches 160°F (71°C).
- Transfer cooked steaks to a wire rack or paper towel-lined plate to drain excess oil while maintaining crispiness.
- Reduce skillet heat to medium and utilize of the remaining frying oil to create a roux by whisking in an equal amount of flour.
- Gradually incorporate whole milk (480 milliliters or ), continuously stirring to prevent lumps and scrape up flavorful browned bits from the skillet bottom.
- Simmer the gravy for 5-7 minutes, stirring consistently until reaching a rich, smooth consistency, then season with additional salt and freshly ground black pepper to taste.
- Plate the crispy steaks and generously ladle warm gravy over the top, serving immediately for optimal texture and temperature.
Notes
- Coating matters: Double-dredging the steak in seasoned flour and egg creates an extra crispy, flavorful crust that locks in moisture.
- Oil temperature is crucial: Maintain medium-high heat around 350°F to achieve golden-brown exterior without burning the breading.
- Resting steaks keeps them warm and juicy, preventing moisture loss while preparing the rich, creamy gravy.
- Scraping browned bits from the pan builds deep, complex flavor in the gravy, adding restaurant-quality depth.
- Use a cast-iron skillet for best heat distribution and maximum flavor development during frying and gravy making.
- Serve immediately after preparing to enjoy the crispiest texture and most delicious, piping-hot chicken fried steak.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 4
- Calories: 580 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 210 mg