Description
Classic Southern Chicken Fried Steak with a crispy golden crust and creamy homemade gravy. This comforting dish features tenderized cube steaks coated in seasoned flour, fried to perfection, and served with a rich, smooth milk gravy.
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 to 1½ 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 dredging mixtures: In a shallow bowl, whisk together ¾ cup whole milk and 1 large egg until combined. In another shallow bowl, whisk together ¾ cup all-purpose flour, 1½ teaspoons seasoned salt, and ½ teaspoon ground black pepper.
- Coat the steak: Pat the 1 pound cube steaks dry with paper towels. Dredge each piece first in the seasoned flour mixture, turning to coat evenly and shaking off excess. Next, dip the steak into the milk and egg mixture. Finally, dredge the steak again in the flour mixture, coating well. Place coated steaks on a wire rack and repeat with remaining pieces. Let rest while preparing the gravy.
- Fry the steak: Heat vegetable oil in a large skillet over medium heat until hot but not smoking. Fry the steaks in batches for 2 minutes on each side, flipping once, until golden brown and crispy. Remove steaks to a paper towel-lined plate to drain excess oil. Reserve ¼ cup of the cooking oil for the gravy.
- Make the gravy: In a large saucepan over medium heat, add ¼ cup unsalted butter or the reserved cooking oil. Whisk in ⅓ cup all-purpose flour and cook, whisking frequently, for 2 to 3 minutes until the mixture turns golden and bubbly. Slowly pour in 2 cups whole milk while continuously whisking to prevent lumps.
- Simmer and season: Continue cooking the gravy, whisking frequently, for 6 to 8 minutes until thickened and smooth. Season with kosher salt and freshly ground black pepper to taste.
- Serve: Pour the warm gravy over the fried steaks and serve immediately for best flavor and texture.
Notes
- If cube steak is unavailable, use a meat tenderizer to flatten regular steak cuts to ensure tenderness and even cooking.
- Patting the steak dry before dredging improves coating adhesion and crispness.
- Ensure the frying oil is sufficiently hot before adding steak to achieve a crispy crust.
- Leftover chicken fried steak can be stored in an airtight container in the refrigerator for up to 2 days or frozen for up to 3 months.
- Reheat gently in the oven or skillet to preserve crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 135 mg
