Description
Chicken Fried Steak is a classic Southern comfort food featuring tenderized beef steaks coated in a seasoned flour mixture, fried to a crispy golden brown, and smothered in a rich, creamy homemade gravy. This hearty dish is perfect for a satisfying family meal and captures the essence of Southern hospitality.
Ingredients
Scale
For the Steak
- 1 pound pre-tenderized cube steaks or round steaks (about 4 steaks)
- Kosher salt, for seasoning the meat
- 2 large eggs, beaten
- 1/2 cup milk
- 2 cups all-purpose flour
- 2 teaspoons kosher salt (for breading)
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon cayenne pepper
- Oil for frying (canola, peanut, olive, or other frying oil)
For the Gravy
- 3 tablespoons pan drippings
- 3 tablespoons all-purpose flour
- 1/4 cup heavy cream
- 1 3/4 cups milk (adjust to preference)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Season the Meat: Season both sides of the cube steaks thoroughly with kosher salt to enhance the flavor of the meat.
- Prepare Egg Wash: In a shallow bowl, whisk together the 2 beaten eggs and 1/2 cup of milk until fully combined.
- Mix the Breading: In a separate shallow dish, combine 2 cups of all-purpose flour, 2 teaspoons kosher salt, 1 1/2 teaspoons garlic powder, and 1/2 teaspoon cayenne pepper for the seasoned coating.
- First Coating: Dip each seasoned steak first into the egg wash, then dredge thoroughly in the seasoned flour mixture, pressing the flour onto the steak to coat well.
- Second Coating: Repeat the dipping process in the egg wash followed by the flour mixture to create an extra crispy crust that seals in moisture.
- Heat Frying Oil: Pour about 1/2 inch of oil into a large skillet and heat over medium-high heat until the oil is hot but not smoking.
- Fry the Steaks: Fry the coated steaks in batches, cooking each side for 3-4 minutes until golden brown and cooked through. Remove steaks and drain on paper towels to remove excess oil.
- Make the Gravy: Retain about 3 tablespoons of the pan drippings in the skillet. Whisk in 3 tablespoons of flour and cook over medium heat until the mixture turns golden brown and bubbly, which forms the base of your gravy.
- Add Liquids: Gradually whisk in 1/4 cup heavy cream and 1 3/4 cups milk, stirring constantly to avoid lumps. Continue cooking and stirring until the gravy thickens to your desired consistency.
- Season and Serve: Season the gravy with kosher salt and freshly ground black pepper to taste. Serve the crispy fried steaks topped generously with the creamy gravy for a delicious meal.
Notes
- Use pre-tenderized cube steaks for the best texture and tenderness.
- Double dredging the steaks ensures an extra crispy crust that holds up well against the creamy gravy.
- You can adjust the milk quantity in the gravy to make it thicker or thinner according to preference.
- Use a neutral oil with a high smoke point like canola or peanut oil for frying to avoid burning.
- Drain the cooked steaks on paper towels to help remove excess oil for a less greasy result.
- If you prefer a spicier crust, increase the cayenne pepper slightly to taste.
- Make sure the pan drippings are not burnt when making the gravy, as burnt bits will make the gravy taste bitter.
