Chicken-fried steak is a classic Southern comfort dish, perfect for those who crave crispy, golden breaded steak with rich, creamy gravy. Its origins trace back to Texas, inspired by both German schnitzel and Southern cooking traditions. Tenderized beef is coated in a seasoned flour mixture, pan-fried until golden, and served with a velvety cream gravy made from the pan drippings. It’s a hearty, flavorful meal that pairs perfectly with mashed potatoes, green beans, or biscuits for a true Southern feast.
Ingredients
For the Steak:
- 4 cube steaks (about 4 oz each)
- 2 cups all-purpose flour
- 2 large eggs
- 1 cup whole milk (or buttermilk)
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper (optional)
- Salt and black pepper, to taste
- Vegetable oil, for frying
For the Cream Gravy:
- ¼ cup all-purpose flour
- 2 cups whole milk
- ½ cup chicken or beef broth (optional, for extra flavor)
- Salt and black pepper, to taste
Instructions
- Prepare the Steaks:
- Pat the cube steaks dry with a paper towel.
- Season both sides of the steaks generously with salt and pepper.
- Set Up a Dredging Station:
- In one shallow dish, mix the flour, paprika, garlic powder, onion powder, cayenne pepper (if using), and a pinch of salt and pepper.
- In a second shallow dish, whisk together the eggs and milk.
- Coat the Steaks:
- Dredge each steak in the flour mixture, shaking off excess.
- Dip into the egg mixture, letting the excess drip off.
- Dredge once more in the flour mixture, pressing gently to ensure a thick, even coating.
- Fry the Steaks:
- Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. The oil is ready when a pinch of flour sizzles upon contact.
- Fry the steaks in batches, about 3–4 minutes per side, until golden brown and crispy. Avoid overcrowding the pan.
- Transfer the cooked steaks to a wire rack or paper towel-lined plate to drain.
- Make the Cream Gravy:
- Pour off all but about 2–3 tablespoons of the oil from the skillet, keeping any browned bits (the fond) in the pan.
- Sprinkle the flour into the skillet and whisk continuously over medium heat for 1–2 minutes to cook out the raw taste.
- Gradually whisk in the milk (and broth, if using), stirring constantly to prevent lumps. Simmer until thickened, about 3–5 minutes.
- Season with salt and black pepper to taste.
- Serve:
- Place the chicken-fried steaks on a plate and generously spoon the cream gravy over the top. Serve hot with your favorite sides.
Enjoy this crispy, flavorful Southern favorite!
