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Chicken Fried Steak

A classic comfort food featuring tender cube steak breaded and fried to perfection, served with rich, creamy white gravy.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken Fried Steak
  • 1 cup whole milk (or buttermilk) For added tanginess
  • 1 large egg
  • 1.5 cups all-purpose flour Providing a silky, golden crust
  • 2 tablespoons corn starch Enhancing the crispy texture
  • 1 tablespoon pepper Offering a kick of flavor
  • 1 teaspoon salt Balancing the dish
  • 1 teaspoon garlic powder Adding aromatic depth
  • 2 pounds cube steak The star of the dish, providing tenderness
  • 1 cup oil Essential for frying to a delicious crisp
For the White Gravy
  • 3 tablespoons the leftover frying oil
  • 0.25 cup all-purpose flour
  • 2 cups milk
  • Salt and pepper to taste

Method
 

Preparation
  1. In a shallow bowl, whisk together the milk (or buttermilk) and egg until well combined.
  2. In a separate shallow bowl or plate, combine the flour, cornstarch, pepper, salt, and garlic powder.
  3. Dredge a piece of cube steak in the flour mixture, ensuring it is fully coated on both sides.
  4. Transfer the coated steak into the milk and egg mixture, covering both sides generously.
  5. Return the steak back into the flour mixture for a final coat and set aside. Repeat with the remaining steaks.
Cooking
  1. In a large frying pan, heat the oil over medium to medium-high heat. Test the oil temperature by dropping a pinch of flour into the pan.
  2. Once the oil is hot, gently add the breaded steaks to the skillet without overlapping.
  3. Fry each steak for 3 to 4 minutes per side until golden brown and cooked through.
  4. Remove the cooked steaks from the pan and place them on a serving plate. Repeat until all steaks are fried.
Making the Gravy
  1. Add 3 tablespoons of leftover frying oil into the pan over medium heat.
  2. Whisk in ¼ cup of flour, stirring for about 1 minute until it forms a roux.
  3. Gradually whisk in 2 cups of milk, stirring continuously until the gravy thickens. Season with salt and pepper to taste.
Serving
  1. Serve the hot, crispy Chicken Fried Steak with a generous drizzle of white gravy on top.

Notes

Allow the breaded steaks to rest for about 10 minutes before frying to help the coating adhere better. Use buttermilk for extra flavor and test oil temperature before frying.