Chicken Fried Steak – Crispy and Tender with Creamy Gravy
Chicken Fried Steak is a classic Southern dish that's crispy on the outside and tender on the inside. It’s a savory, comforting meal made by dredging seasoned beef steaks in flour and frying them to perfection. The steak is then served with creamy gravy, making it a perfect indulgence for lunch or dinner. This recipe is straightforward, but with a few tips and techniques, you can make the perfect crispy crust with tender meat inside.
Ingredients
- 4 cube steaks (about 4-6 oz each)
- 2 cups all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 large eggs
- 1 cup whole milk (or buttermilk for extra richness)
- Vegetable oil for frying
-
For the gravy
- 2 tablespoons all-purpose flour
- 2 tablespoons butter or oil
- 2 cups milk
- Salt and pepper to taste
Directions
Prepare the steaks. Season the cube steaks with salt and pepper on both sides.
Set up the dredging station. In one shallow dish, whisk together the flour, paprika, garlic powder, onion powder, and some more salt and pepper. In a second dish, beat the eggs with the milk.
Coat the steaks. Dip each steak into the flour mixture, then into the egg mixture, and back into the flour mixture, pressing the flour onto the steak to create a thick coating.
Heat the oil. Pour enough vegetable oil into a large skillet to cover the bottom (about ¼ inch deep). Heat the oil over medium-high heat until it shimmers.
Fry the steaks. Working in batches if needed, carefully place the coated steaks into the hot oil. Fry for 3-4 minutes on each side until golden brown and crispy. Remove and place on a paper towel-lined plate to drain any excess oil.
Make the gravy. After frying the steaks, pour out most of the oil from the pan, leaving about 2 tablespoons and any crispy bits. Add the butter and melt it over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk, stirring constantly, until the gravy thickens. Season with salt and pepper.
Serve the fried steaks smothered in the creamy gravy. Pair with mashed potatoes or biscuits for a complete meal.
Recipe tips
This adds a richer flavor to the batter and helps tenderize the meat. Dipping the steak in the flour, then egg, and flour again creates a thicker, crispier coating. Fry the steaks in batches so they cook evenly and the oil stays hot. Overcrowding lowers the temperature, leading to soggy steaks. After frying, allow the steaks to rest on paper towels for a few minutes. This helps maintain their crispiness.
Nutrition Facts (per serving)
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