Description
Classic Chicken Fried Steak recipe featuring tenderized cube steaks coated in a seasoned flour batter, fried to a golden crisp, and served with rich, creamy homemade white gravy. This comforting Southern favorite is perfect for a hearty family dinner.
Ingredients
Scale
For the Steak Batter
- 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)
For the Gravy
- ¼ cup unsalted butter (or reserved cooking oil from steak)
- â…“ cup all-purpose flour
- 2 cups whole milk
- Kosher salt and freshly ground black pepper (to taste)
Instructions
- Prepare the Batter: In a mixing bowl, whisk together the whole milk and egg until well combined. In a separate bowl, combine the all-purpose flour, seasoned salt, and black pepper. Dip each cube steak piece first into the wet milk and egg mixture, then dredge thoroughly in the seasoned flour mixture. Set aside on a plate.
- Fry the Steaks: Heat about ½ inch of vegetable oil in a large skillet over medium-high heat until shimmering but not smoking. Fry the coated cube steaks in the hot oil, cooking about 3-4 minutes per side, or until golden brown and crispy. Remove steaks from the skillet and place on a wire rack or paper towels to drain excess oil.
- Make the Gravy: Carefully drain the oil from the skillet, reserving about ¼ cup of cooking oil. Add butter to the skillet and melt over medium heat. Stir in the ⅓ cup of flour and cook, whisking frequently, until it turns golden brown and fragrant, about 2-3 minutes. Gradually whisk in the 2 cups of whole milk, continuing to whisk to prevent lumps. Cook the gravy until thickened, about 5-7 minutes. Season with kosher salt and freshly ground black pepper to taste.
- Serve: Plate the fried steaks and generously ladle the creamy white gravy over them. Serve immediately with your favorite Southern sides such as mashed potatoes or green beans for a complete meal.
Notes
- For extra crispiness, double dip the steaks in the batter before frying.
- Use a meat tenderizer if your cube steaks are thick to ensure even cooking.
- Adjust seasoning in the gravy to your preference, adding a pinch of cayenne pepper for a subtle kick.
- Reserve the cooking oil carefully to add rich flavor to the gravy instead of butter.
- Serve hot as the gravy thickens as it cools.
