Chicken Fried Steak
Learn how to make perfect Chicken Fried Steak with crispy coating and creamy country gravy. This Southern classic takes just 60 minutes from prep to plate.
Equipment
- paper towels
- meat mallet
- cutting board
- knife
- shallow dishes
- whisk
- measuring cups
- measuring spoons
- wire rack
- baking sheet
- large skillet
- deep-fry thermometer
Ingredients
Main Ingredients
- 1.5 pounds beef cube steak or top round steak cut into 4 portions, about 1/2-inch thick
- 2 cups all-purpose flour
- 1.5 tsp kosher salt divided
- 1 tsp black pepper freshly ground, divided
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.25 tsp paprika
- 2 large eggs
- 0.5 cup whole milk
- 3 cups vegetable oil or other high smoke point oil, for frying
Gravy Ingredients
- 2 tbsp pan drippings from frying or unsalted butter
- 0.25 cup all-purpose flour
- 2 cups whole milk at room temperature, for gravy
Instructions
- Gently pat the beef cube steaks dry with paper towels. If using top round steak, place each piece between two sheets of plastic wrap and pound it evenly to about 1/4-inch thickness using a meat mallet or the bottom of a heavy skillet.
- In a shallow dish or pie plate, whisk together 2 cups all-purpose flour, 1 1/2 teaspoons kosher salt, 1 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon paprika until well combined. In a second shallow dish, whisk together the 2 large eggs and 1/2 cup whole milk until smooth and uniform.
- Working with one steak at a time, first coat it thoroughly in the seasoned flour mixture, ensuring both sides are covered, then gently shake off any excess. Next, dip the steak into the egg wash, letting any extra liquid drip back into the dish. Finally, return the steak to the seasoned flour mixture, pressing the flour onto both sides to create a thick, even coating. Place each breaded steak on a wire rack set over a baking sheet and allow them to rest for at least 10 minutes; this crucial step helps the coating adhere during frying.
- Pour 3 cups vegetable oil into a large, heavy-bottomed skillet (such as cast iron) to a depth of about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer. If you do not have a thermometer, test the oil by dropping a small pinch of flour into it; it should sizzle immediately but not brown too quickly.
- Carefully place 1 or 2 breaded steaks into the hot oil, making sure not to overcrowd the pan, which can lower the oil temperature. Fry for 3 to 5 minutes per side, until the crust is deeply golden brown and wonderfully crispy, and the steak is cooked through. The internal temperature of the steak should reach 145°F (63°C). Remove the fried steaks from the skillet and place them on a clean wire rack set over a baking sheet to drain any excess oil. Keep them warm in a 200°F (93°C) oven while you fry the remaining steaks.
- Carefully pour off all but 2 tablespoons of the hot oil from the skillet, leaving any browned bits or pan drippings in the pan. Reduce the heat to medium-low. Whisk the remaining 1/4 cup all-purpose flour into the hot oil and drippings, scraping up any flavorful browned bits from the bottom of the pan. Cook for 2 to 3 minutes, stirring constantly, until the flour mixture (roux) is lightly golden and smells toasty. Gradually whisk in 2 cups whole milk, at room temperature, until the mixture is smooth and lump-free. Increase the heat to medium and cook, stirring frequently, until the gravy thickens to your desired consistency, about 5 to 7 minutes. Season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Serve the hot gravy immediately over the warm chicken fried steaks.
Notes
Letting the breaded steaks rest for 10 minutes helps the coating adhere better during frying. Use room temperature milk for smoother gravy.