How to Make Chicken Fried Steak
Step 1: Prepare the Breading Station
In one shallow bowl, combine flour, salt, pepper, garlic powder, and paprika.
In another bowl, whisk together eggs and milk.
Step 2: Dredge the Steaks
Pat the cube steaks dry.
Dip each steak into the seasoned flour, then into the egg mixture, and back into the flour again. Press the flour firmly into the meat to create a thick, even coating.
Let the coated steaks rest for about 10 minutes. This helps the breading adhere during frying.
Step 3: Fry to Golden Perfection
Heat about ½ inch of oil in a large skillet over medium heat.
Fry each steak for 3–4 minutes per side, or until deep golden brown and crispy.
Transfer to a paper towel-lined plate to drain.
How to Make the Creamy Gravy
Step 1: Start with the Drippings
Remove excess oil from the pan, leaving about 3 tablespoons of drippings.
Step 2: Create a Roux
Whisk in flour and cook over medium heat for 1–2 minutes, stirring constantly, until lightly golden.
Step 3: Add Milk
Gradually pour in the milk while whisking to prevent lumps.
Cook until the gravy thickens, about 3–5 minutes.
Season generously with salt and freshly cracked black pepper. The pepper is what gives classic country gravy its signature flavor.
Serving Suggestions
Chicken fried steak is traditionally served with:
-
Creamy mashed potatoes
-
Buttered corn
-
Green beans
-
Flaky biscuits
Don’t forget to spoon plenty of gravy over everything — not just the steak.
Tips for Success
-
Use cube steak (tenderized beef) for best results.
-
Keep oil temperature steady to prevent soggy breading.
-
Let the breaded steaks rest before frying.
-
Season the flour generously — it’s where much of the flavor comes from.
Why It Endures
Chicken fried steak isn’t fancy. It’s not delicate. It’s hearty, filling, and unapologetically indulgent. It represents gatherings around the table, second helpings, and meals that stick with you long after the plate is empty.
It’s the kind of dish that feels like a warm kitchen, a cast iron skillet, and someone saying, “Sit down — I made plenty.”
And sometimes, that’s exactly the kind of recipe we need.
