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Classic Chicken Fried Steak with Creamy Gravy

Close-up of two golden-brown, crispy chicken fried steaks smothered in creamy white gravy.
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Enjoy a taste of Southern comfort with this classic chicken fried steak recipe. Tender cube steak is coated in a crispy, golden-brown breading and smothered in a rich, peppery milk gravy. Perfect for a hearty, satisfying meal.

Ingredients

Scale
  • 1.5 lbs cube steak
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 large eggs
  • 1/4 cup milk
  • Vegetable oil, for frying
  • For the Gravy:
  • 1/4 cup reserved frying drippings (or butter)
  • 1/4 cup all-purpose flour
  • 3 cups milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Prepare the steak: If your cube steak is thick, you can pound it thinner with a meat mallet. Pat the steaks dry with paper towels.
  2. Set up your dredging station: In a shallow dish, whisk together 1 cup flour, 1 teaspoon salt, 1/2 teaspoon pepper, and cayenne pepper if using. In another shallow dish, whisk the eggs and 1/4 cup milk.
  3. Bread the steak: Dip each piece of cube steak into the flour mixture, ensuring it’s fully coated. Then, dip it into the egg mixture, letting any excess drip off. Finally, coat it again in the flour mixture, pressing gently to help the coating adhere. Place the coated steaks on a plate.
  4. Heat the oil: Pour about 1/2 inch of vegetable oil into a large, heavy skillet. Heat over medium-high heat until the oil shimmers (around 350°F or 175°C).
  5. Fry the steak: Carefully place 1 or 2 steaks into the hot oil, being careful not to overcrowd the skillet. Fry for 3-4 minutes per side, until golden brown and crispy. Remove the steaks from the skillet and place them on a wire rack set over a baking sheet to drain. Keep warm in a low oven if frying in batches.
  6. Make the gravy: Pour off all but about 1/4 cup of the frying drippings from the skillet (or use butter). Return the skillet to medium heat. Whisk in 1/4 cup flour and cook for 1 minute, stirring constantly, to make a roux.
  7. Gradually whisk in 3 cups of milk until smooth. Bring the gravy to a simmer, stirring constantly, until it thickens. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
  8. Serve: Serve the hot chicken fried steak immediately, generously topped with the creamy gravy. This pairs perfectly with mashed potatoes.

Notes

  • For an extra crispy coating, you can double-dip the steaks: flour, egg, flour, egg, then flour again.
  • Ensure your oil is hot enough before frying. If the oil isn’t hot, the coating will absorb too much oil and become greasy.
  • If you don’t have cube steak, you can use thinly cut sirloin or round steak, pounded thin.

Nutrition

Find it online: https://blissbatter.com/chicken-fried-steak-recipe/