chicken fried steak recipe
The Best chicken fried steak recipe
This recipe has been a staple in my kitchen for years, and I’ve tweaked it over time to make it a little healthier without sacrificing flavor. Using lean cube steak keeps the protein high, and baking instead of frying cuts down on excess oil. The gravy is made with milk instead of heavy cream, so it’s lighter but still rich and satisfying. Plus, it’s packed with iron and B vitamins from the beef, making it a great way to get some nutrients into picky eaters. Whether you’re feeding a crowd or just looking for a meal that feels like a hug on a plate, chicken fried steak is always a winner.
Classic Chicken Fried Steak with Cream Gravy
A Southern comfort food classic featuring tenderized cube steak coated in seasoned flour and pan-fried to golden perfection. Served with a rich, creamy gravy that pairs perfectly with mashed potatoes or biscuits.
🥘Ingredients
- 4 cube steaks (about 1/2 lb each)
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 2 large eggs
- 1/4 cup milk
- Vegetable oil for frying
- 1/4 cup pan drippings (from frying)
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
👨🍳Directions
-
1
In a shallow bowl, combine flour, salt, black pepper, garlic powder, and paprika. In another bowl, whisk together eggs and milk. -
2
Pat the cube steaks dry with paper towels. Dredge each steak in the flour mixture, coating evenly, then dip in the egg mixture, and coat again in the flour mixture. Set aside on a plate. -
3
Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat (350°F). Once hot, carefully add the steaks in batches, being careful not to overcrowd the pan. Cook for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain. -
4
Pour off all but 1/4 cup of the drippings from the skillet. Reduce heat to medium and whisk in 1/4 cup flour. Cook for 1-2 minutes, stirring constantly, until golden brown. -
5
Gradually whisk in the milk, ensuring no lumps form. Stir in salt, pepper, and garlic powder. Cook for 5-7 minutes, stirring frequently, until the gravy thickens to your desired consistency. -
6
Serve the chicken fried steak hot, smothered in the cream gravy. Pair with mashed potatoes, green beans, or buttered biscuits.
🔧Equipment
- Large skillet or cast-iron pan
- Mixing bowls (2)
- Whisk
- Tongs
- Paper towels
- Plate for draining
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Chicken Fried Steak with Cream Gravy Works
❓ Frequently Asked Questions About Chicken Fried Steak with Cream Gravy
1. What is chicken fried steak, and how is it different from regular fried steak?
Chicken fried steak is a Southern U.S. dish made by coating a tenderized cube steak (usually from the top round or top sirloin) in seasoned flour, then pan-frying it until crispy. Despite its name, it doesn’t contain chicken—it’s called “chicken fried” because the breading and frying method resembles that of fried chicken. The key difference from regular fried steak is the thick, crispy crust and the creamy gravy that’s traditionally served over it.
2. Can I use a different cut of meat instead of cube steak?
Yes! While cube steak (pre-tenderized round or sirloin) is traditional, you can use other cuts like round steak, sirloin, or even pork cutlets. For tougher cuts, pound them thin with a meat mallet or tenderize them with a marinade (like buttermilk) to ensure they’re tender. Just avoid overly lean cuts, as they can dry out during frying.
3. Why does my breading fall off during frying?
Breading can slide off if the meat is too wet or the flour mixture isn’t properly adhered. Here’s how to fix it:
– Pat the steak very dry before dredging.
– Use the “flour-egg-flour” method (double-dredging) for a sturdier crust.
– Let the breaded steak rest for 5–10 minutes before frying to help the coating set.
– Avoid overcrowding the pan, which can lower oil temperature and cause sticking.
4. What’s the secret to making the gravy smooth and lump-free?
The key is to whisk constantly and control the heat. Start by making a roux with equal parts fat (from the frying pan) and flour, cooking it until golden brown. Gradually whisk in milk or broth to prevent lumps, and keep the heat at medium-low. If lumps form, strain the gravy or blend it with an immersion blender. For extra richness, add a splash of heavy cream or a pat of butter at the end.
5. Can I bake chicken fried steak instead of frying it?
Yes, though the texture won’t be as crispy. To bake:
– Preheat the oven to 400°F (200°C) and place breaded steaks on a wire rack over a baking sheet (to allow air circulation).
– Lightly spray or brush with oil for browning.
– Bake for 15–20 minutes, flipping halfway, until golden and internal temperature reaches 145°F (63°C).
– For extra crispiness, broil for 1–2 minutes at the end. Note that baked versions may need a thinner gravy, as they won’t have the same pan drippings.
