Here’s a classic Southern-style chicken-fried steak recipe that’s crispy, tender, and perfect with creamy gravy:
Ingredients
For the steak:
- 4 beef cube steaks (about ½ inch thick)
- 1 cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika (optional, for color)
- 2 large eggs
- ½ cup milk
- Vegetable oil, for frying
For the gravy:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk (or more for desired thickness)
- Salt and black pepper to taste
Instructions
- Prep the steaks:
Pat the cube steaks dry with paper towels. This helps the coating stick better. - Make the dredging station:
- In one shallow bowl, mix flour, salt, pepper, garlic powder, onion powder, and paprika.
- In another bowl, whisk eggs with milk.
- Coat the steaks:
- Dip each steak in the flour mixture first, then the egg mixture, and then back into the flour mixture. Press lightly so the flour adheres.
- Fry the steaks:
- Heat ½ inch of vegetable oil in a large skillet over medium-high heat.
- Fry steaks 3–4 minutes per side, until golden brown and cooked through. Remove and drain on paper towels.
- Make the gravy:
- Pour out excess oil from the skillet, leaving 2–3 tablespoons.
- Add butter and melt over medium heat.
- Whisk in flour and cook 1–2 minutes until lightly browned.
- Gradually whisk in milk, stirring constantly to avoid lumps.
- Cook until thickened, 3–5 minutes. Season with salt and pepper.
- Serve:
Place steaks on plates, pour gravy over the top, and serve with mashed potatoes, green beans, or your favorite sides.
If you want, I can also give a shortcut version with an extra-crispy coating that tastes just like a diner-style chicken-fried steak. It’s a little trick that pros use.
Do you want me to share that trick?
