Description
Classic Southern-style Chicken Fried Steak with crispy, seasoned breading and creamy homemade white gravy. This comforting dish features tender cube steaks fried to golden perfection and topped with a rich, peppery milk gravy.
Ingredients
Scale
Steak and Breading
- 4 Cube Steaks (About 1 ½ lbs)
- 1 ¼ cups All-Purpose Flour
- ½ tsp Kosher Salt
- 1 tsp Fresh Cracked Black Pepper
- ¼ tsp Cayenne Pepper
- ½ tsp Paprika
- 2 eggs, beaten
- ½ cup whole milk
- Vegetable Oil for Frying
Gravy
- 3 Tbsp Butter
- 3 Tbsp All-Purpose Flour
- 2 Cups Whole Milk
- ½ tsp Kosher Salt
- 1 ½ tsp Fresh Cracked Black Pepper
Instructions
- Prepare the Coating: In a mixing bowl, whisk together the all-purpose flour, kosher salt, freshly cracked black pepper, cayenne pepper, and paprika to create a flavorful flour mix. In a separate bowl, beat the eggs and mix with the whole milk to form the wet coating.
- Bread the Steaks: Take each cube steak and dredge it thoroughly in the seasoned flour mixture, making sure to coat both sides evenly. Next, dip the floured steak into the egg and milk mixture, then dredge it again in the flour mixture for a double coating, shaking off any excess flour to avoid clumping.
- Fry the Steaks: Heat vegetable oil in a cast iron skillet or heavy frying pan to about 350°F (175°C) with approximately 2 inches of oil depth. Carefully place each breaded steak into the hot oil and fry for 2-3 minutes on each side, or until the crust is crispy and golden brown. Once cooked, remove steaks and let drain on a paper towel-lined plate. Cover loosely with foil to keep warm while preparing the gravy.
- Make the Roux for Gravy: In a separate pan over medium heat, melt the butter completely. Gradually stir in the all-purpose flour and cook for 2-3 minutes, whisking constantly to form a smooth roux without lumps.
- Prepare the Gravy: Slowly whisk in the whole milk to the roux, continuing to stir until the gravy thickens to a creamy consistency. Remove from heat and season with kosher salt and freshly cracked black pepper to taste. Stir well to combine all flavors.
- Serve: Plate the crispy chicken fried steaks and generously spoon the homemade white gravy over the top. Serve immediately for best flavor and texture.
Notes
- Ensure oil is at the correct frying temperature to avoid greasy or undercooked coating.
- Use a cast iron skillet for even heat distribution and best crispness.
- Double dredging the steaks helps achieve a thicker, extra crispy crust.
- The gravy can be adjusted with more or less milk to reach desired thickness.
- Let the steaks rest briefly after frying to retain juiciness before serving.
