Description
Classic Chicken Fried Steak with a crispy, double-breaded coating and smothered in creamy homemade country gravy. This comforting Southern dish features tenderized cube steaks fried to golden perfection and topped with a rich, flavorful milk and cream gravy.
Ingredients
Scale
Steak and Breading
- 1 pound pre-tenderized cube steaks or round steaks (about 4 steaks)
- Kosher salt, for seasoning the meat
- 2 large eggs, beaten
- 1/2 cup milk
- 2 cups all-purpose flour
- 2 teaspoons kosher salt (for breading)
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon cayenne pepper
- Oil for frying (canola, peanut, olive, or other frying oil)
Gravy
- 3 tablespoons pan drippings
- 3 tablespoons all-purpose flour
- 1/4 cup heavy cream
- 1 3/4 cups milk (adjust to preference)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Season the steak: Season the cube steaks on both sides with kosher salt to enhance flavor before breading.
- Prepare egg wash: In a shallow bowl, whisk together the eggs and 1/2 cup milk until smooth.
- Mix breading: In another shallow dish, combine the flour, 2 teaspoons kosher salt, garlic powder, and cayenne pepper, mixing well for an even seasoning.
- First dredge: Dip each steak into the egg mixture, then thoroughly dredge in the seasoned flour, pressing the flour onto the surface for good adhesion.
- Double dredge: Repeat the dip in egg and flour again to create an extra crispy crust.
- Heat the oil: Add about 1/2 inch of your preferred frying oil to a large skillet and heat over medium-high until hot but not smoking to ensure perfect frying temperature.
- Fry the steaks: Fry the steaks in batches for 3-4 minutes per side until golden brown and fully cooked; then remove and drain on paper towels to remove excess oil.
- Make gravy roux: Leave about 3 tablespoons of pan drippings in the skillet; whisk in 3 tablespoons of flour and cook over medium heat until the mixture is golden brown and bubbly to build flavor.
- Finish gravy: Gradually whisk in the heavy cream and milk, stirring constantly until the gravy thickens; season with kosher salt and freshly ground black pepper to taste.
- Serve: Plate the fried steaks and generously top with the creamy homemade gravy, serving immediately for best taste and texture.
Notes
- Pre-tenderized cube steaks save time and ensure tenderness.
- Double dredging the steaks creates a thicker, crispier crust.
- Use an oil with a high smoke point such as canola or peanut oil for frying.
- The thickness of the gravy can be adjusted by varying the amount of milk added.
- For a spicier kick, increase the cayenne pepper slightly in the breading mix.
- Drain fried steaks on paper towels to prevent sogginess.
