Prepare to embark on a mouthwatering journey into the heart of American comfort cuisine with the most irresistible Chicken Fried Steak you've ever tasted! This classic Southern dish is more than just a meal – it's a crispy, golden-brown masterpiece that promises to transport you straight to grandma's kitchen. With its perfectly seasoned, crunchy exterior and creamy, rich gravy, this recipe will turn an ordinary dinner into an extraordinary culinary experience that'll have everyone at the table begging for seconds.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 beef cube steaks
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2 eggs
- 1/4 cup milk
- Vegetable oil for frying
- 1 cup milk (for gravy)
- 1/4 cup flour (for gravy)
- Salt and pepper to taste (for gravy)
Instructions
- Prepare the meat by patting the cube steaks dry with paper towels to ensure a crispy coating.
- In a shallow dish, mix 1 cup all-purpose flour, salt, black pepper, and garlic powder to create the seasoned flour coating.
- In a separate bowl, whisk together eggs and 1/4 cup milk to create an egg wash.
- Dredge each cube steak first in the seasoned flour mixture, shaking off excess, then dip into the egg wash, and then coat again in the flour mixture, ensuring a complete and even coating.
- Heat vegetable oil in a large heavy-bottomed skillet or cast-iron pan to 350°F (175°C). The oil should be about 1/2 inch deep.
- Carefully place the coated steaks into the hot oil, cooking 2-3 minutes per side until golden brown and crispy. Do not overcrowd the pan.
- Remove steaks and drain on a wire rack or paper towels to keep the coating crisp.
- For the gravy, drain most of the oil from the pan, leaving about 1/4 cup and the browned bits.
- Sprinkle 1/4 cup flour into the pan, stirring constantly to create a roux. Cook for 1-2 minutes.
- Slowly whisk in 1 cup of milk, continuing to stir until the gravy thickens and becomes smooth.
- Season the gravy with salt and pepper to taste.
- Serve the chicken fried steaks hot, topped with the warm gravy, alongside traditional sides like mashed potatoes or green beans.
Tips
- Temperature is Key: Ensure your oil is exactly 350°F for the crispiest coating. Use a cooking thermometer for precision.
- Don't Rush the Coating: Take time to press the flour mixture firmly into the meat to create a thick, even crust.
- Avoid Overcrowding: Fry steaks in batches to maintain oil temperature and ensure maximum crispiness.
- Let the Meat Rest: Allow the steaks to drain on a wire rack to keep the coating crisp and prevent sogginess.
- Gravy Technique: Whisk constantly when making the gravy to prevent lumps and achieve a smooth, creamy texture.
- Choose the Right Pan: A cast-iron skillet works best for even heat distribution and creating delicious browned bits for the gravy.
- Pat the Meat Dry: Remove excess moisture from the steaks before coating to help the breading stick better and create a crunchier exterior.
Nutrition Facts
Calories: 674kcal
Carbohydrates: 30g
Protein: 31g
Fat: 45g
Saturated Fat: 10g
Cholesterol: 163mg
