Prepare to embark on a mouthwatering journey through the heart of Southern cuisine with the most irresistible Chicken Fried Steak you'll ever taste! This classic dish is not just a meal; it's a culinary experience that transforms simple ingredients into a crispy, golden masterpiece that will have your family and friends begging for seconds. Whether you're a home cook looking to impress or a comfort food enthusiast craving that perfect crispy-on-the-outside, tender-on-the-inside bite, this recipe is about to become your new obsession.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 75 mins
Cuisine: Southern
Serves: 4 servings
Ingredients
- 4 beef cube steaks
- 1 cup flour
- 2 eggs
- 1 cup milk
- 4 large potatoes, peeled and chopped
- 1 cup peas
- 1 cup beef broth
- Salt and pepper to taste
- Oil for frying
Instructions
- Prepare the cube steaks by patting them dry with paper towels and seasoning generously with salt and pepper on both sides.
- Set up a breading station: In one shallow dish, place the flour seasoned with salt and pepper. In another dish, whisk together eggs and milk until well combined.
- Dredge each cube steak first in the seasoned flour, then dip into the egg mixture, and coat again with flour, ensuring a complete and even coating.
- Heat oil in a large cast-iron skillet or heavy-bottomed pan to 350°F (175°C). The oil should be about 1/2 inch deep.
- Carefully place breaded steaks into hot oil and fry for 3-4 minutes per side until golden brown and crispy, ensuring internal temperature reaches 160°F (71°C).
- While steaks are frying, boil peeled and chopped potatoes in salted water until tender, about 15-20 minutes.
- Drain potatoes and mash with milk, butter, salt, and pepper until smooth and creamy.
- In the same skillet used for frying steaks, reserve about 2-3 tablespoons of pan drippings to make gravy.
- Whisk flour into pan drippings to create a roux, then slowly add beef broth, stirring constantly until gravy thickens.
- Steam or boil peas until tender and bright green, about 5-7 minutes.
- Plate the chicken fried steak, topped with gravy, alongside mashed potatoes and peas. Serve immediately while hot.
Tips
- Temperature is Key: Ensure your oil is precisely at 350°F for the perfect golden-brown crust. Use a cooking thermometer to get it just right.
- Don't Overcrowd the Pan: Fry steaks in batches to maintain oil temperature and ensure maximum crispiness.
- Pat Steaks Dry: Remove excess moisture from the cube steaks before breading to help the coating stick better and create a crunchier exterior.
- Let the Breading Rest: After coating the steaks, let them sit for 5-10 minutes before frying to help the breading adhere better.
- Gravy Secret: For the richest gravy, use the same pan you fried the steaks in to capture all those delicious browned bits.
- Mashed Potato Tip: For extra creamy potatoes, warm your milk before mixing and use a ricer or potato masher for the smoothest texture.
- Serving Suggestion: Serve immediately while hot to enjoy the maximum crispiness of the steak and the creaminess of the mashed potatoes.
Nutrition Facts
Calories: 650kcal
Carbohydrates: 45g
Protein: 45g
Fat: 35g
Saturated Fat: 12g
Cholesterol: 180mg
