Ingredients
– 1 1/2 cups whole milk Used for the egg wash to help the breading stick and add moisture
– 2 large eggs Binds the flour mixture for a crispy coating
– 2 cups all-purpose flour Forms the base of the breading for that golden crunch
– 2 teaspoons seasoned salt Enhances the overall flavor of the steak
– Black pepper Adds a bit of heat and depth to the seasoning mix
– 3/4 teaspoon paprika Brings a subtle smokiness and color to the breading
– 1/4 teaspoon cayenne pepper Provides a gentle kick for extra excitement
– 3 pounds cube steak The star of the show, ideal for tender, quick-frying results
– Kosher salt Seasons the meat to perfection before cooking
– 1/2 cup canola or vegetable oil Heats up for frying to achieve that crispy exterior
– 1 tablespoon butter Adds richness and helps with browning in the pan
– 1/3 cup all-purpose flour Thickens the gravy base for a smooth consistency
– 4 cups whole milk Creates a creamy texture that ties the dish together
– 1/2 teaspoon seasoned salt Boosts the savory notes in the gravy
– Black pepper Finishes the gravy with a classic, peppery flavor
Instructions
1-First Step: Prepare the Assembly Line
Create an assembly line for breading to keep things organized. Mix the flour, seasoned salt, black pepper, paprika, and cayenne in one bowl, and whisk the eggs with 1 1/2 cups of whole milk in another. This setup lets you dredge each steak efficiently, ensuring even coating for that perfect crispy chicken fried steak texture.
2-Second Step: Bread the Steaks
Dredge each piece of cube steak in the flour mixture, shaking off any excess. Dip it into the egg wash next, letting it soak up the mixture fully. Coat it again in the flour blend for a double layer that promises extra crunch, adapting easily if you want to try a lighter version for dietary preferences.
3-Third Step: Heat the Oil
In a large skillet, heat 1/2 cup of canola or vegetable oil with 1 tablespoon of butter over medium-high heat. Wait until the oil is hot around 350°F to avoid greasy results. Fry the steaks in batches to prevent overcrowding, which helps maintain the oil’s temperature and ensures each piece of chicken fried steak cooks evenly.
4-Fourth Step: Fry the Steaks
Carefully add the breaded steaks to the hot oil, cooking for about 2 minutes per side until they’re golden brown. Use tongs to flip them gently, and once done, transfer to a paper-lined plate to drain. This step is key for that desirable crispy crust, just like in traditional fried chicken methods, and you can adjust seasoning for different tastes.
5-Fifth Step: Make the Gravy
After frying, pour off most of the grease from the skillet, leaving about 1/4 cup. Whisk in 1/3 cup of flour to form a paste, then gradually add 4 cups of whole milk while stirring constantly. Season with 1/2 teaspoon of seasoned salt and black pepper, cooking until the gravy thickens smoothly, which takes just a few minutes on medium heat.
6-Final Step: Serve and Enjoy
Plate the chicken fried steak with a side of mashed potatoes, then generously top everything with the creamy gravy. This combination creates a comforting, hearty meal that’s perfect for family dinners. For storage tips or variations, check out our guide on herb-infused steak options to enhance your grilling skills.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🔥 Use hot oil and do not overcrowd the skillet to achieve the crispiest crust.
🥩 Cube steak is the best cut for tender results due to its thinness and texture.
🍲 Prepare the gravy in the same pan after frying for maximum flavor and ease.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
- Diet: Contains Dairy and Gluten
Nutrition
- Serving Size: 1 steak with gravy
- Calories: 650 kcal
- Sugar: 7 g
- Sodium: 900 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: Not specified
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 140 mg