Chicken Fried Steak
It’s called “chicken fried” because it’s breaded and fried like chicken. You must use a “cubed steak” (a mechanically tenderized round steak). This recipe includes the essential pan gravy made from the drippings.
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Ingredients
For the Steak
- 2 cube steaks ~1/4 lb each
- 1 cup all-purpose flour
- 1 Tbsp baking powder
- 1 1/2 tsp corn starch
- 1 tsp seasoned salt
- 1/2 tsp black pepper
- 1 large egg beaten
- 1/4 cup whole milk
- Salt & pepper to taste
- Neutral oil like canola or vegetable, for frying
For the Gravy
- 2 Tbsp the oil and pan drippings
- 2 Tbsp all-purpose flour
- 3/4 to 1 cup whole milk
- Salt & pepper to taste
Instructions
- Preheat oven to 200°F.
- Mix flour, baking powder, corn starch, seasoned salt, and black pepper in one shallow dish.
- Whisk beaten egg and milk in a second shallow dish.
- Season cube steaks with salt and pepper.
- Dredge each steak in dry mixture, pressing flour into meat.
- Dunk in egg mixture, letting excess drip off.
- Coat again in dry mixture, pressing well.
- Heat about 1/2 inch oil in large skillet over medium-high heat until a pinch of flour sizzles immediately.
- Carefully lay first steak in hot oil and fry 3-5 minutes per side until deep golden brown, spooning hot oil over top as it cooks.
- Transfer to wire rack and place in warm oven.
- Repeat with second steak.
- Pour off all but 2 Tbsp oil and drippings from pan.
- Reduce heat to medium and sprinkle in 2 Tbsp flour, whisking to form a roux.
- Cook roux 3-4 minutes, stirring constantly.
- Slowly pour in 3/4 cup milk while whisking continuously until smooth.
- Bring gravy to simmer, adding remaining milk if too thick or simmering longer if too thin.
- Season with salt and plenty of black pepper to taste.
- Serve steaks immediately smothered in gravy.
Notes
Use a wire rack instead of paper towels to keep the breading crispy.
Tried this recipe?Leave a comment below & let me know!