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Chicken-Fried Steak

A classic Southern-style dish featuring tender cube steaks that are breaded and fried to crispy perfection, topped with a creamy gravy for ultimate comfort food satisfaction.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southern
Calories: 500
Ingredients Method Notes

Ingredients
  

Steak Ingredients
  • 4 pieces cube steak Tenderized meat, perfect for chicken-fried steak; can substitute thin sirloin or round steaks.
Breading Ingredients
  • 1 cup all-purpose flour For coating the steak; for gluten-free, use 1:1 GF flour.
  • 1 cup milk Adds moisture and helps the breading adhere; buttermilk adds tang.
  • 2 large eggs Helps the flour stick to the steak.
  • 1 teaspoon salt Essential for seasoning the flour.
  • 1 teaspoon black pepper For flavoring.
  • 1 teaspoon garlic powder Enhances the overall flavor; optional: add onion powder or paprika.
  • 1 cup cooking oil Vegetable oil or canola oil preferred for frying (high smoke point).
  • 2 tablespoons butter For richness in the gravy.
  • 1 cup chicken broth Optional, to thin and flavor the gravy.
  • 2 tablespoons gravy mix Optional shortcut; you can also make gravy from flour and milk.

Method
 

Preparation
  1. Remove cube steaks from the fridge and pat dry with paper towels. Let them sit for 10 minutes to come closer to room temperature.
  2. Season steaks lightly with a pinch of salt and pepper on both sides.
Breading
  1. In a shallow bowl, whisk the eggs and milk together.
  2. In a wide plate or bowl, combine the flour, salt, black pepper, and garlic powder.
  3. Dredge each steak first in the flour, then dip into the egg wash, and finally back into the flour. Press the flour so it adheres. For extra-crispy results, repeat the egg wash and flour for a double coat.
Cooking
  1. Pour oil into a heavy skillet (cast-iron preferred) to a depth of about 1/4 inch and heat over medium-high until it registers 350–375°F (175–190°C) or a small pinch of flour sizzles immediately on contact.
  2. Fry steaks in batches to avoid crowding. Cook 3–4 minutes per side, or until golden brown. Thin cube steaks cook quickly—watch them closely.
  3. Transfer cooked steaks to a wire rack set over a baking sheet to drain and stay crisp. Keep warm in a 200°F (95°C) oven if needed.
Gravy Preparation
  1. After frying, pour off all but 2 tablespoons of oil from the skillet, leaving browned bits.
  2. Add butter and swirl to melt. Sprinkle in 2 tablespoons of flour (use about equal parts fat and flour) and cook for 1 minute to form a roux.
  3. Gradually whisk in 1 cup milk and/or up to 1 cup chicken broth until smooth. Cook until thickened, about 3–5 minutes. If using a gravy mix, follow package instructions and whisk in pan drippings for flavor.
  4. Season to taste with salt and pepper. If the gravy is too thin, simmer a bit longer; if too thick, whisk in more broth or milk.
Serving
  1. Spoon gravy over the steaks just before serving. Pair with mashed potatoes to catch every drop.

Notes

Refrigerate leftovers within two hours of cooking. Store for 3–4 days. To reheat and keep crisp, place on a wire rack set over a baking sheet and bake at 350°F (175°C) for 10–12 minutes. Freezing: freeze steaks in a single layer on a sheet until solid, then transfer to a freezer bag for up to 2 months. Thaw overnight in the refrigerator before reheating.