Okay, friends, brace yourselves because chicken fried steak is basically the comfort food superhero of my kitchen. Imagine tender beef cutlets, perfectly crispy golden crusts that crackle with every bite, and that dreamy, creamy white gravy smothering it all. I seriously can’t get enough—it’s like a warm hug on a plate! Whether you’re craving a nostalgic Sunday supper or just need something that feeds your soul, this recipe nails it without any fuss. Plus, I’ll share my best tips to get that crust ultra-crispy while keeping the steak juicy and tender on the inside. Ready to bring some Southern charm right into your dinner routine? Let’s get frying!
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
For the Main Dish:
1 pound cube steak (about 4 thin pieces)
1 cup all-purpose flour
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp salt
½ tsp black pepper
2 large eggs
½ cup milk
Vegetable oil or canola oil, for frying
For the Gravy:
2 tbsp butter
2 tbsp all-purpose flour
2 cups whole milk (warmed)
Salt and pepper, to taste
How I Make It
Step 1:
Start by prepping your breading station. In one shallow bowl, whisk together the flour, garlic powder, onion powder, paprika, salt, and black pepper. In another bowl, beat the eggs and milk until well combined. This two-step dredge keeps your coating thick and crispy.
Step 2:
Take each cube steak and first dip it into the egg mixture, letting the excess drip off. Then press it firmly into the flour mixture, coating both sides well. Don’t be shy—this crust is the magic! For extra crispness, you can double dredge: repeat the egg and flour once more.
Step 3:
Heat about ½ inch of oil in a large skillet over medium-high heat until shimmering but not smoking. Test by sprinkling a little flour in the oil—if it sizzles immediately, you’re good to go. Carefully add the steaks and fry for about 3–4 minutes per side until golden brown and crispy.
Step 4:
Remove steaks and place on a paper towel-lined plate to absorb excess oil. Keep them warm by tenting with foil if needed while you make the gravy.
Step 5:
Reduce heat to medium and melt the butter in the same skillet. Sprinkle in the flour and whisk continuously for about 2 minutes until bubbly and golden—this is your gravy base. Slowly add the warmed milk, whisking constantly to keep it smooth. It should thicken up after a few minutes.
Step 6:
Season with salt and pepper to taste, then pour that luscious gravy over your steaks or serve on the side. Grab a fork and enjoy every crunchy, comforting bite!
Variations & Tips
Use buttermilk instead of milk and add a splash of hot sauce to the egg wash for a tangy zing.
Swap cube steak with thin pork chops or chicken cutlets if you want a different twist.
For extra crispy coating, add a sprinkle of cornstarch with your flour mixture.
If you don’t have a cast-iron skillet, a heavy nonstick pan works great too.
Don’t overcrowd the pan when frying—work in batches to keep the oil temperature steady.
How I Like to Serve It
Chicken fried steak is a total star alongside creamy mashed potatoes and steamed green beans for classic down-home vibes. In cooler months, a side of buttered corn and pickles really hits the spot. And honestly, it’s perfect for weekend brunch too—try it with a fried egg on top for pure indulgence.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet to keep the crust crisp.
If you want to save time, prep the breaded steaks ahead and fry just before serving.
Closing: This recipe never fails me because it’s that perfect balance of crispy, savory, and downright comforting—every bite feels like a little celebration on your plate!
