Here’s a classic Chicken-Fried Steak recipe—crispy on the outside, tender on the inside, and smothered in creamy gravy:
Ingredients (serves 4)
For the steak:
- 4 tenderized cube steaks (about 1/2 inch thick)
- Salt and black pepper, to taste
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 large eggs
- 1/4 cup milk
- Vegetable oil or shortening, for frying
For the gravy:
- 3 tablespoons pan drippings (from frying) or butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- Salt and black pepper, to taste
Instructions
1. Prepare the steaks
- Season cube steaks lightly with salt and pepper.
- In a shallow bowl, mix flour with paprika, garlic powder, and onion powder.
- In another bowl, whisk eggs and milk together.
2. Dredge the steaks
- Coat each steak in the seasoned flour, then dip in egg mixture, and finally coat again in flour.
- Press flour gently into the meat to form a thick crust.
3. Fry the steaks
- Heat about 1/4 inch of oil in a large skillet over medium-high heat.
- Fry steaks 3–4 minutes per side, until golden brown and crispy.
- Remove and drain on paper towels.
4. Make the gravy
- Leave 3 tablespoons of pan drippings in the skillet (or use butter).
- Whisk in 3 tablespoons flour and cook 1–2 minutes until golden.
- Gradually whisk in 2 cups milk, stirring constantly to avoid lumps.
- Simmer 3–5 minutes until thickened. Season with salt and pepper.
5. Serve
- Place chicken-fried steaks on plates and pour creamy gravy over the top.
- Serve with mashed potatoes, green beans, or your favorite Southern sides.
💡 Tips:
- Tenderizing the steak with a meat mallet ensures a soft, juicy interior.
- For extra crispiness, fry over medium heat to avoid burning the crust.
- Gravy can be made spicier with a pinch of cayenne or hot sauce.
If you want, I can also give a baked version that’s lighter but still crispy and delicious.
Do you want that baked version?
