Description
This Chicken Fried Steak with Country Gravy recipe offers a classic Southern comfort food experience featuring tender cube steaks coated in a crispy seasoned flour and egg batter, fried to golden perfection on the stovetop, then topped with a rich, creamy country-style gravy made from pan drippings and milk. Perfectly paired with mashed potatoes or biscuits, it makes a hearty and satisfying main course.
Ingredients
Scale
For the Chicken Fried Steak
- 4 cube steaks (about 4-6 oz each)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- 2 large eggs
- 1/2 cup whole milk
- vegetable oil for frying
For the Country Gravy
- 1/4 cup pan drippings or unsalted butter
- 1/4 cup all-purpose flour
- 2 1/2 cups whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Prepare the Coating Mix: In a shallow dish, mix together the flour, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper if using. This seasoned flour will create the flavorful, crispy crust on the steaks.
- Mix Egg Wash: In a separate bowl, whisk the eggs with the whole milk until fully combined. This mixture will help the flour coating adhere to the steaks.
- Coat the Steaks: Dredge each cube steak in the seasoned flour mixture to fully coat, then dip into the egg wash, and finally dredge again in the flour mixture, pressing gently to adhere a thick crust.
- Heat the Oil: Pour about half an inch of vegetable oil into a large skillet and warm over medium-high heat until shimmering and hot, ready for frying.
- Fry the Steaks: Working in batches, carefully add the coated steaks to the hot oil. Fry each steak for 3-4 minutes per side until they develop a golden brown crust and are cooked through. Transfer cooked steaks to a wire rack or a plate lined with paper towels to drain excess oil.
- Make the Country Gravy: Remove all but 1/4 cup of oil from the skillet, or substitute with 1/4 cup unsalted butter. Whisk in 1/4 cup flour and cook over medium heat for 1-2 minutes to form a roux. Gradually whisk in 2 1/2 cups whole milk, stirring constantly until the gravy thickens and becomes smooth.
- Season the Gravy: Stir in salt, black pepper, and garlic powder to taste. Cook for another minute to meld the flavors.
- Serve: Spoon the warm country gravy over the fried steaks and serve immediately. Pair with mashed potatoes or biscuits for a classic, hearty meal.
Notes
- For an extra crispy crust, allow the coated steaks to rest for 10-15 minutes before frying to help the coating set better.
- Be sure the oil is hot enough before frying to avoid greasy steaks; it should shimmer but not smoke.
- Use a wire rack to drain fried steaks to preserve their crispiness rather than laying them directly on paper towels.
- Serve with traditional sides such as mashed potatoes, green beans, or flaky biscuits to complete the Southern comfort meal.
- This recipe is nut-free, but ensure all ingredients are free of cross-contamination if required.
