Description
Chicken Fried Steak is a classic Southern comfort food dish featuring tender beef steaks coated in a crispy, flavorful breading and smothered in creamy gravy. This hearty meal is perfect for family dinners or special occasions, offering a satisfying combination of textures and rich flavors that will leave everyone asking for seconds.
Ingredients
Units
Scale
- 4 beef cube steaks or tenderized round steaks (about 1 pound/450g)
- 1 tablespoon plus 1 teaspoon salt, divided
- 1 teaspoon ground black pepper
- 2 1/4 cups whole milk, divided (540mL)
- 2 large eggs, beaten
- 1 1/4 cups all-purpose flour, divided (150g)
- 2 teaspoons garlic powder
- 1/2 teaspoon ground red pepper
- 1 cup canola oil (240mL)
- 1/4 cup pan drippings
- 1/2 cup heavy whipping cream (120mL)
Instructions
- Preheat and prepare: Preheat the oven to 200°F. Place a wire rack inside a rimmed baking sheet and place it in the oven.
- Season the steaks: Season the steaks with 1 teaspoon salt and ½ teaspoon pepper. Let stand for 10 minutes to allow the seasoning to penetrate the meat.
- Prepare the coating: In a shallow dish, whisk together ¼ cup milk and the eggs. In another shallow dish, whisk together 1 cup flour, 2 teaspoons salt, garlic powder, and red pepper.
- Coat the steaks: Dredge the steaks in the flour mixture, pressing firmly on each side to coat. Dip the steaks in the egg mixture, then dredge again in the flour mixture, pressing firmly to coat. Set aside on a plate.
- Heat the oil: In a large cast-iron skillet, heat the oil over medium-high heat until the temperature registers 350°F on a deep-fry or candy thermometer.
- Fry the steaks: Place 2 steaks into the skillet. Cook until golden brown on the edges, about 2 minutes. Turn and cook for an additional 2 minutes. Remove the steaks from the skillet and place in the oven on the wire rack to keep warm. Repeat with the remaining 2 steaks.
- Prepare the gravy: Carefully pour out the pan drippings, reserving and returning 1/4 cup to the skillet. Whisk in ¼ cup of flour and place over medium heat. Cook until the mixture turns light brown in color, about 3 minutes. Gradually whisk in the remaining 2 cups of milk and the cream. Bring to a boil and cook until thickened, about 4 minutes. Stir in the remaining 1 teaspoon salt and remaining black pepper.
- Serve: Remove the steaks from the oven and serve immediately with the gravy.
Notes
- Use the palm of your hand to press the flour into the meat to help the coating adhere better.
- Don’t skip seasoning both the steaks and flour mixture for maximum flavor.
- If using regular steaks, tenderize them with a meat mallet before cooking.
- Pat thawed steaks dry with paper towels before dredging to ensure better coating adhesion.
- Use a thermometer to maintain the correct oil temperature for perfect frying.
- Letting the salted steaks stand for 10 minutes helps tenderize the meat further.
Nutrition
- Serving Size: 1 steak with gravy
- Calories: 720
- Sugar: 5g
- Sodium: 1200mg
- Fat: 45g
- Saturated Fat: 15g
- Unsaturated Fat: 27g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 180mg
