Chicken fried steak is one of those awesome comfort food recipes that everyone loves. A juicy, tender steak covered in an amazing batter and fried for a couple of minutes to golden brown perfection, then covered with a rich and delicious pepper gravy… come on! Does it seriously get any better than that?
The classic recipe for chicken fried steak uses cube steak, which is simply a cut of top round or top sirloin which has been tenderized with a special tenderizing machine. This device leaves little “cube” indentations, which gives it the name cube steak. The great thing with cube steak is that most of the hard work has already been done! The cube steaks are then battered with a mix commonly used for fried chicken, hence the name of the dish Chicken Fried Steak. Finally, the finished steak is then topped with a gravy you make with just a few tablespoons of the drippings, along with some cream, flour and fresh ground black pepper. Believe me, its a combination that is a festival for the taste buds!
When you purchase beef cube steaks at the grocery store, the sizes will vary, but they are usually between 4 and 8oz each. These sizes are just fine. If the steaks are more than a 1/4″ thick, it is recommended to use a meat mallet and pound them down to an even thinness.
Enjoy this recipe. It’s really easy to make and is absolutely delicious!
- 4 cube steaks, 4oz - 6oz size
- 2 cups flour
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- 2 eggs, beaten
- ½ cup whole milk
- Vegetable Oil
- 3 tablespoons of pan drippings
- 2 tablespoons flour
- ¼ cup whipping cream
- 1¾ cup whole milk
- 1 teaspoon fresh ground black pepper
- ½ teaspoon salt
- Pound cube steak to ¼ inch thick if necessary and sprinkle with a little salt on both sides.
- In wide shallow dish, beat eggs and milk
- in another wide shallow dish, whisk together dry ingredients.
- Time to dredge steaks flour mixture, egg mixture, then flour mixture again. Do this one steak at a time by dipping a steak in the flour mixture, coating all sides well. Press it in good. Then dip the steak into the egg mixture so it's all coated. Remove and let the excess drip off for a second. Then dredge it back through the flour mixture. Set coated steaks aside on a plate.
- Fill a large frying pan with about ¼" of vegetable oil and heat over medium to 350 degrees (F).
- Carefully place steaks into hot oil one at a time. Fry in oil for about 2-3 minutes on each side, or until golden brown.
- Carefully remove steaks from oil and let excess oil drip off.
- Turn off heat and let oil cool for a couple of minutes before discarding all but about 3 tablespoons (just enough to cover the bottom of the pan).
- Whisk in the flour and turn heat to medium-low. When mixture is smooth, mix in cream, milk, salt and pepper. continuing mixing, adding more milk if necessary (if mixture is too thick), for about 3 minutes.
- Remove from heat and serve gravy over the steaks.