Description
Hearty Southern chicken fried steak with gravy delivers comfort on a plate, showcasing classic American diner-style cooking. Crispy breaded beef and creamy pepper-flecked sauce promise a satisfying meal that connects diners with traditional home cooking.
Ingredients
Scale
- 4 beef cube steaks (about 0.33 lbs / 150 g each)
- 1 cup all-purpose flour
- 2 eggs
- 2 tbsps reserved frying oil
- ¼ cup milk (60 ml)
- 2 cups milk (480 ml)
- Vegetable oil for frying
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
- Salt to taste
- Black pepper to taste
Instructions
- Seasoning Preparation: Combine all-purpose flour with paprika, garlic powder, onion powder, kosher salt, and black pepper in a wide, shallow container to create a robust and flavorful coating mixture.
- Binding Liquid Creation: Whisk eggs and whole milk together in a separate dish, forming a smooth binding liquid that will help the breading adhere to the cube steaks.
- Breading Process: Meticulously coat each cube steak by first dredging in the seasoned flour, then dipping in the egg-milk blend, and finally re-coating with flour to ensure a crisp, textured exterior that will provide a satisfying crunch.
- Oil Heating and Frying: Heat vegetable oil in a heavy cast-iron skillet over medium-high heat until it reaches 350°F, then carefully introduce the breaded steaks, cooking each side for 3-4 minutes to achieve a deep golden-brown crust and ensure the internal temperature hits 160°F.
- Resting and Oil Management: Transfer the cooked steaks to a wire rack or paper towel-lined plate, allowing excess oil to drain while maintaining the crispy texture, and reserve a portion of the frying oil for gravy preparation.
- Gravy Development: Reduce skillet heat to medium and create a roux by whisking the reserved oil with an equal amount of flour, then gradually incorporate whole milk, stirring continuously to prevent lumps and lift the flavorful browned bits from the skillet bottom.
- Gravy Finishing: Simmer the mixture for 5-7 minutes, stirring consistently until the gravy reaches a rich, smooth consistency, and season with additional salt and freshly ground black pepper to enhance the overall flavor profile.
- Serving: Plate the crispy steaks and generously ladle the warm, velvety gravy over the top, presenting the dish immediately to preserve its optimal texture and temperature.
Notes
- Flour Power: Double-dredge the steaks for an extra crispy, golden-brown exterior that locks in moisture and creates a perfect crunch.
- Oil Temperature Matters: Maintain consistent 350°F heat to prevent soggy breading and ensure even, quick cooking without absorbing excess oil.
- Roux Rescue: Whisk continuously while making gravy to prevent lumps and achieve a silky-smooth texture that coats the steak beautifully.
- Rest and Drain: Let fried steaks rest on a wire rack to maintain crispiness and allow excess oil to drip away, keeping the coating perfectly crisp.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 5
- Calories: 550
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 120 mg