Classic Chicken Fried Steak with Creamy Gravy Recipe
Classic Chicken Fried Steak features tenderized beef cube steaks breaded and fried to golden perfection, served with a creamy homemade milk gravy. A comforting Southern-inspired main dish that's perfect for a hearty meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
Ingredients
Steak and Breading
- 4 beef cube steaks (about 1/2 inch thick)
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 large eggs
- 1/4 cup milk
- Oil for frying (about 1/2 inch depth in skillet)
Gravy
- 1/4 cup drippings from frying
- 1/4 cup all-purpose flour
- 2 cups milk
- Salt and pepper to taste
Instructions
- Prepare the Breading Mixtures: In a shallow dish, combine 1 cup flour, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika. In another bowl, whisk together the 2 eggs and 1/4 cup milk until well blended.
- Coat the Steaks: Dip each beef cube steak first into the egg mixture, then dredge thoroughly in the flour mixture, ensuring an even coating on all sides.
- Fry the Steaks: Heat oil in a large skillet over medium heat to around 350 degrees Fahrenheit. Fry the coated steaks for about 4 minutes per side or until golden brown and cooked through. Remove the steaks from the oil and drain on paper towels to remove excess oil.
- Make the Gravy: Using the drippings left in the skillet, whisk in 1/4 cup flour and cook for 1 to 2 minutes until it forms a paste and starts to brown slightly. Gradually pour in 2 cups milk while stirring constantly to prevent lumps. Cook and stir until the gravy thickens to your preferred consistency. Season with salt and pepper to taste.
- Serve: Plate the fried steaks and generously spoon the creamy gravy over the top. Serve hot for best flavor.
Notes
- Use beef cube steaks that are about 1/2 inch thick for best texture and even cooking.
- Maintain medium heat while frying to ensure the coating crisps without burning and the meat cooks through.
- For a thicker gravy, cook it a few minutes longer, or add a little more flour when making the roux.
- Leftover gravy can be refrigerated and reheated gently on the stovetop.
- For a spicier twist, add cayenne pepper or hot sauce to the flour mixture or gravy.
