Description
Classic Southern-style Chicken Fried Steak with creamy homemade gravy. Tender cube steaks are coated in a seasoned flour and egg mixture, then fried to a golden crisp and topped with a rich, peppery milk gravy for a comforting dinner perfect for any night.
Ingredients
Scale
Steak and Coating
- 4 Cube Steaks (About 1 ½ lbs)
- 1 ¼ cups All-Purpose Flour
- ½ tsp Kosher Salt
- 1 tsp Fresh Cracked Black Pepper
- ¼ tsp Cayenne Pepper
- ½ tsp Paprika
- 2 eggs, beaten
- ½ cup whole milk
- Vegetable Oil for Frying (about 2 inches deep)
Gravy
- 3 Tbsp Butter
- 3 Tbsp All-Purpose Flour
- 2 Cups Whole Milk
- ½ tsp Kosher Salt
- 1 ½ tsp Fresh Cracked Black Pepper
Instructions
- Prepare the Coating: In a mixing bowl, whisk together 1¼ cups flour, ½ tsp kosher salt, 1 tsp cracked black pepper, ¼ tsp cayenne pepper, and ½ tsp paprika. In a separate bowl, whisk the 2 eggs and ½ cup whole milk together until well combined.
- Bread the Steaks: Take each cube steak and dredge it first in the seasoned flour mixture, then dip it into the egg and milk mixture, and finally dredge it again in the flour mixture. Shake off any excess flour for an even coating.
- Fry the Steaks: Heat vegetable oil to about 2 inches deep in a cast iron pan or heavy skillet over medium-high heat until it reaches 350°F (175°C). Carefully place the coated steaks into the hot oil and fry each side for 2-3 minutes or until golden brown and crispy. Transfer cooked steaks to a paper towel-lined plate and loosely cover with foil to keep warm.
- Make the Roux: In a separate pan over medium heat, melt the 3 tablespoons of butter. Stir in 3 tablespoons of flour and cook for 2-3 minutes, stirring constantly to form a smooth roux without browning.
- Prepare the Gravy: Gradually whisk in 2 cups of whole milk into the roux, continuing to whisk until the mixture thickens and becomes creamy, about 4-5 minutes. Remove from heat.
- Season the Gravy: Stir in ½ teaspoon kosher salt and 1½ teaspoons freshly cracked black pepper to taste. Adjust seasoning if desired.
- Serve: Pour the creamy pepper gravy over the fried steaks and enjoy immediately with your favorite sides.
Notes
- Maintain oil temperature around 350°F to ensure steaks cook evenly and absorb less oil.
- Use a cast iron pan for best heat retention and crispiness.
- Let the gravy simmer gently; avoid boiling to prevent curdling.
- Cube steaks can be substituted with tenderized round steak if desired.
- For extra flavor, add a pinch of garlic powder or onion powder to the flour mixture.
