Here’s a classic recipe for Chicken-Fried Steak—crispy on the outside, tender on the inside, with creamy gravy:
🥩 Chicken-Fried Steak
🧂 Ingredients (Serves 2–4)
- 4 cube steaks (about 4–6 oz each)
- 1 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional)
- 1/2 tsp garlic powder
- 1/2 cup milk
- 1 egg
- Vegetable oil for frying
For gravy:
- 2 tbsp flour
- 1–2 cups milk
- Salt and pepper to taste
👩🍳 Instructions
- Prepare the coating
- In a shallow bowl, mix flour, salt, pepper, paprika, and garlic powder.
- In another bowl, whisk milk and egg.
- Dredge the steak
- Dip each cube steak in milk-egg mixture, then coat with seasoned flour.
- Repeat for a thicker crust if desired.
- Fry the steaks
- Heat 1/4 inch vegetable oil in a skillet over medium-high heat.
- Fry steaks 3–4 minutes per side until golden brown and crispy.
- Drain on paper towels.
- Make the gravy
- Remove excess oil, leaving 2 tbsp in the skillet.
- Stir in 2 tbsp flour and cook 1 minute.
- Gradually whisk in 1–2 cups milk until thickened.
- Season with salt and pepper.
- Serve
- Pour gravy over steaks and serve with mashed potatoes, green beans, or corn.
🔹 Tips for Perfect Chicken-Fried Steak
- Use cube steaks—they’re tenderized and cook evenly.
- Fry in medium-high heat for crispy, not greasy coating.
- Let oil get hot before adding steak for best crust.
- For extra flavor, season the gravy with a pinch of paprika or black pepper.
If you want, I can also give a baked version that’s lighter but still crispy.
