Description
Classic Southern-style Chicken Fried Steak served with a creamy homemade peppered milk gravy. This crispy breaded cube steak dish is fried to golden perfection and topped with a rich, velvety gravy made from a simple roux base. A comforting meal perfect for a hearty lunch or dinner.
Ingredients
Scale
For the Chicken Fried Steak
- 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)
For the 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 the all-purpose flour, kosher salt, black pepper, cayenne pepper, and paprika until well combined. In a separate bowl, whisk the eggs with the whole milk to create an egg wash.
- Bread the Steaks: Take each cube steak and dredge it thoroughly in the seasoned flour mixture, ensuring an even coating. Then dip the steak into the egg wash, allowing excess to drip off. Finally, dredge the steak again in the flour mixture for a double coating. Shake off any excess flour.
- Fry the Steaks: Heat vegetable oil about 2 inches deep in a cast iron pan or heavy skillet to 350°F (175°C). Carefully place the breaded steaks in the oil and fry for about 2-3 minutes per side, or until they turn a deep golden brown and are cooked through. Remove steaks and place them on a paper towel-lined plate to drain excess oil. Cover loosely with foil to keep warm.
- Make the Roux for Gravy: In a separate pan, melt the butter over medium heat. Add the flour and stir continuously for 2-3 minutes to cook out the raw flavor and create a roux. Ensure the mixture turns a light golden color but do not let it burn.
- Prepare the Gravy: Gradually whisk in the whole milk to the roux, stirring constantly to prevent lumps. Continue cooking and whisking until the gravy thickens to a smooth, creamy consistency.
- Season the Gravy: Remove the pan from heat and stir in the kosher salt and freshly cracked black pepper. Adjust seasoning to taste if needed.
- Serve: Pour the creamy peppered gravy over the fried steaks and serve immediately while hot.
Notes
- Use fresh cracked black pepper for more robust flavor in both coating and gravy.
- Maintain oil temperature at 350°F to ensure crispiness without over-oiling.
- Resting steaks on paper towels will help absorb extra oil for a less greasy dish.
- For a spicier kick, increase cayenne pepper amount slightly in the flour mix.
- The gravy can be made ahead and reheated gently before serving.
- Cast iron skillets provide the best frying results due to even heat retention.
