Chicken Fried Steak: Batter-dipped tender steaks fried to crispy golden perfection and then smothered with creamy white gravy!
Course Dinner, Main
Cuisine American, southern
Keyword deep fried, gravy, steak
Prep Time 30 minutesminutes
Cook Time 10 minutesminutes
Total Time 40 minutesminutes
Servings 4people
Calories
Ingredients
Steak
1lbtenderized cube steak (4 steaks)(see notes)
1teaspoonsalt
1teaspoongarlic powder
½teaspoonblack pepper
Coating Mix
1½cupsall-purpose flour
1½teaspoonsea salt (or seasoned salt)
½teaspoonblack pepper
cayenne pepperpinch
½teaspoononion powder
1teaspoongarlic powder
¼teaspooncelery salt
¼teaspoonCajun seasoning
¼teaspoonpaprika
1egg
½-¼cup whole milk(can add a little buttermilk if desired)
Creamy White Gravy
4tablespoonsunsalted butter
4tablespoonsall-purpose flour
1cupchicken broth(see note)
1½cupswhole milk
salt, pepper, onion powder, garlic powder, thyme
Instructions
Season the Steaks
To season the tenderized steaks, mix together sea salt, garlic powder, and black pepper. Season both sides of steaks. Set aside.
Make the Dipping Stations
In a large dish (I use a glass casserole dish) , whisk together flour, and all of the remaining coating mix seasonings until combined.
In another large dish, place ½ cup of the seasoned flour into the dish. Add in the egg and enough milk to create a thick batter.
Dredge the Steaks
Dip the steak in the flour mixture first, lightly coating both sides.
Next dip the steak into the batter mixture, coating both sides and letting the excess drip off.
Finally place the steak back into the flour mixture, being sure to press the flour into the steaks, coating both sides. Repeat until all steaks have been coated.
Fry The Steaks
Preheat your oven to 200 F. Place a cooling rack on top of a baking sheet and place it into the oven. (This will be where you will keep the cooked steaks to keep them warm until you are ready to serve).
Fill a large deep skillet with about an inch of canola oil and heat to 350 F.
Fry the steaks 1-2 at a time, (about 2-3 minutes per side) until golden. Place finished steaks on the cooling rack in the oven. Repeat until all steaks have been fried.
Make The Gravy
Carefully drain the oil from the pan and wipe out the pan. (You can leave the flavorful brown bits in the bottom of the pan if desired. If you do, this will result in a tan and not white gravy though)
Add butter to the pan over medium heat.
Once the butter has melted, add flour to the pan.
Cooked while stirring constantly until golden brown,(about 2-3 minutes). This will remove the raw flour taste.
Gently whisk in the broth and milk a little at a time.
Cook while stirring constantly to remove any lumps and until the mixture begins to thicken to your liking. (Cook longer if you want thicker gravy or add more milk if you want thinner gravy)
Season gravy with salt, pepper, onion powder, garlic powder, and a bit of thyme until your desired flavor is reached (Be sure to taste after each seasoning to prevent overseasoning the gravy. Let your tastebuds be your guide. The end result should taste good enough to eat plain!)
Video
Notes
How to tenderize cube steak
To tenderize cube steak, place the steak on a cutting board and cover it with plastic wrap. Using a meat mallet or rolling pin, pound the steak repeatedly. This will flatten and tenderize the steak. You could also sprinkle the steak with a meat tenderizer and refrigerate it for 30 minutes for added tenderness. I usually skip this step as it isn't needed if you go with a quality cubed steak.
Chicken Broth Replacement:
You can use 2 cups of whole milk if you do not want to use chicken broth. The chicken broth makes for a more savory gravy. The chicken broth I love is Better Than Bouillon paste.