There’s nothing fancy about this dish—except that it’s kind of a miracle. It’s crispy. It’s creamy. It’s rich and indulgent. It’s chicken fried steak! This is one of those meals I make only a couple of times a year, but for Ladd, it could easily be a once-a-month dinner. Served next to a big pile of creamy mashed potatoes and covered in gravy, it’s one of the best comfort foods ever. You might need a nap afterward, but every bite is worth it.
Why is it called chicken fried steak?
Don’t worry—there’s no chicken in this recipe. It’s called chicken fried steak because the breading is made the same way as fried chicken. If you want to make chicken fried chicken instead, go right ahead.
What kind of meat is used for chicken fried steak?
This recipe uses cube steak, which is round steak that’s been tenderized extra well. Regular tenderized round steak works too. You can even buy plain round steak and pound it yourself until it’s very tender.
What’s the difference between country fried steak and chicken fried steak?
The main difference is the gravy. Country fried steak is served with brown gravy, while chicken fried steak is topped with creamy white gravy. Both are wonderful in their own way.
What is white gravy?
White gravy is very easy to make. You use some of the grease left in the pan after frying the steak, whisk it with flour, then slowly add milk, seasoned salt, and black pepper. Cook it until it thickens and turns smooth and creamy. It’s especially delicious on fried foods like this.
How do you get chicken fried steak crispy?
The most important thing is hot oil. Sprinkle a little flour into the pan to test it. If it sizzles, it’s ready. If it browns right away, the oil is too hot. If nothing happens, give it more time. Also, don’t crowd the skillet. Fry a few pieces at a time so each steak gets crispy and golden.
What goes well with chicken fried steak?
Mashed potatoes are a must—no exceptions. Other great sides include green beans, peas, corn on the cob, or fried okra. And a corn muffin on the side? Absolutely yes.
Ingredients
For the Chicken Fried Steak:
- 1½ cups whole milk
- 2 large eggs
- 2 cups all-purpose flour
- 2 teaspoons seasoned salt
Black pepper - ¾ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 3 pounds cube steak (extra-tenderized round steak)
Kosher salt - ½ cup canola or vegetable oil
- 1 tablespoon butter
For the Gravy:
- ⅓ cup all-purpose flour
- 4 cups whole milk
- ½ teaspoon seasoned salt
- Black pepper
Instructions
- Prepare the breading station:
Set up three dishes. In the first, beat the milk and eggs together. In the second, mix the flour, seasoned salt, black pepper, paprika, and cayenne. Place the meat on a separate plate. Keep one clean plate ready for the breaded steaks. - Bread the steak:
Work with one piece at a time. Sprinkle both sides with kosher salt and black pepper. Coat it in the flour mixture, then dip it into the milk and egg mixture. Finally, coat it again in flour. Place it on the clean plate and repeat with the rest of the meat. - Fry the steak:
Heat the oil in a large skillet over medium heat. Add the butter. Sprinkle a little flour into the pan—if it sizzles right away, it’s ready. Fry about three steaks at a time until golden brown, about 2 minutes per side. Remove and place on a paper towel-lined plate. Keep warm while you finish frying the rest. - Prepare for the gravy:
Once all the meat is cooked, carefully pour the grease into a heatproof bowl. Return ¼ cup of the grease to the skillet and heat over medium-low. - Make the roux:
Sprinkle the flour evenly into the hot grease and whisk until smooth. Cook until it turns deep golden brown. If it looks too greasy, add a bit more flour. If it’s too thick, add a little more grease. - Finish the gravy:
Slowly whisk in 3 to 4 cups of milk. Add seasoned salt and black pepper. Cook, whisking often, until the gravy is smooth and thick, about 5–10 minutes. Add more milk if needed. Taste and adjust seasoning. - Serve:
Serve the chicken fried steak next to a big helping of mashed potatoes. Pour the gravy generously over everything.
I made this chicken fried steak for Marlboro Man last night because I like him. Because he drove me all over creation this weekend. Because he stopped at every gas station I asked for (and I asked a lot). And because I really, really like him.
I think I’ll keep him.
I think I’ll keep him.
Make this for someone you like.
And plan on keeping.
To begin, you need an assembly line of ingredients:
A plate of cube steak, which is tenderized round steak that’s been extra tenderized.
You could also just use tenderized round steak.
You could also buy regular round steak and beat it to smithereens with a tenderizer.
You need a dish with milk and eggs…
Beaten together with a fork.
Next, you need a dish with flour. Sprinkle on some seasoned salt…
And some black pepper. I like to add a little cayenne, too; you can add whatever spices you think might float your boat.
For the assembly, dip the meat, one piece at a time, into the flour mixture.
Turn it over to coat.
Remove it from the flour mixture, then place it into the egg/milk mixture, turning to coat.
Finally, place it in the flour once again and turn to coat.
After this, place the meat in a clean dish while you repeat the breading process with the rest of the meat.
Heat some canola oil in a heavy skillet.
Fry the meat, three pieces at a time…
(If little chunks of the breading fall off, don’t weep. Happens to me all the time, man.)
Until both sides are golden brown.
Remove the cooked meat to a paper towel-lined plate, then get ready to make the gravy.
Now, that’s a beautiful skillet of grease. Look at those bits of deliciousness.
What you need to do first is pour off all the grease into a heatproof bowl, then add 1/4 cup of grease back into the skillet. Heat it over medium-low heat, then sprinkle flour over the grease. (Sorry. Missed the photo.)
Whisk the flour into the oil…
And cook it for a couple of minutes, until it turns a deep golden brown. If the roux looks more greasy than pasty, just sprinkle in a little more flour.
Pour in a couple of cups of milk…
And whisk until it’s combined. You’ll need to add plenty of salt and pepper to the gravy, tasting as you go. Under salted gravy is a sacrilege.
And grody.
Serve the meat alongside a big pile of mashed potatoes, then pour the gorgeous gravy over the whole thing.
It’s one of life’s real pleasures.