Best Chicken Fried Steak Recipe
A classic and also budget-friendly American comfort dish, this post features a quick and easy, but no-fuss, recipe for crispy and flavorful Chicken Fried Steak.
Equipment
- 2 8 x 8 Baking Dish
- 1 Whisk
- 1 Small Mixing Bowl
- 1 Large Cast-Iron Skillet, Electric Skillet or Saute Pan (12-14")
- 1 Cooling Rack
- 1 Tongs
- 1 Meat Mallet (Tenderizer)
- 1 Pair of Gloves (optional)
- Measuring Cups/Spoons
- Plastic Wrap
- Butcher Block (optional)
Ingredients
- 4 Cube Steaks
- Seasoned Salt (to taste)
- 2 - 2.5 Cups Frying Oil (neutral tasting)
Wet Batter
- 4 Extra Large Eggs
Dry Batter
- 2 Cups Self-Rising Flour
- 1 TBSP Garlic Powder
- 1 TBSP Onion Powder
- 1/2 TBSP Iodized Salt
- 1 TSP Ground Black Pepper
- 1 TSP Ground Mustard
- 1/2 TSP Lemon Pepper
- 1/2 TSP Cayenne Pepper
- 1/2 TSP Ground Paprika
White Gravy
- 1/4 Cup Reserve Steak Grease
- 1/4 Cup All-Purpose Flour
- 2 Cups Half-and-Half
- 1 TSP Garlic Powder
- 1 TSP Onion Powder
- 1/2 TSP Iodized Salt
- 1/2 TSP Ground Black Pepper
- 1/4 TSP Dried Parsley
- 1/8 TSP Rubbed Sage (or 1/16 TSP Ground Sage)
Instructions
Chicken Fried Steak
- In small mixing bowl, beat eggs for 30 seconds
- Place cube steaks atop plastic wrap on clean flat surface or butcher block and cover the steaks with another sheet of plastic wrap
- Beat steaks with meat mallet in order to tenderize for 1-2 minutes, until steaks are only 1/4" thick.
- Remove top sheet of plastic wrap and sprinkle both sides of steaks with seasoned salt to taste.
- In one 8 x 8 baking dish, add self-rising flour along with spices for dry batter only, then whisk until well combined.
- In separate 8 x 8 baking dish, add beaten eggs.
- Carefully dip steaks (one at a time) in dry batter until well-coated, dip into eggs until well-coated, then finally dip once more in dry batter until well-coated.
- Place battered steaks on cooling rack and allow them to rest for 15-30 minutes
- While battered steaks are resting, add oil to skillet and warm on medium heat until it reaches 350*F (177*C)
- Once oil in skillet has reached 350*F (177*C), carefully lay steaks down in skillet and allow to cook on first side for 3-4 minutes (or until edges start to brown). Do *NOT* cover skillet.***
- Use tongs to flip the steaks and allow it to cook on other side for an additional 3-4 minutes (or until internal temp reaches at least 130°F).***
- Carefully remove steaks from skillet and place it on cooling rack (be sure to cover bottom of cooling rack with paper towel to account for any excess oil dripping), allowing them to cool/rest for 10-15 minutes.
White Gravy
- Once steaks are done, use cooking spoon to remove and separate reserve steak grease, then clean out the rest of the grease & flour from the skillet
- Once skillet is clean, add reserve grease back to skillet and warm skillet on medium to medium-low heat
- Slowly gradually add all-purpose flour while stirring constantly to ensure no clumping
- Once flour has been full incorporated, continue stirring constantly and heat for 2-4 minutes, making a roux.
- Slowly and gradually add 2 cups of half-and-half while stirring constantly. The roux may seize up initially, but will thin out as you continue to stir and add more liquid.
- Once all of the half-and-half has been added, add seasonings for gravy and continue heating for 1-3 minutes while stirring constantly.
- Remove gravy from heat and serve immediately.
Video
Notes
***This recipe was tested using an electric skillet. The exact frying time may vary, depending on the type of stove and skillet that's used.
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