Chicken Fried Steak
Ingredients
- 1 1/2 pounds cube steak – patted dry (~6 n/a cube steaks)
- 2 tsp kosher salt
- 1 1/2 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1/4 tsp cayenne pepper
- 2 cups all-purpose flour
- 2 large eggs – beaten
- 1 cup buttermilk
- 1 1/2 cups neutral oil
- 2 1/2 cups whole milk
Instructions
1. In a shallow dish, mix the all-purpose flour with the kosher salt, black pepper, paprika, garlic powder, and cayenne pepper until evenly combined; set aside the seasoned dredge.
2. In a second dish, whisk the eggs and buttermilk until smooth.
3. Working one piece at a time, coat the cube steak in the seasoned dredge, dip in the egg–buttermilk, then coat again in the dredge, pressing so it adheres. Set breaded steaks on a rack and let rest 10 minutes to hydrate the coating.
4. Heat the neutral oil in a large heavy skillet (12-inch) over medium to medium-high heat to 350°F, with oil about 0.25 inch deep.
5. Fry the breaded steaks in batches without crowding until deep golden and crisp, 3–4 minutes per side; adjust heat to maintain sizzle. Transfer to a clean rack while you make the gravy.
6. Pour off all but about 3 tbsp fat from the skillet and return to medium heat. Whisk in 3 tbsp of the reserved seasoned dredge and cook 1–2 minutes until bubbly. Gradually whisk in the whole milk and simmer, whisking, until thick enough to coat a spoon, 4–6 minutes; taste and adjust seasoning if needed.
7. Return the steaks to the pan briefly to warm in the gravy or serve immediately on plates with the gravy spooned over the top.
Chicken fried steak is a Southern diner classic: tenderized beef cutlets cloaked in a craggy, fried-chicken-style crust and blanketed with peppery cream gravy. The steak stays juicy inside while the crust turns shatteringly crisp, making for a comforting contrast of textures. It’s typically served with mashed potatoes or biscuits, and the rich milk gravy ties the plate together.
Though the name says “chicken,” the dish is made with beef; the term refers to the chicken-style breading and pan-fry method. It took shape in Texas and the Southern Plains in the early 20th century, likely influenced by German and Austrian immigrants’ schnitzel techniques adapted to local ingredients. Over time it became a staple of cafes, church suppers, and home kitchens across the American South and Southwest, celebrated for thrift, familiarity, and indulgent flavor.