Description
Ingredients
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
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 flour, salt, black pepper, cayenne pepper, and paprika. In another bowl, whisk eggs and milk.
- Bread the Steaks: Dredge each steak in flour, dip in egg mixture, then dredge in flour again. Ensure an even coating and shake off any excess.
- Fry the Steaks: Heat vegetable oil (2 inches deep) in a cast iron pan to 350°F (175°C). Fry steaks for 2-3 minutes per side until golden brown. Rest on a paper towel-lined plate and cover loosely with foil to keep warm.
For the Gravy:
- Make the Roux: Melt butter in a pan over medium heat. Stir in flour and cook for 2-3 minutes. Gradually whisk in milk until the mixture thickens.
- Season the Gravy: Remove from heat and stir in salt and pepper.
Notes
Chicken Fried Steak is best served fresh and hot, straight from the pan. However, leftovers can be stored in the refrigerator for up to 2-3 days and reheated in the oven or stovetop.
For a crispier coating, refrigerate the breaded steaks for 20-30 minutes before frying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 680kcal
- Sugar: 8g
- Sodium: 841mg
- Fat: 35g
- Saturated Fat: 16g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 48g
- Cholesterol: 245mg