Chicken Fried Steak
A comforting Southern classic featuring crispy beef cube steaks smothered in rich, creamy gravy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Southern
- Diet: None
Ingredients
- 4 beef cube steaks
- 1 cup all-purpose flour (for coating)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 large eggs
- 1 cup buttermilk
- Vegetable oil (for frying)
- 2 cups milk (for gravy)
- 1/4 cup all-purpose flour (for gravy)
- Salt and pepper (to taste)
Instructions
- Heat the oil: Preheat a large skillet over medium-high heat and pour in enough vegetable oil to cover the bottom of the skillet (about 1/4 inch deep).
- Prepare the dredging stations: In a shallow dish, combine 1 cup of flour with the salt and pepper. In another bowl, beat the eggs and mix with buttermilk.
- Dredge the steaks: Dip each beef cube steak into the flour mixture, then into the egg and buttermilk mixture, and back into the flour.
- Fry the steaks: Place the coated steaks in the hot oil, frying for about 3-4 minutes on each side until golden brown.
- Keep the steaks warm: Remove from skillet and place on a paper towel-lined plate, covering with foil.
- Make the gravy: Pour off most oil, leaving 2-3 tablespoons; whisk together 1/4 cup flour and milk, then add to drippings, whisking until thickened.
- Serve: Serve the crispy chicken fried steak topped with creamy gravy.
Notes
Maintain proper oil temperature for best results; double dredging enhances the crunch.