0 from 15 votes
Chicken Fried Steak
Made with simple ingredients, this Chicken Fried Steak recipe is a Southern classic that comes together easily! The steaks are crispy on the outside and tender on the inside!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 4 servings
Calories: 1314 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 4 beef cube steaks or tenderized round steaks (about 1 pound/450g)
- 1 tablespoon plus 1 teaspoon salt divided
- 1 teaspoon ground black pepper
- 2¼ cups whole milk divided (540mL)
- 2 large eggs beaten
- 1¼ cups all-purpose flour divided (150g)
- 2 teaspoons garlic powder
- ½ teaspoon ground red pepper
- 1 cup canola oil (240mL)
- ¼ cup pan drippings
- ½ cup heavy whipping cream (120mL)
Instructions
- Preheat the oven to 200°F. Place a wire rack inside a rimmed baking sheet and place it in the oven.
- Season the steaks with 1 teaspoon salt and ½ teaspoon pepper. Let stand for 10 minutes.
- Meanwhile, in a shallow dish, whisk together ¼ cup milk and the eggs. In another shallow dish, whisk together 1 cup flour, 2 teaspoons salt, garlic powder, and red pepper.
- Dredge the steaks in the flour mixture pressing firmly on each side to coat. Dip the steaks in the egg mixture, then dredge again in the flour mixture, pressing firmly to coat. Set aside on a plate.
- In a large cast-iron skillet, heat the oil over medium-high heat until the temperature registers 350°F on a deep-fry or candy thermometer.
- Place 2 steaks into the skillet. Cook until golden brown on the edges, about 2 minutes. Turn and cook for an additional 2 minutes. Remove the steaks from the skillet and place in the oven on the wire rack to keep warm. Repeat with the remaining 2 steaks.
- Very carefully pour out the pan drippings, reserving and returning 1/4 cup to the skillet. Whisk in ¼ cup of flour and place over medium heat. Cook until the mixture turns light brown in color, about 3 minutes. Gradually whisk in the remaining 2 cups of milk and the cream. Bring to a boil and cook until thickened, about 4 minutes. Stir in the remaining 1 teaspoon salt and remaining black pepper.
- Remove the steaks from the oven and serve immediately with the gravy.
Cup of Yum
Notes
- Use the palm of your hand to press the flour into the meat to help the coating adhere better.
- Don’t skip seasoning both the steaks and flour mixture. Seasoning both the steak and coating ensures each bite is full of flavor.
- If you can’t get cube steak, use what you have but use a meat tenderizer to flatten your steaks beforehand.
- If you thawed frozen steaks for this recipe, pat it dry with a paper towel before dredging it to remove any excess moisture, this will help the coating stick to the steak.
- A thermometer is a great tool to help get the temperature of the oil right. The exterior coating will burn before the interior cooks if the oil is too hot. The chicken fried steaks will become greasy if the oil isn’t hot enough.
- Letting the salted steaks stand for 10 minutes helps tenderize the meat even more.
Nutrition Information
Calories
1314kcal
(66%)
Carbohydrates
39g
(13%)
Protein
48g
(96%)
Fat
107g
(165%)
Saturated Fat
27g
(135%)
Polyunsaturated Fat
19g
Monounsaturated Fat
55g
Trans Fat
1g
Cholesterol
280mg
(93%)
Sodium
1966mg
(82%)
Potassium
910mg
(26%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
901IU
(18%)
Vitamin C
1mg
(1%)
Calcium
252mg
(25%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 1314
% Daily Value*
| Calories | 1314kcal | 66% |
| Carbohydrates | 39g | 13% |
| Protein | 48g | 96% |
| Fat | 107g | 165% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 19g | 112% |
| Monounsaturated Fat | 55g | 275% |
| Trans Fat | 1g | 50% |
| Cholesterol | 280mg | 93% |
| Sodium | 1966mg | 82% |
| Potassium | 910mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 901IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 252mg | 25% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.