Chicken Fried Steak Recipe

Prepare steaks

If steaks are thicker than 1/2 inch, pound gently between plastic wrap to about 1/4–1/3 inch thickness. Lightly pat steaks dry with paper towels.

Season and set up dredging station

In a shallow bowl or plate, combine 1 1/2 cups flour, cornstarch, 2 tsp kosher salt, 1 tsp black pepper, onion powder, garlic powder, and paprika. In a separate shallow bowl whisk together 2 eggs and 1/2 cup whole milk (or use buttermilk for tang and extra tenderness). If using buttermilk soak, place steaks in 1 cup buttermilk for 15–30 minutes before dredging, then proceed to egg wash.

Dredge steaks

Working one at a time: coat a steak in the seasoned flour mixture, then dip into the egg/milk wash, and press back into the flour mixture to form an even, thick coating. Shake off excess and set on a wire rack. For extra-crispy crust, repeat the egg wash and final flour dredge for a double coating.

Heat oil

In a large heavy skillet (cast iron preferred), pour in about 1/2 to 3/4 inch oil (roughly 1 cup) and heat over medium-high until oil registers 350°F (175°C) or a small pinch of flour sizzles immediately.

Fry steaks

Carefully place steaks in hot oil, working in batches to avoid overcrowding. Fry 3–4 minutes per side, until crust is deep golden-brown and internal temperature reaches at least 145°F (63°C). Adjust heat as needed to prevent burning; reduce to medium if browning too fast. Transfer cooked steaks to a wire rack over a sheet pan or to paper towels to drain. Keep warm in a low oven (200°F/95°C) while finishing remaining steaks.

Finish steaks

Optionally spoon a little of the gravy over steaks when plating or serve the gravy on the side as requested.

Make gravy base

After frying the steaks, reserve about 2 tablespoons pan drippings in the skillet (or use 2 tbsp butter). Leave any browned bits in the pan for flavor. If the pan is very greasy, pour off excess until about 2 tbsp remain.

Roux

Return pan to medium heat, sprinkle in 1/4 cup flour and whisk constantly for 1–2 minutes until the raw flour taste cooks out and it becomes a golden paste.

Add milk and season

Gradually whisk in 2 cups whole milk, scraping up browned bits. Bring to a simmer; the gravy will thicken as it heats. Simmer gently 3–5 minutes, whisking occasionally, until smooth and thick enough to coat a spoon. Season with up to 3/4 tsp kosher salt and 3/4 tsp freshly ground black pepper, tasting and adjusting to preference. If gravy becomes too thick, whisk in a little extra milk; if too thin, simmer a bit longer.

Strain and hold

For a silky gravy, strain through a fine-mesh sieve into a warm jug. Keep warm over very low heat while finishing eggs and steaks.

Scrambled or fried (general)

Heat a nonstick skillet over medium-low. Add 1 tbsp butter and let melt. For fried eggs: crack eggs into skillet and cook until whites set and edges crisp to desired doneness; flip for over-easy/medium/hard as requested. For scrambled: whisk eggs with a pinch of salt and pepper, pour into skillet, let set slightly, then fold gently until soft-cooked. Season with remaining salt and pepper.

Sunny-side or basted

For sunny-side, cook without flipping until whites are set but yolks runny, covering the pan briefly helps set the tops. For basted, add a tablespoon of water and immediately cover to steam the top of the eggs for 30–60 seconds, then uncover.

Plate eggs

Serve two eggs alongside the chicken fried steak. Use customer's style preference (scrambled, over-easy/medium/hard, sunny-side, basted).