Chicken Fried Steaks Recipe

Prepare steaks

Pat the cube steaks dry with paper towels. Season both sides evenly with 1 tsp kosher salt, 1 tsp black pepper, and 1/2 tsp garlic powder. If the steaks are thicker than 1/4"–1/2", gently pound them with a meat mallet to about 1/4" thickness for even cooking.

Optional soak: For extra tenderization and adhesion, place seasoned steaks in a shallow dish and pour 1/2 cup buttermilk over them. Cover and refrigerate 30–60 minutes. If you soak, pat dry before breading.

Set up

Arrange three shallow bowls or pie plates: 1) Dry flour mix: combine 2 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp onion powder, 1/4 tsp cayenne (if using), 1 tsp salt, and 1/2 tsp black pepper — whisk to combine. 2) Wet mix: whisk 3 eggs with 1 cup whole milk until smooth. 3) Reserve a small plate for the final dredge.

Dredge steaks

One at a time: dredge a steak in the dry flour mixture, shaking off excess. Dip into the egg/milk mixture, letting excess drip back into the bowl. Return the steak to the dry flour mix and press the flour onto both sides to form a thick, even coating. Place finished steaks on a wire rack (not directly on a plate) and let rest 10–15 minutes to help the breading adhere. Repeat with remaining steaks.

Heat oil

In a large heavy skillet (cast iron preferred) heat 1 cup vegetable oil and 2 tbsp unsalted butter over medium-high heat until shimmering and the oil temperature reaches about 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle steadily.

Fry steaks

Working in batches (do not crowd the pan), carefully place steaks into the hot oil. Fry 3–4 minutes per side until golden-brown and crisp, turning once. Adjust heat as needed so the crust browns without burning; you want an internal temperature of about 145–155°F (63–68°C) depending on desired doneness. Transfer cooked steaks to a wire rack set over a baking sheet or to a plate lined with paper towels to drain. Keep warm in a 200°F (95°C) oven while you finish remaining steaks.

Make pan gravy

After frying the last batch, leave about 3 tbsp of pan drippings (oil + browned bits) in the skillet. If you have more fat than that, spoon off excess so you have roughly 3 tbsp. Over medium heat, sprinkle 3 tbsp all-purpose flour into the drippings and whisk continuously, cooking 1–2 minutes until the raw flour taste cooks off and the paste is golden.

Slowly whisk in 2 cups whole milk and 1/4 cup stock (optional) in small additions to avoid lumps. Bring to a gentle simmer and continue whisking until the gravy thickens, 3–5 minutes. If gravy becomes too thick, whisk in extra milk or stock 1–2 tbsp at a time to reach desired consistency.

Season the gravy with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Taste and adjust seasoning. If there are hard brown bits stuck to the pan, deglaze with a splash of stock before adding milk to incorporate their flavor into the gravy.

If you want a smoother gravy, strain through a fine-mesh sieve into a saucepan and reheat gently. Spoon gravy over the fried steaks just before serving.