Chicken Fried Steak Recipe

Prep steaks

Pat the cube steaks dry with paper towels. Season both sides evenly with 2 tsp kosher salt, 1 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp onion powder. Set on a rack while you prepare the breading — letting them come closer to room temperature for 15–20 minutes improves browning.

Mix dry dredge

In a shallow bowl or pie plate combine 2 cups all-purpose flour, 1/4 cup cornstarch, 1 tablespoon paprika, 1/4 tsp cayenne, 1/2 tsp baking powder, and 1 tsp freshly ground black pepper. Stir to blend and break up any lumps.

Mix wet dip

In another shallow bowl whisk together 1.5 cups whole milk, 2 large eggs and 1 teaspoon hot sauce (if using) until homogeneous.

Dredge steaks (double-dip)

Working one steak at a time: press one side of the steak into the dry flour mixture, then into the milk-egg mixture ensuring it’s fully coated, then press it back into the flour mixture, coating well and shaking off any excess. Place the breaded steaks on a wire rack set over a baking sheet. Repeat for remaining steaks. For extra-crisp results, let the breaded steaks rest 10 minutes before frying to help the coating adhere.

Heat oil

In a large heavy skillet (cast-iron preferred) add 1 cup neutral oil and 2 tablespoons unsalted butter. Warm over medium-high heat until the butter melts and the oil reaches a shimmering 350°F (175°C). If you don’t have a thermometer, test by dropping a pinch of flour into the oil — it should sizzle and brown in about 10–15 seconds.

Fry steaks

Working in batches (do not crowd the pan), carefully slide steaks into the hot oil. Fry 3–4 minutes per side until golden brown and an internal temperature of about 145–150°F is reached (steaks are thin). Adjust heat as needed to maintain 325–350°F. Remove cooked steaks to a wire rack over a sheet pan to drain. Reserve about 2–3 tablespoons of pan drippings in the skillet for the gravy; pour off excess fat into a heatproof container.

Make roux

With 2–3 tablespoons of reserved pan drippings (or 2 tbsp butter + 2 tbsp oil) in the skillet over medium heat, sprinkle in 3 tablespoons all-purpose flour. Whisk constantly for 1–2 minutes until the raw flour smell cooks off and the mixture turns a light golden color.

Finish gravy

Slowly pour in 2 cups whole milk while whisking to avoid lumps. Bring to a gentle simmer and cook 4–6 minutes until thickened to gravy consistency. Season with 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1/2 tsp Worcestershire sauce if using. Taste and adjust seasoning. If the gravy becomes too thick, whisk in up to 1/2 cup additional milk to reach desired consistency.

Assemble

Place a hot fried steak on each plate or mound of mashed potatoes or a split biscuit. Spoon generous amounts of white gravy over the steak. Sprinkle with chopped parsley, if desired. Serve immediately while hot.

Leftovers: Store steaks and gravy separately in airtight containers in the refrigerator for up to 3 days. Reheat steaks in a 350°F oven to restore crispness and warm gravy on the stovetop, adding a splash of milk if needed.