Chicken Fried Steak Recipe

Prep steaks

Pat steaks dry with paper towels. If very thick, pound gently to an even thickness of about 1/2 inch using a meat mallet between plastic wrap. Season both sides lightly with 1/2 tsp salt and 1/2 tsp freshly ground black pepper.

Make dredging stations

In a shallow dish combine 1.5 cups flour, 1/2 cup cornmeal (if using), baking powder, 1/2 tsp salt, 1/2 tsp black pepper, garlic powder, onion powder, and paprika. In a second shallow bowl whisk together eggs, 1/2 cup whole milk, and 1/2 cup buttermilk (or use 1 cup milk total if not using buttermilk).

Bread the steaks

Working one at a time: dredge a steak in the flour mixture, shaking off excess; dip into the egg-milk mixture, letting excess drip away; return to the flour mixture and press to adhere for a generous, even coating. Place breaded steaks on a wire rack and let rest 10 minutes to set the crust.

Fry the steaks

In a large skillet (cast iron preferred) heat 2 cups neutral oil over medium-high until it registers 350°F (175°C) or a drop of water sizzles. Add butter if using. Fry steaks 2–3 minutes per side until golden brown and crisp, reducing heat as needed to prevent burning; internal beef temperature for beef tenderloin is typically medium-rare to medium — target 130–140°F if preferred (but traditional chicken-fried steak is cooked through). Adjust time if steaks are thicker. Transfer to a paper towel–lined rack to drain. Keep warm in a low oven (200°F / 95°C) while making gravy.

Reserve pan drippings

Leave about 2 tablespoons of the frying oil and browned bits in the skillet; drain off excess if there is more. These drippings will be used to start the sausage gravy for extra flavor.

Cook the sausage

In the same skillet with reserved oil/bits over medium heat, add the 12 oz Italian sausage (remove casings and break into small pieces). Cook, stirring and breaking up the meat, until browned and cooked through, about 6–8 minutes. If the sausage renders a lot of fat, remove all but about 2 tablespoons from the pan.

Make the roux

Reduce heat to medium-low and add 2 tablespoons butter to the pan with the sausage. Sprinkle 3 tablespoons flour over the meat and fat and stir continuously for 1–2 minutes until the raw flour taste cooks off and the mixture turns a light golden color.

Add milk and finish gravy

Slowly whisk in 3 cups whole milk (plus 1/4 cup heavy cream if using), a little at a time, scraping up browned bits. Bring to a gentle simmer, whisking frequently, until gravy thickens to a pourable but substantial consistency, about 6–8 minutes. Season with 3/4 tsp salt, 1 tsp freshly ground black pepper (or more to taste), and 1/4 tsp crushed red pepper flakes if desired. If gravy becomes too thick, whisk in additional milk 1–2 tbsp at a time to reach desired consistency.

Keep warm

Reduce heat to low and keep the gravy warm, stirring occasionally until ready to serve.

Prep potatoes

Peel (optional) and cut potatoes into thin matchstick fries (about 1/8–1/4 inch thick). As you cut, place sticks in a large bowl of cold water to remove starch.

Rinse and dry

Rinse the potatoes in several changes of cold water until the water runs clear. Drain and dry thoroughly with clean kitchen towels or paper towels. Toss dried sticks with 2 tsp cornstarch to lightly coat; this helps crunch.

First fry (blanch)

Heat oil in a deep pot or fryer to 325°F (160°C). Fry potatoes in batches 3–4 minutes until soft but not browned. Remove with a slotted spoon to a wire rack or paper towels and let rest 5 minutes.

Second fry (crisp)

Increase oil temperature to 375°F (190°C). Fry the blanched fries in batches 1–2 minutes until golden and crisp. Drain on paper towels, immediately season with 1 tsp salt and 1/4 tsp black pepper, and toss briefly. Keep warm in low oven with steaks if desired.

To serve, place a breaded steak on each plate, spoon a generous amount of warm sausage gravy over the steak (or serve gravy on the side). Add a portion of matchstick fries to the plate. Garnish with chopped parsley and a lemon wedge if using. Serve immediately.