Chicken-fried Steak Recipe

Prepare steaks

Pat the cube steaks dry with paper towels. Season both sides lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper (these are in addition to the flour mixture). Let rest while you set up dredging station.

Make dry mix

In a shallow bowl or tray combine 2 cups flour, 1/4 cup cornstarch, 1 tsp baking powder, 2 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder and 1 tsp onion powder. Whisk to combine and break any lumps.

Make wet mix

In another shallow bowl whisk together 3 eggs, 1 1/4 cups buttermilk and 1 tsp hot sauce (if using) until smooth.

Dredge steaks (double-dip)

Working one at a time: coat steak in the dry flour mixture, shaking off excess. Dip into the egg-buttermilk wash, allowing excess to drip off. Return to the flour mixture and press flour into the steak to form a thick, even coating. Place on a wire rack and repeat with remaining steaks. Let sit 10 minutes to set the coating.

Heat oil

Pour 3–4 cups vegetable oil into a large heavy skillet or Dutch oven to a depth of about 1/2"–3/4". Heat over medium-high until oil reaches 350°F (175°C) or a piece of bread sizzles and browns in about 45–60 seconds.

Fry steaks

Fry steaks in batches—do not overcrowd the pan. Cook 3–4 minutes per side, until golden brown and internal temperature reaches at least 145°F and coating is crisp. Adjust heat to maintain 325–350°F. Transfer to a paper towel lined baking sheet and keep warm in a 200°F oven while you finish remaining steaks. Reserve 3–4 tablespoons of pan fat and browned bits for gravy, pouring off excess oil into a heat-safe container for disposal.

Make roux from pan drippings

With 3–4 tbsp reserved pan drippings in the skillet over medium heat, sprinkle in 3 tbsp flour. Whisk constantly and cook 1–2 minutes until the raw flour taste cooks out and the mixture turns a light golden color.

Add milk and simmer

Slowly whisk in 2 cups whole milk until smooth. Bring to a gentle simmer, whisking constantly to avoid lumps. If gravy becomes too thick, add additional milk 1–2 tbsp at a time to reach desired consistency.

Finish gravy

Stir in 1/4 cup heavy cream (optional) for richness. Season with about 1 tsp kosher salt and 1 tsp freshly ground black pepper, tasting and adjusting to preference. Keep warm over low heat, whisking occasionally. If you didn't reserve enough drippings, add 1 tbsp butter for flavor before adding flour.

Cook potatoes

Place peeled and cut potatoes in a pot and cover with cold water by 1". Add 1/2 tsp salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook 15–18 minutes until potatoes are tender when pierced with a fork.

Drain and mash

Drain potatoes well and return to the hot pot. Add 4 tbsp butter and warm 1/2 cup milk plus 2 tbsp sour cream. Mash with a potato masher or ricer until smooth and creamy. Season with 1 tsp kosher salt and 1/2 tsp black pepper, taste and adjust. Keep warm until ready to serve.

Sauté green beans

Heat 1 tbsp olive oil in a skillet over medium-high heat. Add trimmed green beans and toss to coat. Sauté 5–7 minutes until bright green and crisp-tender. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Finish with a squeeze of lemon if desired.

Place a generous scoop of mashed potatoes on each plate. Top or beside the potatoes place one chicken-fried steak. Spoon warm cream gravy over the steak and a little onto the potatoes. Add the chosen side (green beans) to the plate. Serve immediately.

Leftovers: store gravy separately from fried steaks to keep coating crisp. Reheat gravy on stove; reheat steaks in a 350°F oven 8–10 minutes.