Chicken Fried Steak Recipe

Prepare steaks and stations

Pat the cube steaks dry with paper towels. Season both sides lightly with 1 tsp kosher salt and 1 tsp black pepper. Set up three shallow trays: (1) Flour mixture — combine 1.5 cups flour, 1/4 cup cornstarch, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, and 1 tsp black pepper and 1 tsp salt; whisk to combine. (2) Wet mixture — whisk buttermilk and 2 large eggs until smooth. (3) Final dredge — reserve about 1/2 cup plain flour for a final dusting if desired.

Dredge steaks

Working one at a time, press each steak into the flour mixture, shaking off excess. Dip into the buttermilk-egg mixture, letting excess drip off, then return to the flour mixture and press to create a thick, even coating. For extra-crispy results, repeat the wet then dry step for a double coating.

Heat oil

Pour vegetable oil into a large heavy skillet or Dutch oven to a depth of about 1/2 to 3/4 inch (roughly 3–4 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) or a cube of bread browns in about 60 seconds. Maintain temperature between 325–350°F while frying.

Fry steaks

Carefully lay the coated steaks in the hot oil without crowding; you will likely fry one at a time or two depending on pan size. Fry 3–4 minutes per side, flipping once, until golden brown and internal temperature reaches 145°F. Adjust heat to keep oil between 325–350°F. Transfer to a wire rack set over a sheet pan and rest 5 minutes. Reserve about 2 tablespoons of pan drippings (do not discard) for the gravy; if pan drippings are minimal, melt 2 tbsp unsalted butter for gravy instead.

Cook potatoes

Place the skin-on potato chunks in a large pot and cover with cold water by 1 inch. Add 1/2 tsp kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–15 minutes.

Drain and mash

Drain potatoes well and return to the warm pot off heat for 1 minute to let excess moisture steam off. Add 4 tbsp butter, 1/2 cup whole milk, and 2 tbsp heavy cream (if using). Use a potato masher or ricer (for smoother texture while keeping skins) to mash until creamy but still slightly textured. Season with 1 tsp kosher salt and 1/2 tsp black pepper, taste, and adjust.

Keep warm

Cover and keep warm until steaks and gravy are ready. If needed, reheat gently over very low heat and stir in a splash of milk to loosen.

Make a roux

In a medium skillet, heat the reserved 2 tbsp pan drippings (or 2 tbsp unsalted butter) over medium heat. Whisk in 1/4 cup all-purpose flour and cook, whisking constantly, for 1.5–2 minutes until it turns pale golden and loses the raw flour taste.

Add milk and season

Gradually whisk in 2.5 cups whole milk, adding a little at a time to prevent lumps. Bring to a gentle simmer, whisking frequently, until gravy thickens, about 4–6 minutes. If the gravy becomes too thick, whisk in up to 1/4 cup hot water or additional milk to reach desired consistency. Season with 1 tsp kosher salt and 1 tsp freshly ground black pepper; taste and adjust. If pan drippings were especially salty, reduce added salt.

Finish

Reduce heat to low and keep warm, stirring occasionally. If you prefer a peppery country gravy, stir in additional freshly ground black pepper to taste.

Sauté green beans

While steaks fry, heat 1 tbsp olive oil in a sauté pan over medium heat. Add trimmed green beans and toss to coat. Sauté 4–6 minutes until bright green and tender-crisp. Add 1 tsp minced garlic in the final 30–60 seconds, season with 1/2 tsp kosher salt and 1/4 tsp black pepper, toss, and remove from heat.

Divide skin-on whipped potatoes between two plates. Place one chicken-fried steak atop the potatoes on each plate. Spoon generous amounts of country-style white gravy over the steaks and potatoes. Add the green beans or your chosen additional side to each plate. Serve immediately while hot.