How to Make Classic Chicken Fried Steak
- Prep the coating: Mix flour with salt, pepper, garlic powder, and paprika in one bowl. In another, whisk eggs with milk.
- Dredge the steaks: Coat each steak first in seasoned flour, then dip into the egg mixture, and finally dredge once more in flour to get that crisp, craggy crust.
- Fry until golden: Heat oil in a heavy skillet and fry the steaks until both sides are golden brown and crispy. Remove and let drain on a paper towel-lined plate.
- Make the gravy: Drain off most of the oil, leaving 2–3 tablespoons in the pan. Whisk in a few tablespoons of flour and cook until golden, then slowly add milk. Stir constantly until thickened. Season generously with black pepper.
- Serve hot: Plate the steaks and spoon plenty of gravy over the top. Serve with mashed potatoes, green beans, or buttery biscuits for the full Southern experience.
Tips for Success
- Use cube steak—it’s already tenderized and perfect for frying.
- Double dredging is key to getting that signature crust.
- Don’t skip the gravy — it’s what brings the whole dish together.
- Fry in batches if needed to avoid crowding the pan and dropping the oil temperature.
Why You’ll Love It
Chicken fried steak is comfort food at its finest—crispy on the outside, juicy on the inside, and smothered in gravy. It’s the kind of meal that brings people to the table and makes them stay a little longer. Whether you’re serving it for a cozy family dinner or a weekend brunch, it’s guaranteed to impress.
Want to make a spicy version, or looking for oven-baked alternatives? I’d be happy to help customize it!
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