Chicken Fried Steak

• 4 thin cube steaks
• 1 cup all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs, beaten
• 1/2 cup milk
• 1/2 cup vegetable oil
• 1/4 cup butter
• 1/4 cup all-purpose flour (for gravy)
• 2 cups milk (for gravy)
• Salt and pepper to taste (for gravy)

Steps

1. 1 Season cube steaks with salt and pepper.
2. 2 In a shallow dish, mix 1 cup flour, garlic powder, paprika, salt, and pepper.
3. 3 Dip each steak into beaten eggs mixed with milk, then coat with the flour mixture.
4. 4 Heat oil in a large skillet over medium-high heat.
5. 5 Fry steaks until golden brown on each side, about 3-4 minutes per side. Drain on paper towels.
6. 6 Remove excess oil from skillet, leaving about 2 tablespoons. Melt butter in the skillet.
7. 7 Whisk 1/4 cup flour into the melted butter to create a roux.
8. 8 Gradually whisk in 2 cups milk, stirring constantly until thickened.
9. 9 Season gravy with salt and pepper to taste.
10. 10 Serve steaks smothered in creamy gravy.

Nutrition

Tips

• Ensure the steaks are pounded thin for even cooking.
• Keep the heat at medium-high to achieve a crispy crust without burning.
• For a thicker gravy, let it simmer a bit longer.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of milk to the gravy if it thickens too much.

Serving Suggestions

• Pair with buttery mashed potatoes and a side of buttered green beans.
• Serve with a wedge of cornbread for a classic Southern meal.

FAQ