Perfect Chicken Fried Steak with Classic Brown Gravy
Crispy, golden perfection meets rich, velvety comfort in this recipe for Perfect Chicken Fried Steak with Classic Brown Gravy. Tender cube steaks are double-dredged in a flavorful blend of seasoned flour, then fried to a satisfyingly crunchy finish. A luscious homemade brown gravy, infused with the savory depth of beef stock and a hint of Worcestershire, ties it all together for a dish that's as comforting as it is indulgent. With simple pantry staples and just 50 minutes from start to finish, this Southern classic is perfect for weeknight dinners or weekend feasts. Pair it with creamy mashed potatoes or your favorite sides for a hearty, restaurant-quality meal made right at home!
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Recipe Information
Ingredients
- 4 pieces (about 4-6 ounces each) Cube steaks
- 2 cups All-purpose flour
- 2 teaspoons Salt
- 1.5 teaspoons Ground black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoons Paprika
- 2 cups Milk
- 2 large Eggs
- 0.5 cups Vegetable oil
- 2 tablespoons Butter
- 2 cups Beef stock
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Cornstarch
- 2 tablespoons Water
Instructions
Prepare the breading station by mixing the flour, salt, pepper, garlic powder, onion powder, and paprika in a shallow dish.
In a separate shallow dish, whisk together the milk and eggs to make an egg wash.
Dredge each cube steak in the flour mixture, then dip it in the egg wash, allowing any excess to drip off. Dredge in the flour mixture again, pressing gently to help the coating adhere. Place the breaded steaks on a plate and let them rest for 5-10 minutes.
Heat the vegetable oil in a large skillet over medium-high heat. Test the oil by adding a small pinch of flour – if it sizzles, the oil is ready.
Carefully place the breaded steaks into the hot skillet, working in batches if necessary to avoid overcrowding. Fry for 3-4 minutes on each side or until golden brown and crispy. Transfer the cooked steaks to a paper towel-lined plate to drain excess oil. Keep warm.
Discard all but 2 tablespoons of frying oil from the skillet and reduce the heat to medium. Add the butter, allowing it to melt.
Whisk in 3 tablespoons of the leftover seasoned flour from the breading process and cook for 1-2 minutes to create a roux.
Gradually pour in the beef stock while whisking continuously to prevent lumps. Add the Worcestershire sauce and bring the mixture to a simmer.
In a small bowl, mix the cornstarch with water to form a slurry. Slowly whisk the slurry into the gravy until it reaches your desired thickness. Taste and adjust seasoning with salt and pepper as needed.
Serve the chicken fried steaks hot, drizzled with the classic brown gravy. Pair with mashed potatoes or your favorite side dishes for a satisfying meal.
Nutrition Facts
Calories |
3806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.5 g | 310% | |
| Saturated Fat | 74.0 g | 370% | |
| Polyunsaturated Fat | 68.3 g | ||
| Cholesterol | 903 mg | 301% | |
| Sodium | 7535 mg | 328% | |
| Total Carbohydrate | 225.0 g | 82% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 26.7 g | ||
| Protein | 193.0 g | 386% | |
| Vitamin D | 7.5 mcg | 38% | |
| Calcium | 844 mg | 65% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 3293 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
