Classic Chicken Fried Steak with Pepper Gravy

Chicken fried steak takes its name from the Southern habit of breading tenderized cube steak exactly like fried chicken. A shatter-crisp crust meets creamy black-pepper gravy for pure weeknight comfort.

Serves 4 · 20 min prep · 25 min cook

Estimate for one serving

• 680 cal
• 42g protein
• 38g carbs
• 40g fat
• 3g fiber

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Ingredients

• 4 (about 1.5 lb total) cube steaks
• 1.5 cups all-purpose flour
• 2 tsp kosher salt
• 2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 2 large eggs
• 1.25 cups whole milk
• 1 cup vegetable oil
• 2 tbsp unsalted butter
• 1.5 tsp additional black pepper for gravy

Instructions

1. 1Pat the cube steaks very dry with paper towels and season both sides lightly with salt and pepper so the coating will cling. Set up a dredging station with seasoned flour in one shallow dish and beaten eggs whisked with a splash of milk in another.
2. 2Dredge each steak thoroughly in the seasoned flour, pressing so the coating sticks in every crease, then dip into the egg wash and dredge again in flour for a double coat. Place the breaded steaks on a wire rack and let them rest 10 minutes so the crust sets.
3. 3Heat a large 12-inch cast-iron skillet over medium-high heat and add enough oil to reach about 1/4 inch depth. When the oil shimmers and flour sizzles immediately, carefully lower in two steaks without crowding.
4. 4Fry 3 to 4 minutes per side until the coating is deep golden brown and crisp and the interior reaches 145°F. Transfer to a clean wire rack set over a sheet pan and keep warm in a 200°F oven while you fry the remaining steaks.
5. 5Pour off all but frying fat, leaving the browned bits in the pan. Reduce heat to medium and whisk in the butter until melted and foamy.
6. 6Sprinkle in several tablespoons of the leftover seasoned flour and cook, whisking constantly, for 1 to 2 minutes until the roux turns light golden and smells nutty.
7. 7Slowly stream in the remaining milk while whisking vigorously to prevent lumps. Bring the gravy to a gentle simmer and cook 3 to 5 minutes until it thickens enough to coat the back of a spoon.
8. 8Stir in a generous amount of freshly cracked black pepper and taste for salt. If the gravy is too thick, loosen with a splash more milk; if too thin, simmer another minute.
9. 9Plate each crispy chicken fried steak and ladle the pepper gravy generously over the top so it pools the edges. Serve immediately while the crust is still audibly crunchy against the creamy gravy.