Chicken Fried Steak Recipe

5 from 13 votes

Chicken Fried Steak Recipe

This chicken fried steak is the ultimate comfort food! It is best served hot and crispy with a creamy coat of rich gravy.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

For the Steak

4 beef cube steaks, about ½ pound each
1 cup all-purpose flour
1 teaspoon salt
½ teaspoon pepper
½ teaspoon paprika
¼ teaspoon cayenne pepper
1 egg
¼ cup water
2 tablespoons olive oil
2 tablespoons butter

For the Gravy

2 tablespoons butter
¼ cup all-purpose flour
1 ½ cups chicken broth
1 cup milk
1 ½ teaspoons salt
½ teaspoon pepper

Instructions

In a shallow dish, whisk together the flour, salt, pepper, paprika, and cayenne. In another shallow dish, whisk together the egg and water. Dredge each steak in the flour mixture, then dip in the egg mixture, then dredge again in the flour mixture.
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add two of the steaks to the skillet and cook for 3-4 minutes until crisp and golden brown, then flip and cook an additional 3-4 minutes until cooked through and golden.
Remove the steaks to a serving plate and cover them with foil to keep them warm. Add the remaining olive oil and butter to the skillet, and cook the remaining two steaks until golden. Cover with foil while preparing the gravy.
To make the gravy, add the butter to the skillet with the browned bits from the steaks. Add the flour and whisk to form a paste. Cook for 2-3 minutes, until golden. Gradually pour in the chicken broth, whisking constantly to prevent lumps. Add the milk, salt, and pepper, and cook until bubbling and thickened. To serve, spoon gravy over the steaks.

Video

Notes

Recipe Tips.

Pound thicker steaks evenly if needed so they cook consistently.
Use a cast iron or heavy-bottomed skillet with about 1 cup of high-heat oil, like vegetable or canola oil. Drain cooked steaks on paper towels.
Do not overcrowd the pan or the coating may become soggy.
Flip only once after the first side becomes golden and crisp.
Let cooked steaks rest on paper towels briefly before serving.
Add extra cayenne or a few dashes of hot sauce for a spicier version.

Store. Store leftovers in an airtight container in the fridge for 3-4 days.

Reheat. Reheat in the microwave.

Reheat it without drying it out or having a soggy coating in the oven: Allow the chicken fried steak to come to room temperature for 30-40 minutes. Preheat the oven to 400° F. Place a wire rack on a baking sheet and put the steak on the wire rack. Heat for about 10 minutes or an internal temp of 120°F. For a crispier finish, broil it. Watch carefully as broiling can quickly go from crisp to burnt.

Nutrition