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Chicken Fried Steak
When it comes to comfort food, Chicken Fried Steak is the real deal. Tenderized cubed steak is breaded and pan-fried and then topped with a creamy milk gravy made from the pan drippings.
Course
Main Course
Cuisine
Southern
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
6
servings
Author
Christin Mahrlig
Ingredients
6
pieces
cube steak,
about 2 pounds
salt and pepper
1
cup
all purpose flour,
divided
25
Saltine crackers,
crushed
1
teaspoon
seasoned salt
1/4
teaspoon
cayenne pepper
2
eggs
1/3
cup
milk
Vegetable oil
Gravy
1/4
cup
all-purpose flour
1 1/2 to 2
cups
whole milk
Instructions
Season cubed steak lightly with salt and pepper.
Place 1/2 cup flour on a plate.
Mix remaining 1/2 cup flour, Saltine crumbs, seasoned salt, and cayenne pepper in a shallow bowl.
Whisk together eggs and 1/3 cup milk in another shallow bowl.
Dredge cubed steak in flour, dip in egg mixture, and then coat with Saltine mixture.
Heat about 1/2-inch oil in a large pan (preferably
cast iron
) over medium heat.
Cook steak in 2 batches for about 3 minutes per side. Remove steak to a paper towel-lined plate.
Pour oil that is left in pan through a fine-meshed sieve into a heat-proof bowl. Measure out 1/4 cup and return it to pan.
Add flour to pan and cook over medium heat for 1 minute. Gradually whisk in milk and cook until thick. Season to taste with salt and pepper.
Nutrition
Calories:
1475
kcal