Serves 4
25 min
Diner-Style Chicken Fried Steak
Recipe GLPRe40592fb211ae1
Tender cube steaks are breaded and fried until golden and crispy, then served with a smooth, savory gravy. This classic American comfort-food dish features a perfectly seasoned crust and juicy meat inside, finished with a rich cream-based sauce.
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Ingredients
4 cube steaks
2 tablespoons Salt, divided, plus more to taste
2⅛ cups All-purpose flour, divided
1 egg
1½ cups Milk, divided
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Black pepper, plus more to taste
½ cup Canola oil, or more as needed
2 tablespoons butter
Directions
Place the cube steaks between two paper towels and press firmly to remove any excess moisture. Pat the surface completely dry, then sprinkle with 1 tablespoon of salt. Let rest while you prepare the breading stations, then pat the steaks completely dry again before breading.
Set up three separate bowls. In the first bowl, place 1 cup of flour for the initial coating. In the second bowl, whisk together the egg and ½ cup of milk until well combined. In the third bowl, whisk together 1 cup of flour, cayenne pepper, onion powder, garlic powder, 1 tablespoon of salt, and black pepper until all seasonings are evenly distributed.
Pour the canola oil into a cast iron skillet to a depth of about ¼ inch. Heat over medium-high heat until a pinch of flour dropped into the oil sizzles immediately.
Once the oil is hot, pat each salted steak completely dry. Coat the steak thoroughly in the plain flour, shaking off any excess. Then dip it briefly into the egg mixture, shaking off excess liquid. Finally, press the steak firmly into the seasoned flour, coating both sides evenly, and lightly shake off any excess flour.
Carefully place each breaded steak into the hot oil and fry until golden brown, approximately 3 to 4 minutes on the first side. Do not move or disturb the steak while it is frying. Flip and fry the second side for another 3 to 4 minutes until golden brown.
Once the steaks are golden brown on both sides, remove them from the skillet using tongs and transfer to a wire rack set over a baking sheet, or to a plate lined with paper towels to drain. Work in batches to avoid crowding the pan, and repeat with the remaining steaks.
To make the gravy, melt the butter in a small skillet over medium heat. Add the 2 tablespoons of flour and whisk constantly, cooking until the mixture turns light brown, about 1 to 2 minutes.
Slowly pour in the remaining 1 cup of milk while whisking constantly to prevent lumps from forming. Continue to cook and stir until the gravy thickens and reaches a simmer. Season to taste with additional salt and black pepper, then serve over the fried steaks.
