Description
Chicken fried steak brings Southern comfort right to your dinner table with crispy, golden-brown goodness that melts in your mouth. Tender beef coated in seasoned flour and fried until perfectly crunchy makes this classic Texas-style dish a crowd-pleasing favorite.
Ingredients
Scale
Main Ingredients:
- 4 beef cutlets
- 2 cups all-purpose flour
- 2 cups whole milk
- 2 cups vegetable oil
Seasoning and Spices:
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
Binding and Enriching Ingredients:
- 2 large eggs
- ½ cup buttermilk
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
Instructions
- Tenderize your beef cutlets to a uniform ¼-inch thickness using a meat mallet, ensuring even cooking.
- Create your seasoned flour blend by combining 2 cups flour, 2 teaspoons salt, 1 teaspoon black pepper, and 1 teaspoon paprika in a shallow dish.
- Prepare your egg wash by whisking 2 large eggs with ½ cup buttermilk in a separate shallow dish.
- Coat each cutlet thoroughly in the seasoned flour mixture, shaking off any excess to prevent clumping.
- Dunk the floured cutlets into the egg wash, then return them to the seasoned flour for a second coating.
- Heat 2 cups vegetable oil in a large cast-iron skillet to exactly 350°F, using a cooking thermometer for precision.
- Gently lower the breaded cutlets into the hot oil, frying for 3-4 minutes until the first side turns a deep golden brown.
- Flip the cutlets and cook the opposite side for another 3-4 minutes, achieving an even, crispy exterior.
- Transfer the fried steaks to a paper towel-lined plate to drain excess oil and maintain crispiness.
- Discard all but 3 tablespoons of oil from the skillet, keeping the flavorful browned bits.
- Melt 3 tablespoons butter in the skillet over medium heat, creating a smooth base for the gravy.
- Sprinkle 3 tablespoons flour into the melted butter, whisking continuously for 1-2 minutes to cook out the raw flour taste.
- Gradually pour 2 cups whole milk into the roux, whisking constantly to prevent lumps from forming.
- Season the gravy with ½ teaspoon salt and ¼ teaspoon black pepper, stirring until it reaches a thick, creamy consistency.
- Let the gravy simmer for 3-5 minutes, stirring occasionally to prevent scorching and develop rich flavor.
- Generously ladle the hot gravy over the crispy chicken fried steaks just before serving.
Notes
- Pounding beef thin ensures tender, evenly cooked cutlets that cook quickly and stay juicy.
- Double-dredging creates an extra crispy, golden-brown crust that seals in the meat’s moisture.
- Use a thermometer to check oil temperature, keeping it steady at 350°F for perfect crunch without burning.
- For a gluten-free version, swap wheat flour with rice flour or gluten-free all-purpose blend to maintain the classic crispy texture.
- Prep Time: 15 minutes
- Cook Time: 15-18 minutes
- Category: Fried
- Method: Frying
- Cuisine: Southern American
Nutrition
- Serving Size: 4
- Calories: 738 kcal
- Sugar: 2 g
- Sodium: 1235 mg
- Fat: 48 g
- Saturated Fat: 19 g
- Unsaturated Fat: 27 g
- Trans Fat: 1 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 44 g
- Cholesterol: 215 mg