Entree: United States – Southern United States – Chicken Fried Steak (Tenderized beef cutlets breaded and pan-fried, served with creamy country-style white gravy)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 5 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 cube steaks, approx. 6 oz (170 g) each
- 1 1/2 tsp (8 g) kosher salt, divided
- 1 tsp (2 g) freshly ground black pepper, divided
- 1 tsp (2 g) garlic powder
- 1 1/4 cups (150 g) all-purpose flour, divided (1 cup (240 ml) for dredging, 1/4 cup (60 ml) for gravy)
- 2 large eggs
- 1/2 cup (120 ml) whole milk (for egg wash)
- 2 cups (480 ml) vegetable oil for shallow frying
- 4 tbsp (57 g) unsalted butter
- 2 cups (480 ml) whole milk (for gravy)
- Additional freshly ground black pepper to taste

Show original ingredient measurements

- 4 cube steaks, approx. 6 oz (170 g) each
- 1 1/2 tsp (8 g) kosher salt, divided
- 1 tsp (2 g) freshly ground black pepper, divided
- 1 tsp (2 g) garlic powder
- 1 1/4 cups (150 g) all-purpose flour, divided (1 cup for dredging, 1/4 cup for gravy)
- 2 large eggs
- 1/2 cup (120 ml) whole milk (for egg wash)
- 2 cups (480 ml) vegetable oil for shallow frying
- 4 tbsp (57 g) unsalted butter
- 2 cups (480 ml) whole milk (for gravy)
- Additional freshly ground black pepper to taste

Instructions

1. Pat the cube steaks dry with paper towels. Season both sides with 1 tsp (approx. 5 g) kosher salt, 1/2 tsp (1 g) black pepper, and garlic powder.  
2. Set up a dredging station: one shallow bowl with 1 cup (120 g) flour mixed with a pinch of salt and pepper, one with the eggs beaten with 1/2 cup (120 ml) milk, and a third plate with the remaining 1/4 cup (30 g) flour.  
3. Dredge each steak in the first flour mixture, shake off excess, dip in the egg wash, then press into the reserved flour to form a thick coating. Let rest on a rack for 5 minutes to set the crust.  
4. Heat the vegetable oil in a large heavy skillet over medium-high heat until shimmering and about 350°F (175°C) if using a thermometer; you should be able to sizzle a pinch of flour. Add steaks (work in batches to avoid crowding) and fry until golden brown and crisp, about 3–4 minutes per side. Transfer to a plate lined with paper towels and keep warm.  
5. Carefully pour off excess oil from the skillet, reserving about 2 tbsp (30 ml) of pan drippings. Reduce heat to medium and add 4 tbsp (57 g) butter to the skillet. When butter melts, whisk in the reserved 1/4 cup (30 g) flour and cook, whisking constantly, until the mixture turns golden brown, about 1–2 minutes.  
6. Gradually whisk in 2 cups (480 ml) whole milk, scraping up any browned bits from the pan. Simmer and whisk until gravy thickens, about 3–5 minutes. Season with the remaining 1/2 tsp (3 g) kosher salt and remaining 1/2 tsp (1 g) black pepper; add extra pepper to taste for the classic peppery gravy.  
7. Return steaks to the skillet or place on plates and generously spoon gravy over each piece. Serve hot.