Chicken-Fried Steak
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Despite the name, no chicken goes into it: thin, tenderized beef cube steak gets a flour, egg and flour coating and is fried in a deep pan.
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Without breadcrumbs, the crust forms craggy little ridges, and a peppery milk gravy goes alongside. Thick grilling steaks stay tough while the crust finishes, so the cut matters as much as the frying. Milk gravy stiffens as it stands, and when judged warm it should spread across the plate rather than sit in a mound.
Ingredients
Instructions
- 1
Pat two steaks dry after flattening them to 6 mm.
Season both sides with half the salt and half the pepper.
- 2
Reserve 15 g flour for the gravy.
Divide the rest between two plates and mix in the paprika. Beat the egg with 60 ml milk in a separate bowl.
- 3
Coat the beef in flour, egg mixture, then flour again, pressing lightly.
Heat the oil to 175°C in a deep 20 cm pot.
- 4
Fry one steak at a time for about 3 to 5 minutes, turning if needed, until the center reaches 74°C and the crust is golden.
Drain on a rack and restore the oil to 175°C before the next steak.
- 5
Cook the butter and reserved 15 g flour over medium-low heat for 2 minutes.
Whisk in the remaining 300 ml milk gradually and simmer, stirring, for 4 to 6 minutes. Add the remaining salt and pepper and serve with the steaks.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Classic Country-Fried Steaks and Gravy
Beef Its Whats For Dinner · Checked: 2026-09-26
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