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Classic Chicken Fried Steak
Traditional dish · American
A quintessential Southern comfort food, this classic chicken fried steak features tenderized cube steak, coated in a seasoned flour dredge, and fried to a golden crisp. It's traditionally served smothered in creamy country gravy.
Ingredients
- Cube steak4 (6-ounce) pieces
- All-purpose flour2 cups
- Salt2 teaspoons
- Black pepper1 teaspoon
- Eggs2 large
- Milk1/4 cup
- Vegetable oil or shortening1/2 cup
- Butter4 tablespoons
- All-purpose flour1/4 cup
- Milk2 cups
- Salt1/2 teaspoon
- Black pepper1/4 teaspoon
Steps
- 1
Pound the cube steak pieces to about 1/4-inch thickness.
- 2
In a shallow dish, combine 2 cups of flour, 2 tsp salt, and 1 tsp black pepper.
- 3
In another shallow dish, whisk together the eggs and 1/4 cup milk.
- 4
Dredge each piece of cube steak in the seasoned flour, then dip it into the egg mixture, and finally coat it again in the seasoned flour, pressing to adhere.
- 5
Heat the vegetable oil or shortening in a large skillet over medium-high heat until shimmering.
- 6
Carefully place 2 pieces of coated steak into the hot oil and fry for 3-4 minutes per side, until golden brown and cooked through. Remove from skillet and keep warm. Repeat with remaining steak.
- 7
Drain off most of the oil from the skillet, leaving about 2 tablespoons.
- 8
Melt the butter in the same skillet over medium heat. Whisk in 1/4 cup flour and cook for 1 minute, stirring constantly.
- 9
Gradually whisk in 2 cups of milk until smooth. Bring to a simmer, stirring constantly, until the gravy thickens.
- 10
Season the gravy with 1/2 tsp salt and 1/4 tsp black pepper. Serve the chicken fried steak smothered in gravy.
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