Best-Ever Chicken Fried Steak
This super crispy chicken fried steak is extremely hard to resist. Picture this: juicy, tender beef, a crispy, salty breaded exterior, and plenty of velvety, rich gravy. It’s a comfort food masterpiece, and we are here for it. Serve alongside mashed potatoes and green beans for a complete—and completely satisfying—weeknight dinner.
Best-Ever Chicken Fried Steak
Yields: 4 servings
Prep Time: 0 hours 20 mins
Total Time: 1 hour 0 mins
Ingredients
For the steak
- 4 (6-oz.) top round steaks
- 1 c. whole milk or buttermilk
- 1 large egg
- 1 c. all-purpose flour
- 1/4 c. cornstarch
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. cayenne pepper
- Kosher salt
- Freshly ground black pepper
- Vegetable oil, for frying
For the gravy
- 4 tbsp. butter
- 1/4 c. all-purpose flour
- 2 1/2 c. whole milk
- Kosher salt
- Freshly ground black pepper
- 1/2 tsp. paprika
For serving
- 1/4 c. freshly chopped parsley
- Cooked mashed potatoes
- Cooked green beans
Directions
- Place steak between 2 pieces of plastic wrap and pound with a meat mallet until 1/4″ thick.
- Set up dredging station: In one shallow bowl, whisk together milk and egg. In another shallow bowl, whisk together flour, cornstarch, and spices, then season with salt and pepper.
- Dredge each piece of steak in milk then in flour mixture. Repeat until all steak is coated in breading. Place in fridge while you make gravy.
- In a large skillet over medium heat, melt butter. Add flour and cook until golden and bubbling, 2 to 3 minutes. Whisk in milk and season with salt, pepper, and paprika. Bring mixture to a simmer and cook until slightly thickened, 3 to 4 minutes. Remove from heat.
- Cook steak: In a large skillet over medium heat, heat 1/2″ to 1″ oil until hot but not smoking. Fry each piece of steak until golden, about 4 minutes per side. Drain on a paper towel-lined plate, and season with salt and pepper while hot.
- Garnish with parsley and serve hot with gravy, mashed potatoes, and green beans.
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