American
Chicken Fried Steak
Cube steak is breaded, fried in a shallow layer of oil, and served with a peppery pan gravy made from the drippings.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
Photo: KB35 (CC BY). Source
Why you’ll love it
- Cube steak is already tender. Do not pound it to paper.
- Shallow oil, not a deep fryer.
- Gravy needs the browned bits.
- Pepper should be obvious.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Season the steaks with half the salt and pepper. Dredge in most of the flour, then egg beaten with 2 tablespoons milk, then breadcrumbs.
- 2
Heat 1/4 inch of oil in a skillet over medium. Fry the steaks 3 to 4 minutes per side, until brown. Drain on a rack.
- 3
Pour off all but 2 tablespoons of fat. Add butter and 3 tablespoons of the reserved flour. Cook 1 minute.
- 4
Whisk in the milk, remaining salt, and a heavy pinch of pepper. Simmer until the gravy coats a spoon, about 4 minutes.
- 5
Serve the steak with the gravy.
Pro tips
- If the crust darkens too fast, drop the heat. The steak is thin.
- Gravy lumps mean the flour was not cooked into the fat. Whisk hard.
- Do not cover the fried steaks or the crust steams.
Easy substitutions
- Cube steak
- Thin sirloin, pounded
- Breadcrumbs
- Crushed saltines
Storage and reheating
Storage
Refrigerate steak and gravy separately up to 3 days.
Reheating
Rewarm the steak in a 350°F oven for 10 minutes. Heat the gravy on the stove, loosening with milk.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 560
- Protein
- 36 g
- Carbs
- 28 g
- Fat
- 32 g
- Fiber
- 1 g
Moderate · Stovetop · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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