Country Fried Steak Recipe

Country Fried Steak, also known as Chicken fried steak, is a Southern food classic but is so easy to make at home. Tenderized round steak, or cube steak, is breaded and fried to a crispy golden brown. The pan drippings are used to make a flavorful creamy milk gravy to smother the steaks. Serve with mashed potatoes for a decadent comfort food dinner.

Chicken Fried Steak with Gravy

Prep: 0 25min0

Total: 0 1 0

Yield: 6 servings

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 933, Fat 49g, Saturated Fat 14g, Carbohydrate 55g, Fiber 3g, Sugar 11g, Protein 64g, Cholesterol 244mg, Sodium 1303mg

Ingredients:

• 1 1/2 cups whole milk
• 2 large eggs
• 2 cups all-purpose flour
• 2 teaspoons seasoned salt
• Freshly ground black pepper
• 3/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 3 pounds cube steak (tenderized round steak that’s been extra tenderized)
• Kosher salt
• 1/2 cup canola or vegetable oil
• 1 tablespoon butter
• 1/3 cup all-purpose flour
• 3 to 4 cups whole milk
• 1/2 teaspoon seasoned salt
• Freshly ground black pepper
• Mashed potatoes, for serving

Instruction:

1. For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and cayenne in another; and the meat in a third. Then have one clean plate at the end to receive the breaded meat.
2. Work with one piece of meat at a time. Sprinkle both sides with kosher salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
3. Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it’s sufficiently hot. When the butter sizzles immediately, you know it’s ready. (It should not brown right away, if it does, the fire is too hot.) Cook the meat, 3 pieces at a time, until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep them warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
4. After all the meat is fried, pour off the grease into a heatproof bowl. Without cleaning the skillet, return it to the stove over medium-low heat. Add 1/4 cup of the grease back to the skillet and allow it to heat up.
5. For the gravy: When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a deep golden brown color.
6. Pour in the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more milk if it becomes overly thick. Be sure to taste to make sure gravy is sufficiently seasoned.
7. Serve the meat next to a big side of mashed potatoes. Pour gravy over the whole shebang!

Country Fried Steak

Country Fried Steak, also known as Chicken fried steak, is a Southern food classic but is so easy to make at home. Tenderized round steak, or cube steak, is breaded and fried to a crispy golden brown. The pan drippings are used to make a flavorful creamy milk gravy so you can smother the steaks. Serve with mashed potatoes for a decadent comfort food dinner.

Prep: 20min

Total: 45min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 896 kcal, Carbohydrate 65 g, Protein 55 g, Fat 45 g, Saturated Fat 17 g, Trans Fat 1 g, Cholesterol 256 mg, Sodium 2027 mg, Fiber 2 g, Sugar 10 g, unSaturated Fat 25 g, servingSize 1 serving

Ingredients:

• 1 1/2 pounds round steaks (or pre-tenderized cube steaks (4 steaks))
• 1 teaspoon kosher salt
• 2 large eggs (beaten)
• 1 cup buttermilk
• 2 cups all-purpose flour
• 2 teaspoons kosher salt (plus more to season meat)
• 2 teaspoons garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne
• 1/2 cup Oil (peanut, olive, canola or avocado oil (amount will vary but you need enough to cover the bottom 1/4 inch of your pan))
• 1/4 cup pan drippings (reserved after making the country fried steak (roughly 4 Tablespoons))
• 1 tablespoon butter
• 1/4 cup all-purpose flour ((roughly 4 Tablespoons))
• 1/2 cup heavy cream (can omit)
• 2 cups whole milk (amount can vary depending on your preference )
• Salt (to taste)
• Freshly ground pepper

Instruction:

1. Coat the steaks: Press both sides of each steak into the flour mixture. Shake off excess. Dredge both sides into the egg mixture. Shake off excess. Then, set steak in the flour mixture for a second time, ensuring that the entire surface is well coated by shaking it around. Flip to coat both sides, but take care not to pull off any coating. Transfer to a clean plate or large cutting board while you finish remaining steaks.
2. Fry remaining steaks: Follow same process to cook remaining steaks and transfer each on to the rack in the oven to keep warm until done. Adjust heat, if needed, to maintain an oil temperature of 350°F.
3. Finish gravy: Combine milk and heavy cream. Slowly pour into roux, whisking the entire time. Continue to heat and whisk until gravy reaches desired consistency. If gravy doesn’t thicken, slowly increase heat. Taste and season with salt and pepper.
4. Serve each chicken fried steak with a side of mashed potatoes and smother everything with the warm gravy.

How to Make This Delicious Country Fried Steak

FAQ

What meat is country-fried steak made of?

How do you keep breading from falling off country-fried steak?

What’s the difference between chicken fried steak & country-fried steak?

What can I use instead of cube steak for country-fried steak?

• 1 – Pound Round Steak.
• 2 – Ground Beef.
• 3 – Other Steaks.