Yummy Chicken Fried Steak

Chicken fried steak is Southern comfort on a plate: a tenderized beef steak breaded and fried like fried chicken, then smothered in a peppery, creamy milk gravy. Despite the name, there’s no chicken in sight. It’s all about that crisp, craggy crust and the gravy that drapes it.

Two coatings build that crust. The steaks first take a dip in a buttermilk, egg and Worcestershire wash, then a dredge in seasoned flour and breadcrumbs. Then comes a step you shouldn’t rush: let the breaded steaks rest ten minutes before frying. That short rest lets the coating hydrate and grip the meat, so it crisps up instead of sliding off in the hot oil.

The gravy is pure resourcefulness. You make a quick roux from the reserved pan drippings and flour, whisk in milk until it thickens, and season it generously with black pepper. The steaks finish right in the gravy to soak up every bit of flavor.

Chef Tips

• Let the breaded steaks rest the full 10 minutes before frying. This is what keeps the coating from falling off in the pan.
• Keep the oil at a steady medium-high. Too cool and the crust gets greasy, too hot and it burns before the inside cooks.
• For the gravy, whisk the milk in gradually and keep stirring so it thickens smooth and lump-free.

Variations

• Use cube steak for the classic pre-tenderized texture, or pound your own steaks thin.
• Add a pinch of cayenne or extra black pepper to the flour for a spicier crust and gravy.
• Serve over or alongside mashed potatoes to catch the extra gravy.