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Best Chicken Fried Steak

Chicken Fried Steak is a comforting Southern classic featuring tenderized beef coated in a crisp, golden crust and smothered in creamy gravy.
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Equipment

  • - Large skillet (cast iron preferred)
  • - Shallow bowls or pie pans (for dredging stations)
  • Whisk
  • Tongs
  • - Meat mallet or rolling pin (if tenderizing your own steaks)

Ingredients
  

  • **For the steak:**
  • - 4 cubed steaks about 4–6 oz each
  • - 2 cups all-purpose flour
  • - 1 teaspoon baking powder optional, helps with crispiness
  • - 1 teaspoon baking soda optional, helps with crispiness
  • - 1 teaspoon salt
  • - 1/2 teaspoon black pepper plus more to taste
  • - 1/2 teaspoon garlic powder optional
  • - 1 teaspoon paprika optional, for color and flavor
  • - 2 large eggs
  • - 1 cup milk whole or buttermilk
  • - Vegetable oil or peanut oil for frying
  • **For the gravy:**
  • - 2 tablespoons pan drippings reserved after frying
  • - 2 tablespoons all-purpose flour
  • - 2–3 cups milk whole milk preferred
  • - Salt and pepper to taste

Instructions
 

  • **Prepare the dredging stations:**
  • - In one shallow bowl, whisk together the flour, baking powder, baking soda (if using), salt, pepper, garlic powder, and paprika.
  • - In a second bowl, whisk the eggs with 1 cup milk.
  • **Dredge the steaks:**
  • - Pat the cubed steaks dry with a paper towel.
  • - Dip each steak first in the flour mixture, shaking off any excess.
  • - Then dip it into the egg mixture, letting the excess drip off.
  • - Return the steak to the flour mixture, pressing it in to ensure a thorough coating. Set aside on a plate or wire rack.
  • **Heat the oil:**
  • - Heat about 1/2 inch of oil in a large skillet over medium-high heat. The oil should reach around 350°F (175°C) for optimal frying.
  • **Fry the steaks:**
  • - Carefully place the coated steaks into the hot oil. Fry for about 3–4 minutes per side, or until golden brown and crispy.
  • - Transfer the steaks to a paper towel-lined plate or wire rack to drain excess oil. Keep them warm.
  • **Make the gravy:**
  • - Carefully pour off most of the frying oil, leaving about 2 tablespoons of drippings in the skillet.
  • - Reduce the heat to medium-low. Stir in the flour, whisking continuously to form a roux. Cook for 1–2 minutes until lightly browned.
  • - Gradually whisk in the milk, about 1/2 cup at a time, until smooth and thickened. Add more milk if you prefer a thinner gravy.
  • - Season with salt and a generous amount of black pepper (plus a pinch of cayenne if you like a little spice).
  • **Serve:**
  • - Plate each steak and spoon the hot gravy over the top. Serve immediately with mashed potatoes, biscuits, or your choice of side dishes.