Chicken Fried Steak

Ellen Whiteman

Chicken Fried Steak is a delicious Southern comfort food dish that is crispy and flavorful. It is made with cube steaks coated in a seasoned flour mixture and then fried until golden brown. The dish is typically served with creamy gravy and pairs well with mashed potatoes and vegetables.

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💪🏻 Low Carb
Comfort Food

20 mins

30 mins

Nutritional Value

Protein - high
Fat - moderate
Carbohydrates - low


Total: 15Serves: 4
133/100 cup All-purpose flour
2 teaspoon Seasoned salt
33/100 teaspoon Garlic powder
1 teaspoon Black pepper
1/2 teaspoon Paprika
1/4 teaspoon Cayenne pepper


3 large Eggs
3/2 cup Whole milk
1/4 cup Canola oil
3 tablespoon Unsalted butter
6 steak Cube steaks

(about 6.5 ounces each)

1 teaspoon Kosher salt
2 teaspoon Black peppercorns

freshly cracked

1/4 cup All-purpose flour
3 cup Whole milk


Step 1 : Preheat the oven

Preheat the oven to 200°F.

Step 2 : Prepare the chicken-fried steak

Set up a dredging station. In a shallow dish, stir together the all-purpose flour, seasoned salt, garlic powder, black pepper, paprika, and cayenne (if using). In a second shallow dish, whisk together the eggs and whole milk.

Step 3 : Cook the chicken-fried steak

In a large skillet, heat the canola oil and unsalted butter over medium heat until bubbling. Working in an assembly line, dip the cube steaks into the flour mixture, then into the egg mixture, and then dredge again in the flour. Transfer to a sheet pan. Repeat until all the steaks are coated with the breading. Line a separate sheet pan with foil.

Step 4 : Cook the steaks

Add 3 steaks to the hot skillet and cook until they begin to brown on the edges, 3 to 5 minutes on each side. Remove them to the foil-lined sheet pan, season with 1/2 teaspoon of kosher salt while hot, and tent loosely with foil. Repeat with the remaining 3 steaks and remaining 1/2 teaspoon salt. Place the steaks in the oven to keep warm.

Step 5 : Make the black peppercorn gravy

Reduce the heat under the skillet to medium-low and add the all-purpose flour. Cook, whisking constantly, until the roux is bubbling and lightly colored, 1 to 2 minutes. Whisk the whole milk into the roux, 1 cup at a time, and stir in the kosher salt and freshly cracked black peppercorns. Cook, whisking constantly, until the gravy thickens, about 5 minutes.

Step 6 : Serve the dish

Serve the chicken-fried steaks with the hot black peppercorn gravy on top.

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