One of the best things to come out of the south is chicken fried steak, and being that we are from the birthplace of this amazing main course makes us professionals at preparing it (and eating it of course). This meal also involves another staple of the south, white creamy pepper gravy. Oh man talk about eating good!
The chicken fried steak was born from the German wiener schnitzel. Back home in German they would use veal, and coat it with a breadcrumb crust and fry that. The American adaptation is to take cube steak, flour, egg, and milk, and fry that baby up. And boy has it taken off. Don’t believe me? Check out this amazing collection in The Chicken Fried Steak Countdown.
Now that we are nice and hungry, lets get started!
Ingredients
- cube steak
- white flour
- pepper
- salt
- milk
- 2 eggs
- oil
note: this recipe is a by hand and sight type of recipe without precise measurements. That’s why we provided a video if you have any confusion.
Preparation
First we want to get our cube steak ready to be fried. I like to cut the steaks into strips that are easier to eat, and cook fast and more evenly. Apply salt and pepper to both sides of the steak.
Next we want to make our batter flour. Take a small bowl and mix flour, salt, and pepper (lots of pepper). In another bowl mix 2 eggs with about a half cup of milk. Once we have all that we have created our assembly line for breading our steaks.
Before you start breading, go ahead and heat a fry pan with oil so it will be ready for our steaks when we are.
To bread a steak first dump it in the flour, using the juices of the steak to get a thin layer of flour. Then dunk it in the milk and egg mixture, and return it to the flour to add a thicker layer to our steak. Repeat on all steaks and we are ready for the fry pan.
Fry each steak for 2 minutes on each side. Place finished steaks in the oven on 150 so that they stay nice and warm while you finish cooking the rest of your steaks.
For your gravy using another pan with hot oil, add the left over flour from your breading process until you have a handful of gravy dough formed and cooked (it will turn from while to a little brown. Add milk until you get the consistency of gravy. Add pepper to taste.
Combine the two and add a butter biscuit to make a southern treat that can’t be beat.
Kate Brady lives and cooks in Grapevine, Texas. 
One of my favorites. Nothing says comfort food like a good chicken fried steak. And Kate, you rock at cooking it…so much so I would pay good money, so let me know your price.