Prep 5 mins
Cook 15 mins
Also known as chicken fried steak. Not to be confused with chicken. When they do chicken this way it is chicken fried chicken.
- Place 1 cup flour, 1/2 cup milk, and eggs in 3 separate shallow bowls in the working area.
- Mix 1 tsp salt, 1 tsp pepper, and the paprika into the flour and mix well.
- Season both sides of cube steaks with additional salt and pepper, if desired.
- Dip cube steaks in milk, then dredge in seasoned flour.
- Dip floured steaks in egg wash, then again in the seasoned flour.
- Heat 2 tbsp oil in a large skillet on medium heat and do half the cube steaks at a time, or work with two skillets, if you desire.
- Brown the cube steaks on each side, about 8-10 minutes total cooking time; remove from heat and set the steaks aside.
- Drain all but 1 tbsp oil (if any- I don't usually have any, but the steaks are less greasy with less oil) from the pans.
- Add enough butter to the pan to equal 3 tbsp along with the oil.
- Melt the butter and add 3 tbsp flour and stir with a whisk to make a roux, deglazing the bottom of the pan, and cook for a few minutes on LOW heat; do not burn.
- Slowly add the remaining 2 cups milk, and stir or whisk constantly until mixture comes to a boil and thickens; cook for another minute or so and remove from heat.
- Serve Country Fried Steaks (Chicken Fried Steak, as we call it) with plenty of gravy on top, and mashed potatoes on the side (double gravy recipe if you use a LOT of gravy on your potatoes, etc).
This is by far my favorite country fried steak recipe on here! Make sure to add your spice to the gravy mix & flour people! The more pepper and paprika the better! The cube steaks turn out crispy and so tender in the middle. Yummy! Whats best is this meal is so cheap... yet very satisfying.
Thanks for sharing!
I created an account just so I could say thank you. This is great a great recipe. I did put some garlic and herb Mrs Dash on the meat before hand, along with a touch of salt and pepper in the gravy. I Highly recommend this to anyone.
Very good recipe! I did add some extra seasoning to my breading and the gravy, particularly the addition of cayenne pepper on both ends. Also, a boatload more black pepper and dash of salt in the gravy plus the secret touch- A dash of nutmeg. Delicious!