Chicken-Fried Steak is the epitome of comfort food, featuring juicy, tender beef coated in a crispy, seasoned breading and served with creamy gravy, mashed potatoes, and green beans for a satisfying meal.
– 4(6-oz.) top round steaks – 1 c.whole milk or buttermilk – 1large egg – 1 c.all-purpose flour – 1/4 c.cornstarch – 1 tsp.garlic powder – 1 tsp.onion powder – 1/2 tsp.cayenne pepper
FOR THE GRAVY – 4 tbsp.butter – 1/4 c.all-purpose flour – 2 1/2 c.whole milk – Kosher salt – Freshly ground black pepper – 1/2 tsp.paprika
Pound Steaks: Flatten steaks between plastic wrap to 1/4" thickness for even cooking.
Set Up Dredging Station: Prepare bowls of milk and egg mixture, and seasoned flour and cornstarch mixture for coating the steaks.
Dredge Steaks: Coat each steak in milk mixture, then in flour mixture, and refrigerate while making gravy.
Make Gravy: Cook butter and flour until golden, whisk in milk, season, and simmer until thickened.
Fry Steaks: Heat oil in a skillet, fry coated steaks until golden brown, drain on paper towels, and season with salt and pepper before serving with gravy.