How To Make The Best Chicken Fried Steak

beef steak

🥗Healthier: chicken breast

💰Cheaper: pork cutlets

Chicken breast is lower in fat, while pork cutlets are often less expensive.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients, while all-purpose is usually cheaper.

Let the cube steak sit out to reach room temperature before cooking.

Season both sides of the cube steak with black pepper, garlic powder, paprika, and Adobo seasoning, including salt.

In a mixing bowl, combine eggs and milk, whisking until well incorporated.

Dredge the seasoned cube steak in all-purpose flour, shaking off excess flour.

Dip the floured steak into the egg and milk mixture, letting excess drip off.

Return the steak to the flour dredge, shaking off any excess flour again.

Set the dredged steak on a platter until ready to fry, or refrigerate if not frying immediately.

Heat vegetable oil in a skillet over medium heat until hot enough to sizzle when steak is added.

Fry the steak in the hot oil, ensuring not to overcrowd the pan, cooking until golden brown on both sides.

Remove the steak from the skillet and drain on paper towels.

Use the leftover oil and crispy bits in the pan to make gravy, adding butter and equal parts flour to create a roux.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens