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Alton Brown Chicken Fried Steak - recipe card

Alton Brown Chicken Fried Steak

  • Author: Anabelle McLean
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45
  • Yield: 4 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Southern American

Description

This classic Southern comfort dish features tenderized cube steak coated in a seasoned flour crust and pan-fried to golden perfection, then smothered in a creamy peppered gravy. Crisp on the outside and juicy within, it delivers a hearty, satisfying main course with every bite.

Ingredients

Scale
  • 4 cube steaks (4 ounces each, about 1 pound total)
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 2 large eggs
  • 1/2 cup whole milk
  • Vegetable oil, for frying (about 2 cups for 1/2-inch depth)
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour (for gravy)
  • 1 1/2 cups whole milk (for gravy)
  • 1/2 teaspoon kosher salt (for gravy)
  • 1/4 teaspoon black pepper (for gravy)

Instructions

  1. Place each cube steak between two sheets of plastic wrap and pound with a meat mallet to an even 1/4-inch thickness. This ensures tenderness and uniform cooking.
  2. In a shallow dish, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon kosher salt, 2 teaspoons black pepper, 1 teaspoon cayenne pepper, 1 teaspoon paprika, and 1/2 teaspoon garlic powder until evenly combined. Set aside.
  3. In a second shallow dish, beat 2 large eggs with 1/2 cup whole milk until smooth. This egg wash helps the second flour layer adhere to the meat.
  4. Pat each steak dry with paper towels to remove excess moisture, which helps the breading stick during frying.
  5. Dredge each steak thoroughly in the seasoned flour, shaking off excess. Then dip into the egg wash, allowing excess to drip off. Finally, dredge again in the flour, pressing firmly to adhere. Place breaded steaks on a wire rack set over a baking sheet and let rest for 10 minutes. This rest allows the coating to set and reduces the chance of it falling off during frying.
  6. While the steaks rest, pour about 1/2 inch of vegetable oil (approximately 2 cups) into a large cast-iron skillet and heat over medium-high until the oil shimmers and a pinch of flour sizzles immediately. If using a thermometer, aim for 350°F (177°C), but the visual shimmer and sizzle test is reliable.
  7. Carefully lay two steaks into the hot oil, being careful not to crowd the pan. Fry for 3-4 minutes per side, until deep golden brown and the internal temperature of the steak reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium. Adjust heat as needed to maintain a steady sizzle.
  8. Transfer fried steaks to a wire rack set over a baking sheet and keep warm in a low oven (200°F / 93°C) while frying the remaining two steaks. The wire rack prevents the crust from steaming and becoming soggy.
  9. Once all steaks are fried, pour off all but 2 tablespoons of the frying oil from the skillet, leaving the browned bits (fond) in the pan. Reduce heat to medium.
  10. Add 2 tablespoons unsalted butter to the skillet and melt, scraping up the fond with a wooden spoon. Whisk in 2 tablespoons all-purpose flour and cook, stirring constantly, for 1-2 minutes until the mixture turns a light golden brown. This roux thickens the gravy and adds nutty flavor.
  11. Slowly pour in 1 1/2 cups whole milk, whisking constantly to prevent lumps. Bring to a simmer and cook, whisking often, until the gravy thickens to a creamy consistency, about 3-5 minutes.
  12. Season the gravy with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. If the gravy is too thick, thin with a splash of milk.
  13. Serve each steak with a generous ladle of gravy over the top.

Notes

Store leftover chicken fried steak and gravy separately in airtight containers in the refrigerator for up to 3 days. To freeze, place cooled steaks (without gravy) in a single layer in a freezer bag for up to 2 months. Reheat steaks on a wire rack over a baking sheet in a 350°F (177°C) oven for 10-12 minutes until crisp. Reheat gravy in a saucepan over medium-low heat, stirring frequently. Do not microwave, as it will make the breading soggy.

Nutrition

  • Calories: 488
  • Sugar: 6g
  • Sodium: 863mg
  • Unsaturated Fat: 10g
  • Trans Fat: 31g
  • Carbohydrates: 18g
  • Fiber: 0g
  • Protein: 35g
  • Cholesterol: 187mg

Keywords: chicken fried steak, cube steak, Southern fried steak, country fried steak, pan-fried steak, cream gravy, comfort food, Southern cuisine, beef steak, dinner recipe

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Find it online: https://bellesbestbites.com/alton-brown-chicken-fried-steak/