The Ultimate in comfort food – Alton’s chicken fried steak smothered in gravy: what could be more classic? This steak is fried to golden perfection and topped with the creamiest gravy you can imagine. Serve with mashed potatoes and a green salad for a complete meal.
Delicious cube steak in a crunchy, flavorful breading and delicious white gravy! Thin, crispy, and topped with a classic pan gravy, chicken fried steak is the unofficial state dish of Texas, and it’s based on Wiener schnitzel. Don’t be confused—there’s no chicken in this recipe. The reason it’s called chicken fried steak is because it has a breading on it that resembles fried chicken.
This steak is fried to golden perfection and topped with the creamiest gravy you can imagine, sure to quickly become a family favorite. It’s hard to imagine a more quintessential Texan meal than Chicken Fried Steak and Gravy. Simple to make, the steak is super juicy and the coating has that perfect crunch you just can’t get enough of. The homemade gravy is silky smooth and finishes the dish off wonderfully.
Do not overcrowd the pan. EVER. Two at a time is the way to go. Preheat your oven to 225-250F to keep the meat warm and crispy while you’re making the gravy.Print
Alton’s Chicken Fried Steak
Alton’s chicken fried steak smothered in gravy: what could be more classic? The Ultimate Chicken Fried Steak is fried to golden perfection and topped with the creamiest gravy you can imagine. Serve with mashed potatoes and a green salad for a complete meal.
- Prep Time: :45
- Cook Time: :30
- Total Time: 1:15
- Yield: 4 1x
- Category: Dinner
- Method: Stove Top
- Cuisine: American
- 2 pounds beef bottom round, trimmed of excess fat
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 cup all-purpose flour
- 3 whole eggs, beaten
- 1/4 cup vegetable oil
- 2 cups chicken broth
- 1/2 cup whole milk
- 1/2 teaspoon fresh thyme leaves
- Preheat oven to 250 degrees F.
- Cut the meat with the grain into 1/2-inch thick slices. Season each piece on both sides with the salt and pepper. Place the flour into a pie pan. Place the eggs into a separate pie pan. Dredge the meat on both sides in the flour. Tenderize the meat, using a needling device, until each slice is 1/4-inch thick. Once tenderized, dredge the meat again in the flour, followed by the egg and finally in the flour again. Repeat with all the pieces of meat. Place the meat onto a plate and allow it to sit for 10 to 15 minutes before cooking.
- Place enough of the vegetable oil to cover the bottom of a 12-inch slope-sided skillet and set over medium-high heat. Once the oil begins to shimmer, add the meat in batches, being careful not to overcrowd the pan. Cook each piece on both sides until golden brown, approximately 4 minutes per side. Remove the steaks to a wire rack set in a half sheet pan and place into the oven. Repeat until all of the meat is browned.
- Add the remaining vegetable oil, or at least 1 tablespoon, to the pan. Whisk in 3 tablespoons of the flour left over from the dredging. Add the chicken broth and deglaze the pan. Whisk until the gravy comes to a boil and begins to thicken. Add the milk and thyme and whisk until the gravy coats the back of a spoon, approximately 5 to 10 minutes. Season to taste, with more salt and pepper, if needed. Serve the gravy over the steaks.
Tip: if you can’t serve right away keep the steaks warm in a low oven and the gravy snug inside your favorite thermos.
- Serving Size: 4
Keywords: Chicken Fried Steak