How to Make Chicken Fried Steak with Sides

This guide provides a structured approach to preparing a classic Southern-style chicken fried steak, complete with creamy mashed potatoes and traditional white country gravy. It focuses on the proper dredging technique and temperature control to ensure a crispy, golden-brown crust.

1. Ingredients and Requirements

Successful execution of this recipe requires high-quality ingredients and a structured preparation station (mise en place).

1.1 Protein and Breading

steak: 
  type: "Cube steak or tenderized round steak"
  quantity: "4 pieces (approx. 1/2 lb each)"
dry_mix:
  base: "2 cups all-purpose flour"
  spices: "2 tsp black pepper, 1 tsp salt, 1 tsp paprika, 1/2 tsp onion powder"
wet_mix:
  liquid: "2 large eggs, 1/2 cup whole milk"

1.2 Sides and Gravy

potatoes: "2 lbs Yukon Gold or Russet potatoes, butter, milk"
gravy: "1/4 cup pan drippings, 1/4 cup flour, 2 cups whole milk, cracked black pepper"

2. Preparation and Dredging Process

Technique is vital to ensuring the breading adheres to the meat and doesn’t flake off during the frying process.

2.1 The Dredging Station

Set up three shallow bowls in an assembly line:

1. Bowl 1: The seasoned flour mixture.
2. Bowl 2: The egg and milk wash.
3. Plate: To hold the finished, breaded steaks.

2.2 The Double-Dredge Technique

1. Initial Coat: Press the meat into the flour mixture to dry the surface.
2. Binding: Submerge the floured steak into the egg wash.
3. Final Coat: Return the steak to the flour, pressing firmly to ensure a thick, craggy crust.
4. Resting: Allow the breaded steaks to rest on a wire rack for 10 minutes. This “sets” the gluten and helps the breading stick.

3. Cooking Instructions

3.1 Frying the Steaks

1. Heat 1/2 inch of vegetable oil in a heavy cast-iron skillet to 350°F (175°C).
2. Carefully place the steaks in the oil. Do not overcrowd the pan; cook in batches if necessary.
3. Fry for 3–5 minutes per side until the internal temperature reaches 145°F and the exterior is deep golden brown.
4. Drain on a wire rack to maintain crispiness.

3.2 Preparing the Country Gravy

1. Remove all but 1/4 cup of the frying fat from the pan, keeping the browned bits (fond).
2. Whisk in 1/4 cup of flour to create a roux. Cook for 1-2 minutes on medium heat.
3. Slowly whisk in the milk, stirring constantly to prevent lumps.
4. Simmer until the sauce thickens. Season generously with black pepper and salt.

4. Serving Suggestions

For the best results, serve the steak immediately while the crust is hot. Plate alongside mashed potatoes and top both the steak and the potatoes with a liberal amount of the black pepper gravy.

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Source: GitHub Issue #21 | Contributor: @coltonchrane