Chicken Fried Steak
The origins of chicken fried steak are somewhat unclear, but it is generally believed to have originated in the southern United States, specifically in Texas. Many credit German immigrants for bringing the recipe to the region, as a variation of their wiener schnitzel dish. Others believe it was a way to use up leftover or tough cuts of meat. Regardless of its origins, chicken fried steak quickly became a beloved comfort food in the South and beyond. Today, it is often served with creamy gravy and traditional southern sides like mashed potatoes, green beans, or collard greens.
- 4 beef cube steaks
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/4 cup milk
- Vegetable oil, for frying
- In a shallow dish, combine the flour, paprika, garlic powder, salt, and pepper.
- In another shallow dish, whisk together the eggs and milk.
- Dip each cube steak in the flour mixture, then in the egg mixture, and back in the flour mixture, making sure to coat each side well.
- Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat.
- Once the oil is hot, add the cube steaks and fry for about 3-4 minutes on each side or until golden brown and cooked through.
- Transfer the chicken fried steak to a paper towel-lined plate to drain any excess oil.
- Serve hot with your favorite gravy, mashed potatoes, and vegetables.