Is it Chicken Fried Steak or Country Fried Steak? I don’t know. It doesn’t really matter. We can just call it GOOD! I’ll be honest, this meal is 50,000 calories. But, boy, is it worth it!
Any thinly sliced steak is good to use. I prefer cube steak. Cube steak is just tenderized round steak. It’s very inexpensive and works like a charm in this recipe. 
I use as little oil for frying as possible. It doesn’t take a lot. Remember it’s not chicken, it’s beef. We don’t need to deep fry it at all.
SAVE THOSE DRIPPINGS! We can’t have Country Fried Steak without some good ole white gravy! Super simple to make. 
This meal is southern comfort at it’s finest! If you’re really living on the edge, throw some of Momma’s biscuits on the table too!
Happy Cooking,
B. Coop
- 2 lbs cube steak
- 1 T seasoning salt
- 1 cup all purpose flour
- 1 T onion powder
- 1 tsp garlic powder
- 2 tsp Accent*
- 2 beaten eggs
- 1/4 cup milk
- 1/4 cup canola oil
- 1 T butter
- 1/4 all-purpose flour
- 1 1/2 cups whole milk
- 1 cup chicken stock
- salt and pepper to taste
- Season the steaks with seasoning salt
- In a shallow dish, season the flour with the onion and garlic powders
- In a separate dish, whisk the eggs and milk together.
- Dredge each steak, one by one, into the flour, then the egg mixture, and back into the flour. Shake off the excess flour.
- Heat oil in a pan on a medium high setting
- Place steaks into the pan and fry for 4-5 mins per side
- Place steaks on a wired rack or paper towel to drain; tent with foil to keep warm
- Set aside.
- Add butter to the same pan with the steak drippings.
- Once butter has melted, whisk in the flour
- Pour in the chicken stock and milk while whisking.
- Simmer until gravy thickens.
- Salt and pepper to taste.
- Serve the gravy over the Country Fried Steaks
- Enjoy!
- Tip: Allow the steaks to keep warm in a 200 degrees F oven while you make your gravy.
- *or 1/2 tsp salt