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Mom's Chicken Fried Steak

Mom's Chicken Fried Steak


  • 1 1/2 - 2 lbs cube steak tenderized
  • 5 eggs
  • 1 cup whole milk
  • Canola oil (enough to fill your skillet about 1" deep)
  • 1 1/2 cups flour
  • 2 teaspoons freshly cracked pepper
  • 1 1/2 teaspoon salt

For the Gravy

  • 1/4 cup reserved oil
  • 1/2 cup flour
  • 3 cups whole milk
  • Salt and pepper to taste


  • Fill a cast iron skillet or heavy-bottomed skillet about 1" thick with canola oil. Heat over medium high heat. It's ready when you can sprinkle a tiny bit of flour across it and it sizzles away immediately.
  • Whisk together the eggs and milk in a shallow bowl. Whisk together the flour and salt and pepper in a separate shallow bowl.
  • Dredge the pieces of meat in the flour, then egg. Repeat the process once more.
  • Nestle meat in the skillet and let cook on each side until it is a deep golden brown, about 6 minutes for each side. Once done, place on a cooling rack lined with paper towels. Repeat the process until all of the tenderized cube steak is gone.
  • For the gravy, drain off all of the oil and leftover bits of flour. If a lot of sediment is still leftover, wipe most of it out with a paper towel. Add 1/4 cup of oil back to the skillet and turn up to medium heat.
  • Whisk in the 1/2 cup of flour in increments, whisking as you go. Once the roux reaches a deep, almost golden color, add the milk in increments, whisking as you go. Continue whisking for 7-8 minutes over medium heat, until it thickens up and the lumps go away. Some lumps may remain, but that's okay. Season with salt and pepper.
  • Serve the chicken fried steak warm, with gravy poured on top.