Few dishes capture the spirit of Southern comfort food like Chicken-Fried Steak: a seasoned cube steak coated in a double-dredge breading, fried until golden, and finished with a rich, creamy gravy made right in the same pan. The recipe relies entirely on pantry staples and a handful of straightforward techniques. Here is everything you need to pull it off.
In brief
- —Double-dredge breading for maximum crunch
- —Gravy built from pan drippings in minutes
- —Leftovers keep up to 3 days in the fridge
Cube steak and a seasoned flour mix are the foundation
The cut of meat matters. Cube steak — already mechanically tenderized — is the go-to choice, with four pieces of roughly 4 oz each making up a full batch. A round steak works too, provided it is pounded with a meat mallet beforehand.
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