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Emeril's Chicken Fried Steak
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- #7972
Always a favorite comfort food, this version of chicken fried steak from the famous chef, Emeril Lagasse includes a recipe for a rich, creamy white gravy.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
4 reviews
ingredients
1 cup vegetable oil
1 pound round steak, cut into 4 ounce pieces
salt
freshly ground black pepper
1 egg, beaten
3 tablespoons milk, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
3 cups milk
1 1/2 cup all-purpose flour, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
3 tablespoons all-purpose flour
directions
Heat the oil to 360 degrees F in a large, heavy skillet.
Pound the round steak to tenderize it. Season with salt and pepper.
Beat the egg with the first measure of milk.
Place first measure of flour in a shallow plate and season with salt and pepper.
Dredge each piece of steak in the flour, shaking off any excess. Dip the meat in the egg wash and let any excess drip off then dredge again in the seasoned flour.
Fry the steaks in the hot oil until golden brown on each side, about 3-4 minutes. Remove and drain well on paper toweling.
Pour off all but 1/4 cup of the oil in the pan. Over medium heat, stir in the second measure of flour and cook, stirring, for 3-4 minutes.
Add the remaining milk 1/2 cup at a time, whisking constantly. Bring the milk to a boil then reduce the heat to medium low for 8-10 minutes, stirring frequently, until thick. Season to taste with salt and pepper or Old Bay seasoning.
Serve the chicken fried steak with the cream gravy.
Recipe Source: Adapted from Emeril Lagasse
recipe tips
Make sure the steak is evenly pounded to promote uniform cooking.
Season the flour well for a flavorful crust.
Let the fried steaks rest for a few minutes on paper towels to drain excess oil.
Stir the gravy constantly while cooking to prevent lumps.
Taste and adjust the seasoning of the gravy before serving.
Keep the fried steaks warm in the oven while making the gravy.
For a crispy crust, make sure the oil is hot enough before adding the steak.
Avoid overcrowding the skillet when frying the steaks.
Use a cast-iron skillet for even heat distribution.
Experiment with different gravy seasonings like onion powder or a dash of hot sauce for a unique twist.
common recipe questions
Why does my breading fall off the chicken fried steak?
Usually the culprit is too much liquid. The meat should be fairly dry before starting the breading process. If the meat has released a lot of juices then dry it with paper toweling before breading it. Also, do not bread the meat until you are ready to fry it. The oil should be about ready to go before you coat the meat. The longer the breading sits on the meat before cooking, the more likely it is to absorb moisture from the meat and inevitably fall off during the cooking process.
Can I use cube steak instead of round steak?
Definitely! The cube steak comes pre-tenderized so it will save you that step. Some cooks rather tenderize the meat themselves so they have more control over the texture but both will yield similar results.
What type of oil is best for frying the steak?
Vegetable oil is recommended due to its high smoke point and neutral flavor, but canola or peanut oil are good alternatives.
How do I know when the oil is at the right temperature?
Use a thermometer to check that the oil reaches 360 degrees F. If you don't have a thermometer, sprinkle a bit of flour into the oil; if it sizzles without burning, it's ready.
What can I do if I don’t have a meat mallet to tenderize the steak?
You can use a rolling pin or the back of a heavy skillet to pound and tenderize the steak.
How can I make the gravy thicker or thinner?
Adjust the thickness of the gravy by varying the amount of flour or milk. Add more flour for a thicker gravy or more milk for a thinner consistency.
Can I prepare chicken fried steak in advance?
It's best served fresh, but you can prepare the steaks and reheat them in the oven at a low temperature to maintain crispiness.
What are some side dishes that pair well with chicken fried steak?
Mashed potatoes, green beans, corn on the cob, or a simple salad are great accompaniments.
How long should I cook the steak to make sure it's done but not overcooked?
Fry each side for about 3-4 minutes until golden brown. The thinness of the steak allows for quick cooking.
Can I add spices to the flour for more flavor?
Yes, adding spices like garlic powder, paprika, or cayenne pepper to the flour can enhance the flavor.
nutrition data
Nutritional data has not been calculated yet.
Make your mornings a little less hectic with these overnight breakfast recipes. Prep the night before and enjoy a warm, comforting meal in the morning.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
February 13, 2019
I LOVED it!!! Came out perfect!! 😍❤️ Did the recipe 100% the way you said and it was amazing!! Thank you
June 25, 2017
1st timer chicken fried steamer maker...doesn't get easier than this and taste great. This is my first, so 5 it is.
August 16, 2016
This is a great recipe! I used only about 1/2 cup buttermilk for two cube steaks. I also used one egg mixed with. It was messy but turned out to be the best recipe yet! Have tried many and this is the one I will use!
January 6, 2004
This recipe for chicken fried steak is fantastic! It is very easy to make and can be used with boneless/skinless chicken breast also (although you will need to increase the cook time a little)! The ingredients list names Old Bay, but the instructions leave it out. I just lightly sprinkled it over the meat before dipping in the flour & egg... it turned out PERFECT! Better than any chicken fried steak I've ever had in a restaurant!