Entree: United States – Southern Plains United States (Oklahoma) – Chicken Fried Steak

Serving Size: 4

Approximate Time

Prep 30 min

Cook 50 min

Additional 20 min

Total 1 hr 15 min

Ingredients

- 4 cube steaks, approx. 6 oz (170 g) each
- 1 1/2 cups (360 ml) vegetable oil or rendered shortening for frying (amount to shallow-fry)
- For the seasoned flour:
  - 2 cups (240 g) all-purpose flour
  - 2 tsp (10 g) kosher salt
  - 1 tsp (2 g) freshly ground black pepper
  - 1 tsp (2 g) paprika
  - 1/2 tsp (1.5 g) garlic powder
  - 1/2 tsp (1.5 g) onion powder
  - 1/4 tsp (0.5 g) cayenne pepper (optional)
- For the egg wash:
  - 2 large eggs
  - 1/2 cup (120 ml) whole milk
- For the pan-gravy:
  - Reserved pan drippings (from frying), about 2–3 tbsp (30–45 ml)
  - 3 tbsp (24 g) all-purpose flour
  - 2 cups (480 ml) whole milk, warmed
  - Salt and black pepper to taste (start with 1/2 tsp / 2.5 g salt)
- For the mashed potatoes:
  - 2 lb (900 g) russet potatoes, peeled and cut into 1- to 2-inch (2.5–5 cm) pieces
  - 4 tbsp (60 g) unsalted butter
  - 1/2 cup (120 ml) warmed whole milk (or more to reach desired consistency)
  - 1 tsp (6 g) kosher salt
  - 1/2 tsp (1 g) freshly ground black pepper
- For the sautéed green beans:
  - 1 lb (450 g) fresh green beans, trimmed
  - 3 slices bacon, chopped, approx. 2 oz (57 g)
  - 1 tbsp (14 g) unsalted butter
  - 1 clove garlic, minced
  - Salt and pepper to taste

Instructions

Short Description:
Crisp, breaded cube steaks fried until golden and served with a creamy white pan gravy, buttery mashed potatoes, and sautéed green beans for a complete Oklahoma-style meal.

Regional Notes:
This Oklahoma version uses tenderized cube steak and a creamy white gravy made from the pan drippings—reflecting the state's cattle ranching heritage and the regional preference for rich, savory gravies. The meal is plated as a full main-course with mashed potatoes and a vegetable, as commonly served in local diners and family tables.

1. Prep steaks and set up dredging stations: Pat cube steaks dry and lightly season both sides with a pinch of salt and pepper. In a shallow bowl, whisk eggs and 1/2 cup (120 ml) milk. In a wide plate or shallow dish, combine the seasoned flour ingredients (2 cups / 240 g flour through cayenne). Have a wire rack set over a baking sheet ready.
2. Dredge steaks: Working one at a time, coat each steak in the seasoned flour, shake off excess, dip into the egg-milk wash, then return to the flour for a second coating, pressing the flour to adhere. Place on the rack and let rest 10 minutes to set the crust.
3. Heat oil: In a heavy 12-inch (30 cm) skillet, add enough oil or shortening to come about 1/4–1/2 inch (6–12 mm) up the side (roughly 1 to 1 1/2 cups / 240–360 ml). Heat over medium-high until a deep-fry thermometer registers 350°F (175°C) or a pinch of flour sizzles on contact.
4. Fry steaks: Fry 2 steaks at a time (do not crowd) until golden brown and cooked through, about 3–4 minutes per side depending on thickness. Adjust heat to maintain 325–350°F (163–175°C). Transfer cooked steaks to the wire rack to drain; keep warm in a low oven (200°F / 95°C) while frying remaining steaks. Reserve about 2–3 tbsp (30–45 ml) of the hot pan drippings in the skillet for the gravy; pour off excess oil if needed.
5. Boil potatoes: While steaks fry, place potatoes in a large pot and cover with cold water by 1 inch (2.5 cm). Add 1/2 tsp (3 g) salt, bring to a boil, and simmer until fork-tender, 15–20 minutes. Drain well.
6. Make mashed potatoes: Return potatoes to the pot off heat and mash with butter. Stir in warmed 1/2 cup (120 ml) milk, salt, and pepper until smooth; adjust milk and seasoning as desired and keep warm.
7. Sauté green beans: In a medium skillet over medium heat, cook chopped bacon until crisp and fat renders, 4–6 minutes. Add trimmed green beans and 1 tbsp (14 g) butter; toss to coat and cook, stirring occasionally, until beans are tender-crisp, 6–8 minutes. Add minced garlic in the last minute, season with salt and pepper, and remove from heat.
8. Make the gravy from pan drippings: With about 2–3 tbsp (30–45 ml) hot pan drippings remaining in the frying skillet, lower heat to medium. Sprinkle 3 tbsp (24 g) flour into the drippings and whisk constantly for 1–2 minutes to cook the raw flour (roux). Slowly whisk in 2 cups (480 ml) warmed whole milk, smoothing lumps. Bring to a gentle simmer while whisking; simmer until thickened, about 4–6 minutes. If too thick, thin with a splash of milk or stock. Season with salt and freshly ground black pepper to taste.
9. Plate and serve: Spoon mashed potatoes onto each plate, place a chicken fried steak beside or atop the potatoes, ladle generous white gravy over the steak (and some over the potatoes), and add a portion of sautéed green beans. Serve immediately.
10. Leftovers/storage: Refrigerate leftover components separately in airtight containers for up to 3 days; reheat steaks in a 350°F (175°C) oven to preserve crispness and rewarm gravy gently on the stovetop, whisking in a splash of milk if needed.