Skip to main content

Frisco STYLE Magazine

Chicken Fried Steak

Provided by Chef Dominic Parks Jr. of ChefNIC and Co.
@ichefforyou, @chefnicandco

Prep Time: 15 minutes
Cook Time: 30 minutes
Recipe Serves 6


6 cube steaks (5-7 oz. each)
Vegetable or canola oil for frying
For Gravy
½ stick (4 Tbsp) unsalted butter
4 Tbsp all-purpose flour
½ Tbsp black pepper
½ Tbsp Kosher salt
½ tsp granulated garlic
1 tsp paprika
1 pinch cayenne pepper
½ tsp hot sauce (Louisiana brand
original variety recommended)
2 cups whole milk
½ cup heavy cream
For Egg Wash
2 whole eggs
1 cup buttermilk
1 tsp Kosher salt
1 tsp black pepper
For Breading
2 cups all-purpose flour
4 Tbsp cornstarch
2 tsp Kosher salt
2 Tbsp black pepper
1 Tbsp granulated garlic
1 pinch cayenne pepper


Fill a large cast iron skillet about halfway (no more than1 ½ inches deep) with oil and place over medium to high heat until oil reaches 350 degrees (as determined with a kitchen thermometer).

To prepare gravy, in a small or medium saucepan, completely melt the butter on low heat. Add flour and spices, mixing until fully incorporated to form a paste-like roux. Cook the roux for four to five minutes, whisking continuously to prevent scorching. While continuing to whisk, slowly incorporate milk. Stir the mixture frequently for about 10 minutes to avoid clumping and burning. Add heavy cream to the mixture and continue to cook and stir for five minutes. Remove from the heat and season with additional salt and pepper to taste. Set aside, covering to keep gravy warm.

To prepare the egg wash, beat the eggs in a bowl. Add buttermilk, salt and pepper. Set aside.

To prepare the breading, in a separate bowl, sift the flour, then mix in the remaining ingredients. Prepare the steaks for dredging by patting both sides dry with a paper towel. Set aside.

For the dredging and breading processes, dip the steaks one at a time into the seasoned flour mixture until lightly coated on one side, followed by the egg wash, then again by the flour mixture, shaking off any excess flour. (This works best if one hand is used for the flour dredge while the other is used for the egg wash.) Flip the steak over and repeat the process on the other side, ensuring that both sides are evenly coated. Set the steak aside and repeat the process until each steak is breaded. Discard any remaining breading.

Once the oil has come to temperature, carefully place two or three steaks into the frying oil, making sure to avoid crowding the pan. Fry for three minutes per side or until the desired doneness level is achieved (depending on the thickness of the meat, steaks may require an additional minute on each side to cook).

To serve, spoon desired amount of gravy over plated Steaks.