I could munch on this all day!

There's something undeniably comforting about a classic chicken fried steak, especially on those chilly evenings when you just need a bit of southern comfort. Originating from the German and Austrian immigrants' dish, Wiener Schnitzel, this American South staple has found its way into the hearts of many. Chicken fried steak is perfect for a hearty dinner and is a fantastic way to spruce up cube steak. Whether you're introducing someone to Midwestern cuisine or just craving a decadent meal, this recipe is sure to satisfy.

Chicken fried steak pairs wonderfully with traditional sides that balance its richness. A dollop of creamy mashed potatoes or buttered corn are classic choices. For a crunchier side, you might opt for some coleslaw or green beans. And don’t forget the gravy — a generous pour of creamy, peppery white gravy is essential for the full experience.

Servings: 4

4 cube steaks (about 1/3 pound each)
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and pepper to taste
2 large eggs
1/4 cup milk
Vegetable oil for frying

For the gravy:
2 tablespoons of reserved frying oil
2 tablespoons all-purpose flour
2 cups milk
Salt and pepper to taste

1. In a shallow dish, mix together the flour, garlic powder, onion powder, smoked paprika, salt, and pepper.

2. In a separate bowl, whisk the eggs and milk together.

3. Dip each steak first in the flour mixture, then in the egg mixture, and again in the flour mixture to coat completely.

4. Heat the vegetable oil in a large skillet over medium-high heat. Fry the steaks in batches until golden brown on both sides, about 4 minutes per side. Remove and set aside on a paper towel-lined plate.

5. For the gravy, reduce the heat to medium and in the same skillet, use about 2 tablespoons of the reserved frying oil. Sprinkle in the flour and whisk for about 1 minute. Gradually pour in the milk, continuing to whisk to prevent lumps. Season with salt and pepper. Cook until the gravy has thickened, about 5-6 minutes.

6. Serve the steaks hot with the gravy poured over the top.

For a spicy twist, add a dash of cayenne pepper to both the meat seasoning and the gravy. If you’re looking to go a little lighter, you can fry the steaks in a mixture of half vegetable oil and half butter for added flavor without all the heaviness. For the gluten-sensitive, swapping out the all-purpose flour with a gluten-free alternative can work wonders, just be sure to check the consistency of the batter and adjust as needed.