Entree: United States – Great Plains United States (Kansas) – Chicken Fried Steak

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 35 min

Cook 25 min

Additional 10 min

Total 1 hr 10 min

Ingredients

- 4 cube steaks (tenderized beef round), approx. 6 oz (170 g) each
- 1 1/2 tsp (7 g) kosher salt, divided
- 1 tsp (2 g) freshly ground black pepper, divided
- 1 tsp (3 g) garlic powder
- 1 1/2 cups (180 g) all-purpose flour, divided
- 2 large eggs (approx. 100 g)
- 1/2 cup (120 ml) buttermilk
- Vegetable oil, enough to come about 1/2 in (12 mm) up the side of a 12-inch skillet (about 1/2–3/4 cup / 120–180 ml)
- 2 tbsp (28 g) unsalted butter (for gravy; optional if using only pan drippings)
- 1/4 cup (30 g) all-purpose flour (for gravy)
- 2 cups (480 ml) whole milk, warmed
- 1/2 tsp (3 g) kosher salt (for gravy), or to taste
- 1/2 tsp (1.5 g) freshly ground black pepper (for gravy), or to taste

Mashed potatoes
- 2 lb (900 g) russet potatoes, peeled and cut into 1-inch (2.5 cm) pieces
- 4 tbsp (60 g) unsalted butter
- 1/2 cup (120 ml) whole milk, warmed
- 1 tsp (5 g) kosher salt
- 1/4 tsp (0.5 g) black pepper

Buttered green beans
- 12 oz (340 g) fresh green beans, trimmed
- 1 tbsp (14 g) unsalted butter
- 1/2 tsp (3 g) kosher salt
- 1/4 tsp (0.5 g) black pepper

Instructions

Short Description:
A Kansas-style chicken fried steak: tenderized beef cube steaks breaded and pan-fried until crisp, served with creamy white (country) gravy, mashed potatoes, and buttered green beans for a complete main-course meal.

Regional Notes:
This Great Plains/Kansas version uses tenderized cube steak dredged in seasoned flour and fried in a shallow skillet, finished with a peppery cream (country) gravy made from the pan drippings. Served over mashed potatoes with a simple buttered green bean—classic Midwestern plate structure that differentiates it from other regional variants that may use different coatings or sauces.

1. Prep the potatoes: place potatoes in a large pot and cover with cold water by 1 inch (2.5 cm). Bring to a boil, add 1 tsp (5 g) kosher salt, reduce to simmer and cook until fork-tender, about 15–18 minutes. Drain and keep warm.
2. While potatoes cook, season the steaks: sprinkle both sides of the cube steaks with 1 tsp (5 g) kosher salt, 1/2 tsp (1 g) black pepper, and the garlic powder. Set up a breading station: place 1 cup (120 g) of the flour in a shallow dish, whisk eggs with buttermilk in a second dish, and place remaining 1/2 cup (60 g) flour in a third dish.
3. Dredge each steak: press into the first flour, shake off excess, dip into the egg-buttermilk, then press into the final flour to form a good coating. Set coated steaks on a wire rack and let rest 10 minutes to help the coating adhere.
4. Heat oil: pour vegetable oil into a large 12-inch (30 cm) skillet to a depth of about 1/2 inch (12 mm). Heat over medium-high until oil registers 350°F (175°C) or a pinch of flour sizzles on contact.
5. Fry the steaks: working in batches if necessary, fry steaks 3–4 minutes per side until golden brown and crisp. Maintain oil temperature between 325–350°F (160–175°C). Transfer cooked steaks to a wire rack over a baking sheet and keep warm in a 200°F (95°C) oven while you make gravy.
6. Make the gravy: carefully pour off most of the oil from the skillet, leaving about 2–3 tbsp (30–45 ml) of fat and any browned bits. Add 2 tbsp (28 g) butter to the skillet and melt over medium heat. Whisk in 1/4 cup (30 g) flour and cook 1–2 minutes to remove raw flour taste. Gradually whisk in the warmed 2 cups (480 ml) milk, scraping up browned bits. Simmer, whisking, until thickened, 3–5 minutes. Season with 1/2 tsp (3 g) kosher salt and 1/2 tsp (1.5 g) black pepper, taste and adjust seasoning.
7. Finish the mashed potatoes: return drained potatoes to the pot, add 4 tbsp (60 g) butter and warmed 1/2 cup (120 ml) milk. Mash to desired consistency and season with 1 tsp (5 g) salt and 1/4 tsp (0.5 g) black pepper. Keep warm.
8. Cook the green beans: while gravy thickens, bring a medium pot of salted water to a boil. Add trimmed green beans and blanch 3–4 minutes until bright and just tender. Drain and return to pot, add 1 tbsp (14 g) butter, 1/2 tsp (3 g) salt and 1/4 tsp (0.5 g) pepper; toss to coat.
9. Plate and serve: spoon mashed potatoes onto plates, top with a chicken fried steak, ladle generous country gravy over the steak and potatoes, and serve buttered green beans on the side. Enjoy immediately.