This Simple Trick Makes Chicken Fried Steak So Much Easier

Christopher Michel
chicken fried steak on a plate with green beans and mashed potatoes
Chicken Fried SteakBecky Luigart-Stayner

If there's a dish that sends us straight back to our childhood, it's Chicken Fried Steak. It's an easy, down-home, stick-to-your-ribs recipe that the whole family will love.

And we've made it even easier! We skipped the egg mixture, which makes a terrible mess, and used mayonnaise instead. Because mayo is made from eggs, it works perfectly! There are no drips to clean up, and the flour sticks wonderfully well to the steak—in fact, even better!

Once it's cooked, you wouldn't know it was prepared any differently.

More Classic Dinner Ideas: Weeknight Chicken and Dumplings | Best-Ever Chicken Pot Pie | Fettuccine Alfredo

Yields: 4 servings

Prep Time: 40 mins

Total Time: 40 mins

Ingredients

  • 1 c.

    plus 2 tablespoons all-purpose flour, divided

  • 1/2 tsp.

    cayenne pepper

  • Kosher salt and freshly ground black pepper

  • 4

    (4- to 6-ounce) cube steaks or top round steak, pounded to 1/4-inch thickness (about 1 1/2 pounds)

  • 1/2 c.

    mayonnaise

  • 1 c.

    canola oil for frying, plus another 1/2 cup, if needed

  • 1/2

    medium yellow onion, chopped

  • 1 1/2 c.

    whole milk

  • Mashed potatoes and green beans, for serving

Directions

  1. Preheat oven to 200°F with a sheet pan on the middle rack. Whisk together 1 cup flour and cayenne in a shallow bowl. Season with salt and pepper. Pat steaks dry and season with salt and pepper. Rub mayonnaise on all sides of the steaks with a pastry brush or back of a spoon, dividing evenly. Dredge steaks, on all sides, in flour mixture.

  2. Heat 1/2 inch oil in a high-sided pan or cast-iron skillet over medium heat until shimmering but not smoking (about 350°F with an instant-read thermometer). Fry steaks, in batches, turning once, until golden brown on both sides, 5 to 6 minutes. Transfer batches to the sheet pan in the oven to keep warm.

  3. Strain oil through a fine-mesh strainer into a heatproof container. Return 2 tablespoons oil to pan. Add onion and season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes. Sprinkle remaining 2 tablespoons flour on onions. Cook, stirring constantly, until browned, 3 to 5 minutes. Slowly whisk in milk, scraping up any small bits stuck to the bottom of the pan. Cook, stirring occasionally, until thick enough to coat the back of a spoon, 5 to 7 minutes. Season with salt and pepper. Serve steak topped with gravy and mashed potatoes and green beans alongside.

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