Pop quiz: Is chicken-fried steak made of beef or chicken? If you guessed beef, then congratulations—you’re correct. Served with a creamy white gravy, this breaded and fried steak is comfort food at its finest.

These pounded-thin cube steaks are beloved by many Southerners, but Oklahomans (like our Copy Editor Katie Akin who shared this family recipe) have staked their claim on the classic dish.

Learn how to make chicken-fried steak. No matter who made it first, this melt-in-your-mouth classic is a win at any dinner table. Oklahoma claims chicken-fried steak as its own, but it’s beloved throughout the South.

Servings: 6

INGREDIENTS

1 tsp. garlic powder
4 1/2 tsp. kosher salt, divided, plus more to taste
2 tsp. black pepper, divided, plus more for garnish
4 ( 6-oz.) cube steaks (see note below)
2/3 cup finely crushed round buttery crackers (such as Ritz, from 16 to 18 crackers)
1 1/2 cups, plus 3 Tbsp. all-purpose flour, divided
2 large eggs
2 1/2 cups, plus 2 Tbsp. whole milk, divided
3 cups vegetable oil

STEPS

Season steaks:

1) Preheat oven to 200°F. Stir together garlic powder, 3 teaspoons of the salt, and 1 1/2 teaspoons of the pepper in a small bowl. Sprinkle 2 1/2 teaspoons seasoning mix evenly over both sides of all steaks.

Make breading bowls:

1) Stir together crushed crackers, 1 1/2 cups of the flour, and remaining 3 teaspoons seasoning mix in a shallow bowl. Whisk together eggs and 2 tablespoons of the milk in another shallow bowl until well combined.

Coat steaks:

1) Heat oil in a large (12-inch) cast-iron skillet over medium to 325°F. Working with 1 at a time, dredge steaks in flour mixture to coat; shake off excess. Dip into egg mixture; let excess drip off. Press in flour mixture again to coat both sides completely.

Fry steaks:

1) Carefully place 2 steaks in hot oil, and fry until evenly golden brown, 3 to 5 minutes per side. (Adjust heat as needed to maintain oil temperature of 325°F.)

2) Place on a paper towel-lined plate, and sprinkle with salt to taste. Transfer to a wire rack set on a baking sheet, and keep warm in preheated oven. Repeat procedure with remaining 2 steaks.

Make gravy:

1) Drain fat from skillet, reserving 1/4 cup drippings mixture and as much of the solids as possible. Return reserved 1/4 cup drippings mixture and solids to skillet, and heat over medium-low.

2) Whisk remaining 3 tablespoons flour into drippings mixture. Cook, stirring constantly, until mixture is bubbling and smells toasty, about 1 minute. Gradually whisk in remaining 2 1/2 cups milk. Bring gravy to a simmer over medium. Reduce heat to medium-low, and cook, stirring often, until thickened, 6 to 7 minutes. Stir in remaining 1 1/2 teaspoons salt and 1/2 teaspoon pepper.

Finish and serve:

1) Transfer steaks to a serving platter; serve immediately with warm gravy. Garnish with additional black pepper.

NOTES

Cube steak is a cut of beef (usually top round or sirloin) that has been pounded with a meat mallet until tender and flattened. Ask your butcher to prepare this for you if it’s not normally available.