Prep Time: 20 minutes (plus 10–15 minutes resting time)
Cook Time: 20 minutes
Servings: 6

Ingredients

Chicken Fried Steak

• 6 cube steaks (4–6 ounces each)
• 2 cups all-purpose flour
• 2 tablespoons cornstarch (optional, for extra crispiness)
• 1½ teaspoons Lawry’s Seasoned Salt
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 2 large eggs
• ¾ cup whole milk
• Additional Lawry’s Seasoned Salt, for lightly seasoning the steaks
• Crisco shortening, for frying (about ¼ inch deep in skillet)

Gravy

• 2–3 tablespoons reserved pan drippings
• 3 tablespoons all-purpose flour
• 2½–3 cups whole milk
• ½ teaspoon Lawry’s Seasoned Salt
• ½ teaspoon garlic powder
• ¾ teaspoon black pepper, or to taste

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Instructions

1. Prepare the Breading

In a shallow dish, whisk together the flour, cornstarch, Lawry’s Seasoned Salt, paprika, garlic powder, and black pepper.

In a second shallow dish, whisk together the eggs and milk until smooth.

2. Bread the Steaks

Lightly season both sides of each cube steak with Lawry’s Seasoned Salt.

Working one steak at a time:

• Coat the steak in the flour mixture.
• Dip into the egg mixture.
• Return to the flour, pressing gently so the coating adheres well.

Place the breaded steaks on a baking sheet or wire rack and let them rest for 10–15 minutes. This helps the breading stay beautifully attached while frying.

3. Fry the Steaks

Heat about ¼ inch of Crisco in a large cast-iron skillet over medium heat.

Once hot, fry 2–3 steaks at a time without overcrowding the pan.

Cook for 5–6 minutes on the first side until golden brown.

Reduce the heat slightly, flip, and cook another 5–6 minutes until crispy and cooked through.

Transfer to a paper towel-lined plate.

4. Make the Gravy

Reserve 2–3 tablespoons of the pan drippings.

Whisk in the flour until a smooth paste forms.

Cook for about 1 minute, stirring constantly.

Gradually whisk in the milk until smooth.

Continue cooking over medium-low heat, stirring often, until the gravy thickens, about 5–8 minutes.

Season with:

• Lawry’s Seasoned Salt
• Garlic powder
• Black pepper

If the gravy becomes too thick, whisk in a splash of milk until it reaches your desired consistency.