Tenderized beef dredged in seasoned flour and fried golden, topped with peppery cream gravy at Oklahoma City diners, part of the state meal since 1988.

Chicken-fried steak arrived in Oklahoma via Central European immigrants who adapted their tradition of breaded schnitzel to the affordable beef available on the Southern Plains. By the early 20th century it was a staple at diners across the state. Cattlemen's Steakhouse in Stockyards City has served it since 1910. In 1988 the Oklahoma Legislature made chicken-fried steak part of the official state meal. The cream gravy, built on pan drippings, flour, and whole milk, has been passed down largely unchanged, and the dish remains the most ordered item at Oklahoma City diners.

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Make it at home

Serves 445 minIntermediate

Ingredients

  • 4 cube steaks (about 170g each), or bottom round pounded thin
  • 250g all-purpose flour
  • 2 large eggs, beaten
  • 120ml whole milk
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp black pepper, plus extra for gravy
  • 1 tsp salt
  • Vegetable oil for frying, enough to fill skillet 2cm deep
  • For cream gravy: 3 tbsp pan drippings, 3 tbsp flour, 480ml whole milk, salt and generous black pepper

Method

  1. Mix flour with garlic powder, onion powder, paprika, salt, and pepper in a shallow dish. Whisk egg and milk together in a second dish. Dredge each steak in flour, then egg mixture, then flour again, pressing firmly so the coating sticks.
  2. Heat oil in a cast-iron skillet over medium-high heat to 175C. Fry steaks 3 to 4 minutes per side until deep golden. Drain on a wire rack set over a baking sheet and keep warm in a 90C oven.
  3. Pour off all but 3 tablespoons of oil, leaving any browned bits. Whisk in 3 tablespoons of flour and cook over medium heat 1 minute until the roux is lightly golden.
  4. Slowly add milk while whisking constantly, bringing to a gentle simmer. Season heavily with black pepper and salt. Cook 3 to 4 minutes until thick enough to coat a spoon. Pour over steaks and serve immediately.

Editor tip. Double-dredge in flour for a thick, craggy crust, and rest the coated steaks on a rack for 5 minutes before frying so the breading adheres.

Common allergens: Gluten, Dairy, Eggs.