Entree: United States – Nebraska — Great Plains United States – Chicken Fried Steak

Serving Size: 4

Approximate Time

Prep 30 min

Cook 40 min

Additional 25 min

Total 1 hr 15 min

Ingredients

- 4 cube steaks, approx. 6 oz (170 g) each, total ~1.5 lb (680 g)
- 1 1/2 tsp (8 g) kosher salt, divided
- 1 tsp (2 g) freshly ground black pepper, divided
- 1 1/2 cups (180 g) all-purpose flour, plus 3 tbsp (24 g) for gravy
- 1/4 cup (30 g) cornstarch
- 1 tsp (2 g) garlic powder
- 1 tsp (2 g) onion powder
- 1 tsp (2 g) paprika
- 2 large eggs
- 1/4 cup (60 ml) whole milk
- 1/2 cup (120 ml) vegetable oil (for frying)
- 2 tbsp (28 g) unsalted butter (for frying)
- For the pan gravy:
  - reserved pan drippings and browned bits (from frying)
  - 3 tbsp (24 g) all-purpose flour (listed above)
  - 2 cups (480 ml) whole milk
  - 1/2 cup (120 ml) heavy cream
  - 1/2 tsp (3 g) kosher salt, or to taste
  - 1/4 tsp (1 g) freshly ground black pepper, or to taste
  - 1 tsp (5 ml) Worcestershire sauce (optional)
- For mashed potatoes:
  - 2 lb (900 g) russet potatoes, peeled and cut into 1- to 2-inch (2.5–5 cm) pieces
  - 4 tbsp (60 g) unsalted butter
  - 1/2 cup (120 ml) whole milk, warmed
  - 1/4 cup (60 ml) heavy cream, warmed
  - 1 tsp (6 g) kosher salt, or to taste
  - 1/4 tsp (1 g) freshly ground black pepper
  - 1–2 tbsp (6–12 g) chopped fresh chives (optional)
- For buttered green beans:
  - 1 lb (450 g) green beans, trimmed
  - 2 tbsp (30 g) unsalted butter
  - 1/4 tsp (1 g) kosher salt
  - 2 tbsp (10 g) sliced almonds, toasted (optional)
- Garnish:
  - 2 tbsp (8 g) chopped fresh parsley

Instructions

Short Description:
A classic Nebraska-style Chicken Fried Steak: tenderized cube steak breaded, fried until crisp, and served with a rich creamy pan-gravy made from the drippings, plus mashed potatoes and buttered green beans to make a complete plate. This hearty Midwest comfort meal highlights local dairy in the gravy and sides.

Regional Notes:
The Nebraska version centers on a creamy gravy made from the pan drippings and enriched with whole milk and heavy cream to reflect local dairy products. Unlike thinner gravies elsewhere, this variation is cream-forward and used liberally over the steak and mashed potatoes, forming the signature regional finish.

1. Bring a large pot of salted water to a boil for the potatoes. Place potatoes in the boiling water and cook until fork-tender, about 15–18 minutes. Drain and keep warm.
2. While potatoes cook, set up a dredging station: bowl A — 1 1/4 cups (150 g) flour mixed with garlic powder, onion powder, paprika, 1 tsp kosher salt and 1/2 tsp black pepper; bowl B — eggs beaten with 1/4 cup (60 ml) whole milk; bowl C — remaining 1/4 cup (30 g) flour mixed with cornstarch (for final dredge). Pat the cube steaks dry with paper towels and season both sides with remaining 1/2 tsp kosher salt and 1/2 tsp black pepper.
3. Working one at a time, dredge each steak in bowl A (seasoned flour), shake off excess, dip into egg wash, then press into bowl C (flour + cornstarch) to form a well-coated crust. Place on a wire rack and let rest 10 minutes to set the coating.
4. Heat a large heavy skillet (cast-iron preferred) over medium-high heat. Add vegetable oil and 2 tbsp butter; heat until butter foams and oil shimmers but does not smoke (about 350–375°F/175–190°C if using a thermometer).
5. Fry steaks in the hot fat, 2 at a time if needed, until golden brown and crisp, about 3–4 minutes per side depending on thickness. Transfer cooked steaks to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while finishing the rest. Reserve pan drippings and browned bits in the skillet for the gravy; if there is excessive oil, pour off all but about 2 tbsp (30 ml) of fat, keeping the browned bits.
6. Make the gravy in the same skillet: reduce heat to medium, add the reserved 3 tbsp (24 g) flour to the fat and whisk continuously to form a blond roux, cooking 1–2 minutes until lightly golden. Gradually whisk in 2 cups (480 ml) whole milk and 1/2 cup (120 ml) heavy cream, scraping up browned bits. Simmer, whisking, until gravy thickens, 4–6 minutes. Stir in 1/2 tsp kosher salt, 1/4 tsp black pepper and 1 tsp Worcestershire sauce (if using). Taste and adjust seasoning. If gravy is too thick, thin with up to 1/4 cup (60 ml) milk.
7. Finish mashed potatoes: mash drained potatoes with 4 tbsp (60 g) butter, warmed 1/2 cup (120 ml) milk and 1/4 cup (60 ml) heavy cream until smooth and fluffy. Season with 1 tsp kosher salt and 1/4 tsp pepper; stir in chives if desired. Keep warm.
8. Cook green beans: bring a small pot of water to a boil, blanch green beans 2–3 minutes until bright green and crisp-tender, then drain and plunge into ice water to stop cooking. In a skillet over medium heat melt 2 tbsp (30 g) butter, add blanched beans, toss until heated through, season with 1/4 tsp salt and toss with toasted sliced almonds if using.
9. To serve: place a portion of mashed potatoes on each plate, set a chicken fried steak atop the potatoes or beside them, and ladle generous amounts of the creamy pan gravy over the steak and potatoes. Add a portion of buttered green beans and sprinkle chopped parsley over the plate.
10. Serve hot and encourage diners to spoon extra gravy over all components for the classic Nebraska experience.