Description
Classic Southern-style Chicken Fried Steak with a crispy, flavorful coating and a creamy homemade gravy. This comforting main course is perfect served over mashed potatoes or with warm biscuits for a hearty meal.
Ingredients
For the Steak
- 4 cube steaks (about 4–6 ounces each)
- 1 1/2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1/2 cup buttermilk (or regular milk)
- Vegetable oil for frying
For the Gravy
- 1/4 cup all-purpose flour (reserved from the dredging flour mixture)
- 2 cups whole milk
- Salt and black pepper to taste
Instructions
- Prepare the Seasoned Flour: In a shallow bowl, combine 1 1/2 cups all-purpose flour with paprika, garlic powder, onion powder, salt, and black pepper. Reserve 1/4 cup of this mixture for the gravy.
- Make the Egg Wash: In a separate bowl, whisk together the eggs and buttermilk until fully combined.
- Dredge the Steaks: Dip each cube steak first into the seasoned flour mixture, then into the egg wash, and again into the flour mixture, pressing firmly to ensure an even, thick coating.
- Heat Oil and Fry Steaks: Pour about 1/2 inch of vegetable oil into a large skillet and heat over medium-high heat until hot but not smoking. Carefully add the breaded steaks and fry for 3–4 minutes per side until golden brown and fully cooked through.
- Drain the Steaks: Transfer fried steaks to a paper towel-lined plate to drain excess oil while you prepare the gravy.
- Prepare the Gravy: Pour off all but about 2 tablespoons of oil and browned bits from the skillet. Whisk in the reserved 1/4 cup flour and cook for 1–2 minutes to form a roux.
- Add Milk and Thicken: Slowly whisk in the milk, stirring constantly to keep the mixture smooth. Bring to a simmer and cook for 3–5 minutes until the gravy thickens to desired consistency.
- Season Gravy and Serve: Add salt and pepper to taste. Pour the warm gravy over the fried steaks and serve immediately.
Notes
- Best served with mashed potatoes or warm biscuits for a classic Southern meal.
- For extra-crispy coating, let breaded steaks rest for 5–10 minutes before frying.
- Make the gravy creamier by stirring in a splash of cream or a pat of butter at the end.
