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Chicken Fried Steak With Gravy

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Chicken Fried Steak with Gravy is a classic Southern dish that's beloved for its crispy, golden-brown exterior and tender, juicy steak. The crispy breaded coating, combined with creamy gravy, makes this dish a perfect comfort food for any occasion.

Ingredients

4 beef cube steaks (about 1/2 inch thick)

1 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon paprika

2 large eggs

1/2 cup buttermilk

2 cups vegetable oil (for frying)

For the Gravy:

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups whole milk

Salt and pepper to taste

Instructions

  1. Tenderize the beef cube steaks with a meat mallet, pounding them to about 1/4-inch thickness.
  2. In a shallow bowl, combine the flour, salt, pepper, garlic powder, onion powder, and paprika. In a separate bowl, whisk together the eggs and buttermilk.
  3. Dip each steak into the egg mixture, ensuring it's fully coated. Then, dredge it in the flour mixture, pressing lightly to ensure the coating sticks well. Set aside.
  4. Heat the vegetable oil in a large skillet over medium-high heat, enough to cover the bottom of the skillet by about 1/4 inch. When the oil is hot, it's time to fry.
  5. Carefully place the coated steaks in the hot oil, frying in batches if necessary. Fry for 3-4 minutes per side, or until the steaks are golden brown and cooked through. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
  6. For the gravy, reduce the heat to medium, melt the butter in the same skillet, and add the flour. Stir constantly for about 1 minute to form a roux.
  7. Gradually whisk in the milk, ensuring there are no lumps. Cook for 3-4 minutes, until the gravy thickens. Season with salt and pepper to taste.
  8. Pour the gravy over the fried steaks and serve immediately with your favorite sides.

Notes

  • Leftover Chicken Fried Steak can be stored in an airtight container in the refrigerator for up to 3 days.
  • For a healthier option, you can use an air fryer instead of frying the steak in oil.
  • Ensure the fried steaks are drained on paper towels to keep the breading crispy.
  • If using regular milk instead of buttermilk, add a tablespoon of vinegar or lemon juice to mimic buttermilk's tangy flavor.
  • If you want thicker gravy, cook it longer or add more flour to the roux.

Nutrition

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