Description
This classic chicken fried steak is a Southern staple, featuring tenderized cube steak coated in a seasoned flour mixture, pan-fried to golden perfection, and smothered in creamy country gravy. It’s the ultimate comfort food that pairs perfectly with mashed potatoes or biscuits.
Ingredients
Scale
- 4 cube steaks (about 1/2 inch thick)
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- 2 large eggs
- 1/2 cup buttermilk
- Vegetable oil, for frying
- For the gravy:
- 1/4 cup reserved frying oil
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
Instructions
- 1. Place the cube steaks between two sheets of plastic wrap and gently pound with a meat mallet to even thickness (about 1/4 inch).
- 2. In a shallow dish, whisk together the flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne (if using).
- 3. In another shallow dish, whisk together the eggs and buttermilk until smooth.
- 4. Dip each steak first into the egg mixture, allowing excess to drip off, then dredge thoroughly in the seasoned flour. Shake off excess and set on a plate.
- 5. In a large heavy skillet (cast iron preferred), pour in vegetable oil to a depth of about 1/2 inch. Heat over medium-high until shimmering (about 350°F).
- 6. Carefully place 2 steaks in the hot oil. Fry for 3-4 minutes per side, until golden brown and cooked through. Transfer to a wire rack set over paper towels to drain. Repeat with remaining steaks.
- 7. To make the gravy: Carefully pour off all but 1/4 cup of the hot oil from the skillet, leaving the browned bits. Reduce heat to medium.
- 8. Whisk in the 1/4 cup flour and cook, stirring constantly, for 1-2 minutes until lightly browned.
- 9. Gradually pour in the milk while whisking vigorously. Cook, stirring constantly, until the gravy thickens, about 3-5 minutes. Season with salt, pepper, and garlic powder.
- 10. Serve the steaks immediately with the gravy poured over the top.
Notes
For extra tender steaks, you can marinate the cube steaks in buttermilk for 1-2 hours before breading. The gravy can be made ahead and gently reheated, adding a splash of milk if needed. Leftover fried steaks can be stored in the refrigerator for up to 2 days and reheated in a 350°F oven.
Nutrition
- Calories: 680
- Sugar: 8g
- Fat: 38g
- Carbohydrates: 48g
- Protein: 34g