Description
Chicken Fried Steak is a classic Southern comfort food featuring tenderized cube steak breaded in a crispy, golden crust and fried to perfection. Served smothered with creamy pepper gravy, it delivers a mouthwatering combination of crunchy exterior and juicy, flavorful meat inside. Perfect for weeknight dinners or special occasions, this recipe is easy to prepare using simple pantry ingredients and can be customized to suit various tastes and dietary needs.
Ingredients
Scale
Meat and Coating
- 4 pieces cube steak (thin, tenderized beef cuts)
- 1 cup all-purpose flour (or almond flour/gluten-free blend for variation)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
Batter
- 1 cup buttermilk (or plain yogurt or milk with lemon juice as alternative)
- 2 large eggs
Frying
- Vegetable oil or canola oil (enough for frying in a large skillet, about 1/2 inch deep)
Gravy
- 2 tablespoons flour
- 1 1/2 cups milk
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare Your Meat: Tenderize the cube steaks if needed, then pat them dry with paper towels. Season both sides generously with salt and pepper to enhance their natural flavor.
- Set Up the Breading Station: In one bowl, whisk together buttermilk and eggs until smooth. In a separate shallow dish, combine flour, garlic powder, paprika, salt, and pepper to create a seasoned coating mixture.
- Dredge the Steaks: Dip each piece of steak first into the buttermilk-egg mixture, allowing excess to drip off, then press firmly into the seasoned flour mixture, ensuring a thick and even coating on both sides. For extra crunch, you may double dredge by repeating this step.
- Fry to Golden Perfection: Heat oil over medium-high heat in a large skillet until shimmering but not smoking (about 350°F). Fry the coated steaks in batches for 3-4 minutes per side until they are golden brown and crispy. Transfer the fried steaks to a paper towel-lined plate to drain excess oil.
- Make the Creamy Gravy: Using the pan drippings left in the skillet, whisk in 2 tablespoons of flour and cook briefly until combined. Gradually add milk while whisking constantly to prevent lumps. Continue stirring and cooking until the gravy thickens. Season to taste with salt and freshly ground black pepper.
- Serve While Hot: Place the crispy fried steaks on plates and generously ladle the creamy pepper gravy over the top. Add garnish like fresh parsley or chives if desired, and serve immediately.
Notes
- Double dredge the steak by dipping twice in egg mixture and flour for an extra thick, crunchy crust.
- Use a thermometer to maintain oil temperature around 350°F for best frying results.
- Do not overcrowd the pan; fry steaks in batches to keep oil temperature steady and crust crisp.
- Cube steak is preferred for tender texture; avoid tougher cuts for optimal results.
- Let steaks rest for a few minutes after frying to redistribute juices before serving.
Nutrition
- Serving Size: 1 piece with gravy
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 35 g
- Saturated Fat: 8 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 130 mg
Keywords: chicken fried steak, Southern comfort food, fried steak, creamy gravy, cube steak, crispy coating