Description
Classic Southern Chicken Fried Steak with crispy coating and rich, creamy gravy, perfect comfort food to enjoy with mashed potatoes or green beans.
Ingredients
Scale
Steak and Coating
- 4 cube steaks (about 4–6 ounces each)
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- Salt and black pepper to taste
- 2 large eggs
- 1/2 cup buttermilk
- Vegetable oil for frying
Gravy
- 2 tablespoons pan drippings (vegetable oil from frying)
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- Salt and black pepper to taste
Instructions
- Season the steaks: Pat the cube steaks dry and season both sides generously with salt and black pepper to enhance flavor.
- Prepare the dredging mixtures: In a shallow bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, and a pinch of salt and black pepper. In a separate shallow bowl, whisk the eggs and buttermilk together until smooth.
- Coat the steaks: Dredge each steak first in the flour mixture, then dip it into the egg and buttermilk mixture, and finally coat again with the flour mixture, pressing gently to ensure the coating adheres well.
- Heat the oil: Pour about 1/2 inch of vegetable oil into a large skillet and heat over medium-high heat until hot but not smoking.
- Fry the steaks: Fry the steaks one or two at a time for 3 to 4 minutes on each side or until they turn golden brown and develop a crispy crust. Avoid overcrowding the pan to maintain oil temperature. Transfer cooked steaks to a paper towel-lined plate to drain excess oil.
- Make the gravy: Carefully pour off all but 2 tablespoons of oil from the skillet, leaving the drippings behind. Add 2 tablespoons of flour to the skillet and whisk over medium heat for 1 to 2 minutes until the mixture turns golden and fragrant.
- Finish the gravy: Gradually whisk in 2 cups of whole milk, stirring constantly to prevent lumps, and cook until the gravy thickens, about 5 to 7 minutes. Season with salt and black pepper to taste.
- Serve: Plate the crispy chicken fried steaks and generously spoon the creamy gravy over the top. Serve hot with your favorite sides like mashed potatoes or green beans.
Notes
- For extra crispiness, let the breaded steaks rest for 10 minutes before frying to help the coating set.
- This dish pairs wonderfully with classic Southern sides such as mashed potatoes, green beans, or corn on the cob.
- Use fresh buttermilk for best flavor and texture in the coating.
- Maintain medium-high heat during frying to ensure a crispy crust without absorbing too much oil.
