Description
Classic Southern Chicken Fried Steak with a crispy, golden-brown crust and rich creamy gravy. This hearty main course features tender cube steaks double-dipped in seasoned flour and buttermilk, then fried to perfection on the stovetop. Served smothered in homemade pan gravy, it’s a comforting dish perfect for a satisfying meal.
Ingredients
Scale
For the Chicken Fried Steak
- 4 cube steaks (about 4 to 6 ounces each)
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 large eggs
- ½ cup buttermilk
- Vegetable oil for frying (about ½ inch depth in skillet)
For the Gravy
- 3 tablespoons pan drippings or butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- Salt and black pepper to taste
Instructions
- Prepare the Coating: In a shallow bowl, whisk together flour, garlic powder, onion powder, paprika, salt, and black pepper until well combined. In another bowl, whisk the eggs and buttermilk to create the wet mixture.
- Coat the Steaks: Pat each cube steak dry using paper towels. Dip each steak first into the flour mixture, then into the egg and buttermilk mix, and once more into the flour mixture pressing gently to ensure a good coating.
- Fry the Steaks: Heat about ½ inch of vegetable oil in a large skillet over medium-high heat until shimmering hot. Fry steaks one or two at a time for 3 to 4 minutes on each side until they turn golden brown and crispy. Transfer the cooked steaks to a paper towel-lined plate to drain excess oil.
- Make the Gravy: Reduce heat to medium and pour off all but 3 tablespoons of the frying oil from the skillet, or substitute with butter. Add flour and whisk continuously for 1 to 2 minutes until the mixture is golden and bubbly.
- Finish the Gravy: Gradually whisk in whole milk, stirring constantly to prevent lumps. Continue cooking and stirring until the gravy thickens, about 5 minutes. Season with salt and black pepper to taste.
- Serve: Plate the fried steaks and generously spoon the creamy gravy over them while hot. Enjoy immediately for best texture.
Notes
- Serve with mashed potatoes, green beans, or buttermilk biscuits for an authentic Southern meal.
- For extra crunch, double-dip the steaks in the flour and egg mixtures before frying.
- Ensure the oil is hot enough before frying to achieve a crispy crust without absorbing excess oil.
- Leftover gravy can be refrigerated for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southern American
