Description
This classic Southern American Chicken Fried Steak with Country Gravy features tenderized cube steaks coated in a seasoned flour batter, fried to a golden crisp, and topped with a creamy, rich country-style gravy. Perfectly crispy on the outside and juicy on the inside, this comforting main course is ideal for a hearty family meal.
Ingredients
Scale
For the Chicken Fried Steak:
- 4 cube steaks (about 4–6 oz each)
- 1 1/2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1/2 cup buttermilk
- Vegetable oil for frying
For the Country Gravy:
- 2 tablespoons reserved frying oil
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare the Steaks: Pat the cube steaks dry with paper towels to ensure the coating sticks properly. In a shallow bowl, mix together the flour, paprika, garlic powder, onion powder, salt, and pepper to create the seasoned flour mixture. In a separate bowl, whisk together the eggs and buttermilk until combined.
- Coat the Steaks: Dredge each cube steak first in the seasoned flour mixture, shaking off excess. Then dip into the egg and buttermilk mixture to fully coat, followed by a second dip in the flour mixture, pressing firmly to adhere a thick crust. Place the coated steaks on a plate and set aside.
- Fry the Steaks: Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat until hot but not smoking. Carefully place each steak in the hot oil and fry for 3 to 4 minutes per side until the coating is golden brown and crisp. Use tongs to flip gently. Once cooked, transfer steaks to a wire rack or paper towel-lined plate to drain excess oil.
- Make the Country Gravy: Carefully pour off all but 2 tablespoons of the frying oil from the skillet, leaving the browned bits for flavor. Add 2 tablespoons of flour to the oil in the pan. Whisk continuously over medium heat for about 1 minute to form a roux. Slowly pour in the whole milk while whisking to avoid lumps. Continue cooking for 3 to 4 minutes until the gravy thickens to a creamy consistency. Season to taste with salt and black pepper.
- Serve: Plate each fried steak and generously spoon the warm country gravy over the top. For the ultimate Southern comfort experience, serve alongside mashed potatoes or buttermilk biscuits.
Notes
- Serve chicken fried steak with mashed potatoes or buttermilk biscuits for a complete comfort meal.
- If the country gravy becomes too thick, thin it out with a splash of additional milk to reach desired consistency.
- For extra crispy coating, press the flour onto the steaks firmly during the second dredge to ensure a thick crust.
- Use a wire rack to drain excess oil to keep the crust crispy instead of a paper towel.
