Description

A Southern classic comfort food, chicken fried steak features tenderized beef steak coated in seasoned flour, fried to crispy perfection, and typically served with creamy gravy.

Ingredients

Units Scale

4 beef cube steaks (about 4–6 oz each)
2 cups all-purpose flour
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 large eggs
1 cup buttermilk
1/2 cup whole milk
Vegetable oil, for frying
2 tablespoons all-purpose flour (for gravy)
2 cups whole milk (for gravy)
Salt and pepper to taste (for gravy)

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Instructions

Pound the cube steaks gently to further tenderize if needed.
In a shallow bowl, mix flour, salt, pepper, paprika, garlic powder, and onion powder.
In another bowl, whisk together eggs, buttermilk, and whole milk.
Dredge each steak in the flour mixture, dip in the egg mixture, then dredge again in the flour mixture. Set aside on a plate.
Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until hot.
Fry the steaks one or two at a time, cooking 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
To make gravy, pour off most of the oil, leaving about 2 tablespoons and bits in the pan.
Whisk in 2 tablespoons of flour and cook for 1-2 minutes.
Gradually whisk in 2 cups of milk and cook, stirring constantly, until thickened. Season with salt and pepper to taste.
Serve the chicken fried steaks with the gravy poured over the top.

Notes

Make sure the oil is hot enough before frying to ensure a crispy crust.
Let the coated steaks rest for 10 minutes before frying to help the coating stick better.
Serve with mashed potatoes and green beans for a complete meal.

Nutrition

Serving Size: 1 steak with gravy
Calories: 610
Sugar: 6g
Sodium: 980mg
Fat: 36g
Saturated Fat: 10g
Unsaturated Fat: 22g
Trans Fat: 1g
Carbohydrates: 35g
Fiber: 1g
Protein: 38g
Cholesterol: 155mg