Chef Boy I Be Illinois Lighter Chicken Fried Steak and Gravy
Indulge in a comforting classic with a healthier twist—Chef Boy I Be Illinois Lighter Chicken Fried Steak and Gravy is a flavor-packed Southern-inspired dish that doesn’t compromise on taste or texture. Tender cube steaks are coated in a perfectly seasoned flour and cornstarch mixture, creating a golden-brown, crispy crust that’s crisp yet delicate. The accompanying creamy gravy, crafted with low-sodium chicken broth and whole milk, is rich, velvety, and irresistibly savory. This lighter version of the iconic dish uses olive oil for frying and low-fat buttermilk for the batter, making it a more balanced option for indulgent cravings. Ready in under an hour, it’s the ultimate feel-good meal, served best with wholesome sides like mashed cauliflower or roasted vegetables. Perfect for weeknight dinners or comfort food enthusiasts looking for a lighter choice, this recipe will quickly become a family favorite!
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Recipe Information
Ingredients
- 4 pieces cube steaks
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 cup low-fat buttermilk
- 2 large eggs
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1.5 cups chicken broth, low sodium
- 1 cup whole milk
- 2 tablespoons all-purpose flour (for gravy)
Instructions
Place the cube steaks between two sheets of plastic wrap or parchment paper and gently pound them with a meat mallet until they are about 1/4-inch thick. Set aside.
In a shallow bowl, combine 1 cup of flour, cornstarch, paprika, garlic powder, onion powder, black pepper, and salt. Mix well.
In a separate bowl, whisk together the buttermilk and eggs until smooth.
Dredge each cube steak first in the flour mixture, then in the buttermilk-egg mixture, and then back in the flour mixture. Make sure each steak is well-coated, pressing the flour onto the meat to create a nice crust. Set aside on a plate.
Heat 1.5 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add 2 pieces of the coated steak to the pan. Cook for 3-4 minutes on each side or until golden brown and crispy. Remove from the skillet and place on a paper towel-lined plate. Repeat with the remaining olive oil and steaks.
Reduce the heat to medium and add the butter to the skillet. Once melted, sprinkle in 2 tablespoons of flour and whisk continuously for 1 minute to cook out the raw flour taste.
Gradually pour in the chicken broth and milk, whisking constantly to prevent lumps. Continue to cook the gravy, whisking often, until it thickens, about 3-5 minutes. Season with additional salt and pepper to taste.
Serve the chicken fried steaks hot and generously spoon the gravy over the top. Pair with your favorite lighter sides, such as mashed cauliflower or roasted vegetables.
Nutrition Facts
Calories |
613 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 694 mg | 30% | |
| Total Carbohydrate | 38.9 g | 14% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 6.5 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 184 mg | 14% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 585 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
