Chicken Fried Steak and Gravy
Indulge in the ultimate Southern comfort food with this crispy, golden-brown Chicken Fried Steak and Gravy recipe. Made with tenderized cube steak, a perfectly seasoned flour coating, and a creamy homemade gravy, this dish strikes the perfect balance between crunch and richness. The steaks are double-dredged and pan-fried to perfection, ensuring a hearty, satisfying crust, while the velvety gravy, infused with white pepper and garlic, adds a luxurious finishing touch. Ready in just 45 minutes, this crowd-pleasing classic comes together effortlessly, making it an ideal choice for weeknight dinners or holiday feasts. Serve it over fluffy mashed potatoes or buttery biscuits for an authentic taste of the South that will keep everyone coming back for seconds.
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Recipe Information
Ingredients
- 4 pieces cube steak
- 2 cups all-purpose flour
- 2 teaspoons salt
- 2.5 teaspoons black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 large eggs
- 1 cup buttermilk
- 1.5 cups vegetable oil
- 2 tablespoons unsalted butter
- 2 cups whole milk
- 0.5 teaspoons ground white pepper
Instructions
Place the cube steaks on a cutting board, and use a meat tenderizer to flatten them evenly to about 1/4-inch thickness. Set aside.
In a shallow dish, combine the flour, 1 teaspoon of salt, 1 teaspoon of black pepper, garlic powder, and paprika. Mix well.
In a separate shallow dish, whisk together the eggs, buttermilk, 1 teaspoon of salt, and 1 teaspoon of black pepper.
Dredge each cube steak in the seasoned flour, ensuring it is well coated. Dip the steak into the buttermilk mixture, then dredge it again in the flour mixture. Lay the coated steak on a plate and repeat with all the steaks.
Heat the vegetable oil in a large skillet over medium heat until the oil reaches 350°F (175°C). Test by dropping a small pinch of flour into the oil; if it sizzles, the oil is ready.
Fry the coated steaks in the hot oil, two at a time, for about 3-4 minutes per side until golden brown and crispy. Remove from the skillet and place on a paper towel-lined plate. Repeat with the remaining steaks.
Once all the steaks are fried, pour off all but 2 tablespoons of the oil from the skillet, leaving behind any browned bits.
Add the butter to the skillet and melt over medium heat. Whisk in 2 tablespoons of flour from the dredge mixture and cook for 1-2 minutes, stirring constantly, to make a roux.
Slowly whisk in the milk, stirring continuously to prevent lumps. Cook until the gravy thickens, about 5-6 minutes. Season with the remaining salt, black pepper, and white pepper to taste.
Serve the chicken fried steaks hot, smothered in the creamy gravy. Enjoy with mashed potatoes or biscuits for a classic Southern meal!
Nutrition Facts
Calories |
1360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.9 g | 132% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 52.5 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 1637 mg | 71% | |
| Total Carbohydrate | 58.4 g | 21% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 9.5 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 268 mg | 21% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 939 mg | 20% | |
*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.
