Chicken Fried Steak Strips with Milk Gravy
Crispy, golden perfection meets creamy Southern comfort in this irresistible recipe for Chicken Fried Steak Strips with Milk Gravy. Tender strips of cube steak are double-dredged in a flavorful blend of flour, cornstarch, and seasonings, then fried to crunchy, golden-brown perfection. But the magic doesn’t stop there—this classic dish is paired with a rich and velvety homemade milk gravy, crafted from pan drippings, butter, and a touch of seasoning for the ultimate comfort food experience. Perfect for a hearty dinner or a crowd-pleasing appetizer, these steak strips are easy to make and ready in under an hour. Whether you drizzle the gravy over the top or use it as a dipping sauce, this dish is guaranteed to deliver bold flavors and Southern charm with every bite.
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Recipe Information
Ingredients
- 1 pound Cube steak
- 2 cups All-purpose flour
- 2 tablespoons Cornstarch
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 2 large Eggs
- 1 cup Buttermilk
- 2 cups Vegetable oil
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour (for gravy)
- 2 cups Whole milk
- 0.5 teaspoon Salt (for gravy)
- 0.5 teaspoon Black pepper (for gravy)
Instructions
Cut the cube steak into 1-inch wide strips. Set aside.
In a shallow dish, combine 2 cups of flour, cornstarch, salt, black pepper, paprika, and garlic powder. Mix well.
In another shallow dish, whisk together the eggs and buttermilk until smooth.
Dredge each steak strip in the flour mixture, then coat in the egg mixture, and dredge again in the flour mixture, pressing lightly to adhere the coating. Place the coated strips on a baking sheet and let sit for 10 minutes.
Heat the vegetable oil in a large skillet or deep fryer to 350°F (175°C).
Fry the steak strips in batches, being careful not to overcrowd the skillet. Cook for about 3-4 minutes per side or until golden brown and crispy. Remove and place on a plate lined with paper towels to drain excess oil.
To make the milk gravy, drain the oil from the skillet, leaving about 3 tablespoons of drippings. Add the butter and melt over medium heat.
Stir in 3 tablespoons of flour and cook for 1-2 minutes until the roux is golden and bubbly.
Gradually whisk in the whole milk, ensuring no lumps remain. Cook, stirring constantly, until the gravy thickens, about 3-4 minutes.
Season the gravy with 0.5 teaspoon of salt and 0.5 teaspoon of black pepper (adjust to taste).
Serve the chicken fried steak strips hot with milk gravy on the side or drizzled on top.
Nutrition Facts
Calories |
1603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.3 g | 167% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 69.0 g | ||
| Cholesterol | 229 mg | 76% | |
| Sodium | 1891 mg | 82% | |
| Total Carbohydrate | 65.9 g | 24% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 9.3 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 262 mg | 20% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 844 mg | 18% | |
*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.
