Country Fried Chicken Steak with Cream Gravy
Indulge in the ultimate comfort food with this crispy, golden Country Fried Chicken Steak smothered in rich, velvety Cream Gravy. Featuring tender cube steaks double-dredged in a seasoned flour mixture infused with garlic, onion powder, and paprika, this Southern classic boasts a satisfying crunch and flavorful bite in every mouthful. Paired perfectly with a homemade cream gravy—crafted with milk and a touch of butter—this dish is a hearty, stick-to-your-ribs favorite, ready in under an hour. Serve it with buttery mashed potatoes or fresh biscuits for a down-home meal that’s sure to impress. Perfect for weeknight dinners or cozy weekend meals, this recipe combines old-fashioned flavors with easy-to-follow steps that deliver restaurant-quality results right from your own kitchen.
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Recipe Information
Ingredients
- 4 pieces (about 4-6 ounces each) cube steak
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 teaspoons (divided) salt
- 1.5 teaspoons (divided) black pepper
- 1.5 cups buttermilk
- 2 large eggs
- 0.5 cups (plus extra for frying) vegetable oil
- 2 tablespoons unsalted butter
- 2 cups whole milk
Instructions
Preheat a large, heavy-bottomed skillet over medium heat and pour in about 1/4 inch of vegetable oil for frying. Heat until the oil reaches 350°F (175°C).
In a shallow bowl, whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, paprika, 1 teaspoon of salt, and 1 teaspoon of black pepper. This is your seasoned flour mixture.
In a second shallow bowl, whisk together the buttermilk, eggs, and 1/2 teaspoon each of salt and black pepper.
Pat the cube steaks dry with paper towels. Dredge each steak in the seasoned flour mixture, shaking off any excess. Then dip it into the buttermilk mixture, ensuring it's fully coated. Return the steak to the flour mixture and thoroughly coat it again, pressing it lightly to adhere.
Place the breaded steaks on a wire rack and let them rest for 5 minutes, allowing the coating to set.
Carefully place the steaks in the hot oil, working in batches if necessary to avoid crowding the skillet. Cook for 3-4 minutes per side, or until golden brown and cooked through. Internal temperature should reach 145°F (63°C). Transfer to a clean wire rack or paper-towel-lined plate to drain.
Once all the steaks are cooked, carefully pour off most of the oil, leaving about 2 tablespoons in the skillet. Add the 2 tablespoons of butter and melt over medium heat.
Whisk in 2 tablespoons of the leftover seasoned flour mixture and cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the milk while whisking constantly to prevent lumps. Continue cooking and whisking until the gravy thickens, about 5-6 minutes.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the country fried chicken steaks hot, smothered in cream gravy. Enjoy with mashed potatoes or your favorite sides.
Nutrition Facts
Calories |
3818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.3 g | 267% | |
| Saturated Fat | 62.0 g | 310% | |
| Polyunsaturated Fat | 76.4 g | ||
| Cholesterol | 985 mg | 328% | |
| Sodium | 7283 mg | 317% | |
| Total Carbohydrate | 255.3 g | 93% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 45.0 g | ||
| Protein | 228.4 g | 457% | |
| Vitamin D | 13.3 mcg | 67% | |
| Calcium | 1205 mg | 93% | |
| Iron | 29.9 mg | 166% | |
| Potassium | 3993 mg | 85% | |
*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.
