Marlboro Country Chicken Fried Steak Country Fried
Indulge in a taste of Southern comfort with Marlboro Country Chicken Fried Steak, a hearty, crispy dish drenched in creamy country gravy. This recipe takes tender cube steaks, coats them in a perfectly seasoned flour mixture with paprika, garlic, and onion powder, and fries them to golden-brown perfection. The rich, velvety gravy—made from pan drippings, milk, and broth—elevates this dish to pure comfort food bliss. Ready in under an hour and served best with classic sides like mashed potatoes or buttery biscuits, this chicken fried steak is a quintessential homestyle meal that’s perfect for family dinners or weekend feasts. Whether you're craving a nostalgic Southern favorite or looking to impress with a cozy, flavor-packed dish, this recipe delivers every time.
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Recipe Information
Ingredients
- 4 pieces Cube steaks
- 2 cups All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 2 cups Buttermilk
- 2 large Eggs
- 1 cup Vegetable oil
- 2 tablespoons Unsalted butter
- 2 cups Milk
- 1 cup Chicken or beef broth
- 0.5 teaspoon Salt (for gravy)
- 0.5 teaspoon Black pepper (for gravy)
Instructions
In a shallow dish, combine the flour, salt, black pepper, garlic powder, onion powder, and paprika. Mix well to create a seasoned flour mixture.
In another shallow dish, whisk together the buttermilk and eggs until fully combined.
Pat the cube steaks dry with a paper towel. Dip each steak into the seasoned flour, coating it completely. Then dip it into the buttermilk mixture, allowing any excess to drip off, and return it to the seasoned flour for a second coating. Shake off the excess flour and set aside on a plate. Repeat with all steaks.
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, carefully add the breaded cube steaks, working in batches if necessary to avoid overcrowding.
Fry the steaks for 3–4 minutes on each side, or until golden brown and crispy. Remove from the skillet and drain on a plate lined with paper towels. Keep warm while you make the gravy.
Discard most of the oil from the skillet, leaving about 2 tablespoons and any browned bits. Add the butter and melt it over medium heat.
Sprinkle 2 to 3 tablespoons of the remaining seasoned flour mixture into the skillet. Whisk constantly to create a roux, cooking for about 1–2 minutes to remove the raw flour taste.
Slowly pour in the milk and broth, whisking continuously to prevent lumps. Bring the mixture to a simmer and cook until the gravy thickens, about 5–7 minutes.
Season the gravy with salt and black pepper to taste.
Serve the chicken fried steaks topped with the creamy country gravy. Pair with mashed potatoes, green beans, or biscuits for the full Southern experience.
Nutrition Facts
Calories |
1145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.3 g | 108% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 1249 mg | 54% | |
| Total Carbohydrate | 62.1 g | 23% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 12.5 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 325 mg | 25% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 736 mg | 16% | |
*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.
