Seasoned Chicken Fried Steaks
Crispy, golden, and packed with flavor, these Seasoned Chicken Fried Steaks are the ultimate comfort food indulgence! Tender cube steaks are double-breaded in a perfectly seasoned flour mixture featuring paprika, garlic powder, and a touch of cayenne for subtle heat. After pan-frying to crunchy perfection, these steaks are paired with a rich and creamy homemade gravy made from buttery pan drippings, chicken broth, and milk. This hearty and satisfying dish is a southern classic, perfect for a cozy family dinner or a weekend treat. Serve it with mashed potatoes or buttery biscuits for a complete, crowd-pleasing meal that’s destined to impress.
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Recipe Information
Ingredients
- 4 Cube steaks
- 2 cups All-purpose flour
- 2 tablespoons Cornstarch
- 2 teaspoons Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoons Cayenne pepper
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1.5 cups Buttermilk
- 2 Large eggs
- 0.5 cups Vegetable oil
- 4 tablespoons Butter
- 2 cups Milk (for gravy)
- 1 cup Chicken broth
- 0.5 teaspoons Salt (for gravy)
- 0.5 teaspoons Black pepper (for gravy)
Instructions
Place the cube steaks on a cutting board and pat them dry with paper towels to remove excess moisture.
In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
In another shallow dish, whisk together the buttermilk and eggs until well combined.
Dredge each cube steak in the seasoned flour mixture, ensuring that it’s fully coated. Shake off excess flour, then dip it into the buttermilk and egg mixture. Return the steak to the flour mixture and coat it again, pressing the flour into the steak to ensure a thick, even layer of breading.
Place the breaded steaks on a wire rack and let rest for 10 minutes to allow the breading to adhere.
In a large skillet, heat the vegetable oil and 2 tablespoons of butter over medium heat until the fat begins to shimmer.
Carefully add the breaded cube steaks to the skillet, working in batches if necessary to avoid overcrowding. Cook each steak for 3–4 minutes per side, or until golden brown and crispy. Remove the steaks to a clean wire rack or plate lined with paper towels to drain any excess oil.
Once all the steaks are cooked, discard the oil from the skillet, but leave behind any flavorful browned bits.
Reduce the heat to medium-low and add the remaining 2 tablespoons of butter to the skillet. Once melted, stir in 1/4 cup of the seasoned flour mixture used for breading earlier, whisking constantly to make a roux.
Gradually whisk in the chicken broth and milk, ensuring there are no lumps. Cook the gravy, stirring constantly, until thickened and creamy, about 5–7 minutes. Season with salt and pepper to taste.
Serve the chicken fried steaks hot, smothered with the gravy. Garnish with parsley if desired, and enjoy!
Nutrition Facts
Calories |
947 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 16.7 g | ||
| Cholesterol | 209 mg | 70% | |
| Sodium | 1219 mg | 53% | |
| Total Carbohydrate | 64.3 g | 23% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 11.5 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 309 mg | 24% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 777 mg | 17% | |
*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.
