Texas Chicken Fried Steak and Gravy
Experience the ultimate comfort food with Texas Chicken Fried Steak and Gravy, a Southern classic that combines crispy, golden breaded cube steaks with a rich, creamy gravy. This crowd-pleasing dish features tender steaks coated in a seasoned flour mixture, spiced with paprika and cayenne for a subtle kick, and fried to perfection. The decadent gravy is made from skillet drippings, melted butter, and a hint of chicken broth, delivering restaurant-worthy flavor in every bite. Ready in under an hour, this hearty meal pairs beautifully with buttery mashed potatoes or steamed vegetables, creating a true taste of Texas hospitality right in your own kitchen. Perfect for family dinners or special gatherings, this recipe ensures every bite is irresistible.
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Recipe Information
Ingredients
- 4 pieces cube steaks
- 2 cups all-purpose flour
- 2 teaspoons salt
- 1.5 teaspoons black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.25 teaspoons cayenne pepper
- 2 large eggs
- 1 cup buttermilk
- 1.5 cups vegetable oil
- 2 tablespoons unsalted butter
- 2 cups whole milk
- 2 tablespoons cornstarch
- 1 cup chicken broth
Instructions
In a shallow dish, whisk together flour, salt, black pepper, garlic powder, paprika, and cayenne pepper.
In a separate shallow dish, beat the eggs and mix with buttermilk.
Pat the cube steaks dry with paper towels. Dredge each steak in the seasoned flour, shaking off excess. Dip it into the buttermilk mixture, and then back into the seasoned flour, pressing to coat well. Set aside on a plate and repeat with the remaining steaks.
In a large skillet, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
Carefully place the prepared steaks in the hot oil, cooking in batches if necessary. Fry each steak for 3-4 minutes per side or until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil once cooked.
In the same skillet, reduce the heat to medium and carefully discard most of the oil, leaving about 2 tablespoons of drippings in the skillet.
Add the unsalted butter to the skillet and let it melt. Whisk in 2 tablespoons of the reserved seasoned flour used for the steaks, cooking for 1-2 minutes to develop flavor.
Slowly whisk in the chicken broth, milk, and cornstarch, ensuring there are no lumps. Continue to cook, whisking constantly, until the gravy thickens, about 5-7 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
Serve the chicken fried steak hot, topped generously with the creamy gravy. Enjoy with mashed potatoes or a side of your choice.
Nutrition Facts
Calories |
1345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.2 g | 139% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 50.3 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 1318 mg | 57% | |
| Total Carbohydrate | 61.7 g | 22% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 9.7 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 255 mg | 20% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 689 mg | 15% | |
*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.
