The Smith Family Chicken Fried Steak
Experience comfort food at its finest with The Smith Family Chicken Fried Steak, a classic Southern dish that combines tender cube steaks with a flawlessly crispy, golden-brown coating. This recipe features a double-dredging technique, using a flavorful blend of seasoned flour, buttermilk, and egg for a perfectly crunchy breading that pairs beautifully with the richness of the dish. What sets this recipe apart is its creamy, homemade gravy – made directly in the skillet with savory pan drippings – that adds a velvety finishing touch to each bite. Ready in under an hour, this hearty meal is ideal for family dinners or weekend indulgence, served alongside mashed potatoes or your favorite vegetable sides. Whether you're new to chicken fried steak or looking to perfect your technique, this time-tested recipe is destined to become a favorite!
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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 Paprika
- 1 cup Buttermilk
- 2 large Eggs
- 2 cups Vegetable oil
- 2 cups Milk
- 3 tablespoons Butter
- 0.5 teaspoon Salt (for gravy)
- 0.5 teaspoon Black pepper (for gravy)
- 3 tablespoons All-purpose flour (for gravy)
Instructions
Prepare a dredging station by placing 2 cups of all-purpose flour in a shallow dish. Stir in 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, and 1 teaspoon of paprika.
In a separate shallow dish, whisk together the buttermilk and eggs until fully combined.
Pat the cube steaks dry with paper towels to remove excess moisture.
Dredge each cube steak in the seasoned flour, coating both sides evenly. Shake off any excess flour, then dip it into the buttermilk and egg mixture. Finally, return the steak to the flour and coat it once more. Set the breaded steaks aside on a plate.
Heat 2 cups of vegetable oil in a large skillet or cast-iron pan over medium-high heat. The oil should reach about 350°F for frying.
Carefully place each breaded steak into the hot oil, frying two at a time to avoid overcrowding. Cook for about 3-4 minutes on each side, or until the coating is crispy and golden brown. Remove the steaks and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining steaks.
To make the gravy, drain off most of the oil from the skillet, leaving about 2 tablespoons along with any browned bits. Add 3 tablespoons of butter to the skillet and melt it over medium heat.
Whisk in 3 tablespoons of flour to create a roux. Cook for 1-2 minutes, stirring constantly, until the mixture turns lightly golden and smells nutty.
Slowly pour in 2 cups of milk while whisking continuously to avoid lumps. Cook the gravy, whisking frequently, until it thickens to your desired consistency. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Serve the chicken fried steak hot, smothered generously with the creamy gravy. Pair with mashed potatoes or steamed vegetables for a complete meal.
Nutrition Facts
Calories |
6309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 543.7 g | 697% | |
| Saturated Fat | 117.2 g | 586% | |
| Polyunsaturated Fat | 270.7 g | ||
| Cholesterol | 822 mg | 274% | |
| Sodium | 4500 mg | 196% | |
| Total Carbohydrate | 243.0 g | 88% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 37.2 g | ||
| Protein | 153.4 g | 307% | |
| Vitamin D | 10.8 mcg | 54% | |
| Calcium | 1056 mg | 81% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 2712 mg | 58% | |
*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.
