Description
Classic Chicken Fried Steak with Creamy Gravy is a comforting Southern favorite featuring tender cube steaks breaded and fried to crispy perfection, then topped with a rich, creamy homemade gravy. This hearty meal is ideal for dinner and pairs beautifully with mashed potatoes or green beans.
Ingredients
Scale
For the Chicken Fried Steak
- 4 cube steaks
- 2 cups all-purpose flour
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 cups vegetable oil (for frying)
For the Creamy Gravy
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1/4 teaspoon black pepper
- Salt to taste
- 2 tablespoons chopped green onions (optional, for garnish)
Instructions
- Prepare Breading Mixtures: In a shallow bowl, whisk together the eggs and buttermilk until well combined. In another large bowl, mix the 2 cups of flour with salt, black pepper, garlic powder, onion powder, and paprika to create the seasoned flour.
- Dredge the Steaks: Take each cube steak and dredge it first in the seasoned flour, ensuring it is evenly coated. Then dip it into the egg and buttermilk mixture. After that, coat it again in the seasoned flour. Place the coated steaks on a wire rack and let them rest for 10 minutes to set the breading.
- Heat Oil and Fry Steaks: In a large skillet, heat vegetable oil over medium heat until it reaches approximately 350°F (175°C). Carefully fry each steak for 3 to 4 minutes on each side, or until the crust is golden brown and crispy. Once cooked, transfer the steaks to paper towels or a wire rack to drain excess oil.
- Make the Gravy Roux: Remove excess oil from the skillet, leaving about 2 tablespoons behind. Add the butter to the pan and melt it over medium heat. Stir in 3 tablespoons of flour and cook while stirring to form a roux, which will help thicken the gravy.
- Prepare the Gravy: Gradually whisk in the whole milk, stirring constantly to prevent lumps. Continue stirring until the gravy thickens to your desired consistency. Season with salt and 1/4 teaspoon black pepper, adjusting to taste.
- Serve: Plate the crispy chicken fried steaks and generously ladle the warm creamy gravy over them. Garnish with chopped green onions if desired for a fresh, vibrant touch.
Notes
- Resting the steaks after breading helps the coating stick better during frying.
- Maintain medium heat to avoid burning the crust or undercooking the meat.
- You can substitute whole milk with 2% milk, but whole milk makes a creamier gravy.
- For an extra crispy crust, double dredge the steaks by repeating the flour and egg steps.
- Use a thermometer to keep the oil temperature steady at 350°F for best frying results.
- Leftover gravy can be refrigerated for up to 3 days and reheated gently on the stove.
