Chicken Fried Steak
Tenderized cube steak dredged in a seasoned flour coating and fried until shatteringly crisp, smothered in a rich peppered cream gravy. A Southern American diner classic that delivers serious comfort.
Ingredients
- 4 pieces cube steak (tenderized round steak)
- 1 1/2 cups all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1 tsp salt
- 1 tsp black pepper, freshly ground
- 1/4 tsp cayenne pepper
- 2 large eggs
- 1 cup buttermilk
- 1 cup vegetable oil, for frying
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour (for gravy)
- 2 cups whole milk
- 1/2 tsp salt (for gravy)
- 1 tsp black pepper (for gravy)
Instructions
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1
Pat 4 pieces cube steak (tenderized round steak) dry. Season both sides with 1 tsp salt and 1 tsp freshly ground black pepper.
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2
In a shallow dish, whisk 1 1/2 cups all-purpose flour with 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper. In another dish, whisk 2 large eggs with 1 cup buttermilk.
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3
Dredge each steak in seasoned flour, dip in egg-buttermilk mixture, then dredge in flour again, pressing firmly. Rest on a wire rack 5 minutes.
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4
Heat 1 cup for frying vegetable oil in a cast-iron skillet to 350°F. Fry steaks 3-4 minutes per side until golden and the internal temperature reaches 160°F. Keep warm in a 200°F oven.
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5
Leave 3 tablespoons of frying oil in the pan. Add 3 tbsp unsalted butter. Whisk in 3 tbsp all-purpose flour (for gravy) and cook 1-2 minutes until golden.
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6
Slowly whisk in 2 cups whole milk and cook until thickened, about 5 minutes. Season with 1/2 tsp salt (for gravy) and 1 tsp black pepper (for gravy).
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7
Serve each steak smothered in cream gravy with mashed potatoes.