Description
Chicken Fried Steak is a Southern classic featuring tenderized beef steak that’s breaded and fried to golden perfection, then topped with a rich and creamy country gravy.
Ingredients
Units
Scale
- 4 cube steaks (about 4–6 oz each)
- 2 cups all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1/2 cup buttermilk
- Vegetable oil, for frying
- 2 tablespoons butter (for gravy)
- 2 tablespoons flour (for gravy)
- 1 1/2 cups milk (for gravy)
- Salt and pepper to taste (for gravy)
Instructions
- In a shallow bowl, whisk together flour, paprika, garlic powder, onion powder, salt, and pepper.
- In another bowl, whisk together eggs and buttermilk.
- Dip each steak in the flour mixture, then the egg mixture, then back into the flour mixture, pressing to adhere.
- Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until shimmering.
- Fry steaks one or two at a time, 3–4 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
- For the gravy, remove all but 2 tablespoons of oil from the skillet. Add butter and flour, whisking to form a roux. Cook 1–2 minutes.
- Gradually whisk in milk and cook until thickened. Season with salt and pepper to taste.
- Serve steaks hot with gravy poured over the top.
Notes
- Use cube steak or tenderized round steak for best texture.
- Double dredging helps create a crispier coating.
- Serve with mashed potatoes and green beans for a traditional Southern meal.
Nutrition
- Serving Size: 1 steak with gravy
- Calories: 580
- Sugar: 4g
- Sodium: 520mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 155mg