Chicken Fried Steak with Gravy

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 Chicken Fried Steak with Gravy


A classic Southern comfort dish, Chicken Fried Steak with Gravy brings crispy, tender cube steaks together with a creamy, peppery gravy. This dish is perfect for family dinners or when you're craving something hearty and soul-warming. Serve with mashed potatoes and your favorite veggies for a complete meal.


Ingredients:


  • For the Chicken Fried Steak:
  • 4 cube steaks (about 1/3 lb each)
  • 1 ½ cups all-purpose flour
  • 2 teaspoons fresh ground black pepper, divided
  • 2 teaspoons kosher salt or sea salt, divided
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ cups buttermilk
  • 2 teaspoons TABASCO® Sauce (original)
  • 2 eggs
  • 1 cup vegetable oil
  • For the Gravy:
  • 4 tablespoons grease (from frying)
  • 4 tablespoons flour
  • 2 to 3 cups whole milk
  • ½ cup heavy whipping cream
  • Salt and pepper to taste

Instructions:



  • Prepare the Coating:
  • In a shallow bowl, whisk together the flour, 1 teaspoon black pepper, 1 teaspoon salt, paprika, onion powder, garlic powder, baking soda, and baking powder. Set aside.
  • In a separate shallow bowl, whisk together the buttermilk, TABASCO® Sauce, and eggs. Set aside.
  • Season the Cube Steaks:
  • Pat the cube steaks dry with a paper towel, removing as much moisture as possible. Season with the remaining 1 teaspoon of salt and 1 teaspoon of pepper. Let them sit for 5 minutes, then pat dry again.
  • Dredge the Steaks:
  • Dredge the cube steaks in the flour mixture, shaking off the excess. Then dredge in the buttermilk-egg mixture, letting excess drip off. Finally, dredge once again in the flour mixture, pressing the remaining flour into the steaks to ensure a thick coating.
  • Rest the Steaks:
  • Place the breaded cube steaks on a sheet pan or metal rack and let them sit for 10 minutes to set the coating.
  • Preheat the Oven:
  • Preheat your oven to 225°F to 250°F to keep the steaks warm after frying.
  • Shallow Fry the Steaks:

  • Heat about 1/4-inch of vegetable oil in a heavy skillet or large cast iron skillet over medium-high heat (320-340°F). The oil should sizzle when a bit of breading is added.
  • Fry two steaks at a time for 3-4 minutes on each side until golden brown. Do not flip more than once to prevent the breading from falling off. Drain on paper towels and keep warm in the preheated oven.
  • Make the Gravy:
  • Pour the remaining grease into a heat-safe bowl, leaving any crispy bits in the skillet. Add back 4 tablespoons of the grease to the skillet.
  • Whisk in the flour and cook for 2-3 minutes until golden brown.
  • Slowly whisk in the milk and cream mixture (about 2 1/2 cups). Whisk constantly until the gravy thickens and becomes smooth, about 5-7 minutes. If the gravy becomes too thick, add more milk to reach the desired consistency. Season with salt and plenty of black pepper.
  • Serve:
  • Serve the chicken fried steaks hot with the gravy poured over the top, alongside mashed potatoes and your favorite green veggies. Enjoy!
  • This dish is a true comfort food classic—crispy, creamy, and packed with flavor! 

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