Chicken Fried Steak

Combining a tenderized and breaded steak with a delicious, creamy gravy, chicken fried steak is a traditional Southern comfort dish. This recipe is ideal for a filling supper that will take you to the heart of the South.

Tasting Notes

Expect a crispy, golden-brown crust enveloping a juicy and tender steak, all smothered in a creamy and peppery white gravy. Serve it alongside mashed potatoes or your favorite Southern-style sides for the ultimate comfort food experience.

Ingredients

For the Steak:

• 4 cube steaks
• 2 cups all-purpose flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 2 cups buttermilk
• Vegetable oil for frying

For the Gravy:

• 1/4 cup all-purpose flour
• 4 tablespoons unsalted butter
• 2 cups whole milk
• Salt and pepper to taste

Kitchen Equipment

• Meat mallet
• Shallow bowls for coating
• Large skillet
• Whisk
• Paper towels
• Thermometer for checking oil temperature

Instructions

1. In a shallow bowl, whisk together flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper.
2. Dip each cube steak into buttermilk, allowing excess to drip off, then coat evenly with the flour mixture. Press the flour mixture onto the steak to adhere.
3. Heat vegetable oil in a large skillet over medium-high heat.
4. Fry the coated steaks for 4-5 minutes per side or until golden brown and cooked through. Remove steaks and place on a paper towel-lined plate to drain excess oil.
5. In the same skillet, reduce the heat to medium. Add butter and flour to create a roux, stirring constantly until it turns golden brown.
6. Gradually whisk in the milk, continuing to stir until the gravy thickens. Season with salt and pepper to taste.
7. Serve the chicken fried steaks smothered in the creamy gravy.

Pro Tips

• Tenderize the steaks using a meat mallet for maximum tenderness.
• Ensure the oil is hot enough to achieve a crispy crust without absorbing too much oil.
• Use whole buttermilk for a richer flavor in the breading.

Variations

• Try using different spices in the breading for a unique flavor profile.
• Substitute buttermilk with whole milk for a lighter coating.

FAQs

.