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This stick-to-your-ribs chicken fried steak with rich, peppery cream gravy takes humble cube steak and turns it into a showstopping Southern favorite. Crunchy coating meets smooth gravy for a meal that screams Texas comfort with every bite.
I whipped up this dish when the Texas blues hit after moving away. The crispy crust and creamy gravy took me back home in one bite. Now it’s what I always fix when folks stop by and want legit Southern grub.
Tasty Ingredients
- Eggs: Help everything stick together so your crust won’t bail on you
- Buttermilk: Softens the meat so it’s not chewy and sneaks in a tangy zip
- Cube steaks: Cheap cut, but with a soak and fry, it’s melt-in-your-mouth good
- Cayenne pepper: Bring on the spicy kick if you’re into that peppery gravy vibe
- Paprika: Gives a kick of color and a hint of sweetness
- All-purpose flour: The secret to the crunchy goodness when you double-coat just right
- Whole milk: Turns into that yummy, classic gravy Southerners dream about
- Onion powder and garlic powder: Build in flavor without hiding the beefy taste
Delicious Step-by-Step Guide
- Make the Gravy:
- Once you’re done frying, drain off most of the oil but keep about three tablespoons. Sprinkle in flour and whisk it up so you don’t get any lumps. Stir that for a minute to cook out the raw flour flavor. Slowly add the milk, whisking the whole time. Toss in garlic powder. Let it bubble gently. In three to five minutes you should have a tasty thick sauce that clings to a spoon. Salt and crack plenty of black pepper in!
- Fry the Steak:
- Heat up enough oil in a big skillet so it’s about half an inch deep. You want it hot—think 350 to 375°F. Cook your breaded steaks a few at a time, giving them space. Fry about 3 or 4 minutes per side till they’re deep golden brown. Let them drain on a rack or some paper towels.
- Bread the Steak:
- Take steaks from the buttermilk, let excess drip off. First coat in plain flour, knocking off any extra. Next dip in beaten eggs. Then press into the seasoned flour really well to form an even layer that’ll get super crispy.
- Prep the Breading:
- Mix up half a cup of flour, garlic powder, onion powder, paprika, cayenne (if you want), salt, and pepper in a shallow bowl. Give it a good whisk. Put the rest of your plain flour in a second bowl. Whisk your eggs smooth in a third bowl.
- Marinate the Steak:
- Take the cube steaks out of their packaging and lay them in a shallow dish. Pour in buttermilk until every steak is covered. Stick it in the fridge for a half hour (or even better, 2 hours). This soak softens up the meat just right.
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There’s no rushing this. If you skip the careful breading, don’t be surprised if the coating slips off in the fryer and you end up with bare steak. My grandma used to sing while she worked slowly, making sure each piece was covered just right. That patience really is what makes this dish shine and go from regular to unforgettable.
Advance Prep and Storing Leftovers
You can bread these up to 8 hours ahead and stash them in the fridge before you fry. Lay them on parchment on a baking sheet, cover loosely, and chill. When you’re hungry: fry as usual. For leftovers, box up the steaks and the gravy separately—keeps in the fridge for up to 3 days. Heat the steaks in a hot oven (350°F, about 10 minutes) so they get crispy again and warm the gravy on the stove with a splash of milk to loosen it up.
Best Sidekicks
Nothing beats mashed potatoes for soaking up extra gravy. Toss in green beans or collards for something fresh. Fluffy buttermilk biscuits are awesome for sopping up the last drops. Sweet iced tea rounds it all out. If you’ve got room, apple pie or peach cobbler with ice cream will totally finish the meal.
Common Problems and Easy Fixes
If your coating’s sliding off, odds are the meat was still wet—pat it dry first. Lumpy gravy? Whisk hard while you add milk or strain it before you pour. If it’s too thick, add warm milk a bit at a time. Too thin? Let it simmer longer or stir in a quick flour-and-milk mix to thicken it up.
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Frequently Asked Questions
- → Which beef cut is best for Chicken Fried Steak?
Go for cube steak or a round steak that's already been tenderized—they cook quick and come out nice and soft.
- → How do I get my steak even softer?
Just smack the steak with a meat mallet until it's thin, then let it soak in buttermilk to make it extra juicy and tender.
- → What's the perfect oil for frying?
Stick with vegetable oil. It can get really hot without burning and makes your steak super crispy.
- → What's the trick for super crispy breading?
Dip the steak in flour, then egg, and then back into seasoned flour. Press it on gently, so it sticks well and fries up crunchy.
- → Can I make the gravy healthier?
Definitely! Just swap whole milk for plain almond milk or use fewer pan drippings if you want to cut down on the fat a bit.