Classic Southern Chicken Fried Steak (Print version)
Tender cube steak fried in a seasoned crust and finished with creamy pepper gravy, just like a Southern diner plate.
# Ingredients:
For the steak
01 -
4 beef cube steaks, about 4 oz (115 g) each
02 -
1 1/2 teaspoons kosher salt, divided
03 -
1 teaspoon black pepper, divided
04 -
1 1/2 cups (190 g) all-purpose flour
05 -
2 tablespoons cornstarch
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
1/2 teaspoon smoked paprika
09 -
1/4 teaspoon cayenne pepper, optional
10 -
1/2 cup (120 ml) buttermilk
11 -
1 large egg
12 -
1 1/2 cups (360 ml) vegetable oil, for frying
For the cream gravy
13 -
1/4 cup reserved frying oil
14 -
1/4 cup reserved seasoned flour
15 -
2 cups (480 ml) whole milk
16 -
1/2 teaspoon kosher salt, plus more to taste
17 -
1 teaspoon freshly ground black pepper
# Instructions:
01 -
Pat the cube steaks dry. Season both sides with 1 teaspoon salt and 1/2 teaspoon black pepper, then place them on a wire rack while you prepare the coating.
02 -
In a shallow dish, whisk flour, cornstarch, garlic powder, onion powder, paprika, cayenne, remaining salt, and remaining pepper. In a second dish, whisk buttermilk and egg until smooth.
03 -
Dredge each steak in the seasoned flour, dip in the buttermilk mixture, then press back into the flour until well coated. Set on a rack and rest for 10 minutes.
04 -
Add about 1/2 inch vegetable oil to a large cast iron skillet. Heat over medium-high heat to 350°F, or until a pinch of flour sizzles steadily without burning.
05 -
Fry 2 steaks at a time for 3-4 minutes per side until deep golden and crisp. Transfer to a clean rack and keep warm. Repeat with the remaining steaks.
06 -
Carefully pour off the oil, leaving 1/4 cup in the skillet. Whisk in 1/4 cup reserved seasoned flour and cook for 2-3 minutes. Slowly whisk in milk and simmer for 5-6 minutes until thick. Season with salt and black pepper.
07 -
Spoon the warm gravy over the chicken fried steaks just before serving. Add mashed potatoes or vegetables on the side.
# Good to know:
01 -
Best served right after frying while the crust is crisp.
02 -
Resting the breaded steaks for 10 minutes helps the coating stay attached.
03 -
Keep fried steaks warm on a rack in a 225°F oven while finishing the batch.