Southern Chicken-Fried Steak with Gravy

By /

Ingredients

For the Steak

  • 4 cube steaks about 4–6 oz each
  • 1 ½ cups all-purpose flour divided
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • 2 large eggs
  • ½ cup whole milk
  • ½ cup buttermilk
  • Vegetable oil for frying (about 1–1½ cups, enough for ½-inch depth)

For the Creamy Country Gravy

  • 3 tbsp pan drippings from frying
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • ½ tsp salt or to taste
  • ½ –1 tsp freshly ground black pepper

Instructions

  • Prepare the Coating
  • In a shallow bowl, combine:
  • 1 cup flour
  • Salt, pepper, paprika, garlic powder, and onion powder
  • In a second bowl, whisk together:
  • Eggs
  • Milk
  • Buttermilk
  • Place the remaining ½ cup flour in a third bowl.
  • Dredge the Steaks
  • Pat cube steaks dry.
  • Dredge each steak in plain flour first.
  • Dip into the egg mixture.
  • Coat thoroughly in the seasoned flour, pressing firmly so it adheres well.
  • Set aside on a plate and let rest 5 minutes (this helps the coating stick).
  • Fry the Steaks
  • Heat about ½ inch of vegetable oil in a large skillet over medium heat (about 350°F / 175°C).
  • Carefully place steaks into hot oil.
  • Fry 3–4 minutes per side until golden brown and crispy.
  • Transfer to a paper towel–lined plate to drain.
  • Keep warm while preparing gravy.
  • Make the Country Gravy
  • Carefully remove most of the oil, leaving about 3 tablespoons drippings in the skillet.
  • Whisk in flour and cook for 1–2 minutes until lightly golden.
  • Slowly pour in milk while whisking continuously.
  • Simmer until thickened (about 3–5 minutes).
  • Season with salt and generous black pepper.
  • The gravy should be smooth, creamy, and pourable.

Leave a Comment

Your email address will not be published. Required fields are marked *

Close
Scroll to Top