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Chicken Fried Steak with Creamy Gravy

This recipe elevates a comfort food classic with cube steaks double-dredged for an irresistibly crispy coating and smothered in velvety, pepper-speckled cream gravy. The method is approachable for beginners and delivers a satisfying crunch and savory flavor that will have your family asking for seconds.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Steaks
  • 4 cube steaks (about 4-6 oz each)
  • 1 cup all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper optional, for heat
  • 2 large eggs
  • ½ cup buttermilk can substitute regular milk with 1 teaspoon vinegar
  • Oil for frying (vegetable or canola)
For the Gravy
  • ¼ cup pan drippings from frying steaks
  • ¼ cup all-purpose flour
  • 2 ½ cups whole milk
  • Salt and black pepper to taste

Equipment

  • Large heavy skillet
  • Shallow bowls
  • Whisk
  • Tray
  • Paper towels

Method
 

  1. In a shallow bowl, whisk together 1 cup all-purpose flour, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon cayenne pepper (if using).
  2. In a separate bowl, whisk 2 large eggs with ½ cup buttermilk until smooth.
  3. Pat the 4 cube steaks dry with paper towels. Begin the double-dredge process by coating each steak in the seasoned flour mixture.
  4. Dip each floured steak into the egg-buttermilk mixture, letting any excess drip off, then return it to the seasoned flour to coat evenly. Press the flour gently into the meat to help it stick and let the steaks rest for about 5 minutes on a tray.
  5. Heat about ½ inch of vegetable or canola oil in a large, heavy skillet over medium-high heat until shimmering (when a sprinkle of flour sizzles immediately, it’s ready).
  6. Fry the steaks in the hot oil until golden brown on both sides, approximately 3-4 minutes per side. Remove the steaks and set them aside, keeping about ¼ cup of the pan drippings in the skillet.
  7. For the gravy, lower the heat to medium. Whisk in ¼ cup all-purpose flour into the reserved pan drippings to form a smooth paste, cooking the roux for about 1 minute to eliminate the raw flour taste.
  8. Slowly pour in 2½ cups whole milk while whisking constantly. Continue to whisk until the gravy thickens and comes to a gentle simmer.
  9. Season the gravy generously with salt and black pepper, ensuring you see visible specks of pepper throughout. Allow the gravy to simmer until it reaches your desired consistency.
  10. Plate the crispy fried steaks and generously ladle the creamy gravy over them. Serve immediately with your favorite sides such as mashed potatoes, biscuits, or green beans.

Notes

This chicken fried steak recipe is all about achieving the perfect balance of a crisp, seasoned coating and a rich, creamy gravy. The double-dredging method guarantees an extra crunch while keeping the steak tender inside. It’s a versatile dish that can be adapted for gluten-free or dairy-free diets, and leftovers can be reheated, though they’re best enjoyed fresh.