Description
Enjoy classic Southern chicken fried steak, tender cube steaks breaded and fried until golden and crispy, then smothered in rich, peppery white gravy. This comforting dish is a taste of home.
Ingredients
- 4 cube steaks (approx. 1/3 lb each)
- 1 ½ cups all-purpose flour
- 2 teaspoons fresh ground black pepper, divided
- 2 teaspoons kosher salt or sea salt, divided
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 ½ cups buttermilk
- 2 teaspoons TABASCO Sauce (original)
- 2 eggs
- 1 cup vegetable oil
- For the gravy:
- 4 tablespoons grease (from frying)
- 4 tablespoons flour
- 2 to 3 cups whole milk
- ½ cup heavy whipping cream
- Salt and pepper to taste
Instructions
- Mix flour, 1 teaspoon black pepper, 1 teaspoon salt, paprika, onion powder, garlic powder, baking soda, and baking powder in a shallow bowl.
- Whisk together buttermilk, TABASCO Sauce, and eggs in another bowl.
- Pat cube steaks dry with paper towels, season both sides with remaining salt and pepper, let sit for 5 minutes, then pat dry again.
- Dredge each steak in the seasoned flour, dip into the buttermilk mixture, then dredge again in flour, pressing the coating well.
- Let coated steaks rest on a rack for 10 minutes to help the breading stick.
- Preheat oven to 225–250 °F to keep steaks warm.
- Heat vegetable oil about ¼ inch deep in a cast iron skillet over medium-high heat.
- Fry two steaks at a time for 3–4 minutes per side until golden and crisp, flipping only once.
- Drain cooked steaks on paper towels and keep warm in the oven.
- For the gravy, leave skillet drippings, add 4 tablespoons of grease back, whisk in flour, and cook for 2–3 minutes.
- Slowly pour in milk and cream while whisking, letting it simmer until creamy, about 5–7 minutes. Add more milk if needed.
- Season gravy with salt and pepper, then pour over steaks before serving.
Notes
- For a crispier crust, chill breaded steaks in the fridge for 20 minutes before frying.
- To make a buttermilk substitute, mix 1 ½ cups milk with 1 ½ tablespoons lemon juice or vinegar and let sit for 5 minutes.
- Press flour firmly onto steak and let it rest before frying to help coating stick.
- Whisk constantly while adding milk and cream slowly for a smoother gravy.
- Cook flour for a few minutes to remove raw taste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat steak on a baking sheet in a 350°F oven for 10–15 minutes.
- Reheat gravy separately in a saucepan over low heat, adding milk if too thick.
- Freeze cooked steaks (without gravy) by wrapping individually and placing in a freezer bag. Bake from frozen at 375°F for about 20 minutes until crisp.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Frying and Oven Warming
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving (1 steak with gravy)
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
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