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This hearty chicken fried steak with creamy peppered gravy transforms budget-friendly cube steak into a legendary Southern masterpiece. The crispy, golden-brown coating paired with velvety gravy creates a soul-satisfying meal that will transport you straight to a Texas roadhouse with every bite.
I first made this chicken fried steak during a particularly homesick period after moving away from Texas. One bite of that crispy, gravy-smothered goodness instantly connected me to my Southern roots, and now it's my go-to dish whenever friends visit for a taste of authentic country cooking.
Ingredients
- Cube steaks: Provide the perfect tender base after marinating gives them exceptional flavor while keeping costs reasonable
- Buttermilk: Works as a natural tenderizer breaking down tough muscle fibers while adding subtle tanginess
- All-purpose flour: Creates that signature crisp coating when double dredged properly
- Garlic powder and onion powder: Add depth without overpowering the natural meat flavors
- Paprika: Brings beautiful color and mild sweetness to the coating
- Cayenne pepper: Adds optional heat that complements the peppery gravy beautifully
- Eggs: Act as the perfect binding agent ensuring your breading stays intact during frying
- Whole milk: Creates the silky base for that iconic Southern gravy everyone craves
Step-by-Step Instructions
- Marinate the Steak:
- Remove steaks from packaging and place in a shallow dish. Pour buttermilk over the meat ensuring complete coverage. Cover dish and refrigerate for at least 30 minutes but preferably 2 hours to allow the acids in the buttermilk to properly tenderize the meat fibers.
- Prep the Breading:
- In a shallow bowl combine half cup of flour with garlic powder, onion powder, paprika, cayenne if using, salt and pepper. Whisk thoroughly to ensure even distribution of seasonings. Place remaining half cup of plain flour in a separate shallow bowl. In a third bowl beat eggs until completely blended with no streaks remaining.
- Bread the Steak:
- Remove each steak from the buttermilk bath allowing excess liquid to drip off. First dredge in the plain flour covering completely and shaking off excess. Next dip into beaten eggs allowing excess to drip away. Finally press into the seasoned flour mixture firmly on both sides to create a textured coating that will fry up beautifully crisp.
- Fry the Steak:
- Heat vegetable oil in a large heavy skillet to a depth of half inch. Oil should reach 350 to 375 degrees Fahrenheit for optimal frying. Carefully place breaded steaks into hot oil without overcrowding. Fry for 3 to 4 minutes per side until the coating becomes deeply golden and crispy. Transfer to a rack or paper towels to drain excess oil.
- Make the Gravy:
- Pour off all but three tablespoons of the flavorful frying oil. Sprinkle three tablespoons of flour into the reserved oil whisking constantly to prevent lumps. Cook this roux for one full minute to eliminate raw flour taste. Gradually pour in the milk while continuously whisking. Add garlic powder and bring to a gentle simmer until gravy thickens to coat the back of a spoon about 3 to 5 minutes. Season generously with salt and freshly ground black pepper.
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The secret to this dish is patience with the breading process. My grandmother always said that rushed breading falls off during frying, leaving you with naked steak and disappointment. I'll never forget watching her methodically coat each piece of meat, humming gospel songs as she worked. That careful attention to detail makes all the difference between mediocre and magnificent chicken fried steak.
Making Ahead and Storage
This chicken fried steak can be fully prepared up to the frying stage and kept refrigerated for up to 8 hours before cooking. Simply complete the breading process then arrange on a baking sheet lined with parchment paper and cover loosely with plastic wrap. When ready to serve simply fry as directed. For leftovers store fried steaks separate from gravy in airtight containers in the refrigerator for up to 3 days. Reheat steaks in a 350°F oven for about 10 minutes to restore crispness while warming gravy separately on the stovetop with a splash of milk to thin as needed.
Perfect Pairings
Chicken fried steak practically demands classic Southern sides to complete the experience. Creamy mashed potatoes make the perfect landing pad for extra gravy while green beans or collard greens add necessary brightness to cut through the richness. Buttermilk biscuits work beautifully for sopping up any remaining gravy and sweet iced tea is the quintessential beverage companion. For a complete comfort food experience finish with a slice of warm apple pie or peach cobbler topped with vanilla ice cream.
Troubleshooting Common Issues
If your breading slides off during frying you likely skipped thoroughly drying the steak after marinating. Pat each piece completely dry before starting the breading process. For gravy that ends up lumpy whisk vigorously while adding milk or strain through a fine mesh sieve before serving. If your gravy seems too thick simply whisk in additional warm milk a tablespoon at a time until reaching desired consistency. Conversely for thin gravy continue simmering a few minutes longer or create a slurry with a teaspoon of flour mixed with cold milk and whisk into the simmering gravy.
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Frequently Asked Questions
- → What cut of beef is best for Chicken Fried Steak?
Cube steak or tenderized round steak is ideal for Chicken Fried Steak, as it cooks quickly and remains tender.
- → How can I tenderize the steak further?
Use a meat mallet to pound the steak thinly before marinating it in buttermilk for added tenderness and flavor.
- → What type of oil should I use for frying?
Vegetable oil works best as it has a high smoke point and ensures even frying for a crispy texture.
- → How do I achieve a crispy coating?
Double-dredge the steak by coating it in plain flour, then egg, and finally seasoned flour. Press gently to adhere the coating.
- → Can I make the gravy lighter?
Yes, substitute whole milk with unsweetened almond milk or use less pan drippings to reduce fat content.