Chicken Fried Steak Gravy (Print Version)
# Ingredients:
→ Steak
01 -
4 (6-8 oz) cube steaks or round steak, pounded thin
02 -
1 cup buttermilk or milk mixed with 1 tbsp vinegar for marinating
03 -
1 cup all-purpose flour, divided
04 -
1 tsp garlic powder
05 -
1 tsp onion powder
06 -
1 tsp paprika
07 -
½ tsp cayenne pepper (optional)
08 -
1 tsp salt
09 -
½ tsp black pepper
10 -
2 large eggs, beaten
11 -
Vegetable oil, for frying
→ Gravy
12 -
3 tbsp pan drippings or butter
13 -
3 tbsp all-purpose flour
14 -
2 cups whole milk or unsweetened almond milk
15 -
½ tsp garlic powder
16 -
Salt to taste
17 -
Black pepper to taste
# Instructions:
01 -
Place steaks in a shallow dish and cover with buttermilk. Refrigerate for 30 minutes or up to 2 hours.
02 -
Mix ½ cup flour, garlic powder, onion powder, paprika, cayenne, salt, and pepper in a shallow bowl. Place the remaining ½ cup flour in a second bowl. Beat the eggs in a third bowl.
03 -
Remove the steaks from the buttermilk and let excess drip off. Dredge each steak in plain flour, dip in beaten egg, then coat with seasoned flour. Press gently to adhere.
04 -
Heat ½ inch of vegetable oil in a skillet over medium-high heat (175–190°C). Fry steaks for 3-4 minutes per side until golden and crispy. Transfer to a rack or paper towels to drain.
05 -
Pour off all but 3 tbsp of oil from the skillet. Whisk in 3 tbsp flour and cook for 1 minute. Gradually whisk in milk and garlic powder. Simmer until thickened, about 3-5 minutes. Season with salt and pepper.
# Notes:
01 -
Buttermilk tenderizes the steak, while the double-dredging method creates a crispy crust. The gravy, made from pan drippings, adds flavorful richness.