Description
Chicken Fried Steak is a Southern classic featuring tender beef steak coated in seasoned flour, fried to golden perfection, and smothered in creamy country gravy.
Ingredients
Units
Scale
- 4 beef cube steaks (about 4–6 oz each)
- 2 cups all-purpose flour
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (optional)
- 2 large eggs
- 1/2 cup buttermilk
- Vegetable oil, for frying
- 2 tbsp butter (for gravy)
- 2 tbsp all-purpose flour (for gravy)
- 1 1/2 cups milk (for gravy)
- Salt and black pepper, to taste (for gravy)
Instructions
- In a shallow bowl, mix flour, paprika, garlic powder, onion powder, salt, pepper, and cayenne (if using).
- In another bowl, whisk eggs and buttermilk together.
- Pat steaks dry. Dip each steak in the flour mixture, then the egg mixture, then back in the flour mixture. Press the coating onto the steak to adhere well.
- Heat about 1/2 inch of oil in a large skillet over medium-high heat. Fry steaks in batches for 3-4 minutes per side, until golden brown and crispy. Drain on paper towels.
- For the gravy, drain all but 2 tbsp of oil from the skillet. Add butter, then stir in flour and cook for 1-2 minutes.
- Gradually whisk in milk, stirring constantly until thickened. Season with salt and pepper to taste.
- Serve the fried steaks hot with generous spoonfuls of gravy over the top.
Notes
- Cube steak is ideal because it’s already tenderized.
- Keep cooked steaks warm in a 200°F oven while frying the rest.
- For extra richness, use half-and-half instead of milk in the gravy.
Nutrition
- Serving Size: 1 steak with gravy
- Calories: 620
- Sugar: 3g
- Sodium: 720mg
- Fat: 38g
- Saturated Fat: 12g
- Unsaturated Fat: 22g
- Trans Fat: 1g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 155mg