🍽️ Chicken Fried Steak with Cream Gravy
🧾 Ingredients:
For the Steak:
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4 cube steaks (about 4–6 oz each)
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2 cups all-purpose flour
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2 tsp paprika
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp salt
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1 tsp black pepper
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1/2 tsp cayenne pepper (optional, for a little kick)
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2 large eggs
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1/2 cup buttermilk (or whole milk)
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Vegetable oil, for frying
For the Cream Gravy:
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3 tbsp pan drippings (or butter)
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3 tbsp all-purpose flour
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2–2½ cups whole milk
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Salt and LOTS of black pepper (to taste)
🔧 Instructions:
1. Set up breading station:
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In one shallow bowl: whisk eggs and buttermilk.
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In another: mix flour with paprika, garlic powder, onion powder, salt, pepper, and cayenne.
2. Bread the steaks:
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Pat cube steaks dry. Dredge in flour mixture → dip in egg mixture → dredge again in flour.
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Press flour into the meat for a good crust.
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Place breaded steaks on a tray and let rest for 10 minutes (helps coating stick).
3. Fry the steaks:
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Heat ½ inch of oil in a heavy skillet (cast iron preferred) over medium-high heat.
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Once hot (350°F/175°C), fry steaks one or two at a time, about 3–4 minutes per side, until golden brown.
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Transfer to a wire rack or paper-towel-lined plate to drain.
4. Make the gravy:
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Pour off excess oil, leaving 3 tbsp in the skillet.
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Stir in flour and cook for 1–2 minutes until golden (but not burned).
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Slowly whisk in milk, scraping up any browned bits.
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Cook and stir until thickened (5–7 minutes).
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Season well with salt and plenty of black pepper.
5. Serve:
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Plate steaks and spoon gravy generously over top.
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Serve with mashed potatoes, green beans, or biscuits.
✅ Tips:
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Use cube steak or pound top round to ¼-inch thin.
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Letting the coated steak rest before frying = better crust!
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Add a pinch of chicken bouillon to the gravy for depth of flavor.
Would you like a baked version, or a spicy jalapeño gravy twist?