Name: Southern Chicken Fried Steak with Gravy
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Southern
Ingredients: 4 tenderized cube steaks; 1 cup all-purpose flour; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon smoked paprika; Salt and freshly ground black pepper (to taste); 2 large eggs; 1/4 cup milk; Vegetable oil (for frying); 2 tablespoons all-purpose flour; 2 cups milk; Salt and freshly ground black pepper (to taste)

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Why You’ll Love This Recipe

This recipe stands out for its simplicity and the depth of flavor it delivers. The use of tenderized cube steaks ensures a melt-in-your-mouth experience beneath a perfectly seasoned, crispy crust. The creamy gravy, made from the flavorful pan drippings, adds a luscious finishing touch that complements the crunchy exterior. With ingredients commonly found in your pantry, this dish is both accessible and deeply satisfying, making it a go-to for those seeking a taste of classic Southern comfort.

Ingredients

4 tenderized cube steaks
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and freshly ground black pepper to taste
2 large eggs
1/4 cup milk
Vegetable oil for frying
2 tablespoons all-purpose flour (for gravy)
2 cups milk (for gravy)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Coating:
- In a shallow dish, combine 1 cup of flour, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix well.
- In another dish, whisk together the eggs and 1/4 cup of milk to create an egg wash.
Coat the Steaks:
- Dredge each cube steak in the seasoned flour mixture, ensuring an even coat.
- Dip the floured steak into the egg wash, allowing any excess to drip off.
- Return the steak to the flour mixture for a second coating, pressing the flour onto the meat to form a thick crust.
Fry the Steaks:
- Heat about 1/4 inch of vegetable oil in a large skillet over medium heat until shimmering.
- Carefully place the coated steaks into the hot oil, frying for approximately 4 minutes on each side, or until golden brown and crispy.
- Transfer the cooked steaks to a plate lined with paper towels to drain excess oil.
Prepare the Gravy:
- Pour off all but 2 tablespoons of the frying oil from the skillet, retaining any browned bits.
- Sprinkle 2 tablespoons of flour into the skillet and stir continuously over medium heat for about 2 minutes, forming a roux.
- Gradually whisk in 2 cups of milk, continuing to stir to prevent lumps.
- Bring the gravy to a gentle simmer, cooking until it thickens to your desired consistency. Season with additional salt and pepper to taste.
Serve:
- Plate the fried steaks and generously ladle the creamy gravy over the top. Serve immediately.

Servings and Timing

Servings: This recipe yields 4 servings.
Preparation Time: Approximately 20 minutes.
Cooking Time: About 30 minutes.
Total Time: Approximately 50 minutes.

Variations

Spice Level: For a spicier kick, add a pinch of cayenne pepper to the flour mixture.
Gravy Additions: Incorporate sautéed mushrooms or a dash of hot sauce into the gravy for additional flavor.
Alternative Meats: Substitute cube steak with tenderized pork chops or chicken breasts for a different take on the classic.

Storage/Reheating

Storage: Place leftover chicken fried steak and gravy in separate airtight containers. Refrigerate for up to 3 days.
Reheating: To maintain crispiness, reheat the steaks in a preheated oven at 350°F (175°C) for about 10 minutes. Reheat the gravy in a saucepan over low heat, stirring occasionally, until warmed through.

FAQs

What is chicken fried steak?

Chicken fried steak is a dish consisting of a tenderized beef steak coated in seasoned flour, fried until crispy, and typically served with a creamy white gravy. Despite its name, it contains no chicken; the name refers to the style of cooking similar to fried chicken.

Can I use a different cut of meat?

Yes, while cube steak is traditional, you can use other cuts like round steak or even pork chops, provided they are tenderized properly.

How do I prevent the breading from falling off during frying?

Ensure the steaks are patted dry before coating, and press the flour mixture firmly onto the meat. Letting the coated steaks rest for about 10 minutes before frying can also help the breading adhere better.

Is it necessary to use buttermilk in the egg wash?

Buttermilk is not required for this recipe; a mixture of milk and eggs works well to help the flour adhere to the steaks.

Can I make the gravy ahead of time?

While the gravy is best when freshly made, you can prepare it in advance and store it in the refrigerator. Reheat gently on the stovetop, adding a splash of milk if it becomes too thick.

What sides pair well with chicken fried steak?

Traditional sides include mashed potatoes, green beans, coleslaw, or buttermilk biscuits, all of which complement the